Hot Dog Recipe: The real American recipe from New York (2024)

Welcome»Voyage»Cities and Regions»New York»American recipe: Hot Dogs Made in New York!

  • August 2, 2022
  • 49 comments
  • Cuisine,New York

Hot Dog Recipe: The real American recipe from New York (1)

Thishot dog recipewill literally knock your socks off with its simplicity and unique taste... You will love it!

When we return from atrip to New York, there is a question that runs through everyone's head: How to find the samehot dog bun recipethan those found in kiosks on the sidewalks of the Big Apple?

You know,this hod dog breadso good that it leaves you with a taste in your mouth that sometimes even surpasses the taste of thehot dog sausage? Or those that you can buy in good storesUS grocery storeslike theMartin’s long potato rolls(the ultimate reference in terms of “industrial” bread for Americans). It is a true classic in the USA, and aAmerican recipewho is tearing away!

Hot Dog Recipe: The real American recipe from New York (2)

And if you like themhot dogs, you have surely already tried to buy in stores, at Leclerc or Carrefour,hot dog bunJacquet or Harry’s style. And you have probably already been very disappointed when you realized that by biting into one of these breads, you found yourself light years away.New Yorkthe taste was so different from the one you had in mind...
Indeed, the breads that we find in France (even if we must congratulate the efforts of the brands to offer usUS products) are often too sweet, or too dry, too stuffy…

But then how to obtainHomemade Hot Dog bunswho will transport you to Times Square for free? What is the realhot dog recipeNew York?

I tried severalhot dog recipesand today I deliver to you the one that gave me complete satisfaction!
As you will see, without having special aluminum molds available for thehot dogs, the final form ofbunsis very “artisanal” but that’s what adds to the charm, right?

Note that you can also grill your sausages on the barbecue (gas barbecue or charcoal barbecue) to obtain a smoky taste and caramelization characteristic of hot dogs found in the United States and which are often cooked over a flame.

Ideally, the best would be to find beef sausages for your hot dogs, but this is almost impossible to find in France. We will therefore have to return to the traditional Strasbourg sausages…

I always serve myhot dogswith amelted cheddar sauceand good onescaramelized onions!

Hot dog recipe

Print

Hot Dog Recipe: The real American recipe from New York (4)

Recette Hot Dogs New York

  • Total Time: 1 hour 45 minutes
Print Recipe

Ingredients

Scale

Equipment used

Hot Dog Bun

  • 20 gBaker's yeast
  • 25lukewarm milk
  • 25 gsucre
  • 500 gflour
  • 1whole egg
  • 50 gbutter room temperature
  • 1tsp fine salt
Also Read: Thanksgiving Turkey Stuffing Recipe

Melted Cheddar Sauce

  • 1Tbsp butter
  • 1Tbsp flour
  • 120ml Milk
  • 4tranches Cheddar
  • Salt and pepper

Caramelized onions

  • 4Onions (It shrinks a lot when cooked)
  • Olive oil
  • Eau
  • White wine or Muscat
  • Salt and Sugar

Instructions

Hot Dog Bun

  1. First, dissolve the yeast with the milk and sugar. Then let the yeast rise slightly under a cloth (this should take around ten minutes).
  2. Then add the flour and knead everything until you obtain a hom*ogeneous mixture.
  3. Then pour in the egg, salt and butter.
  4. For this step, I used apastry robot with a hookon low speed to knead the dough to the point where it no longer sticks to your fingers or the side of the bowl. If you don't have a pastry robot, no problem, with your hands, it works just as well (it's just messier haha).
  5. Leave the dough to rest in a lightly oiled bowl under a damp cloth for an hour (or until the dough has doubled in volume)
  6. This is the funny part of the recipe (and a little “complicated”). Flour your hands and your work surface, divide the dough into around ten more or less equal pieces. You must then roll these pieces of dough between your hands and on the work surface to shape them in your own way and obtain loaves approximately 15 cm long. (You have to keep in mind that it will expand during cooking)
  7. Place the loaves on a baking tray protected with parchment paper. Preheat the oven to 200 degrees (Th. 6-7) and add a large container of boiling water to the oven during preheating (important to obtain the ultra-soft side of the breads). Meanwhile, let the loaves rise in the open air for around twenty minutes. You can lightly brush the tops of the loaves with milk to give them a nice color when baking.
  8. Bake the loaves for about 15 minutes, and watch so as not to let the loaves burn... They should have a nice golden color. Then let the buns cool and then enjoy with a good Strasbourg sausage (unfortunately you can't find real hot dog sausages in France...)

Melted Cheddar Sauce

  1. Melt the butter in a saucepan then add the flour while stirring with a whisk to mix everything well, then add the milk while continuing to stir. You don't have to stop stirring, that's the secret of the recipe.
  2. Once the sauce begins to thicken, gradually add the slices of cheddar and continue stirring to obtain a smooth and hom*ogeneous mixture. I use thisblenderto make my job easier.
  3. Add salt and pepper (or chilli) to your liking.

Caramelized onions

  1. First of all, you must cut the onions into thin slices, taking care to remove the parts responsible for the bitterness of the onion.
  2. In a frying pan, heat the olive oil then, when hot, sear the onions over high heat for 2 to 3 minutes, coating them well with olive oil before lowering the heat to let it cook. onions over medium heat. Stir regularly.
  3. After about ten minutes, I usually add salt and a little bit of sugar to speed up the caramelization process. The onions are starting to take on color. From there, the process of patience comes into play… Indeed, it takes around 45 minutes to 1 hour to obtain good caramelized onions. Meanwhile, stir the onions regularly and adjust the heat so that the onions do not cook too quickly. I also like to add a glass of water from time to time to keep the onions as tender and juicy as possible.
  4. After 45 minutes – 1 hour, pour a little less than half a glass of white wine or muscat (depending on your taste) to deglaze the pan and give your onions an inimitable taste. When it becomes impossible for you to resist the temptation to taste your onions, you will know that they are ready 😉 Follow your senses on this one :)
Also read: Barbecue ideas made in Texas!
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 0 hours

Nutrition

  • Serving Size: 10 pains

If you don't like cheese, thishot dogwill be enjoyed wonderfully withmoutarde French’sMade in America orsauce Relishspecially made forhot-dog(made with mustard, paprika, onions and cucumber)! You can find many products to accompany your hot dogs in the super storeBack to the States.

  • fast food,New York,Recipe,American Recipe,Recette Hot Dog

Recent articles

Los Angeles: a dangerous city (+ neighborhoods to avoid)?

Where to go to see the Hollywood Sign? My favorite places

The Grand Canyon in distress: stop the love locks, they threaten wildlife

Rent a car in the USA with BSP Auto: my opinion and experience

Hot Dog Recipe: The real American recipe from New York (5)

Hot Dog Recipe: The real American recipe from New York (6)

You will like also :

Arizona

15 Retro Diners to Visit in the USA

Read more "

New York

Matt Chimera and his magnificent photos of New York

Read more "

News

Do you know Manhattanhenge? Last chance to observe it in 2023!

Read more "

Briefs

Frenchy Coffee NYC: A great project to finance

Read more "

Cuisine

Thanksgiving Turkey Stuffing Recipe

Read more "

North Carolina

The 11 State Parks to absolutely visit in the USA

Read more "

Want to share?

Rudy Passionamerica

Rudy is the creator of Passion America. At 33 years old, passionate about the USA since a young age, and after numerous trips to the United States as well as 15 months of work in Florida, he decided to share his passion with as many people as possible. Apart from the blog, Rudy listens to Country Music and is passionate about graphics and vintage.

49 answers

  1. Bonjour,
    in fact, special Hot Dog bread in supermarkets is not even possible.
    But in France we are the country of the baguette, right? So you have to use a local product which will be of much better quality! So I make the recipe made in France by taking a good big baguette that comes hot from the baker.
    The crunchy side of the French baguette gives a very special flavor to this recipe even if it is not the original, I grant you that…

    Regarding the Cheddar sauce, do you put it directly in the bread? Or as an accompaniment?
    Because this sauce disgusted me before I finished it, I don't like the smell at all and I threw it all away...

    Finally for the onions, 10 minutes is the time they took to caramelize, although I didn't put the heat on very high, do you really cook them at a minimum...? But why wait so long when it caramelizes quickly???

    Answer

    1. Thank you for your feedback.

      Indeed, we can consider the hot dog with the French baguette, but I find that in this case, we are no longer talking about hot dogs... For me, what makes this sandwich so typical is its super soft bread. and very easy to eat… The baguette can sometimes be a little inconvenient to eat for some people.

      Regarding the cheddar sauce, personally I put it on the sausage, when eating the hot dog, as a topping. Depending on the cheddar you take, in fact it can quickly become cloying, you should avoid taking English cheddar, which is much too strong... And you have to be very careful with the dosage of flour because it can completely change the taste! It’s a shame to have thrown it away, it really deserves to be discovered :)

      Finally, for the onions, it really takes at least 30/40 minutes for them to be caramelized as needed (almost like onion confit). After 10 minutes, they may be nicely browned, but they are not really caramelized.
      Afterwards, cooking is always a question of taste, so if your onions seem good to you after 10 minutes, then that’s perfect!

      Enjoy your meal 🙂

      Answer

  2. Just a little advice for breads:
    – instead of using 20g of baker's yeast, put 20g of dehydrated sourdough and 5g of fresh baker's yeast.
    -let sit for at least 2 hours
    – let it rest again for 1 hour after forming the loaves.
    – also put 5 cl of water directly on the frying pan of the oven, to create steam just before putting in the oven.

    Enjoy

    Answer

    1. Excellent advice! I will test with these modifications :)

      Thank you very much !

      Answer

  3. I followed the recipe including the cheddar sauce and it was amazing. No need to let them rest once shaped. The whole family had a blast. A big thank-you
    ..

    Answer

    1. Thank you very much Helene!!! Glad everyone liked the recipe!!!

      Answer

  4. Remember: Making (good) bread takes time.
    A little patience and it's even better.
    ced4bakin’ ☺

    Answer

  5. bonjour
    I would like to make this recipe but I'm stuck on the yeast..
    Is it fresh or dried yeast?
    merci

    Answer

    1. Bonjour,

      It’s dry yeast.

      Good day

      Answer

  6. I only have one word to say: SUUUUUPER!!! This recipe is great. This is the first time that I don't have to change all the doses before redoing the recipe!! Next time, I'm just going to let it rise longer for even more fluffiness 🙂 since I knead by hand, the rising time is a little longer. Otherwise really a treat!!! Well done 🙂

    Answer

    1. Thank you very much for your review 🙂 I’m glad you like it 🙂

      Answer

  7. Superb recipe!!!! A real treat! For my part, I let it rise a little longer for more softness, as I knead by hand, I let the yeast do its work to help me aerate the crumb :) and I only used one sachet of dry yeast (5.5g) and that was enough for me :) We had so much fun!!! Thank you and well done!

    Answer

  8. We are going to try this recipe this evening with French baguettes, I will tell you what I thought of it (it was my brother who made me try this recipe)

    Answer

  9. hello, just a quick question for the preparation of hot dog buns, is classic flour enough or do you need a specific type of bread flour?
    Thank you for your comeback !

    Answer

    1. Personally I use classic flour 🙂

      Answer

  10. hello I found the real hot dog buns in a store in the Paris region “costco wholesale”

    Answer

    1. Oh yes ? What brand ? You have some photos ? 🙂

      Answer

  11. It’s from the “jumbo” brand, hotdog rolls and not dsl I no longer have the package, but on occasion I will post it

    Answer

  12. Recipe tested with family and together, we loved it. The breads are super good with extra sauce. To redo

    Answer

  13. Hello, what sausages do you need?
    Merci

    Answer

    1. Bonjour,

      ideally, you need beef sausages, but unfortunately we don't find any in France :/

      So, it will be Strasbourg or Frankfurt type pork sausage!

      Answer

      1. Ok, thank you, maybe a butcher could make some for me!

        Answer

  14. Bonjour
    Can we multiply the dosages for more breads please?
    Thanks in advance

    Answer

    1. Yes, just make a cross product to find the dosages in relation to the number of loaves you want :)

      Answer

  15. Bonjour,
    We are having family over Friday evening and we would have liked to make this recipe with my partner. We have a few questions:
    – what type of flour to use? The white one or a more complete one?
    – how to choose the right chedar? (we don't buy them often so it's a bit difficult to choose)
    – do we put the onions on the sides of the bread?

    Thank you in advance,
    Gwenaelle

    Answer

    1. Bonjour,

      personally I use white, basic flour :)

      Concerning cheddar, unfortunately in France we don't have much choice so I make do with what I find... We can now easily find it in supermarkets, but I advise not to get one that is too "sharp" ( pronounced) because it could take over too much in terms of taste.

      Finally, for the onions, I put them on top, with the melted cheese :)

      Enjoy your food !

      Answer

  16. Very good recipe. Easy and quite quick. Did I make half a hot dog bun and the rest of the hamburger buns?

    Answer

    1. Yeaaaah !

      Answer

  17. Looking forward to trying! Question: can we prepare the loaves in advance and freeze them? I'm planning a birthday, I'll need around 60...

    Answer

    1. Yes, you can, of course 🙂

      Answer

      1. Question to continue his thoughts, in this case should they be frozen before or after cooking?

        I'm currently in NY and I tried a hot dog this afternoon which got me high.... I'm thinking about eating one again?
        A little tip that some may like: toasting the open bread on the plate… it was killer 😉

        Answer

  18. Great recipe, I'm going to try it this weekend, I can't wait!!

    I would also need a large quantity of bread, so should it be better to freeze them before baking and cook them at the last minute or can they be frozen already cooked? And so how do you recommend defrosting them?

    Do you happen to know a great recipe for real Mac&Cheese?

    Thank you in advance and thank you for all this information on the site, it’s great!

    Answer

    1. Bonjour,

      I advise you to freeze them and bake them at the last minute 🙂 Just like you would with frozen bread from the supermarket 🙂

      For the mac & cheese recipe, I send you to this video by Rafa:https://www.youtube.com/watch?v=mkDwPqx1SRc🙂

      Answer

      1. Bonjour,

        Thank you very much for the response… and sorry for mine being late! ?
        The recipe looks great, I’ll give it a try to see!

        Answer

  19. Can we use fresh yeast?

    Answer

    1. Great, I didn't know at all! I’ll take a close look at this :) Thanks!

      Answer

      1. Bonjour.
        Are you sure it's 20g of dry yeast? That seems like a lot to me for 500g of flour. I would have thought 20g of fresh yeast. In general you should use 8g of dry yeast for 500g of flour. I would like to be sure before making the recipe.

        Answer

  20. How many hot dogs is the recipe for?

    For the cheddar sauce, 4 slices equal approximately how many grams? (I already grated it)

    Thank you for your reply !

    Answer

    1. We are using around 4 loaves 🙂 For the slices, we are using around 25/30g 🙂

      Answer

  21. Good evening, I was surfing early in LH without much conviction to find a great home made hotdog recipe. I came across your blog and all the positive comments. I gave it a go and how can I tell you, it’s a delight!!! Everyone loved it!!!

    Answer

    1. Ahhhh great! That’s nice 🙂

      Answer

  22. Hello, the recipe is for how much bread please thank you.

    Answer

  23. Salut Rudy,
    Great Recipe! Thank you for your sharing.
    The cheddar sauce is a real treat, very creamy with a subtle flavor.
    I felt like I was in New York!
    Well done and thank you again Rudy!

    Answer

  24. Bonjour,

    Unless I'm mistaken, in your recipe you do not indicate how to assemble the different ingredients... I would like to make your recipe next Monday. Can you give me feedback?

    Answer

  25. I found some extra sausages from the brand
    La Saveur’in called Doggy
    Excellent 😋
    Have a nice week end
    Eric

    Answer

  26. Hello, how many hot dogs can we make with this recipe quantity 1? And as for the sauce, can it be prepared the day before? Is it also intended to garnish all hot dogs? thanks in advance

    Answer

  27. too good !!!

    Answer

    1. Always good when it’s homemade 🙂

      Answer

Hot Dog Recipe: The real American recipe from New York (2024)

References

Top Articles
Latest Posts
Article information

Author: Kelle Weber

Last Updated:

Views: 5331

Rating: 4.2 / 5 (53 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Kelle Weber

Birthday: 2000-08-05

Address: 6796 Juan Square, Markfort, MN 58988

Phone: +8215934114615

Job: Hospitality Director

Hobby: tabletop games, Foreign language learning, Leather crafting, Horseback riding, Swimming, Knapping, Handball

Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.