23 August 2010

Chicago Hotdog: An Outsiders Attempt

Kacey's Kitchen - Southern Style Chicago Hotdog 2

Before anyone yells at me for lack of authenticity, here's the scoop:

1) I have never eaten a Chicago hot dog.
2) I have never been to Chicago.
3) I would like to go to Chicago.
4) I would like to eat an authentic Chicago hot dog. From Chicago.
5) I like hot dogs.
6) I tried to make something similar to a Chicago hot dog.
7) I am not claiming this to be a real Chicago hot dog.
8) Whatever you want to call it, it was pretty good.

For some reason, this summer I've been hearing a lot about Chicago hot dogs. From Food Network Magazine to Travel Channel, the media has been working, making me crave these for months.

So I started out by making my own poppy seed buns. While I can totally see how good poppy seed buns would make this, the recipe I used didn't quite come out the way I would like. Granted, it was the first time I made them, but they came out with more of a bagel like texture then a soft, pillowy bun. Not bad at all, just not what I hoped.

Steaming the hot dogs, I topped them with some traditional and non-traditional Chicago-esk toppings. Something like this:

Southern Style Chicago Dogs
Printable Recipe
by Kacey's Kitchen
  • hot dogs
  • poppy seed hot dog buns
  • tomatoes, wedged
  • onions, chopped
  • dill pickles
  • hot chow chow (a southern style relish)
  • cucumbers, wedged
  • celery salt
  • yellow mustard
  1. Steam hot dogs, warm buns.
  2. Place one hot dog in one bun. Top with remaining ingredients.
  3. Eat and enjoy

Poppy Seed Hot Dog Buns
Printable Recipe
by Cookistry.blogspot.com

  • 1 cup lukewarm water
  • 2 1/2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1/4 cup instant mashed potato
  • 1 teaspoon salt
  • 2 cups bread flour
  • 1/4 cup semolina flour
  • 1 tablespoon olive oil
  • Poppy seeds
  • Egg wash or Quick Shine
  1. Mix the water, yeast, sugar, and instant potatoes in the bowl of your stand mixer. Let stand for about 15 minutes until it is bubbly and frothy.
  2. Add the salt, bread flour, and semolina, and knead until the dough is smooth and is becoming elastic. Cover the bowl and let the dough rest for 20 minutes, then add the oil and knead until it is fully incorporated and the dough is shiny and elastic.
  3. Cover the bowl and let the dough rise until doubled in size
  4. Preheat the oven to 350 degrees and sprinkle some cornmeal on a sheet pan.
  5. Flour your work surface, and knead the dough briefly, then divide it into 8 equal pieces. Form each piece into a log 5-6 inches long, depending on how big your hot dogs are. Keep in mind that the buns will expand in length as they rise and bake.
  6. Cover the shaped buns with plastic wrap and let then rise until doubled, about 20-30 minutes.
  7. If you want poppy seeds or other toppings, brush the buns with an egg wash (one egg beaten with a tablespoon of water) or spray with Quick Shine to help the seeds adhere. You can also spray or brush the tops with water to make them sticky, but I find that I lose a lot more seeds that way.
  8. Bake at 350 degrees for 40-45 minutes, until the rolls are golden brown.
  9. Cool on a rack. If you prefer a soft crust, cover the buns with a clean kitchen towel while they're cooling.


  1. Nice work. For never having a Chicago style hot dog you pretty much nailed it. Well done!

    But as a rule here in Chicago, you never put ketchup on a hot dog.

  2. Thank you!

    And I LOVE that shirt!