Breads |
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Chicago-Style Poppy Seed Hot Dog Buns - 2026
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
For Authentic Chicago Dogs
Heat dogs in hot water, just under boiling, about 7-8 minutes. Do not boil aggressively, as it can split the casings and toughen the hot dogs.
Steam buns for 2 minutes. Use a colander above boiling water if you don’t have a steamer.
Assemble – in this order:
NOTE:
We visited Jimmy's Food Store in May 2026 and found some neon green relish, sport peppers, and Vienna Beef celery salt to make Chicago dogs. The only things we were missing (besides Vienna Beef hot dogs) were the poppyseed buns. So we made our own!
- 1 cup whole milk, warmed to 105–110°F
- 2 1/4 tsp active dry yeast (1 packet)
- 1 Tbsp granulated sugar
- 1 3/4 cups (220g) all-purpose flour
- 1 3/4 cups (220g) bread flour
- 1 1/4 tsp table salt
- 4 Tbsp unsalted butter, softened
- 1 egg
- 1 Tbsp water
- 2–3 Tbsp poppy seeds
PREPARATION
- In a large mixing bowl or stand mixer bowl, combine warm milk, yeast, and sugar. Let sit for 10 minutes until foamy.
- Add all-purpose flour, bread flour, salt, and softened butter. Mix until a shaggy dough forms. Knead until smooth and elastic, about 7–8 minutes in a stand mixer or 10–12 minutes by hand. Dough should feel soft, smooth, and slightly tacky. If too dry, add milk 1 teaspoon at a time.
- Place dough in a lightly greased bowl. Cover and let rise in a warm place for 1 1/2 hours until doubled in size.
Turn dough onto a lightly floured surface. Divide into 8 standard buns. Each piece should weigh about 90-95g. - Shape each into a tight log about 6 inches long. Place buns on a parchment-lined baking sheet in two rows. Leave about 1/2 inch between buns. As the buns rise and bake, they will expand into each other slightly, creating the soft-sided pull-apart texture typical of classic hot dog buns.
- Cover loosely and let rise for 45–60 minutes until puffy.
- Preheat oven to 375°F. Whisk together 1 egg with 1 Tbsp water. Brush buns generously with egg wash. Top heavily with poppy seeds.
- Bake at 375°F for 14–16 minutes until golden brown.
- Cool on a wire rack.
- For softer, classic-style buns, brush lightly with melted butter after baking, and cover loosely with a clean towel while cooling.
- After cooling, gently pull buns apart. Slice each bun about 80–90% through with a serrated knife.
For Authentic Chicago Dogs
Heat dogs in hot water, just under boiling, about 7-8 minutes. Do not boil aggressively, as it can split the casings and toughen the hot dogs.
Steam buns for 2 minutes. Use a colander above boiling water if you don’t have a steamer.
Assemble – in this order:
- Vienna Beef or quality all-beef hot dog
- Strip of yellow mustard
- Strip of neon green relish
- Chopped onions
- Place 2 tomato wedges between the dog and the bun on one side.
- Place a pickle spear between the dog and the bun on the other side.
- Top with 2 sport peppers
- Sprinkle generously with celery salt
NOTE:
- Using half all-purpose flour and half bread flour creates a bun that is both soft and sturdy. For a softer bun, use all all-purpose flour. For a slightly chewier bun with more structure, use all bread flour.
We visited Jimmy's Food Store in May 2026 and found some neon green relish, sport peppers, and Vienna Beef celery salt to make Chicago dogs. The only things we were missing (besides Vienna Beef hot dogs) were the poppyseed buns. So we made our own!
