Best Bites: Hot dogs 3 ways


Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

It's barbecue season and that means hot dogs are about to take over the grill! Check out three twists on this American favorite in this episode of Best Bites.

Parmesan Pretzel Dogs


  • 1 1/2 cups warm (110 to 115 degrees F) water

  • 1 tablespoon sugar

  • 2 teaspoons kosher salt

  • 1 package active dry yeast

  • 22 ounces all-purpose flour, approximately 4 1/2 cups

  • 2 ounces unsalted butter, melted

  • 2 tablespoons Italian Seasoning

  • ½ cup grated parmesan cheese

  • Vegetable oil, for pan

  • 10 cups water

  • 10 hot dogs

  • 2/3 cup baking soda

  • 1 large egg yolk beaten with 1 tablespoon water

  • Pretzel salt


  1. Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, butter, Italian seasoning and parmesan and, using the dough hook attachment, mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

  2. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

  3. Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Meanwhile, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.

  4. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 10 equal pieces. Roll into ropes, and then roll the rope around an entire hot dog, making sure to secure the ends.

  5. Place onto 2 sil-pat lined sheet pans.

  6. Place the pretzeldogs into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes.

  7. Transfer to a cooling rack for at least 5 minutes before serving

Grilled Cheese Hot Dogs


  • 6 hot dog buns

  • 6 hot dogs

  • 3 cups shredded Monterey jack and cheddar cheeses, mixed

  • 6 tablespoons soft butter, for brushing buns


  1. Heat a non-stick skillet over medium heat.

  2. Open and roll each hot dog bun flat with a rolling pin. Spread the outside of each bun with 1 tablespoon butter. Place it on the skillet, butter side down, and sprinkle top evenly with ⅓ cup shredded cheese.

  3. Slice each hot dog lengthwise to where it's still connected, but will lay flat on the grill. Place hot dog, flat side down, on the grill next to the bun. Grill for 2 minutes on the flat side or until it starts to brown and then flip over and let grill for another minute on the other side. Transfer the hot dog to one side of the bun and sprinkle it with 3 tablespoons shredded cheese.

  4. Close bun over hot dog and let grill until cheese is completely melted. Serve with ketchup and mustard.

Sliced Dogs with Sauces


  • All-purpose flour, for surface

  • 2 sheets puff pastry (about 1 pound), preferably all-butter

  • Honey Dijon mustard

  • 18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages

  • 1 large egg, beaten

  • Poppy seeds, for sprinkling (optional)

  • Flaky sea salt, such as Maldon, for sprinkling (optional)

  • Mustards, such as brown or whole-grain, for serving (optional)


  1. On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.

  2. Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustard.