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hot dogs

hot dogs

we have this saying in france: "on n'est jamais mieux servi que par soi-même". meaning if you want something done right, just do it yourself. and well, france isn't exactly known for its hot dogs. and although it's known for its delicious bread, you can't find hot dog buns around every corner.

so we decided to make them ourselves!

as expected, homemade buns are so good! well, homemade everything is always better anyway...!

and these ones are perfectly brioché, because the dough should rise twice. so the whole process is quite long, and you should have this in mind before beginning the recipe. you can't prepare the dough only 1 hour before lunch time!

plus the homemade relish... divine! and so rewarding! this a the perfect dish for an barbecue, and it's just perfect with a side salad.

of course you can adapt the recipe and put whatever topping you want.

serving 12-16 hot dogs:

hot dog buns


sausages (we used chipolatas)

sweet mustard


2 cucumbers

1 green bell pepper

1 red bell pepper

1 onion

20 g coarse salt

100 g sugar

100 g (100 ml) rice vinegar or cider vinegar

1 tbsp celery seeds

1 tbsp mustard seeds

1 clove

3 pickles

peel and seed cucumbers. peal onion.

slice roughly cucumbers, bell peppers and onion. place in a bowl and sprinkle coarse salt.

refrigerate for 2 hours.

place vegetables in a colander and rinse thoroughly with plenty of water. drain well.

in a saucepan, place vegetables, sugar, vinegar, celery and mustard seeds, and clove.

simmer for 20 minutes covered, then 40 minutes uncovered.

remove from heat and add the sliced pickles.

put in in jars and refrigerate until ready to use.

hot dog buns (12-16 pieces):

230 g (230 ml) milk

120 g (120 ml) water

50 g butter

550 g flour

2 tsp sugar

1+1/2 tsp salt

1 dose dry baker's yeast (about 5 g)

1 egg

in a saucepan, heat milk, water and butter on medium heat until butter is melted.

in a bowl, mix together 250 g flour, sugar and yeast (you can use the dough hook of your stand mixer if you have one).

mix in milk mixture.

incorporate the egg.

mix in the remaining flour, 50 g at a time. beat well after each addition. mix until perfectly combined.

cover the bowl with a wet tea towel and let rise in a warm place for 1 hour (it should double in size).

when the dough is ready, place it on a lightly floured surface and knead until smooth and elastic (5-10 minutes).

divide dough into 12-16 pieces. shape each piece into a rectangle, roll them up on themselves and pinch edges and ends to seal.

place them on a baking sheet covered with greaseproof paper. let rise for 20-25 minutes.

preheat the oven to 200°C (390 F).

bake for 12 minutes until golden.

using a knife cut lengthwise one side on the buns.

heat them in the oven for 5 minutes at 200°C (390 F) or in a toaster.

cook the sausages in a frying pan or in a saucepan depending on the kind of sausages you are using.

start topping each bun with a bit of mustard, then relish to your taste, and finally a sausage.

piece of advice:

  • you can keep the relish in the fridge for 4-5 days. you can also store it in the freezer

  • you can also use the same recipe for burger buns, you just need to shape them in balls before letting them rise the second time

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