Hot Dogs Plus in Niles, Michigan, has built a loyal following for its classic, no-fuss hot dogs served with a signature snap and a soft, steamed bun. This recipe recreates that style at home: juicy beef franks simmered in seasoned water, nestled in a warm bun, and topped with your choice of classic condiments. It’s a simple, satisfying meal that works for weeknight dinners, game-day snacks, or backyard cookouts.
Ingredients
- 8 all-beef hot dogs (about 1 lb / 450 g)
- 8 hot dog buns (soft, not toasted)
- 4 cups (960 ml) water
- 1 tbsp (15 ml) yellow mustard (for the cooking water, optional)
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1/2 tsp (2.5 g) celery salt
- 1 bay leaf
- For serving: yellow mustard, ketchup, sweet relish, diced onions, shredded cheddar cheese, sauerkraut (optional)
Instructions
- In a large skillet or saucepan, combine the water, yellow mustard (if using), garlic powder, onion powder, celery salt, and bay leaf. Bring to a gentle boil over medium-high heat.
- Add the hot dogs to the simmering water. Reduce heat to low and let them simmer for 8–10 minutes, turning once, until they are plump and heated through. Do not boil vigorously, as that can split the casings.
- While the hot dogs simmer, prepare the buns. Place them on a baking sheet and warm in a 200°F (93°C) oven for 5 minutes, or steam them in a covered basket over simmering water for 2–3 minutes. Alternatively, wrap in a damp paper towel and microwave for 20 seconds.
- Remove the hot dogs from the water with tongs and let them drain briefly on a plate lined with paper towels.
- Place each hot dog in a bun and top with your desired condiments. Serve immediately.
Tips
- Choose quality franks: All-beef hot dogs with natural casings give the best snap. If you can’t find natural casing, regular all-beef franks work fine.
- Don’t skip the simmer: Simmering in seasoned water adds flavor and ensures the hot dogs are heated through evenly. Skillet grilling gives a charred flavor but a different texture.
- Warm the buns: A cold bun makes the hot dog taste flat. Steaming or warming the buns makes them soft and fluffy, just like at a ballpark.
- Make it your own: The classic Niles-style topping is just mustard and onions, but feel free to add chili, cheese, or coleslaw for a heartier version.
Serving Suggestions
Serve these hot dogs with classic sides like potato chips, coleslaw, or a simple green salad. For a full meal, pair with baked beans or mac and cheese. For a game-day spread, set out a topping bar with mustard, ketchup, relish, diced onions, sauerkraut, and shredded cheese so everyone can customize their own.
Variations
- Chicago-style: Top with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices, pickled sport peppers, and a dash of celery salt on a poppy seed bun.
- Chili dogs: Spoon warm beef chili over the hot dogs and top with shredded cheddar and diced onions.
- New York-style: Use a natural casing frank and top with sauerkraut and spicy brown mustard.
- Veggie option: Use plant-based hot dogs and follow the same simmering method; they cook in the same time.
Storage and Reheating
Leftover cooked hot dogs and buns should be refrigerated separately in airtight containers within 2 hours of cooking. Cooked hot dogs will keep for 3–4 days in the refrigerator. To reheat, place the hot dogs in a skillet with a splash of water over medium heat for 3–5 minutes, or microwave on high for 30 seconds. Reheat buns in a toaster oven or microwave for 10–15 seconds. Do not freeze cooked hot dogs, as the texture will become rubbery.
Frequently Asked Questions
Can I grill the hot dogs instead of simmering? Yes, grilling over medium heat for 5–7 minutes, turning occasionally, gives a smoky flavor and crispy exterior. The cooking time will be similar, but the texture will differ from the steamed version.
What if I don’t have celery salt? You can substitute 1/2 tsp (2.5 g) of regular salt plus 1/4 tsp (1 g) of celery seed, or just use regular salt and skip the celery flavor.
Can I make this in advance? You can simmer the hot dogs up to 1 hour ahead and keep them warm in the seasoned water on low heat. However, they are best served fresh. Buns should be warmed just before serving.
Are there any gluten-free options? Yes, use gluten-free hot dog buns and check that your hot dogs are gluten-free (most all-beef brands are). The simmering liquid is gluten-free as long as your mustard is gluten-free.
What’s the best way to steam buns without a steamer? Wrap the buns in a damp paper towel and microwave for 20 seconds, or place them on a rack over a pot of simmering water for 2–3 minutes.
Can I use turkey or chicken hot dogs? Yes, they work well, but they are leaner and may dry out if simmered too long. Reduce simmering time to 5–6 minutes.
Related
- Calories in Dal Khichdi: Full Recipe & Nutrition
- Manakish House Dubai-Style Za’atar Flatbread Recipe
- Grapes Data Analysis: A Step-by-Step Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).