Haute Dogs…the after-party.

A couple of weeks ago I finally gave in to purchasing Christina Tosi’s Milk Bar Life Cookbook. Moving forward, I’ve turned the pages frontward and backwards, in contemplation of the next quirky recipe I am going to make…Come Sunday morning, as I gather round the ingredients for the thought of a perfect Super Bowl Sunday grub, I didn’t scrutinize the recipe instructions long enough to read that the dough was to be kept overnight first. And so it was…dough prepared.  Monday morning Haute Dogs it is.

On the sideline, the kicker for this recipe which I enjoyed the most was the suggestive idea of the fixins tucked nicely inside.  It’s like an elevated pigs-in-a-blanket concept but with a surprisingly delectable twist!  ENJOY…



  • 3 cups all-purpose flour
  • 1 TB kosher salt
  • 1/2 packet active dry yeast (1 1/8 teaspoons = 1/8 ounce)
  • 1 3/4 cups warm water
  • 8-12 hot dogs
  • fixins (optional)

Egg Wash:

  • 1 egg
  • 1/2 tsp water
  • 2 TB sesame or poppy seeds

Recipe Preparation

  1. Make the dough: Stir together the flour, salt and yeast in the bowl of a stand mixer. Continue stirring as you add the water, until the mixture has come together in a shaddy mass.
  2. Engage the bowl and hook, mix the dough on the lowest speed for 3 minutes, or until it is somewhat smooth and cohesive. Knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and bounce back softly when poked.
  3. Place your dough in a bowl spritz with oil. Cover with plastic wrap and let the dough proof overnight in the fridge.
  4. The next day, when you’re ready to bake, heat the oven to 350 degrees. Divide the dough into 8 equal pieces. Roll out each one into a rectangle roughly the length of the hot dogs and wide enough to fully wrap around the dog, about 8” x 5”
  5. Spread the dough with any combination of *fixins. Put a hot dog on top of each piece of dough and wrap up like a swaddled baby. Put the dough-wrapped dogs seam side down on a parchment-lined sheet tray.
  6. Make egg wash: Use a fork to whisk together the egg and water in a small bowl. Brush each blanketed dog with egg wash and sprinkle with sesame seeds.
  7. Bake for 20 minutes, or until the bread blankets puff slightly and take on a golden hue. Eat hot or at room temp.

*For this recipe, I used a couple of different variations for the fixins…Garlic Sauce and Hot Pepper Sauce that I purchase from a sandwich shop I frequent in the Bay Area, as well as, pizza sauce, mozzarella, with freshly ground pepper to taste.

If you want to give the Haute Dogs that ‘grilled’ look switch the oven to broil at 500°, and leave it in for about 1 minute.