Chicago-Style Hot Dog Buns Recipe

When it comes to enjoying a classic Chicago-Style Hot Dog, the bun plays a crucial role in creating the perfect balance of texture and flavor. A Chicago-Style Hot Dog is not complete without its signature poppy-seed-topped, soft, yet slightly chewy bun that can hold all of the bold toppings without falling apart. In this recipe, we’ll guide you through the steps to make homemade Chicago-Style Hot Dog Buns from scratch.

For more insights on regional hot dog varieties, check out Hot Dog Styles Around the U.S. and How to Make Hot Dog Buns Like a Pro.

Let’s dive into this easy recipe that will have you baking perfect hot dog buns every time!

Basic Recipe: Ingredients and Instructions

Chicago-Style Hot Dog Buns: Homemade Recipe for Soft and Delicious Buns

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• Author: Jennifer Mitchell
• Total Time: 2 hours (includes rising time)
• Yield: 8 buns 1x
• Diet: Vegetarian

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Description

Chicago-Style Hot Dog Buns are soft, slightly sweet, and perfectly fluffy buns, ideal for holding all the delicious toppings of a classic Chicago-style hot dog. With a subtle hint of olive oil and the addition of semolina flour for texture, these buns are a true treat. Topped with poppy seeds and finished with an egg wash for a beautiful golden sheen, these buns will elevate any hot dog experience.

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Ingredients

Scale 1x2x3x

For the Dough:

• • 1 cup lukewarm water
  • 2 1/2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1/4 cup instant mashed potato
  • 1 teaspoon salt
  • 2 cups bread flour
  • 1/4 cup semolina flour
  • 1 tablespoon olive oil

For Topping:

• • Poppy seeds
  • Egg wash or Quick Shine (optional)

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Instructions

1. Activate the Yeast:

   • In a small bowl, combine the lukewarm water, instant yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until the yeast becomes foamy and bubbly, indicating that it is active.

2. Make the Dough:

   • In a large mixing bowl, combine the bread flour, semolina flour, and salt. Add the instant mashed potato and mix well.
   • Pour in the activated yeast mixture and olive oil. Stir to combine, then knead the dough for about 8-10 minutes until smooth and elastic. If you’re using a stand mixer, use the dough hook attachment on medium speed to knead the dough.
   • If the dough is too sticky, gradually add a little more flour, 1 tablespoon at a time, until the dough is soft but not overly sticky.

3. First Rise:

   • Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean cloth or plastic wrap and let it rise in a warm place for about 1 hour or until it has doubled in size.

4. Shape the Buns:

   • Once the dough has risen, punch it down to release the air. Transfer it to a lightly floured surface and divide the dough into 8 equal portions.
   • Roll each portion into a log about 6-8 inches long, the typical length for Chicago-style hot dog buns. Place the logs on a baking sheet lined with parchment paper or a lightly greased baking pan, ensuring the buns are close but not touching.

5. Second Rise:

   • Cover the shaped buns with a clean cloth or plastic wrap and allow them to rise for another 30 minutes to 1 hour, until they have puffed up.

6. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

7. Add Egg Wash and Poppy Seeds:

   • If desired, brush the buns with an egg wash (1 egg whisked with a tablespoon of water) or Quick Shine to give them a golden, shiny finish.
   • Sprinkle poppy seeds generously on top of each bun.

8. Bake the Buns:

   • Bake the buns in the preheated oven for 12-15 minutes or until they are golden brown on top and sound hollow when tapped on the bottom.

9. Cool and Serve:

   • Remove the buns from the oven and let them cool on a wire rack. Once cooled, slice them down the middle to prepare for your favorite Chicago-style hot dog toppings!

Notes

Instant mashed potatoes help keep the buns soft and tender. If you don’t have them, you can use potato flour as a substitute.

If you prefer, you can leave out the poppy seeds or substitute them with sesame seeds for a different texture and flavor.

To make Quick Shine, mix 1 tablespoon of cornstarch with 1/2 cup of water and heat until it thickens, then use as a substitute for egg wash.

• Prep Time: 15 minutes (excluding rising time)
• Cook Time: 15 minutes
• Category: Bread, Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bun
• Calories: 150 kcal
• Sugar: 2g
• Sodium: 200mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 15mg

Keywords: Chicago-Style Hot Dog Buns

Instructions

Prepare the Dough

1. Activate the Yeast: In a small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-10 minutes until it becomes foamy. This step ensures that the yeast is activated and ready to rise.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the bread flour, semolina flour, and salt. Add the instant mashed potato (or potato flakes) for added texture and softness in the buns.
3. Form the Dough: Once the yeast mixture is ready, pour it into the dry ingredients along with the olive oil. Stir until the dough starts to come together. Transfer the dough to a floured surface and knead it for about 8-10 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a little more bread flour as needed.

First Rise

1. Let the Dough Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a damp towel, and let it rise for about 1-1.5 hours, or until it has doubled in size.

Shape the Buns

1. Divide the Dough: After the dough has risen, punch it down to release the air. Then, divide it into 6-8 equal portions, depending on the size of buns you prefer.
2. Shape the Buns: Roll each portion into a long, oval shape, about 4-5 inches in length. Place the shaped buns on a parchment-lined baking sheet, leaving enough space between each one so they can rise and bake without sticking together.
3. Second Rise: Cover the buns with a clean towel and let them rise again for 30-45 minutes, or until they puff up and become light.

Preheat the Oven and Prepare the Topping

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Egg Wash: Prepare an egg wash by whisking one egg with a tablespoon of water. Brush the tops of the buns with the egg wash to give them a golden, glossy finish.
3. Add Poppy Seeds: Sprinkle poppy seeds generously on top of the buns. This is a key feature of Chicago-Style buns, giving them that classic appearance and slightly nutty flavor.

Bake the Buns

1. Bake the Buns: Place the baking sheet in the preheated oven and bake the buns for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
2. Cool Down: Remove the buns from the oven and let them cool slightly on a wire rack before using them for your Chicago-Style Hot Dogs.

Advanced Techniques

1. Ensuring Softness and Texture

For perfectly soft buns with a slight chew, it’s essential to use bread flour in the recipe, as it has more protein than all-purpose flour, which helps create a soft yet sturdy texture. The addition of semolina flour also adds to the bread’s overall texture and lightness.

2. Achieving a Perfect Rise

The key to achieving buns that are fluffy but still sturdy enough to hold all the toppings is letting the dough rise properly. Make sure both the first and second rises are given enough time to allow the yeast to do its work. If you’re in a colder environment, place the dough in an oven with the light on, or cover it with a warm towel.

3. Adding Flavor Variations

While poppy seeds are a hallmark of Chicago-Style buns, you can also experiment with other toppings. Sesame seeds, caraway seeds, or even garlic powder can be sprinkled on top for additional flavor.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

1. Storing the Buns

Once baked, Chicago-Style Hot Dog Buns are best eaten the day they are made, but they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, place them in a sealed bag and freeze them. To reheat, warm the buns in the oven for a few minutes to bring back their soft texture.

2. Freezing Unbaked Buns

If you want to prepare the buns in advance, you can freeze the shaped dough before the second rise. Place the shaped buns on a baking sheet and freeze them. Once frozen, transfer them to a ziplock bag and store for up to 3 months. When you’re ready to bake, let the buns thaw and rise for about 30-45 minutes before baking as usual.

Dietary Adaptations and Substitutions

1. Vegan Option

To make these buns vegan, simply substitute the egg wash with a plant-based alternative, such as a mixture of almond milk and maple syrup, and use vegan butter or olive oil for the dough. The buns will still be soft and delicious, but without the use of animal products.

2. Gluten-Free Version

For those with gluten sensitivity, substitute the bread flour and semolina flour with a 1:1 gluten-free flour blend. Be sure to use gluten-free instant yeast, and you may need to add extra water or oil to achieve the same dough consistency.

3. Dairy-Free Option

For a dairy-free version of these buns, use a non-dairy milk such as almond or soy milk and substitute the butter with a plant-based option like coconut oil or vegan butter. Ensure all other ingredients, such as the sugar, are free of dairy.

FAQs About The Recipe

1. Can I use regular flour instead of bread flour?

Bread flour contains more protein, which contributes to the chewy texture of the buns. You can substitute it with all-purpose flour, but the result may not be as soft and chewy.

2. Can I make these buns ahead of time?

Yes! You can prepare the dough in advance and let it rise overnight in the refrigerator for a slower fermentation process. Shape and bake the buns the next day for fresh, homemade hot dog buns.

3. What can I use if I don’t have poppy seeds?

While poppy seeds are traditional, sesame seeds, caraway seeds, or even sea salt can be used as alternatives. These will give the buns a slightly different texture and flavor but will still be delicious.

Conclusion & Final Thoughts

Homemade Chicago-Style Hot Dog Buns are a must-try for anyone who loves the vibrant and delicious flavors of this iconic hot dog style. The combination of soft, slightly chewy bread and a crispy poppy-seed topping makes them the perfect vessel for holding your favorite hot dog toppings. Whether you’re hosting a summer barbecue or just craving a tasty homemade bun, this recipe will not disappoint. Enjoy the perfect Chicago-Style Hot Dog experience with buns that are made from scratch and bursting with flavor!