Usually I’m totally oblivious to all of the “food holidays”, but my husband would never let me miss National Hot Dog Day. He LOVES hot dogs. If health weren’t a concern, I’m pretty sure all he would eat would be hot dogs, ribeyes, and chocolate cake with ice cream. So when I talked about doing a post on hot dogs, he was all over it. He recommended that I do a pretzel-wrapped hot dog, which was a great idea. However, as I contemplated exactly how it would work, given that the pretzel dough has to be boiled prior to baking, I got a bit overwhelmed. So I stuck with his basic idea of a dough-wrapped dog and created these Cheddar-Onion Bread Dogs. Or maybe I should call them Pigs in a Cheddar Onion Blanket? Gah. Would have been so much easier if I listened to my husband and just made Pretzel Dogs. Maybe they would have photographed better too. On the plus side, these were delicious!

Cheddar Onion Bread Dogs


8 hot dogs

1/2 cup onion, small chop
1/4 cup oil, divided
2 3/4 cups of all purpose flour (or bread flour)
1/4 cup sugar
3/4 cup warm milk
1 egg
1 1/2 tsp of active yeast
3/4 tsp salt
3/4 cup shredded cheddar, divided
2 tsp dried minced onion (optional)


Start the dough a couple hours before you plan to eat. Saute onions in 1 tbsp oil until lightly browned and cool. Proof yeast in 1/4 cup of the warm milk. Combine egg, remaining oil, sugar, remaining milk in a stand mixer or large bowl. Add yeast mixture. Add 1/2 cup of the shredded cheddar and cooled onion. In a separate bowl, mix salt in with flour. Slowly incorporate flour mixture into wet ingredients. Once dough has come together, knead either by hand or with machine for several minutes, until smooth and elastic.

Place dough ball in a greased bowl in a warm corner of your house and allow to rise for an hour.

After the hour, punch down dough and roll into long 4-5 inch strip. Cut into 8 equal pieces. Roll each piece around hot dog, pressing seams.

Brush tops with egg wash. Sprinkle tops with dried onions (if using) and remaining cheddar cheese. 

Bake for 15-20 minutes, until browned.