Seattle Hot Dog

Seattle Hot Dogs

 The Spruce Eats / Leah Maroney

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 4 servings

A Seattle-style hot dog is a late-night staple at game day food carts across Seattle. But you don’t have to travel to Washington to sample these delicious dogs.

Seattle dogs are essentially a delicious mash-up of hot dog and bagel. The origins are often disputed, but may have something to do with a bagel cart that started selling hot dogs, too. The dogs are split open and seared and then served with cream cheese and sautéed onions or scallions.

Polish sausage is often used instead of regular old dogs. Other toppings like jalapenos, sauerkraut, and cabbage can be included and condiments like mustard, Sriracha, and barbecue sauce give the dish a little tang and zip. Ketchup is typically a no-no, but we won't tell if you decide to add a drizzle.

Seattle dogs are super easy to throw together at home and can be made for large crowds or for a weeknight dinner. They're obviously perfect for a Super Bowl celebration. Whether you're tailgating or watching from the comfort of your living room, you can enjoy these with ease.


  • 4 hot dogs (or sausages)
  • 1 tablespoon olive oil
  • 2 medium onions (thinly sliced)
  • 1 teaspoon salt
  • 4 hot dog buns
  • 4 ounces cream cheese (softened)
  • 1 jalapeño (thinly sliced)
  • Garnish: Sriracha, brown mustard
  • Optional: Sauerkraut 

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Seattle hot dogs
    The Spruce Eats / Leah Maroney
  2. Split each hot dog or sausage lengthwise while keeping the two halves together. 

    Split hot dog
     The Spruce Eats / Leah Maroney
  3. Heat a sauté or grill pan on high heat. Add the oil, onions, and salt and sauté or grill for 2 to 3 minutes or until slightly softened and browned. Make sure to do this on high heat to get good golden color and flavor. 

    Griddled onions in a pan
     The Spruce Eats / Leah Maroney
  4. Remove the onions from the pan and add the hot dogs. Sear for about 2 minutes per side or until heated through and lightly browned or charred. Cover to keep warm while you toast the buns. 

    Griddled hot dogs in a pan
    The Spruce Eats / Leah Maroney
  5. Remove the dogs from the pan and add the buns. Toast them split-side down. You can open the buns as wide as you want. Toast them until just lightly browned. 

    Toasting hot dog buns
     The Spruce Eats / Leah Maroney
  6. Add the dogs to the buns and add some grilled onions to the side of the dogs. Add the softened cream cheese to a plastic or piping bag. Cut the bottom off of the bag and squirt the cream cheese over the top of the dog. You can also just slather it into the bun before you add the hot dog. Then top with fresh jalapeno slices, Sriracha, and mustard. You can also add sauerkraut. 

    Seattle hot dogs
     The Spruce Eats / Leah Maroney
  7. Serve immediately with your favorite chips or sides. 

    Seattle hot dogs
     The Spruce Eats / Leah Maroney

Recipe Variations

  • Use whatever sausage or hot dog you like. They all taste delicious with these toppings.
  • Use a combination of any of the topping options or set up a hot dog topping bar and let your guests top the dogs themselves.