If you’ve never had a Seattle style hot dog, the ingredient list is going to raise some eyebrows. Cream cheese on a hot dog? Stick with me.
This is one of those combinations that sounds wrong until you try it, and then you can’t un-try it. It’s tangy, savory, a little sweet from the caramelized onions, and dead simple to make at home.
What Is a Seattle Style Hot Dog?
A Seattle style hot dog is a hot dog served in a toasted bun with a generous schmear of cream cheese and a pile of caramelized onions. That’s the foundation. If you’re a fan of regional hot dog styles, check out my take on the Coney Island Hot Dog too.
From there, sliced jalapenos, brown mustard, sauerkraut, and sriracha are all common add-ons depending on where you order it and how much heat you want.
What makes it stand out is the cream cheese. It’s not a garnish. It’s the whole point. The richness and tang of the cream cheese works perfectly against the snap of the hot dog and the sweetness of the onions.
Where Did the Seattle Style Hot Dog Come From?
The Seattle style hot dog traces back to 1989 in Seattle’s Pioneer Square. A vegetarian vendor from Ohio named Hadley Long ran a bagel cart near the bar scene.
The late-night bar crowd wanted hot dogs; Hadley wasn’t so sure. He was the bagel man, not the hot dog guy. So he did what any reasonable bagel man would do and put the hot dog on a bialy-style bun with cream cheese.
As someone who’s personally closed down a few bars in his day, I can confirm that the post-closing hot dog stand is a very real and very necessary institution. The grunge crowd of the 1990s apparently agreed, and Seattle Dogs spread from Pioneer Square to bars and music venues all over the city.
The bialy roll eventually gave way to a standard hot dog bun, but the cream cheese never went anywhere. That’s why I finish my version with a sprinkle of everything bagel seasoning. A small nod to where it all started.
How to Cook a Seattle Style Hot Dog (Three Ways)
You don’t need a specific setup to pull off a great Seattle style hot dog. Steaming, grilling, and cast iron all work. Here’s a quick breakdown of each.
Steamed – This is how the original street cart dogs were made and it’s still the easiest method. A simple pot of simmering water is all you need. When that hot dog hits the cream cheese in the bun, it sort of melts into a sauce, almost. Great for a no-fuss weeknight version.
Grilled – Grilling is the backyard upgrade. You get a smoky char on the outside, a nice snap when you bite in, and you can toast the bun right on the grates at the same time. The grill adds a layer of flavor the street cart version never had.
Cast Iron – This is the method I used in the video and it’s become my go-to. Caramelize the onions first, push them to the side, then cook the dogs in the same pan. Everything builds in one vessel, you still get a great char, and cleanup’s a breeze.
How to Make a Seattle Style Hot Dog
This follows the cast iron method from the video. Jump back up to the cooking methods section if you’d rather grill or steam.
Step 1: Caramelize the Onions – Don’t rush this step. Low and slow is what turns a raw onion into something sweet, golden, and jammy. Heat your cast iron over medium low, add a little butter or oil, and let the onions cook down for 20 minutes until they’re deep golden and soft. Season with a pinch of salt and push them to one side of the pan.
Step 2: Cook the Hot Dogs – Crank the heat to medium and add your crosshatched hot dogs to the same pan. Cook for 3 to 4 minutes, turning occasionally, until you’ve got a good char on the outside. If you want more surface contact and a faster cook, split them lengthwise before they hit the pan.
Step 3: Toast the Buns – Toast your brioche buns in a separate pan, under the broiler, or on the grill. You want golden and lightly crisp, not hard. Watch them closely. Brioche toasts fast.
Step 4: Spread the Cream Cheese – Spread whipped cream cheese generously on both sides of the toasted bun. Don’t be shy here. It’s not a condiment. It’s a core ingredient.
Step 5: Build the Dog -Place the hot dog in the bun, pile on the caramelized onions, and add your sliced jalapeños. Finish with a sprinkle of everything bagel seasoning. Add any optional toppings and serve immediately.
Frequently Asked Questions About Seattle Style Hot Dogs
A Seattle style hot dog is an all beef hot dog served on a toasted bun with cream cheese and caramelized onions. It originated in Seattle’s Pioneer Square neighborhood in the 80s and became a staple of the city’s late night food cart scene.
It goes back to the origin. Hadley Long was a bagel vendor who didn’t want to sell hot dogs. When the late night crowd demanded them anyway, he put the hot dog on a bialy bun and spread it with cream cheese the same way he would a bagel.
Use whipped cream cheese. Block cream cheese is too firm and I’ll tear the bun before it spreads. Whipped is soft right out of the container and covers both sides of the bun with no issues.
Caramelized onions are the standard. From there, sliced jalapeños, brown mustard, sauerkraut, and sriracha are all common. There’s no strict rulebook, use what sounds good to you.
Absolutely. Grilling adds a smoky char the street cart version never had and pairs really well with the cream cheese. Toast the buns right on the grill grates while you’re at it.
Yes. Seattle Dogs are a stadium staple at Mariners’ games and other Seattle sports venues.
Everything bagel seasoning is a blend of sesame seeds, poppy seeds, dried garlic, dried onion, and salt. I use it as a finishing touch and nod to Hadley Long’s original bagel cart. It’s a small detail that ties the recipe back to where this whole thing started.
Ingredients
- 4 large all beef hot dogs
- 1 large sweet onion sliced thin
- 1 tbsp butter
- ½ tsp kosher salt
- ¼ cup whipped cream cheese
- 2 jalapeños sliced
- 1½ tsp everything bagel seasoning
- 4 Brioche hot dog buns
Instructions
- Add the butter to a preheated pan over medium heat. When the butter starts to melt, add the sliced onions to the melted butter and allow them to start cooking down. Season with kosher salt, and move around every couple of minutes for 20 minutes.
- Using a sharp knife, score the hot dogs in a crosshatch pattern. After the onions have cooked for 15 minutes, push them to the side and add the hot dogs. Roll them back and forth occasionally for five minutes.
- While hot dogs are cooking, toast the cut side of the buns. Then, smear both cut sides of each bun with cream cheese.
- Add the cooked hot dog to the cream cheesed buns, top with caramelized onions, sliced jalapeos and everything bagel seasoning. Serve hot