Seattle-Style Hot Dogs 

By Ifrah F. Ahmed

Published June 20, 2025

Seattle-Style Hot Dogs 
Linda Xiao for The New York Times. Food Stylist: Monica Pierini
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5(186)
Comments
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Nestled in a toasted bun, slathered with cream cheese and piled high with cooked onions and other toppings like sauerkraut and jalapeños, the split and seared Seattle dog is part of the city’s culinary identity. But, like so many regional dishes, the Seattle dog has evolved: Created in 1988 by Hadley Long, a street vendor in Pioneer Square during grunge’s heyday, the combination of hot dog and cream cheese was originally tucked into a toasted bialy bagel stick. By the early ’90s, other vendors followed suit, and the street food evolved to include butterflied hot dogs and toasted hot dog buns, becoming common at late-night hot dog carts outside of local music venues and sports arenas. While Mr. Long has since left the city, he has kept up with the evolution of his creation and maintains that while you can add whatever toppings you’d prefer, a true Seattle dog requires three essential ingredients: a bialy stick, cream cheese and a hot dog.

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Ingredients

Yield:4 hot dogs
  • 3tablespoons salted butter
  • 1large sweet onion, halved and sliced
  • ¼teaspoon fine sea salt
  • 4hot dog buns
  • 4all-beef hot dogs, butterflied
  • Softened cream cheese (about 4 ounces)
  • Cold sauerkraut, for serving
  • Yellow mustard, for serving 
  • Fresh jalapeños, sliced, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

239 calories; 16 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 6 grams protein; 476 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pan or medium cast-iron skillet, melt 2 tablespoons of butter over medium-high heat. Add the onions and salt. Cook the onions, stirring occasionally, for about 15 minutes, until caramelized and brown in spots. (Reduce the temperature to medium, if needed, to ensure the onions don’t darken too much.)

  2. Step 2

    Once the onions are done, transfer them to a plate. In the same skillet, toast the insides of the buns over medium-high heat until they are light brown, about 2 minutes. Set the buns aside on a plate.

  3. Step 3

    Add the remaining 1 tablespoon of butter and the hot dogs to the skillet and cook on both sides until slightly charred, 2 to 3 minutes. While the hot dogs cook, slather the cut sides of each bun with 1 to 2 tablespoons of cream cheese, or as much as you’d prefer.

  4. Step 4

    Once the hot dogs are finished, divide them among the buns, cut sides up, and top with your choice of onions, sauerkraut, mustard and jalapeños. Enjoy immediately.

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Ratings

5 out of 5
186 user ratings
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Comments

Dallas Suz

I grew up in Seattle and was a cocktail waitress at the J & M Cafe around 1991-1993. I can vouch that this 100% was a thing during that time! Hadley set up his cart outside the Bagel café next door to the J &M and everyone would grab a bagel dog after clubbing all night. They were AMAZING. Crunchy bagel bun, cream cheese, a hotdog that would pop when you bit into it, all topped by sauerkraut and grilled onion. So, so good! Hadley, I hope you are doing well, you made our late nights great.

Carl

I assume the Seattlites who have not heard of this only eat in sit down restaurants and don’t attend sporting events or buy from street carts. Seattle Dogs are quite common.

Grace

I am a Seattle resident and can say that this dog is very common. It is a late night hotdog found on Capitol Hill or Pioneer Square.

Sal

Absolutely loved these Seattle dogs — the flavor was frankly incredible… but my digestive system went full Emerald City and made everything come out like a wizard behind a curtain. 10/10 would devour again. 0/10 chance my plumbing will survive a sequel.

Melanie

I was down in Pioneer Square at The Central Tavern watching some live music about 10 years ago and came outside to see a hot dog vender set up on the side so I got myself a Seattle Dog. This one was a toasted bun, cream cheese, caramelized onions and BBQ sauce! It was delicious, the sweet with the savory! I'm a believer.

Judy

I have tried this three times to varying success. I have followed The NY Times faithfully, but end up with a mess that needs to be eaten with a knife and fork.

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