| Level: | Easy |
| Total: | 45 min |
| Active: | 25 min |
| Yield: | 4 hot dogs |
Ingredients
- 4 beef or pork hot dogs
- 4 pretzel hot dog buns, split
- Beer Cheese Sauce, recipe follows
- 2 tablespoons pickled jalapeno slices
- 1/4 cup french-fried onions (the ones that come in a canister)
- 1/4 cup spicy giardiniera or pickled sliced cherry pepper slices
- One 12-ounce can evaporated milk
- 1/4 cup lager
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 4 ounces sharp Cheddar, freshly grated
- 4 ounces pepper jack cheese, freshly grated
- 2 ounces sliced American cheese, torn up (about 4 slices)
- 1 1/2 teaspoons cornstarch
Instructions
- Heat a grill or grill pan over medium-high heat. Slice the hot dogs lengthwise to butterfly them, making sure not to slice all the way through. Place the hot dogs cut-side down on the grill and cook until nice and charred to your liking, 4 to 5 minutes per side. (I like a good heavy char for that extra texture and flavor.)
- Meanwhile, fill a large pot with a lid with about an inch of water, then place a steamer basket or vegetable steamer inside, and bring to a boil. Reduce the heat to a simmer, then add the pretzel hot dog buns and steam, covered, until soft and warmed through, 3 to 5 minutes. Remove the pot from the heat but keep covered.
- Nestle the dogs into the steamed pretzel buns and ladle on plenty of the Beer Cheese Sauce. Top with the sliced pickled jalapenos, fried onions and giardiniera or cherry pepper slices.
- In a medium saucepan over medium heat, combine the evaporated milk, lager, mustard and Worcestershire and whisk together until smooth. In a separate bowl, combine the cheeses and cornstarch until the cheese is completely coated. Add the cheese mixture to the beer mixture and cook, whisking constantly, until the cheese melts completely and the sauce is thickened, silky and smooth, 5 to 10 minutes. Keep warm.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 249 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 13 g |
| Cholesterol | 47 mg |
| Sodium | 509 mg |
Reviews
We made these the first time for Super Bowl LV. They were so good we’ve made them several times since and are preparing the beer cheese right now for Super Bowl LVI
Incredible! After eating this, my kids said “It changed how they will eat hot dogs forever!” Truly amazing!
Supper easy and YUM!
Okay, I didn’t do the dog but I made the beer cheese and it was delicious. The pepper jack we had wasn’t that hot so I added ground red pepper. We had with the “pop” tube pizza dough pretzel.
Cheese sauce is ridiculously good! I made Katie Lee’s pretzels with this sauce. Yum!!
Delicious! I never liked pretzel buns, until I steamed them in this recipe. Game changer!
Jeff, every recipe I’ve made of yours is great. I picked up two great tips from this recipe–steaming the buns (duh, I should have figured that one) and that cheese sauce sounds amazing. Thank you again!