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The best bacon-wrapped hot dogs, easier than you think on a grill, griddle, or in a cast-iron pan, to add some gourmet to your all-American hotdog!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of contents
Griddled Bacon Dogs
Bacon-wrapped hot dogs are incredibly easy to make and are a great way to add some gourmet pizzazz to the all-American hot dog. The rich, crisp bacon adds an extra layer of texture and flavor to your hot dogs! These easy favorites are a great way to add a special touch to your summer celebrations – inspired by our favorite LA cult classic, danger dogs!
Hot dogs have a long and colorful history in America. Both the cities of Frankfurt and Vienna lay claim to the first dogs – but they came to America with German immigrants in the 1800’s. The first hotdog stand in New York was opened by Charles Feltman on Coney Island in 1870 and he sold over 3,600 frankfurters in his first year! We love hot dogs at baseball games (especially bacon dogs!), which is no small coincidence – hot dogs were first sold in ballparks to get people to buy more beer!
We love making these hot dogs on a Blackstone griddle – they are the perfect outdoor grill – easy to clean, get diner-style food in a flash, are super portable, and can feed a crowd in a hurry! Plus the flavor is AMAZING.
We hope you love this recipe as much as we do.
Did you know: The hotdog went global in 1939 when First Lady Eleanor Roosevelt served hotdogs for the first time at a White House picnic for Britain’s King George VI and Queen Elizabeth. The royals who had never seen a hotdog, famously asked “how do you eat this?”
How to make Bacon Wrapped Hot dogs
To make this recipe, you’ll need:
- All beef hotdogs – Hot dogs that are labeled “all beef” or “all pork” are made from 100% muscle, and not made with the “other” ingredients that are the butt of so many hot dog jokes. We personally love brands like Nathan’s, Ballpark, and Hebrew National.
- Regular cut smoked bacon – Skip thick-cut for regular cut bacon for this recipe. Thick-cut bacon, our preferred breakfast bacon, doesn’t wrap or cook properly in this application. Thicker bacon doesn’t render properly when wrapped around the hot dog which means it won’t get crispy on the outside.
- Split-top hot dog buns – Split-top hot dog buns retain their structural integrity better than side-split buns, so they’re ideal for larger hot dogs or adding lots of toppings – they also work really well for lobster rolls!
- Your favorite condiments – Condiments like mustard, relish, or even ketchup are great ways to bring balance to your easy Bacon wrapped hotdogs. The vinegar kick from mustard and relish helps balance out the salt and fat of the meat. Mayonnaise on the bun can actually help keep the bread from getting soggy. While not traditionally a hot dog or sausage condiment, the sweetness and tang of ketchup can be a counterbalance to the rich and savory flavor of the meat!
Once you’ve gathered your ingredients, we will use the following method:
- Wrap hot dogs. Wrap your hotdogs with bacon, covering from end to end. It can be helpful to use toothpicks to keep the bacon attached to each end of the hotdog. Another tip for keeping the bacon wrapped around the hot dog is to split the end of the hot dog with a knife. Make a ¾ inch deep slit at the end of each hotdog and insert the corner of the bacon into the slit before interesting a toothpick to hold it all together while it cooks.
- Cook hotdogs. Cook your bacon on a griddle or flat-top grill, turning regularly until the bacon is cooked to a crispy brown. The key to these Bacon Wrapped Hot dogs is to make sure the bacon is cooked evenly and is crispy. As the bacon cooks and browns, the rendered fat bastes the hotdog with flavor aids in the browning. That browning is called the Maillard reaction and is key to flavor.
- Remove toothpicks.– As the bacon begins to brown and get crisp, you can remove the toothpicks from the hot dogs. The crisp bacon will retain its shape and remain wrapped around the hotdog at this point.
- Serve! – Removed cooked hot dogs from the griddle and keep them in a warm oven until ready to serve. Tenting the hot dogs with foil will create steam and wilt the crisp bacon, so leave them uncovered.
Tips and Tricks To Perfect Bacon-Wrapped Hot Dogs and FAQs:
These Bacon-wrapped hot dogs are super easy, but these are a few tips to make it even easier.
Use toothpicks. It can be helpful to use toothpicks to keep the bacon attached to each end of the hotdog. You can split the end of the hot dog with a knife, by making a ¾ inch deep slit at the end of each hotdog and insert the corner of the bacon into the slit before interesting a toothpick to hold it all together while it cooks.
Cook the bacon until crisp. Cooking the bacon until crisp is the key to this great-tasting and easy bacon-wrapped hot dog. Cooking over medium heat will brown the bacon and baste the hot dog with the fat as it cooks.
Make it a Sonoran. Want to get even fancier? Top your Easy Bacon Wrapped Hot Dog with topped with pinto beans, onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, and jalapeño salsa to make it a Sonora Hot Dog!
FAQ:
Yes, you can easily make these bacon-wrapped hot dogs ahead. Instead of grilling them first, you can cook them in your 350o oven for 15 minutes to par-cook them, and then store them in your fridge until you’re ready to brown the bacon on your flat-top or griddle.
Yes. I highly recommend using the Ninja Foodi Airgriller. Cook at 360o for 15 minutes, or until the bacon is crisp and cooked through. Leave enough room between the hot dogs for the air to circulate and cook them evenly.
You can make bacon-wrapped hot dogs in the oven. Cook at 400o on parchment paper for 12-15 minutes, turning the hot dogs every 3-4 minutes.
We love making bacon wrapped dogs on a blackstone grill, on an indoor Ninja foodi grill, or propane grills.
Bacon-wrapped hot dogs are great pan-fried in a cast iron pan. Be sure to have good ventilation when cooking.
Hot dogs come fully cooked, but should be heated fully throughout. Thankfully to crisp bacon, you will get your hot dogs fully to temperature in the amount of time it takes to crisp the bacon, so you don’t really need to worry about the hot dog’s internal temperature. Instead, judge doneness on your bacon – I prefer super crunchy bacon, so I cook hot dogs until bacon is crispy, crunchy, and fat is fully rendered – but cook yours to your preference.
You definitely don’t have to use toothpicks to secure the bacon to the hotdogs – we just prefer to because it makes it easier to move the dogs around the griddle without losing all the bacon.
What to serve with Bacon Wrapped Hot Dogs
Serve your Easy Bacon Wrapped Hot Dogs immediately after cooking for best results. Top with your favorite condiments including mustard, relish, mayo, chopped raw onions or ketchup.
We love serving hot dogs with crunchy, cool, and crisp, creamy coleslaw – it is a great counterbalance to the rich, salty hot dog! You can also serve these with sweet potato chips, zucchini chips for a healthier take – or some grilled zucchini and squash.
You can find more of our favorite BBQ side dishes :
Bacon-Wrapped Hot Dogs Recipe
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Bacon Wrapped Hot Dogs
Equipment
Ingredients
- 6 hot dog buns
- 6 slices thin cut bacon
- 6 beef hot dogs
Instructions
- Wrap hotdogs with bacon, covering from end to end. It can be helpful to use toothpicks to keep the bacon attached to each end of the hotdog.
- Make a ¾ inch deep slit at the end of each hotdog and insert the corner of the bacon into the slit before interesting a toothpick to hold it all together while it cooks.
- Cook your bacon on a griddle or flat-top grill, turning regularly until the bacon is cooked to a crispy brown.
- As the bacon begins to brown and get crisp, you can remove the toothpicks from the hot dogs. The crisp bacon will retain its shape and remain wrapped around the hotdog at this point.
- Removed cooked hot dogs from the griddle and keep them in a warm oven until ready to serve. Tenting the hot dogs with foil will create steam and wilt the crisp bacon, so leave them uncovered.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is something I’ve never tried before and I think boyfriend go nuts, so I’m going to have to save this little gem and make it next weekend.
They are delicious! Bacon and hot dogs are a dynamite combination!
Hello , we in the 1950s made these this way. hot dog. white bread crust removed bacon wrap hot dog in 1 one slice of bread. wrap in bacon tooth picks to hold back cook over hot coals called a Jingle Bob.
omg i love that name!