New Coney Island Pretzel & Bagel Dogs

The Works Chicago-Style Dog

The Chicago dog is as much a Windy City icon as Wrigley Field and the Sears Tower. Topped with a mountain of veggies, it’s said to be “dragged through the garden.”

While the exact toppings may vary – some recipes call for lettuce, cucumbers or even cheese sauce – one thing that Chicagoans agree on? Absolutely no ketchup. Ever.

Naturally, we didn’t try to reinvent the culinary wheel here. Our recipe calls for all the classics. Pickles, tomatoes, onions, relish, yellow mustard and a dash of magic dust: celery salt. The only difference? The addition of 100% all-beef Nathan’s beef franks, of course!

15 Mins 4-8 servings


  • Hot dog buns

  • Yellow mustard

  • Chopped yellow onions and beefsteak tomatoes

  • Sweet pickle relish

  • Dill pickle spear

  • Dash celery salt

  • Optional: pepperoncini peppers


Step 1

Cook your hot dogs your favorite way. We suggest pan-fried with butter! See how to cook the perfect hot dog.

Step 2

Finely chop the onions, and dice up the tomatoes or cut them into wedges.

Famous Tip: For richer, deeper flavor, marinate the tomatoes and onions in red wine vinegar, olive oil, salt and pepper, and garlic for 1-2 hours.

Step 3

Assemble your dog! Nestle dog into the bun. Generously drizzle or spoon mustard over the entire dog. Top with tomatoes and onions mix, then add a heaping spoon of relish.

Nestle pickle spear on one side of dog, pepperoncini (if using) on the other. Sprinkle celery salt over all to finish.  


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