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Crispy Sheet Pan Hot Dogs Recipe with Tangy Beer Mustard

crispy sheet pan hot dogs - featured image
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A quick and easy recipe for crispy baked hot dogs with caramelized onions and a tangy homemade beer mustard, perfect for casual gatherings and fuss-free dinners.

Ingredients

Scale
  • 6 to 8 beef or pork hot dogs (preferably natural casing)
  • 6 to 8 hot dog buns (soft, brioche optional)
  • 2 medium yellow onions, thinly sliced
  • 1 tablespoon unsalted butter or olive oil
  • Salt and freshly ground black pepper, to taste
  • For the Beer Mustard:
  • ¼ cup Dijon mustard
  • 2 tablespoons whole grain mustard
  • 3 tablespoons beer (light lager or pilsner)
  • 1 teaspoon honey
  • 1 teaspoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: pickles, crispy fried onions, shredded cheese, jalapeños

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Peel and thinly slice the onions. Toss them in a bowl with softened butter or olive oil, salt, and pepper.
  3. Line a rimmed sheet pan with parchment paper or a silicone baking mat. Spread the onions evenly on the pan.
  4. Nestle the hot dogs on top of the onions, spacing them out to avoid overcrowding.
  5. Bake for 15 to 20 minutes, flipping the hot dogs and stirring the onions halfway through (around 10 minutes) for even browning.
  6. While baking, whisk together Dijon mustard, whole grain mustard, beer, honey, apple cider vinegar, salt, and pepper to make the beer mustard.
  7. Slice the buns and place them cut side up on a separate baking sheet. Toast in the oven for 3 to 5 minutes when the hot dogs are nearly done.
  8. Assemble the hot dogs in the toasted buns, top with caramelized onions, and drizzle generously with the beer mustard. Add optional toppings as desired.
  9. Serve immediately for best texture and flavor.

Notes

If hot dogs brown too quickly, tent loosely with foil. Flip hot dogs halfway through baking for even crispiness. Use quality natural casing hot dogs for best texture. Substitute beer with apple cider or vegetable broth for alcohol-free version. Toast buns last to keep them warm and crisp. Store leftovers in airtight container; reheat in oven at 350°F for 8-10 minutes to maintain crispness. Avoid microwaving to prevent soggy buns and rubbery hot dogs.

Nutrition

Keywords: hot dogs, sheet pan recipe, beer mustard, caramelized onions, quick dinner, easy recipe, comfort food

Find it online: https://evabake.com/crispy-sheet-pan-hot-dogs-recipe-with-tangy-beer-mustard-easy-and-perfect/