Momofuku Milk Bar Life Cookbook | Haute Dogs Recipe

April 28, 2015
christina tosi momofuku milk bar haute dogs It’s official, I have found my nemesis. Momofuku Milk Bar was once warm and comforting, and charmed me into falling in love, but has since turned against me. I don’t know what I did wrong, but it failed…twice. Christina Tosi’s Momofuku Milk Bar Life has done me wrong. Twice! I was excited to see, what was essentially, an arroz con gandules recipe in her new book, Franny’s Rice and Beans. Unfortunately, that mistake was my own and I used basmati instead of my usual long grain rice. However, the flavor of the Kielbasa was too powerful and the faux-smokiness mostly just gave me a headache. Yesterday, I started the dough for the “Haute Dogs,” a recipe in Tosi’s family meal chapter. You can choose any toppings you want, but Tosi suggests stuffing the “fixins” inside of the dough: chili, cheese, mustard. I followed the recipe to the “T,” including its overnight proof in the refrigerator. I rolled out the supple dough. I tucked the Casper’s hot dogs in their blankets, seam down. I bathed them in an egg wash, sprinkled them with sesame seeds and set them in a preheated oven. 20 minutes later, they were as pale as when they started. 10 minutes more, same. They just would not brown! As I stared down at the shriveled tips of the hotdogs, I was disappointed. I am still disappointed. What the hell?!
Haute Dogs | Christina Tosi, Milk Bar Life Cookbook

Prep Time: 12 hours

Cook Time: 20 minutes

Total Time: 12 hours, 20 minutes

Yield: Enough dough for 8 dogs; 4 servings


  • Dough
  • 3 cups all-purpose flour
  • 1 TB kosher salt
  • 1/2 packet active dry yeast (1 1/8 teaspoons = 1/8 ounce)
  • 1 3/4 cups warm water
  • 8 hot dogs
  • fixins (optional)
  • Egg Wash
  • 1 egg
  • 1/2 tsp water
  • 2 TB sesame or poppy seeds


  1. Make the dough: Stir together the flour, salt and yeast in the bowl of a stand mixer. Continue stirring as you add the water, until the mixture has come together in a shaddy mass.
  2. Engage the bowl and hook, mix the dough on the lowest speed for 3 minutes, or until it is somewhat smooth and cohesive. Knead for 4 more minutes on the lowest speed. The dough should look like a wet ball and bounce back softly when poked.
  3. Place your dough in a bowl spritz with oil. Cover with plastic wrap and let the dough proof overnight in the fridge.
  4. The next day, when you're ready to bake, heat the oven to 350 degrees. Divide the dough into 8 equal pieces. Roll out each one into a rectangle roughly the length of the hot dogs and wide enough to fully wrap around the dog, about 8'' x 5''
  5. Spread the dough with any combination of fixins. Put a hot dog on top of each piece of dough and wrap up like a swaddled baby. Put the dough-wrapped dogs seam side down on a parchment-lined sheet tray.
  6. Make egg wash: Use a fork to whisk together the egg and water in a small bowl. Brush each blanketed dog with egg wash and sprinkle with sesame seeds.
  7. Bake for 20 minutes, or until the bread blankets puff slightly and take on a golden hue. Eat hot or at room temp.
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  • Reply Jessica M November 24, 2016 at 2:02 pm

    I’m doing this a second time and same…the dough is not a wet ball it’s a wet goop. I’m so confused! Is it a typo?! And I had the same problem with the baking…stayed white forever. Augh. WTF!

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      Reply Eat Gorda Eat November 27, 2016 at 7:06 am

      Yess! See? I don’t think it’s a typo. I think it might just be a horribly written recipe. I’ve tried another recipe in the book, the rice with the sausage. Cannot remember the name. But, the amount of sausage listed in the recipe was WAY too much and just completely blew out my tastebuds. Too smokey. If you tried twice and I tried twice, that’s four times of failure. We should just give up. Haha.

    • Reply Paulina Dao November 28, 2016 at 1:37 am

      I definitely had to add a ton more flour to it. I thought it was just me! I was like did I forget to add an extra half cup of dough or something?

      Mine turned a little golden due to the egg wash, still edible though, so I wouldn’t call it a complete waste for my boyfriend’s lunches… Definitely did not look like the photos in the book though.

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        Reply Eat Gorda Eat November 28, 2016 at 9:24 am

        I also added extra flour and egg wash. Unfortunately, mine never reached that golden color. Nothing close to the book! Haha.

  • Reply Peter Miks March 21, 2017 at 10:22 pm

    maybe you added to much water. it says add the water until it comes together. so don’t add it all.

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      Reply Eat Gorda Eat March 21, 2017 at 10:32 pm

      It does need a little water, there’s no getting around that. But, you only need add a little and I did exactly that. I only added a little at a time until it all came together. Even though a recipe might call for a certain amount of liquid, it may not need all of it according to different factors: weather, flour brand, ect. You know, how I learned to do in culinary school.

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