Iceland’s Famous Pylsur Hot Dog Recipe

Once you’ve had the Bæjarins Beztu Pylsur in Reykjavik, you’ll want the recipe at home
November 1, 2018Words by Miranda SmithPhotos by Alex Souza

In a country where sheep outnumber people, it’s only fitting that Iceland’s famous take on a classic fast food staple includes lamb. While the lamb-beef-and-pork hot dog, or pylsur, is ubiquitous at gas stations and ferry buildings across the island nation, Bæjarins Beztu Pylsur (literally translating to “the best hot dog in town”) is the most popular stand in Iceland. A flagship of Reykjavik since 1937, Bæjarins Beztu is rumored to braise their pylsur in beer and has served everyone from Bill Clinton to Metallica. Here’s how to make ein með öllu (one with everything) like an Icelander.

Bæjarins Beztu Pylsur
On Huckberry’s Iceland trip, Ben did as 70% of Icelanders do and visited Bæjarins Beztu Pylsur.


(Makes six servings)


• 6 hot dogs (you can order authentic pylsur on or substitute with your local favorite)

• 6 hot dog buns

• 12 oz of beer (Viking or Gull are traditional but any lager will work)

• 1 yellow onion

• 1 fried onion (recipe below)

• 4 tablespoons ketchup

• 4 tablespoons sweet mustard

• 4 tablespoons of remoulade (recipe below)



1. Pour beer into a wide skillet and braise hot dogs on medium heat until warmed through

2. Lightly toast open bun

3. Spread ketchup, mustard and remoulade on each bun before adding cooked hot dog and raw onion

4. Top with fried onions

Icelandic Hot Dog

Fried Onion Recipe


• 1 yellow onion

• 1 cup buttermilk

• 2 cups flour

• Vegetable oil

• Salt

• Black pepper

• Cayenne pepper


1. Cut onion into thin slices and soak in milk for one hour

2. Combine flour and spices and coat onions in the mix

3. Fill a large cast iron skillet with two inches of oil and heat to 350°F

4. Add onions to oil and cook until golden brown

5. Remove onions and let cool

Bæjarins Beztu Pylsur

Remoulade Recipe


• 1.2 cup mayonnaise

• 1 tablespoon chopped gherkin

• 1 tablespoon white wine vinegar

• 1 teaspoon dijon mustard


Blend all ingredients together until homogenous

>>Next: 72 Hours in Iceland

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