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challah dog recipe hot dog recipe jewish
Photo credit Shannon Sarna

Challah Hot Dogs

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5 from 1 review

A guaranteed crowd pleaser, these challah dogs will take any party to the next level.

  • Total Time: 3 hours 45 minutes
  • Yield: 14-16 challah dogs

Ingredients

Units

For the everything bagel mix (optional):

  • 1 Tbsp sesame seeds
  • 1 Tbsp poppy seeds
  • 1 Tbsp dried garlic (whole pieces, not garlic powder)
  • 1 Tbsp dried onion (whole pieces, not onion powder)
  • ½ Tbsp thick sea salt

For the challah dough:

  • 1 ½ Tbsp dry active yeast
  • 1 tsp sugar
  • 1 ¼ cups lukewarm water
  • 4 ½–5 cups of all-purpose, unbleached flour (preferably King Arthur flour)
  • ¼ cup vegetable oil
  • ½ Tbsp salt
  • ¾ cup sugar
  • 2 eggs

To assemble:

  • 2 packages kosher hot dogs
  • 1 egg + 1 tsp water
  • 3–5 Tbsp everything bagel mix or sesame seeds, poppy seeds, black sesame seeds, caraway seeds and/or thick sea salt (optional)
  • mustard, to serve (optional)

Instructions

  1. Make your challah dough: In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.
  2. In a large bowl or stand mixer fitted with the whisk attachment, mix together 1½ cups flour, salt and ¾ cup sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
  3. Add another 1 cup of flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
  4. Add another 1 ½- 2 cups of flour, mixing thoroughly and then remove from bowl and place on a floured surface.
  5. Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes (or however long your hands will last).
  6. Place dough in a greased bowl and cover with damp towel. Allow to rise at least around 3 hours, punching down at least once if possible.
  7. Preheat oven to 350 degrees.
  8. After dough has risen, start cutting it into 3 oz pieces (I like using a small digital scale for this task). Wrap dough around each hot dog, pinching ends under and placing on a baking sheet lined with parchment paper or slipat baking mats.
  9. Whisk 1 egg with 1 tsp water and brush each challah dog with egg wash. Top with sesame seeds poppy seeds, black sesame seeds, thick sea salt and/or caraway seeds, if desired.
  10. Bake for 18 minutes, or until puffy and golden all over.
  11. Serve warm with mustard.
  • Author: Shannon Sarna
  • Prep Time: 25 + 3 hours rising time
  • Cook Time: 18 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Holiday

Find it online: https://www.myjewishlearning.com/the-nosher/challah-hot-dogs/