Challah Hot Dogs!

As summer comes to a close, make sure you get your fill of all your summer favourites, like hot dogs! This week's recipe shows you how to wrap your hot dogs in a classic Jewish bread, challah, to add variety to the classic hot dog. They make great appetizers for parties, birthdays, and game-watching nights.

Let’s Make Challah Hot Dogs!

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    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
  • 2 packages kosher hot dogs
  • 1 egg + 1 tsp water
  • Sesame seeds, poppy seeds, black sesame seeds, caraway seeds and thick sea salt (optional)


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.

In a large bowl or stand mixer fitted with the whisk attachment, mix together 1 ½ cups flour, salt and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.

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.

Add another 1 ½- 2 cups of flour, mixing thoroughly and then remove from bowl and place on a floured surface.

Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes (or however long your hands will last).

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.

Preheat oven to 350 degrees.

After dough has risen, start cutting it into 3 oz. pieces (if possible, use 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 silpat baking mats.

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 or caraway seeds if desired.

Bake for 18 minutes, or until puffy and golden all over.

Serve warm with mustard.

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