Skip Navigation

Let's Make Challah Hot Dogs!

(Photo: flickr/bgreenlee)

As summer comes to a close, make sure you get your fill of all your summer favorites, 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 typical American hot dog. They make great appetizers for parties, birthdays, and game-watching nights.


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 (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.

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.

Tags: Recipes

Previous Post

Next Post

More than 60 Fellowship supporters join Rabbi Eckstein and Fellowship staff on a tour of Israel, which includes visits to project areas and biblical and historic sites in the Holy Land.

Visit Israel

Here you’ll find an array of useful information on accommodations, transportation, exchanging currency, Israel's climate and customs, and much more. So get the most out of your trip to Israel with the help of The Fellowship.

Read More

About The Fellowship

The International Fellowship of Christians and Jews (IFCJ) funds humanitarian aid to the needy in Israel and in Jewish communities around the world, promotes prayer and advocacy on behalf of the Jewish state, and provides resources that help build bridges of understanding between Christians and Jews.

Read More