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Challah Dogs

Challah Dogs Related:   July 4th, kid-friendly, meat, North America, Shabbat

Prep time:

Cook time: 20–23 minutes

Yield: 14 challah dogs

Challah wrapped hot dogs were one of my very first challah experiments, and from day one they were a huge hit. I make challah dogs for almost every party or family event. They are crowd- pleasing like pigs in blankets, but just a little more indulgent.

I typically use an all-beef kosher hot dog, but there’s no reason why you can’t use turkey hot dogs, sausages or even soy-based hot dogs.


  • Dough
  • 1 ½ tablespoons dry active yeast
  • ¾ cup plus 1 teaspoon sugar, divided
  • 1 ¼ cups lukewarm water
  • 4 ½–5 cups unbleached bread flour (preferably King Arthur)
  • ½ tablespoon salt
  • ¼ cup vegetable oil
  • 2 eggs
  • 14 kosher hot dogs
  • Topping
  • 1 egg
  • 1 teaspoon water
  • Sesame seeds, poppy seeds, black sesame seeds, caraway seeds or coarse sea salt


  • For dough, in a small bowl, place the yeast, 1 teaspoon sugar and lukewarm water. Stir gently to mix. Allow to sit 5 to 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 of the flour, salt and ¾ cup sugar. Add the water-yeast mixture and oil to the flour. Mix thoroughly.
  • Add another 1 cup of the flour and 2 eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
  • Add another 1 ½ to 2 cups of flour and mix thoroughly. Remove from the bowl and place on a floured surface. Knead the remaining ½ cup flour into the dough, continuing to knead for about 5 minutes. Place dough in a greased bowl and cover with a damp towel. Allow to rise at least 3 hours.
  • After the dough has risen, divide into 14 equal pieces, about 2 ½ ounces each (use a food scale for an exact measurement). Roll each piece of dough into a rope about 4 to 5 inches long.
  • Wrap the dough around each hot dog, pinching ends under and placing on a baking sheet lined with parchment paper or silicone baking mat.
  • Allow to rise 15 to 20 minutes. Preheat oven to 375 degrees while the dough rises.
  • For topping, whisk egg with water and brush each challah dog with egg wash. Top with sesame seeds, poppy seeds, black sesame seeds, caraway seeds or coarse sea salt if desired.
  • Bake for 20 to 23 minutes, until golden brown on top. Serve warm with mustard or ketchup.
  • Reprinted with permission from Modern Jewish Baker: Challah, Babka, Bagels & More by Shannon Sarna (Countryman Press, 2017). 

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