Its officially hot dog season if ever there was one, and I freely admit: I love hot dogs. I have even found a way to combine a love of hot dogs with a love of challah with my famous challah dogs.
What are challah dogs you might be wondering? Well it’s my answer to the bagel dog, or the pretzel dog. And one of the great things about this recipe is you can use any challah recipe you prefer. The key is rolling your challah into roughly 3 oz size pieces and then snaking it around the hot dogs. I brush them simply with a beaten egg before adding toppings.
Photo credit Emily Goodstein Photography
And the challah dogs are all about fun toppings. I like making an “everything bagel” topping by combining 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) and 1/2 Tbsp thick sea salt and then sprinkling it on top.
You can also top with poppy seeds, black sesame seeds or even caraway seeds.
These are such a fun appetizer for your summer parties, Shabbat dinners, game-watching nights or even kids’ birthday parties. Make a big batch and don’t count on leftovers. Can you make them and reheat them? Yes actually you can. They are always better immediately out of the oven, but I have also served them several hours later either reheated or at room temperature.
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