Challah Wrapped Hot Dogs

These Challah Wrapped Hot Dogs are a good way to stretch your imagination and bring a new twist to a classic hot dog!

*Disclaimer - This recipe was originally published in 2014. I'm working hard to update all my older recipes with recipe cards and additional recipe information, but getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Do you remember the crescent roll-wrapped hot dogs that were so popular back in the 70s and 80s? They were fun, right?

I don't know anybody that didn't love them so I decided to make my own version called Challah Hot Dogs.

Because they used the same Challah dough I used to make the Braided Challah Bread just a few weeks ago.

Just make sure to section off about ¼ of the dough to use for the dogs and you'll have a great grab-and-go meal that tastes yummy and is fun to serve on a movie night or out in the backyard by the pool on a summer day.

CHALLAH WRAPPED HOT DOGS 
Note: This recipe makes enough dough for 1 braided Challah Bread and 8-10 Challah Hot Dogs
Makes: 8-10 hot dogs     Prep Time: 2 hours (including rising time)   Bake Time: 20 minutes

5 ½ - 6 cups all-purpose flour
3 tablespoons sugar
1 ½ teaspoon salt

1 package active dry yeast (2 ¼ teaspoons)
1 stick butter, softened
1 cup warm water (110-115 degrees)
4 eggs, at room temperature
8-10 bun length hot dogs
1 teaspoon cold water
poppy seeds for topping (if desired)

-Combine 1 ¼ cup flour, sugar, salt, and yeast in a large bowl (I used my stand mixer bowl).
-Mix in the softened butter and the warm water.
-Use the dough hook (or wooden spoon) to blend thoroughly, making sure to scrape down the sides of the bowl from time to time.
-Separate the yolk from the white from one of the eggs, and set aside the one yolk for later use.
-Stir the 3 eggs and one egg white into the dough mixture, one at a time.
-Stir/knead in the remaining flour, ½ cup at a time until the dough is smooth and elastic (approximately 5-7 minutes) *Note - if you're making this on a humid day, the additional flour will be required.
-Place the dough in a greased bowl and cover it with plastic wrap in a warm draft-free place to rise until doubled in size (approximately 1 hour).
-Once risen, punch the dough down and turn it onto a lightly floured surface.
-Section about ¼ of the dough off to use for the Challah Hot Dogs and use the remaining dough to make the Braided Challah Bread (get the instructions here).
To make the Challah Hot Dogs:
-Roll the dough out into a long rope and cut the dough into 8-10 pieces.
-Roll each piece of dough into a long snake and wrap each snake around a hot dot making sure that the ends are tucked under the hot dog.
-Place each wrapped hot dog on a parchment-lined baking sheet.
-Brush each Challah Dog with the egg wash which consists of 1 egg yolk and 1 teaspoon of water.
-Sprinkle the dough with poppy seeds.
-Allow the Challah Hot Dogs to rise in a warm draft-free place until the dough has doubled in bulk.
-Preheat the oven to 375 degrees.
-Bake the Challah Hot dogs in a preheated oven for 20-25 minutes until the Challah is a nice, golden brown.
-Serve immediately.

If you're looking for another Challah idea that you can use this bread recipe for, I just so happen to have a wonderful Poppy and Sesame Seed Challah Bread that made the BEST egg sandwich ever!!! Please check it out!