Being Jewish, challah is totally a thing. Especially for my friend Laurel and I. We always have a way of getting roped into large fundraisers and many times it finds us in the kitchen. We are pretty willing participants and currently we are making thousands of Hamantaschen for Purim. That isn’t why we are here though. We are here to talk challah dogs, one of my favorite things on this planet next to the obvious humans I love and such. She is the one that introduced this to me and it is one of my favorites partly because they are delicious but also because I can keep everything in the freezer so it is one of the easiest dinners to have on hand. Check them out, you can’t be mad at that!
I make challah every week, at least three batches. One for us (usually we split the dough between my daughter- who braids for our family- and her friend who we watch on Fridays), one for our neighbor/ fellow congregant and if I don’t have anyone for the extra one, I pop it in the freezer. The one that is in the freezer is usually for challah dogs. That paired with some all beef hotdogs that I buy in bulk and also pop in the freezer means that at any morning where I want an easy dinner I can pull both out and put them in the fridge to defrost and dinner could not get easier. Unless, you know, I didn’t make it.
To start, take your dough and cut into 12 even pieces (because that is how many hot dogs came in my package). You could most certainly stretch this do do 18 even, but carbs are delicious so people aren’t usually upset if there are more of them.
Then roll out each of your pieces into a long skinny snake that is about 18 inches long. I do them all at once because that is how I work.
Next, just wrap them around the hot dog. It doesn’t really get easier, plus if they are ugly they will still taste great so just say the kids did it.
Then pop them in a 350 degree oven until they are golden brown and cooked through (25-30) minutes and you are done!
Super simple! If you need a challah recipe you can search “challah” in the search bar on the right or here is a super simple recipe that we used for the Mega Challah Bake with Shabbat San Diego this year:
- 1 Tbsp yeast, 1/2 cup sugar and 1 cup warm water in the base of your mixer for about 15 minutes or until frothy.
- Then add 2 eggs, 1/3 cup oil, 4 cups flour and 1 tsp salt and mix with the dough hook attachment.
- Add flour if needed a bit at a time until the dough pulls away from the side of the bowl.
- Put a damp towel on the top and let rise for an hour or so and then start the recipe from there.
- If you would like to freeze, instead of letting it rise, oil a bag, pop it inside, label and it is ready for the freezer.