I mean, you’re welcome! Do I even need to continue? Okay, I guess I can say a few things about these beautiful dogs…bagel dogs, that is. Sure, you can stuff a hot dog into puff pastry but let me tell you something, challah is worth the extra time! My mom used to make challah dough bagel dogs for me and my siblings when we were kids and we would devour them as they came out of the oven. Now my sisters makes them for their kids and even take them to baseball games and after-school programs as a snack. So the update to this recipe goes as follows: my husband, my father and one of my sisters were discussing menus for the Jewish holidays of Rosh Hashanah and Succot. My husband mentioned hot dogs then my father brought up bagel dogs then my sister shouted out that they must be filled with kishka. No brainer, right? So I figured I would test the recipe before the holidays (you know, sacrifice myself for the greater good) and we should all be very very happy that I did! All it takes is an easy and quick challah recipe that you must try, delicious hot dogs and uncooked kishka. And to any of my readers wondering about this “kishka”, it is a traditional Jewish dish made from beef casing stuffed with flour or matzo meal, schmaltz (chicken or beef fat) and spices. You can certainly leave the kishka out of these bagel dogs but why would you do a thing like that????
Oh, that beautiful dough! I love this easy recipe from my friend, Marlene Genauer, and she was sweet enough to share it with all of us. So many challah recipes take hours of time to rise but you only have to let this dough rise for 1 hour before baking. If you are actually planning to bake challah with her recipe (which is below) instead of bagel dogs, I recommend forming the challah shapes then covering them for 30 minutes to rise before baking.
The hot dog and kishka get all cuddly together in their fluffy challah blanket. I think I’m going crazy!
The kishka disappears inside of the dough and bakes right inside! You can add as much or as little kishka as you want. And there is no shame in leaving out the hot dog all together! I won’t tell anyone if you do.
- 4 tsp rapid rise dry yeast
- 1 1/3 cup warm water
- 1/2 cup + 1 tsp sugar
- 1/2 cup vegetable oil
- 5 cups all-purpose flour
- 1/4 tsp salt
- 1 egg
- 6-8 uncooked hot dogs
- 1 small package uncooked kishka
- 1 egg
- optional toppings: sesame seeds, poppy seeds, minced onions
- Sprinkle yeast and 1 teaspoon of sugar into a measuring cup then pour the warm water over the top. Lightly stir the mixture then set aside for 5 minutes for the yeast to activate and form a foam layer on top of the water.
- Pour the remaining 1/2 cup of sugar, oil, flour and salt in the bowl of a stand mixer then add the risen yeast mixture and stir on low with the paddle attachment for 1 minute to combine all ingredients. Switch to the dough hook attachment and knead the challah dough on low for 2-3 more minutes, until the dough is pulling away from the sides of the bowl.
- Coat a large mixing bowl in a bit of oil or cooking spray and place the dough in the bowl. Cover it with a towel and set the dough aside to rise for 1 hour.
- Preheat the oven to 350 degrees F. and coat two baking sheets with cooking spray.
- Take the hot dogs out of the package and slice the uncooked kishka into thin pieces that are similar to the width of the hot dogs.
- When the dough has risen, punch it down once then cut the dough into small pieces to match the amount of hot dogs that you have.
- Roll one piece at a time into a long strip, around 12 inches in length and 2 inches wide then place the edge of the hot dog at one end. Roll the dough around the hot dog once then add a kishka slice and continue rolling the dough carefully around the hot dog and kishka until it is covered from end to end. Continue this process with all hot dogs and kishka and place the bagel dogs on the baking sheets, leaving a few inches between each dog.
- Make three shallow slices in the top of each bagel dog so the steam can release through the top then brush the tops with a bit of whisked egg and sprinkle with any toppings you want, including sesame seeds, poppy seeds and minced onions.
- Baked for 25-30 minutes, until the tops of the bagel dogs are golden brown.
- Eat while they are hot! The bagel dogs freeze beautifully in an airtight container for up to 3 months. Defrost in the fridge for a few hours then reheat in the toaster or oven to serve.