Challah Hot Dogs

Ingredients

• 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)
• ½ Tbsp thick sea salt
• 1 ½ Tbsp dry active yeast
• 1 tsp sugar
• 1 ¼ cups lukewarm water
• 4 ½-5 cups of all-purpose, unbleached flour (preferably King Arthur flour)
• ¼ cup vegetable oil
• ½ Tbsp salt
• ¾ cup sugar
• 2 eggs
• 2 packages kosher hot dogs
• 1 egg + 1 tsp water
• 3-5 Tbsp everything bagel mix or sesame seeds, poppy seeds, black sesame seeds, caraway seeds and/or thick sea salt (optional)
• mustard, to serve (optional)

Method

1. Make your challah dough: In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.
2. In a large bowl or stand mixer fitted with the whisk attachment, mix together 1½ cups flour, salt and ¾ cup sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil. Mix thoroughly.
3. Add another 1 cup of flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.
4. Add another 1 ½- 2 cups of flour, mixing thoroughly and then remove from bowl and place on a floured surface.
5. Knead remaining ½ cup flour into dough, continuing to knead for around 5 minutes (or however long your hands will last).
6. Place dough in a greased bowl and cover with damp towel. Allow to rise at least around 3 hours, punching down at least once if possible.
7. Preheat oven to 350 degrees.
8. After dough has risen, start cutting it into 3 oz pieces (I like using a small digital scale for this task). Wrap dough around each hot dog, pinching ends under and placing on a baking sheet lined with parchment paper or slipat baking mats.
9. Whisk 1 egg with 1 tsp water and brush each challah dog with egg wash. Top with sesame seeds poppy seeds, black sesame seeds, thick sea salt and/or caraway seeds, if desired.
10. Bake for 18 minutes, or until puffy and golden all over.
11. Serve warm with mustard.