Ingredients

Challah Dough

• 1 cup water, heated to 115°F
• ½ cup (100g) granulated sugar
• 1 (¼-ounce) packet active dry yeast (2¼ teaspoons)
• ¼ cup vegetable, olive, sunflower, or avocado oil, plus more for greasing
• ¼ cup honey
• 3 large eggs
• 5½ to 6 cups (745g to 810g) bread flour 
• 2 teaspoons kosher salt

Pigs in a Blanket

• ½ batch Challah Dough (about 700g)
• 12 hot dogs
• 1 large egg, lightly beaten
• Everything bagel seasoning, for garnish (optional)
• Mustard, for serving

Directions

Challah Dough

Make the dough: In the bowl of a stand mixer fitted with the whisk attachment, mix the warm water and 2 tablespoons of the sugar to dissolve, then sprinkle the yeast over the top. Let stand until foamy, 5 to 10 minutes. Add the remaining 6 tablespoons of sugar, the oil, honey, and eggs, then whisk on medium speed until incorporated.

Switch to the dough hook. Add 5½ cups (745g) of the flour and the salt to the mixture in the bowl and, beginning on low speed and gradually increasing to medium, knead until a smooth, elastic dough forms, 3 to 4 minutes. (Your dough will be tacky but shouldn’t be sticky. If it’s sticky, mix in flour, a few tablespoons at a time, until tacky.) Transfer to a lightly floured work surface, and with floured hands, continue to knead by hand, dusting with flour as needed, until a very smooth ball forms, another 3 to 5 minutes. (Alternatively, if you make this dough entirely by hand, it will require about 10 minutes of kneading on a clean work surface after incorporating the flour.)

Grease a medium bowl and your hands with oil and add the dough ball, turning gently to coat. Cover with plastic wrap or a kitchen towel and set aside in a warm place until doubled in size, 1½ to 2½ hours.

Transfer the dough to a clean work surface and divide in half (the full dough should weigh about 1400g, so about 700g each). 

Pigs in a Blanket

Make the pigs in a blanket: Roll out the uncovered half of the dough into a 12 by 10-inch-wide rectangle, about ¼-inch thick and aligned horizontally. Slice vertically into 12 (1-inch) strips. Wrap each hot dog in a strip of dough like you’re wrapping it in a bandage, overlapping the edges of the dough slightly, then arrange on a parchment-lined sheet pans, tucking the ends under the bottoms and spacing them 2 inches apart. Brush the dough with the beaten egg.

Let the challah-wrapped hot dogs rise until puffed, 45 minutes to 1 hour, then brush again with beaten egg and garnish with everything bagel seasoning, if using. Preheat the oven to 400°F.

Bake, rotating the pans halfway through the cooking time, for 15 to 20 minutes, until golden, then serve with mustard for dipping.