Chicago Hot Dog Babka

Summer in Chicago means one thing: baseball season.

Some of my fondest childhood memories are of warm summer afternoons at Wrigley Field, cheering on the Cubs. There’s a special kind of magic that hits you the moment you climb those iconic stairs behind home plate—the field stretches out before you, vibrant and alive. The roar of the crowd, the crack of the bat, the sea of Cubby blue in every direction—it’s pure energy. And then, there’s the smell.

Hot dogs.

You hear it before you see it: “Hot dogs here! Get your hot dogs here!” The sound that signals the true start of the game.

There’s nothing quite like a Chicago-style hot dog enjoyed under the sun, inside the friendly confines of Wrigley. It's not just food—it’s a rite of passage.

This babka is my tribute to those unforgettable summer days. A playful, delicious twist inspired by the bold, unmistakable flavors of a classic Chicago Dog.

If you’ve never had one, here’s what makes it iconic: a juicy all-beef dog nestled in a poppyseed bun, topped with celery salt, fresh tomato slices, a crisp dill pickle spear, neon green relish, chopped onions, sport peppers, and a swirl of yellow mustard. It’s bold, it’s messy, and it’s perfect.

And now, I'm baking all of that Chicago pride into a babka.

Dough 

½ Cup almond milk, warmed (if you don't keep kosher, I recommend using regular milk)

2 ½ Teaspoons instant yeast

1 Egg

1 Egg yolk

¼ Cup sugar

½ Teaspoon kosher salt

2 Cups flour

7 Tablespoons margarine at room temperature (if you don't keep kosher, I recommend using butter)

Filling 

3 All beef Hot Dogs, cubed and cooked

2-3 Dill pickles

1 Tomato

4 Tablespoons yellow mustard

1 White onion

1 Teaspoon celery salt

Topping 

2 Teaspoons poppy seeds

Whisk egg, egg yolk, sugar, and salt in a large bowl until smooth and slightly pale in color. Whisk in warmed almond milk and yeast until combined.

Transfer to the bowl of a stand mixer fitted with a dough hook. Mix in the flour until almost fully mixed. Add margarine (make sure it’s at room temperature!) and mix until incorporated. The dough should be smooth and slightly sticky.

Turn out the dough and knead for just a few minutes until very smooth. Transfer to a greased bowl and let rise for 1 ½ - 2 hours until doubled.

While the dough is rising, chop the Hot Dogs into small cubes and fry in a pan until crispy. Chop all other vegetables (onion, tomato, and pickle).

Once the dough is done proving, place on a floured surface and roll into a large rectangle. The dough should be as thin as you can get it. This ensures the most swirls inside the bread.

Once the dough is rolled out, spread the mustard over the dough. Sprinkle the chopped vegetables on top of the mustard and the Hot Dogs on top of the vegetables. Sprinkle the celery salt on top of the Hot Dogs and vegetables.

Starting on the edge closest to you begin to tightly roll the dough away from you until you run out of dough and are left with a log of dough. Pinch the ends together to ensure no filling leaks out while baking.

Fold in half and twist together to form a log.

Place the twisted babka in a loaf pan lined with parchment paper. Allow to rise for another half an hour.

Preheat the oven to 350 degrees Fahrenheit. Sprinkle poppyseeds over the top of the loaf.

Bake for 45-55 minutes.

NOTE: If the top begins to brown too quickly, you can cover with tin foil an continue baking.