HOTDOG PRETZEL RECIPES

Steps:

• Heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C).
• Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle.
• Preheat an oven to 450 degrees F (230 degrees C).
• Line 2 baking sheets with parchment paper or grease with vegetable oil.
• Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.
• Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil.
• Turn the dough out onto a lightly-oiled surface, and roll into a 10x20-inch rectangle.
• Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
• Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
• Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt.
• Bake in the preheated oven until golden brown, about 15 minutes.

Steps:

• In a small saucepan, warm the milk over moderately low heat until an instant-read thermometer inserted in the milk registers 110°. In a small bowl, whisk the milk with the yeast and 1 teaspoon of the sugar; let stand until foamy, about 10 minutes.
• Lightly oil a large bowl. In another large bowl, whisk the 2 1/2 cups of flour with the salt and remaining 2 teaspoons of sugar. Stir in the 2 tablespoons of melted butter and the yeast mixture and mix until a dough forms. Turn out the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Transfer the dough to the oiled bowl, cover with plastic wrap and let stand at room temperature until doubled in size, about 1 hour.
• Preheat the oven to 375°. Line a baking sheet with parchment paper. In a shallow dish, whisk the baking soda into 1 cup of hot water until dissolved. 
• Cut the dough into 8 equal pieces. On a work surface, roll out each piece of dough into a 20-inch rope. Working with one hot dog at a time, wrap the rope around the hot dog, pressing the ends to adhere. Roll the wrapped hot dogs in the baking soda water, letting the excess drip off. Arrange the hot dogs on the prepared baking sheet and sprinkle with sesame seeds. Bake until golden, 15 to 18 minutes. Brush with melted butter and serve with mustard.