2¼ teaspoons active dry yeast
12 ounces warmed beer (110°-120°F)* see notes
2 tablespoons honey
3¼ cups all-purpose flour
1 teaspoon kosher salt
½ cup baking soda
1 large egg
coarse salt (or pretzel salt)
8 hot dogs
Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
Pour beer into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add honey and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
Fill an 8-quart pot with water and bring to a boil over medium-high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Wash a section of countertop for rolling out dough. Do not flour it or it will be harder to roll out the dough.
Add flour and salt to mixer. Knead for about 3 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if the bread is too sticky to come together. The dough should be tacky when you pull it out of the mixer, not sticky.
Place dough on countertop and form dough into a ball.
We are going to cut this ball into 8 (somewhat) even pieces. First, quarter the ball of dough. Then cut each quarter in half. Roll each piece into a 12” strand.
Place the end of the dough strand on the end of the hot dog pinching the end together, and then wrap it around the dog until all of the dough is wrapped around the dog. Pinch the ends so they stay together.
Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place hot dogs into boiling water about 3 at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat until all hot dogs have been boiled.
Arrange all pretzel dogs on parchment so they are not touching. Brush eggwash onto each one and sprinkle with coarse salt.
Bake for 11-13 minutes until the tops are browned.