PHASE 1 – MAKE PRETZEL DOUGH

RECIPE PREP: Preheat oven to 200°F for 2 minutes, then turn the oven off. We’re getting a warm cozy space ready for the pretzel dough to rise in. 

1. Add warm water, sugar and active dry yeast to a large bowl. Stir to combine. Set the bowl aside for 5 minutes so yeast can bloom.
2. Add flour and kosher salt. Stir with a dough whisk or wooden spoon until a shaggy dough forms. If the dough feels especially wet, you can add up to 1/4 cup additional flour.
3. Turn the dough onto a floured board and knead it until it’s smooth and tacky, about 2 to 3 minutes.  The dough is ready when you gently press it and it springs back. Form it into a ball with the edges tucked underneath.
4. Cover the bowl of dough with a damp, lint-free kitchen cloth. Place it in the oven (which has been turned off) so the dough can rise in this warm draft-free place until doubled in size, about 90 minutes.

PHASE 2 – BOIL AND BAKE PRETZEL DOGS

RECIPE PREP: Preheat oven to 400°F. Set a large pot of water on the stovetop to boil. Line a baking tray with parchment paper or a reusable silicone baking mat. Put it aside.

1. Turn the risen dough onto a lightly-floured board. Divide it into 8 pieces. Roll each piece into a 10-inch long rope.
2. Working with one hot dog at a time, wrap a dough rope around each hot dog. Pinch the seams together at the ends to secure the dough in place so it doesn’t become unwrapped.
3. Once the pot of water is boiling, reduce the heat to medium so that it’s just gently boiling. Very slowly add baking soda to the water. Cook 1 to 2 pretzel dogs at time (so pot is not overcrowded) for 30 seconds. Flip them over and cook for an additional 30 seconds. Remove pretzel dogs from the water bath and transfer them to the prepared baking tray. 
4. Brush them with egg wash (egg whisked with a splash of water), and sprinkle with pretzel salt and/or sesame seeds. Bake pretzel dogs for 20 to 22 minutes, or until golden brown. If desired (optional), lightly drizzle with melted butter. Serve immediately.