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In the bowl of a mixer, add 1 1/2 cups warm water, sugar, and instant yeast.
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To that mixture add the oil, salt, and 3 1/2 cups of the flour. Mix on low until all the flour is incorporated.
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Once flour is incorporated, begin adding the remaining cup a couple of tablespoons at a time until the dough is smooth and pulls away from the sides of the bowl. It should begin to form a ball around the dough hook. Knead for about 5 minutes. You should have a fairly stiff, pliable dough--not dry.
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Cover with a lid and let rise at room temperature for about an hour or until doubled in size. (You can speed this up by putting your dough in a warmer spot.)
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Preheat oven to 425. Line 2 baking sheets with silicone liners, foil, or parchment. If using foil or parchment, grease it or your pretzels will stick!
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In a small loaf pan, combine 2 cups of hot water (as hot as it comes from the tap is fine) and baking soda.
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Allow it to sit and dissolve while you roll out the dough.
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Remove hot dogs from package and pat them dry with a paper towel. This will help the dough stick to the hot dog better.
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Divide dough into 12 equal portions.
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On a clean and lightly greased work surface, roll the dough out into a rope about 35-40 inches long--you may want yours longer or shorter depending on how long your hot dogs are.
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Tightly wrap a pretzel rope around each hot dog pinching the end to help it stay in place. I like to let the ends peek out. You can also let a little of the hot dog show in the middle for a “mummy face” if you want.
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Dunk each hot dog in the baking soda solution and set it on a cooling rack to drip.
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While they are wet, sprinkle with coarse salt.
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Once all the hot dogs have been dunked, transfer them to the baking sheet.
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Bake for 12-15 minutes until they have a nice color and the hot dogs are heated all the way through.
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Serve immediately with ketchup and your favorite mustard for dipping.