2½ cups (300g) all-purpose flour, plus more for kneading
2 teaspoons (6 ½ g) dry instant yeast
1 teaspoon (5g) salt
2/3 cup (156ml) milk
1/3 cup (78ml) water
2 tablespoons (30ml) honey
2 tablespoons (30g) unsalted butter
12 hot dog wieners
6 cups water
6 tablespoons (90g) baking soda
Sesame/poppy seeds, dehydrated garlic/onion, coarse salt
For the Dough, line a rimmed baking sheet with parchment paper and spray lightly with cooking spray. Line a 2nd sheet with parchment paper; set aside. Grease a large bowl with oil.
Whisk together flour, yeast, and salt in a large bowl.
Heat milk, water, honey and butter in a small saucepan set over medium-low heat until the butter has melted and mixture is lukewarm.
Pour milk mixture into flour mixture and stir until a shaggy dough forms. Turn dough onto a floured work surface and knead until smooth and elastic, about 5 minutes. Place dough into prepared bowl, cover with plastic wrap and a clean kitchen towel and set aside in a warm place to rise until doubled in size, about 1 hour.
To assemble, dry hot dog wieners and set aside. Turn dough out onto lightly floured surface and divide into 12 equal portions. Roll each into a 12-inch (30 cm) rope. [Alternatively, press dough into a 12-inch (30-cm) square and cut it into twelve 1x12-inch (2x30-cm) strips.]
Wrap the dough around the hotdogs, gently stretching as you wrap so dough reaches to within ½-inch (1 ½ cm) of ends of hotdogs. Place on unsprayed sheet, cover with plastic wrap and rest for 15 min.
Heat the oven to 450F (232C). Bring water and baking soda to a boil in a large saucepan set over medium-high heat. Gently lower wrapped hot dogs into the water in batches of three. Boil for 1 minute, flipping halfway.
Place boiled pretzel dogs onto sprayed and lined baking sheet, sprinkle with desired seasoning and bake until golden-brown, about 10 to 13 minutes, rotating sheet halfway.