Garlic Buttery Pretzel Dogs

My friends and loved ones get a kick out of how much I love hot dogs. I eat them at every theme park, sporting event, and concert where I can get my hands on them, and I once ate a hot dog for every meal one day. My love for hot dogs runs deep (please don't try to tell me what's in them, I know) and when I moved to Philly, I discovered a newfound love for the buttery, crisp on the outside doughy on the inside soft pretzels at Reading Terminal Market. So, naturally, I've combined my love for both of these snack foods into one glorious food, and now, I am proud to present to you my pretzel hot dog hybrid!

Makes 6 hot dogs

6 hot dogs (I use all beef)

¾ cup warm water

1/2 teaspoon sugar

1 Tablespoon butter

1 and 3/4 cups flour (add more by 1 Tbsp at a time if your dough is too sticky or wet to form a ball)

½ teaspoon salt

1 and 1/8 teaspoon yeast

1/4 cup baking soda

Topping:

3 Tablespoons butter

½ teaspoon garlic powder (optional)

2 Tablespoons Kosher or other coarse salt

Step 1: Dissolve the sugar in the water, then add the yeast to the water and set aside until foamy (about 15 minutes). Then mix together the flour and salt. Melt the butter. Stir the yeast and water, then add the mixture to the flour. Add in the melted butter and mix together until a dough forms. Allow dough to rise for about 10-15 minutes.

Step 2: While the dough is rising, boil a medium-large pot full of 4 and ½ cups water the baking soda. Preheat the oven to 400F.

Step 3: Separate the dough into 6 pieces. Roll each piece into a thin rope. Wrap each rope around a hot dog. Drop 2 of the wrapped hot dogs into the boiling water and boil for 20-30 seconds (no more or they will taste bitter and metallic, please learn from my mistakes). Then take them out and place them on a lined baking sheet.

Step 4: Melt the butter and mix with the garlic powder, then brush it over each hot dog. Then sprinkle on the salt. Bake for about 15 minutes, until the pretzels are a deep golden brown. Enjoy!