Prepare the yeast mixture by combining warm water, active dry yeast, and granulated sugar. Let it sit for about 5 minutes until frothy.

Make the dough by whisking together all-purpose flour and salt, then adding the yeast mixture and stirring until a shaggy dough forms.

Knead the dough on a floured surface for about 5–7 minutes until smooth and elastic.

Let the dough rise in a greased bowl, covered, for around 1 hour until doubled in size.

Preheat the oven to 450°F (230°C) and prepare baking sheets.

Prepare the boiling solution by bringing water to a boil and adding baking soda.

Shape the dough into 8 equal pieces, rolling each into a rope about 12 inches long.

Wrap each hot dog with a dough rope, ensuring to seal the edges well.

Boil each wrapped hot dog in the soda water for about 30 seconds per side, then place on baking sheets.

Apply the egg wash to each pretzel dog and sprinkle with coarse salt.

Bake in the preheated oven for 12–15 minutes until golden brown.

Cool on a wire rack for a few minutes before serving with dipping sauces.