Pretzel dogs

Instructions

1. Line a rimmed baking sheet with parchment paper and spray lightly with cooking spray. Line a second sheet with parchment paper; set aside. Grease a large bowl with oil.
2. For the dough, whisk together flour, yeast, and salt in a large bowl.
3. Heat milk, water, honey and butter in a small saucepan set over medium-low heat until the butter has melted and mixture is lukewarm .
4. 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.
5. 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 30 cm (12-in) rope. (Alternatively, press dough into a 30 cm (12-in)  square and cut it into 12 2cm x 30cm (1in x 12-in) strips.)
6. Wrap the dough around the hotdogs, gently stretching as you wrap so dough reaches to within 1½ cm (½-inch) of ends of hotdogs. Place on unsprayed sheet, cover with plastic wrap and rest for 15 min.
7. Heat the oven to 230°C (450°F). 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.
8. 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.