First add a warm water and sugar the bowl of a stand mixer stir to dissolve sugar. Sprinkle yeast across the top of the water and leave it for about 5 minutes. The yeast will start to foam.

Attach dough hook to mixer.

Add in melted butter, salt and half of the flour. Mix on low speed until flour is incorporated (about 2-3 minutes) gradually add more flour until the dough begins to pull away from the sides of the bowl and isn’t as sticky. The exact amount of flour you will need will vary depending on how much moisture is in your flour, the environment etc. I usually need about 4 ½ cups.

Turn the speed up to medium and allow to knead for about 5 minutes. Alternately you can turn the dough out onto a lightly floured surface and knead it by hand until smooth.

Place the dough in a lightly greased bowl, cover loosely, and let rise for about an hour or until doubled in size.

Once the dough is raised it is time to make the pretzels.

Preheat the oven to 425 and line a baking sheet with parchment paper.

Separate the dough into 15 equal pieces.

Take one piece and roll it into a worm shape about 15 inches long.

Pat a hot dog dry with paper towels.

Starting at one end of the hot dog wrap the dough around it and gently press. Continue wrapping the dough around the hot dog until it is completely wrapped. Gently press the end to secure it in place.

Place the 10 cups of water and ½ cup baking soda in a large pot on the stove and bring it to a boil.

Set your prepared baking sheet on the counter next to the stove.

Gently place a pretzel dog in the boiling water and cook for about 30 seconds. Using a slotted spatula or slotted spoon. gently lift the pretzel out of the water and place it on the baking sheet.

Repeat with the remainder of the pretzel dogs. Placing them about 2 inches apart on the baking sheet. You may need to use 2 baking sheets or work in batches.

Once they are all boiled it is time to bake them.

In a small bowl whisk together the egg and 1 tsp water until well mixed.

Using a brush coat the pretzels evenly with a thin coat of the egg mixture. Sprinkle on coarse salt as desired.

Place the baking sheet in the oven for about 15 minutes or until pretzels are a lovely golden brown.

Allow to cool until warm before serving. The inside is very hot right out of the oven.

Store refrigerated in an air tight container.

To re-heat wrap in a damp paper towel and microwave for about 30 seconds.