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1
Heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C).
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2
Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
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3
Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle.
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4
Preheat an oven to 450 degrees F (230 degrees C).
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5
Line 2 baking sheets with parchment paper or grease with vegetable oil.
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6
Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.
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7
Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil.
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8
Turn the dough out onto a lightly-oiled surface, and roll into a 10x20-inch rectangle.
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9
Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
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10
Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
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11
Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt.
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12
Bake in the preheated oven until golden brown, about 15 minutes.
