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1
In the bowl, combine flour, sugar, salt, water, butter and yeast.
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2
Combine with the dough hook on low speed for about 5 minutes or until the dough is smooth, pulls away from the sides of the bowl and tacky-elastic.
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3
Spray a large bowl with cooking spray.
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4
Transfer dough to sprayed bowl and cover with plastic wrap.
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5
Allow to rise in a warm, draft-free area for 50-60 minutes or until doubled in bulk.
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6
Preheat your oven to 450 degrees.
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7
Bring 10 cups of water and baking soda to a boil in a large stock pot.
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8
Add the baking soda carefully and slowly, as it could react and boil over.
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9
Turn the dough out on to your work surface and divide it into 16 equal pieces.
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10
Roll each piece into a long rope (approximately 10-12 inches long) and wrap the rope around the hot dog.
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11
Pinch the ends of each rope very well to prevent them from coming apart during the boiling process.
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12
Set aside and continue until all of the hot dogs are wrapped.
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13
Place the wrapped hot dogs into the boiling water using a slotted spoon or a spider, a few at a time.
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14
Allow to boil for 30 seconds, then carefully transfer to a wire rack to rest.
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15
Once all of the dogs are boiled, move them to the baking sheets and brush each one with the egg wash.
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16
Sprinkle with the kosher salt, and bake for 15 minutes or until golden brown.
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17
When you remove them from the oven, immediately brush them with melted butter and sprinkle more kosher salt, if desired.
