Combine yeast, water, and brown sugar in the bowl of your standing mixer fitted with the dough hook. Let stand for 5 minutes (until foamy).

While yeast is proofing…melt butter in a microwave-safe bowl. Mix in milk and set aside.

Once yeast is proofed, add milk/butter to yeast mixture and mix on low speed with dough hook until just combined.

Add salt and flour and mix with dough hook until flour is fully incorporated.

Knead in your mixer on high speed until the dough forms a slightly tacky, but firm ball, you may need to add a little more flour 1 TBS at a time, but be careful, you want your dough a little tacky but not too sticky to handle.

Oil a large bowl, place the dough ball in the bowl, and cover with a damp towel in a warm place to let rise for one hour or until doubled in size.

Preheat oven to 400 degrees F and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda (Be careful or you will have a baking soda/water explosion)!

Remove the dough from the bowl and gently press out the air bubbles.

Take one dough ball and roll it into a thin rope, 8-10” long. Wrap it around one hot dog making sure the ends are secure. Repeat this with all 8 hot dogs.

Gently place two dough-wrapped hot dogs into the boiling baking soda water. Boil for 60-90 seconds on each side, turning it once to guarantee both sides covered. Drain the excess water and place them on an oiled baking sheet.

Immediately sprinkle coarse sea salt over the dough to your specific tastes. Repeat with the other 6 hot dogs. (Do not let it rise at all here! Straight from boiling into the oven).

Cook the Pretzel Dogs for 22-25 minutes, rotating the baking sheet once. Pretzel dogs are done when they are deep brown!

Once removed from the oven, immediately brush the melted butter over the Pretzel Dogs to guarantee a soft crust.

Serve with your favorite condiments and enjoy!