Directions 17 steps | 110 Minutes
In the bowl of a standing mixer or in a large bowl, whisk together the flour, instant yeast, brown sugar and salt until combined.
Stir in the filtered water and milk. Mix until a loose dough forms.
With the dough hook attachment, knead the dough at low speed or by hand for about 3 minutes.
Add the melted butter to the dough and knead for an additional 5 minutes.
Cover the bowl with a kitchen towel and let rest for 8 minutes.
Remove the kitchen towel and knead for an additional 6-8 minutes or until a smooth and elastic dough forms. If the dough is still loose and sticks to the bowl, add up to another half cup of flour.
Cover the bowl and let the dough rise until double its size, about 45-60 minutes.
Once the dough has risen, preheat the oven to 450˚F and line a sheet pan with either parchment paper or a silicone mat.
In a large pot, combine the 10 cups of water and baking soda. Bring to a boil. Divide dough into 8 equal pieces.
Form each piece of dough into a long rope.
Carefully wrap each piece around a hot dog, pinch the ends together to seal the dough.
Boil the pretzel dogs, one at a time, about 15 seconds on each side. Remove from the water with a slotted spoon and drain completely before placing it on the prepared sheet pan.
Mix the egg with 1 tablespoon of water to form an egg wash.
Brush the dough thoroughly with the egg wash and sprinkle with salt.
Bake until golden brown, rotating the pan halfway, about 12-15 minutes.
Remove from the oven and brush the bread generously with melted butter.
Let cool and enjoy with mustard and ketchup.