Make the Dough

In the bowl of a stand mixer, combine the warm water, brown sugar, and yeast. Let sit for 5 minutes until foamy.

Add the salt, bread flour, and melted butter. Mix with a dough hook until a shaggy dough forms.

Knead on medium speed for 5–7 minutes, or until the dough is smooth and elastic.

Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

Shape the Pretzel Dogs

Line two baking sheets with parchment paper.

Punch down the dough and divide it into 10 equal portions.

Roll each piece into a rope about 18–20 inches long.

Wrap a dough rope around each hot dog, slightly overlapping the dough as you go. Pinch the ends underneath to secure.

Prepare the Baking Soda Bath

Preheat the oven to 425°F.

Bring the water and baking soda to a gentle boil in a large pot.

Working in batches, carefully lower the wrapped hot dogs into the baking soda bath for about 30 seconds.

Remove with a slotted spoon and place on the prepared baking sheets. The baking soda bath helps create the classic pretzel flavor and chewy exterior.

Bake

Whisk together the egg and water. Brush each pretzel dog with the egg wash and sprinkle with coarse pretzel salt.

Bake for 12–15 minutes, or until deeply golden brown.

For extra flavor, brush the tops with 1 tablespoon melted butter immediately after baking.