2-1/2 cups (300 grams) all-purpose flour, plus more for kneading
2 teaspoons (6-1/2 grams) dry instant yeast
1 teaspoon (5 grams) salt
2/3 cup (156 milliliters) milk
1/3 cup (78 milliliters) water
2 tablespoons (30 milliliters) honey
2 tablespoons (30 grams) unsalted butter
12 hot dog wieners
6 cups water
6 tablespoons (90 grams) baking soda
Sesame and poppy seeds, dehydrated garlic and onion flakes, coarse salt
Line a rimmed baking sheet with parchment paper and spray lightly with cooking spray. Line a second sheet with parchment paper; set aside. Grease a large bowl with oil.
Whisk together flour, yeast, and salt in a large bowl.
Heat milk, water, honey and butter in a small saucepan set over medium-low heat until the butter has melted and mixture is lukewarm.
Pour milk mixture into flour mixture and stir until a shaggy dough forms. Turn dough onto a floured work surface and knead until smooth and elastic, about five minutes. Place dough into prepared bowl, cover with plastic wrap and a clean kitchen towel and set aside in a warm place to rise until doubled in size, about one hour.
Dry hot dog wieners and set aside. Turn dough out onto lightly floured surface and divide into 12 equal portions. Roll each into a 30 centimeter rope. [Alternatively, press dough into a 30 centimeter square and cut it into twelve 2x30 centimeter strips.]
Wrap the dough around the hotdogs, gently stretching as you wrap so dough reaches to within 1-1/2 centimeter of ends of hotdogs. Place on unsprayed sheet, cover with plastic wrap and rest for 15 minutes.
Heat the oven to 450°F (232°C). Bring water and baking soda to a boil in a large saucepan set over medium-high heat. Gently lower wrapped hot dogs into the water in batches of three. Boil for one minute, flipping halfway.
Place boiled pretzel dogs onto sprayed and lined baking sheet, sprinkle with desired seasoning and bake until golden-brown, about ten to 13 minutes, rotating sheet halfway.