Sesame/poppy seeds, dehydrated garlic/onion, coarse salt
Line a rimmed baking sheet with parchment and spray lightly with cooking spray. Line another sheet with parchment; 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 just above body temperature.
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 5 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 1 hour.
Turn dough out onto lightly floured surface and divide into 12 equal portions. Roll each into a 12-inch rope. Wrap a piece of dough around each of the hotdogs, gently stretching as you wrap so dough reaches to within ½-inch of ends of hotdogs. Place on unsprayed sheet, cover with plastic wrap and rest for 15 to 20 minutes.
Heat the oven to 450F. Bring water and baking soda to a boil in a large saucepan set over medium-high heat. Gently lower wrapped hotdogs into the water in batches of three. Boil for 1 minute, flipping halfway.
Place boiled hotdogs onto sprayed and lined baking sheet, sprinkle with desired seasoning and bake until golden-brown, about 10 to 13 minutes, rotating the sheet halfway.