Add the warm water, light brown sugar, and active dry yeast to a large bowl and stir to combine. Set aside for the yeast to bloom for 5 minutes. 

Next, add the flour and kosher salt. Stir with a dough whisk or wooden spoon until a shaggy dough forms. 

Turn the dough onto a floured surface and knead until it is smooth and tacky, about 2-3 minutes. You’ll know the dough is ready when you poke it gently and it springs back. 

Cover the dough (with plastic wrap or a damp towel) and place it in a warm place to rise until doubled in size, about 90 minutes. 

When the dough has risen, turn it out onto a lightly floured surface and divide it into 8 pieces.

Roll each piece into a 10-inch long rope and then wrap it around one of the hot dogs.

Pinch the seams together at the ends to ensure the pretzel dough doesn’t become unwrapped. 

Preheat the oven to 400 degrees F and bring a large pot of water to a boil.

Reduce the heat to medium (a gentle boil) and very slowly add the baking soda. 

Cook the pretzel dogs 1-2 at a time (making sure not to crowd the pan) for 30 seconds. Then flip the pretzel dogs and cook them for an additional 30 seconds. 

Remove the pretzel dogs from the water bath and place them on a parchment-lined baking sheet. 

Brush the pretzels with egg wash and sprinkle with salt or sesame seeds. 

Bake the pretzel dogs for 20-22 minutes or until the pretzels are golden brown. Serve immediately. 

Storage: Store any leftovers in an airtight container in the fridge for up to two days.