Add warm water and package of yeast in a cup and stir. Let sit for 5 minutes.

In a mixing bowl add the water with yeast, oil, sugar and flour. Use a dough hook, knead dough with mixer until dough is soft/silky to the touch but not sticky. You might need to add a drop of water/flour to get the perfect texture. Form dough into ball and place in that has been greased lightly. Cover with plastic wrap and put in warm place to allow dough to rise.

You can use dough right away or choose to put in bowl and cover to allow dough to rise. Allow 2-3 hours to allow it to expand.

On a flat floured surface roll your dough out flat about 1/2 inch. Cut the dough into strips and stretch them out. Roll the mini hotdogs in the dough so the dough wraps around twice, leaving the ends of the hot dog out. Set aside.

Bring 5 Cups of water to a light boil. Add Baking Soda and once dissolved slowly add the wrapped hot dogs in the boiling water for about 20-30 seconds.

Remove from water and place back on a cookie sheet. Brush hot dog lightly with egg and sprinkle with sea salt.

Bake mini pretzel dogs at 425°F for 15-20 minutes until the dough is lightly golden.

Remove from oven and allow to cool. Serve alone or with your favorite dipping sauce.