Soft Pretzel Dog

2¼ tsp active dry yeast
340 g warmed beer
2 tbsp raw bush honey
3¼ cups all purpose flour
1 tsp salt
½ cup baking soda
1 large egg
Coarse salt
3 tbsp SIDS HOT WORCESTER SAUCE
8 skinless sausages

Preheat oven to 230°C. Line a baking tray with baking paper then set aside.
Place sausages in a flat bowl then pour over SIDS HOT WORCESTER SAUCE.
Pour beer into a mixer bowl, sprinkle yeast over top, add honey and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
Fill an 8 lt pot with water and bring to a boil over medium high heat. In a small bowl beat egg and 2 tablespoons of water with a fork then set aside. Wash a section of counter top for rolling out dough. Do not flour it or it will be harder to roll out the dough.
Add flour and salt to mixer. Knead for about 3 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
Place dough on counter top and form dough into a ball.
Cut this ball into 8 (somewhat) even pieces. First quarter the ball of dough then cut each quarter in half. Roll each piece into a 30 cm strand.
Place end of dough strand on the end of the hot dog pinching the end together and then wrap it around the dog until all of the dough is wrapped. Pinch the ends so they stay together.
Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP! Place hot dogs into boiling water about 3 at a time. Remove with a slotted spoon after 30 seconds. Place on baking paper to cool and repeat until all hot dogs have been boiled.
Arrange all pretzel dogs on baking paper so they are not touching. Brush with egg wash and sprinkle with coarse salt.
Bake for 11-13 minutes until the tops are browned.
COOKS NOTE: You can mix the dough by hand if you do not have a stand mixer. Add beer, yeast and honey to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.
You can substitute milk or water for the beer.