Pretzel Dogs

In the bowl of a stand mixer, combine the warm beer, sugar and yeast. Let the mixture sit for a few minutes or until it appears frothy and foamy.
Using the paddle attachment, add the flour, salt and 4 Tablespoons melted butter. Use medium speed to mix until well incorporated.
Switch to the dough attachment and knead on medium speed for about 5 minutes. At this point, the dough should start pulling away from the bowl. The dough should be sticky but not stick to your fingers. If it is too sticky, add one Tablespoon of flour at a time until it can be handled.
Cover the bowl and place in a warm place to rise for one hour. The dough should double in size.
Halfway through rising time, preheat the oven to 450 degrees and prepare a baking sheet with a light coating of cooking spray.
When the dough is ready, section it into 8 equal pieces and roll it into 8 long ropes.
Wrap the dough ropes around the hot dogs, trimming when you get to the end.
Meanwhile, boil the 5 cups of water, add the baking soda and stir. When the water is boiling, drop each hot dog pretzel into the water one at a time and allow it to sit for 30 seconds.
Remove the pretzel dog from the water and place them on the prepared baking sheet, evenly apart and brush the remaining melted butter on top. Sprinkle coarse salt over the butter.
Bake for 12-15 minutes or until they are beautiful golden brown.