• In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the mixture to the bowl of your electric mixer and add in the flour, jalapeño, salt and melted butter. Knead on low speed for 4 to 5 minutes, until the dough comes together and is pulling away from the bowl. It will still be slightly sticky. Place the dough in a well-oiled bowl and cover. Set in a warm place to rise for about an hour or until it’s doubled in size.
• Preheat oven to 450 degrees F.
• Punch down the dough and turn it over on a floured surface, kneading a few times with your hands. Cut/break apart the dough into 10 equal parts and roll them into strips that are about 12 to 16 inches in length. Wrap each strip of dough around the hot dog, starting a the bottom. Pinch together the tops and bottoms so the dough stays together.
• Bring a large pot of water to a rolling boil and add baking soda. Drop in each hot dog (1 or 2 at a time) and boil for 30 to 45 seconds. Place the dough covered dogs on a nonstick baking sheet or a sheet covered with parchment paper. Brush the tops of each with the beaten egg and sprinkle with coarse salt. Bake for 15 to 20 minutes, or until the dough is deep golden in color. Serve with the beer dip and whatever condiments you like!

cheddar beer sauce

• Heat a small saucepan over medium heat and add butter. Once it’s sizzling, whisk in the flour and cook for a minute or two until it’s golden and fragrant. Slowly pour in the beer while whisking constantly so the mixture slightly thickens. Cook for 5 minutes while stirring. Reduce the heat to low and slowly stir in the cheese and dijon until melted. Taste and season with salt and pepper as desired. Serve immediately.