In a medium bowl, mix the mustard, maple syrup, mayo, crushed red pepper and bacon until fully combine. Cover and refrigerate until you are ready to use.

To the bowl of your stand mixer, combine the water, sugar and yeast. Let stand for 2-3 minutes. Fit the dough hook attachment to your mixer, and add the flour and salt to the bowl. Mix for 5-6 minutes on medium speed until the dough comes together and is soft. Set aside to rest for 15 minutes.

Once the dough has rested, cut into 16 equal-sized pieces. Form each piece into a long log shape, about 10 inches in length. Taking each hot dog half, wrap it in each piece of dough, pressing down at the end so that the dough adheres to itself. Set aside to rest for 10 more minutes.

Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Bring a large pot of water to a rolling boil. Add the baking soda once the water is boiling, but be careful as you do so. Add just a little bit at a time, or you will run the risk of the water boiling over.

Working in batches add the hot dogs to the boiling water and boil for 45 seconds. Remove from the water with a slotted spoon and transfer to a paper-towel lined plate.

Once you have boiled all of the hot dogs, transfer them to the prepared baking sheet. Brush each pretzel hot dog with the egg wash and sprinkle with sesame seeds, salt and poppy seeds.

Bake the pretzel hot dogs for 12-15 minutes or until brown on top. Remove from heat and let cool for just a minute before serving.

Serve the pretzel hot dogs with maple bacon mustard and enjoy!