In a mixer bowl fitted with a bread hook attachment, add the sugar and warm water. Sprinkle yeast on top and let it sit until it starts to foam, about 5 minutes. With the mixer on low speed, add the flour, kosher salt and butter and mix until fully combined. Switch to medium speed, and continue kneading for about 7 minutes until the dough is smooth and pulls away from the edges of the bowl. If dough remains sticky after 5 minutes of kneading, keep the mixer on and slowly sprinkle more flour, a half tablespoon at a time, until dough pulls away from the bowl.

Rub a little vegetable oil inside another bowl transfer dough to it. Cover bowl with a clean kitchen towel and let it rest until it doubles in size, about 1 hour.

Preheat the oven to 450ºF and set a medium-large pot with 5 cups water to boil. In a small bowl. mix together egg yolk and water and set aside. Line two baking trays with parchment.

Pull off a small chunk of dough (9 grams, or about a cubic inch) and roll it into an 6-inch long rope. Wrap dough diagonally around a hot dog, leaving the two end poking out. Pinch ends of dough to make sure it doesn’t unravel. Set aside onto the parchment-lined tray and continue wrapping the rest of the hot dogs.

Add the baking soda and the barley malt syrup (if using) to the simmering water (be careful, it will foam up). Gently add a third of the wrapped hot dogs into the pot and boil for 30 seconds. Using a slotted spoon, scoop out, shake off excess liquid, and place back onto baking sheet. Repeat with the rest. Brush the top of each wrapped hot dog with the egg yolk mixture. Sprinkle salt on top. Bake for 12 to 14 minutes until dough is deep brown.