In a mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
Once the yeast is activated, add the kosher salt and 2 tablespoons of canola oil to the mixture. Gradually mix in 4 1/4 cups of all-purpose flour, one cup at a time, until the dough starts to come together.
Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic.
Place the kneaded dough in a greased bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
While the dough is rising, preheat your oven to 425°F (220°C).
In a large pot, bring about 10 cups of water to a boil. Once boiling, add the baking soda.
After the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long strip, about 1/2 inch thick. Wrap each strip around a hot dog, pinching the ends to seal.
Gently place each wrapped hot dog into the boiling water for about 30 seconds. Use a slotted spoon to remove them and place them on a baking sheet lined with parchment paper.
Sprinkle each pretzel dog with poppy seeds before baking. Place them in the preheated oven and bake for 12-15 minutes, or until they are golden brown and cooked through.
Once baked, remove the pretzel dogs from the oven and let them cool slightly before serving.
