Measure 2 cups of the all-purpose flour and set the remaining 2 1/4 to 2 3/4 cups aside (you will add it gradually later).

In a large mixing bowl combine 2 1/4 tsp active dry yeast, 1 tbsp sugar, 3/4 tsp kosher salt, and the 2 cups of flour.

Add 1 1/2 cups water (120°F–130°F) and 1 tbsp of the canola oil to the dry mixture. Beat (with a mixer on low or by hand) until the batter is smooth, about 2 minutes.

With the mixer on low (or using a spoon), gradually add the reserved flour in about 1/2-cup increments until the dough begins to pull away from the sides of the bowl and is slightly tacky but not sticky. You should use between the remaining 2 1/4 and 2 3/4 cups total as needed.

Turn the dough out onto a lightly floured surface and knead for about 5 minutes, adding small amounts of the reserved flour as needed so the dough is smooth and no longer sticks to your hands.

Coat the mixing bowl with the remaining 1 tbsp canola oil. Place the dough back in the bowl and turn it once so the surface of the dough is lightly coated in oil. Cover the bowl with a clean towel and let the dough rise until doubled in size, about 45 minutes.

When the dough has doubled, preheat the oven to 400°F and line a baking sheet with parchment paper.

Punch the dough down, transfer it to a lightly floured surface, and cut it into 16 equal pieces.

Lightly flour your hands and roll each piece into a rope long enough to wrap once around a hot dog. Wrap each rope around one Hebrew National hot dog, pinching the dough together at both ends to seal; if needed, wet the dough lightly with water to help the ends stick.

Fill a large pot about halfway with water and add 2 tbsp baking soda. Bring the water to a simmer.

Using a slotted spatula, gently lower each wrapped hot dog into the simmering water. Simmer for 30 seconds on one side, then flip and simmer 30 seconds on the other side. Transfer each pretzel dog to the prepared parchment-lined baking sheet.

Immediately sprinkle each boiled pretzel dog with the 2 tsp poppy seeds.

Bake the pretzel dogs in the preheated 400°F oven for 15–20 minutes, or until golden brown.

Remove from the oven and let cool a few minutes before serving.