Pretzel Wrapped Pigs in a Blanket with Warm Brown Sugar Mustard Sauce

0 Make the Dough:Combine water and yeast in a large mixing bowl (or bowl of a stand mixer fitted with the dough hook, if you prefer). Let sit at room temperature for 5 minutes. Add flour, sugar and salt and mix with a wooden spoon (or mix on low) until a rough, shaggy dough is formed. Turn out onto the counter and knead by hand (or mix on medium) for 5 to 7 minutes until the dough comes together in a slightly sticky ball. While kneading, the dough should be pretty sticky, but if it is too sticky to work with, add extra flour 2 Tablespoons at a time until it is easier to work with.
1 Let the dough rise:Transfer the dough to a mixing bowl coated with a bit of oil. Cover and let rise in a warm spot until the dough is doubled in size, about 1 hour.
2 Bake:Preheat the oven to 350 F and line a baking sheet with foil and spray it with cooking spray. Working with one hot dog at a time, pull off roughly a tablespoon of dough, roll it between your hands to make a rope, and wrap it around the dog, pinching tightly to enclose. (Don't worry about being too precise with this - they smooth out and bake up nicely even if you are messy with the wrapping step.) Spread the wrapped hot dogs on the baking sheet and brush each one with egg. Bake until the dough starts to firm up, 10 minutes.
3 Take the baking sheet out of the oven and, working quickly, brush each generously with butter and sprinkle with poppyseeds. Return the pan to the oven and continue baking until deep golden brown 10 to 15 minutes more.
4 Make the Sauce: In a small saucepan, heat the brown sugar and water over medium heat. Simmer until the mixture reduces and large bubbles form on the surface, 4 to 6 minutes. (Most all of the water will cook off and the mixture will become a thick, bubbly liquid.) Take off the heat and stir in mustard.
5 Serve pigs in a blanket with dipping sauce on the side.