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Combine sugar, water, and yeast in a large mixing bowl. Allow to proof for about five minutes. Add aquafaba, flour, oil, flax, and salt and stir to a shaggy mess. Preheat oven to 425° and place oven rack in the middle position.
Remove from heat and slowly add the baking. Preheat oven to 450°f. Line a baking sheet with parchment paper. Pour beer into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over. In the meantime, line a baking sheet with parchment paper and set aside. Also, preheat the oven to 400°f (204°c). To prepare the alkaline solution, add the water and baking. Remove with slotted spoon to a cooling rack. Repeat until all pretzel dogs are boiled.
Add aquafaba, flour, oil, flax, and salt and stir to a shaggy mess. Preheat oven to 425° and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking. Preheat oven to 450°f.
In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking.
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Preheat oven to 425° and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking. Preheat oven to 450°f. Line a baking sheet with parchment paper. Pour beer into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over.