To make the dough, add the flour, sugar, instant dry yeast, and salt in a large basin. Mix until well combined. Dig a well and fill it with water. Mix the ingredients with a silicone spatula until a sticky dough is produced. Combine the ingredients with the spatula for at least three minutes and up to five minutes, or until the dough can be stretched about six inches without breaking.

Move the sticky dough into a shallow serving dish and spread it out evenly. Cover and put away for at least 40 minutes to 1 hour, or until the size has increased by twice as much.

Heat the oil to 350°F or 175°C in a big, deep pan over medium-high heat.

Dry the hotdogs with paper towels. Each one should be cut in half lengthwise. The mozzarella should be sliced to the same thickness.

Begin with the hotdogs and work the skewers through each one by first pushing and then twisting them. Add a mozzarella stick to the top of it. Continue doing so until each stick has a hotdog and a slice of cheese.

Roll each stick of the hotdogs into the sticky dough so that the hotdogs can be coated. If needed, wrap the dough over any exposed sections of the hotdog or cheese. Roll the stick that has been wrapped in dough right away and then place it in the heated oil. Do this with each skewer.

Fry the hotdogs in oil over medium heat until golden brown on both sides, turning them occasionally to ensure even cooking. Rack the liquid over some paper towels to drain. Serve right away while they are still warm, preferably with ketchup and mustard, or sugar, if you choose.