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Combine sourdough starter, flour, salt, sugar and yeast in bowl of stand mixer with dough hook attachment.
Add water, beat on low speed for 3 minutes, adding flour as needed to reach a wet ball consistency. Knead on lowest speed until dough bounces back softly when pressed, about 4 minutes. Cover bowl with plastic wrap and refrigerate overnight.
Remove dough from refrigerator. Line a baking sheet with parchment paper.
Cut dough into eight equal portions, roll each into 8 x 5 rectangles on a lightly floured surface.
Spread each with your favorite condiment, place hotdogs on top and wrap around hot dog. Place on baking sheet seam side down. Preheat oven to 350°F.
In a small bowl whisk together egg and half teaspoon of water. Brush each hot dog blanket with egg wash, sprinkle with Parmesan cheese, sesame and poppy seeds.
Bake until bread is puffed, about 25 minutes should be golden brown.