How to Make It
In a small saucepan, bring the vinegar, sugar, salt, garlic, bay leaves and 1 cup of water to a boil. Remove from the heat and let cool completely. Prick the hot dogs all over with a toothpick and set them in an 8-inch square glass or ceramic casserole. Pour the pickling brine over the hot dogs, cover and refrigerate overnight.
In a bowl, whisk the mayonnaise with the pickles, both mustards and the honey.
Light a grill or preheat a grill pan. Pat the hot dogs dry with paper towels. Grill over high heat until lightly charred and heated through, about 4 minutes. Tuck the hot dogs into the warmed buns, top with the mustard relish and sauerkraut and serve.