Using a large bowl, dissolve the yeast in the warm milk. Feel free to use
non-dairy milk if you prefer. Let the mixture sit for 3-5 minutes.
Next, add in the brown sugar, salt, butter. Then, the flour (one cup at a time
until fully incorporated
Mix until smooth, the dough will be slightly sticky, but that is okay. Cover the
bowl with a kitchen towel or plastic wrap that you have perforated and let rise
until doubled in size, about 45 minutes to 1 hour
Preheat the oven to 450. Line two baking sheets with parchment paper and
set aside.
Next, you will divide the dough into equal-sized pieces, about 12-16 and roll
each piece into a long skinny rope. Loop around itself and twist into a pretzel
shape
Boil your water in a medium to the large-sized pot, and once it reaches a boil,
add in the baking soda until dissolved. Dip each pretzel into the baking soda
mixture, letting it sit for 20 seconds, any more than this and they will taste
“metallic-y”, using a slotted spoon, place on the prepared baking sheets.
Bake 8 to 10 minutes, or until golden brown and smelling delicious.
Whisk together the sugar and cinnamon in a shallow baking pan or bowl.
Brush the pretzels with melted butter, then dip them in the cinnamon sugar
mixture, coating evenly
Enjoy while warm.