Ingredients
2cupall purpose flour
2tspsugar
¾cupwarm water
1tspdry active yeast
¼tspsalt
½tspground cinnamon
½tspvanilla extract
1egg,lightly beaten
1tbspbutter,melted, barely warm
2tbspsugar
1tspcinnamon
1cuppowdered sugar
1tbspbutter,melted
3tbspmilk
¼tspvanilla extract
Preparation
Preheat oven to 425 degrees F, line 1 baking sheet with parchment paper or a Silpat mat, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add warm water. Sprinkle yeast and allow to dissolve for 2 to 3 minutes. Add sugar and vanilla, mix for 15 seconds.
With mixing speed on low add salt and cinnamon, then flour a ½ cup at a time.
When all of the flour is gone, switch to the dough hook attachment, or place dough onto a lightly floured surface and knead for 4 minutes, mix on low for 4 minutes or until the dough is smooth and elastic.
Divide dough into 6 equal size pieces. Roll each ball into a long rope, about 18 to 22-inches in length. Take the ends of the “rope” and bring together to form a circle.
Twist the ends together once and bring them down to the bottom of the circle. Press ends into the dough so that they will stick. Place onto prepared baking sheets.
Using a pastry brush, coat each pretzel with egg wash. Place baking sheet into the oven and bake for 12 to 15 minutes, turning halfway through for even baking.
Remove from oven and allow to cool on pan for 2 to 3 minutes before sprinkling cinnamon sugar over top.
To make frosting/glaze, combine all ingredients in a small bowl and whisk until combined. Add more milk to reach the desired consistency. Drizzle over top with a spoon or a pastry bag fitted with a small circular tip.
Serve and enjoy.
