Ingredients
¼ozactive dry yeast
1cupwarm water110 degrees F
2tbspgranulated sugar
2tbsplight-brown sugar
1tbspVegetable Oil
1tspsalt
1½cupbread flour
1¼all-purpose flourplus more for dusting
3cupshot water
¼cupBaking Soda
½cupbuttermelted
½cupgranulated sugar
1tbspground cinnamon
4ozcream cheesesoftened
2tbspbuttersoftened
1cuppowdered sugar
½tspvanilla extract
2tbspheavy cream
Preparation
In the bowl of an electric stand mixer, combine 1 cup warm water, yeast, and ½ teaspoon granulated sugar.
Whisk to dissolve and allow to rest for 10 minutes.
Fit mixer with the whisk attachment and mix in remaining granulated sugar (1 tablespoon + 2½ teaspoon), brown sugar, vegetable oil, and salt.
With mixer set on low speed, slowly add in bread flour and mix until well blended.
Switch to the hook attachment and slowly add in all-purpose flour.
Knead mixture on low speed until smooth and elastic, adding up to an additional ¼ cup flour as needed.
Transfer to a lightly buttered bowl, cover with plastic wrap and allow to rest in a warm place until doubled in size. This can take about 1½ hours.
Punch dough down and divide into 6 equal portions.
Preheat oven to 425 degrees F. Dust tops of dough lightly with flour and cover the ones not currently being rolled loosely with plastic wrap.
Roll each portion into a rope about 24 to 28 inches long.
Cut into bite-sized pieces (about 1¼ inches each).
Pour hot water and baking soda into a mixing bowl and whisk to dissolve.
Using a slotted spoon, dip several pieces of dough into the water mixture, then lift and allow excess water to drip off.
Transfer to a Silpat lined baking sheet.
Repeat the process, working in batches and using two baking sheets. In between batches, rewarm water in the microwave until hot.
Bake in preheated oven for 8 to 11 minutes until tops are nicely golden brown.
Remove from oven and using a slotted spoon, dip into melted butter, toss to evenly coat then lift and shake off excess.
Transfer to a plate and allow to rest for 2 minutes.
Meanwhile, in a small mixing bowl, whisk together granulated sugar and cinnamon until well blended.
Dip butter-coated pretzels into cinnamon sugar and toss to evenly coat.
Serve warm with cream cheese dipping sauce.
In a mixing bowl and using an electric mixer, whip cream cheese, and butter until smooth and fluffy.
Stir in powdered sugar and vanilla and mix until combined.
Add heavy cream and whip for about 2 minutes more until fluffy. Store in refrigerator in an airtight container.
