Pretzel ▢2 cup all-purpose flour ▢2 tsp sugar ▢3/4 cup warm water ▢1 tsp dry active yeast ▢1/4 tsp salt ▢1/2 tsp cinnamon ▢1/2 tsp vanilla extract Egg Wash ▢1 egg lightly beaten Cinnamon Sugar ▢1 tbsp butter melted (barley warm) ▢2 tbsp sugar ▢1 tsp cinnamon Frosting/Glaze ▢1 cup powdered sugar ▢1 tbsp butter melted ▢2-3 tbsp milk ▢1/4 tsp vanilla extract
Prepare one baking tray by lining it with parchment paper or a Silpat mat and preheating the oven to 425 degrees. Warm water should be added to the basin of a stand mixer equipped with the paddle attachment.
Activate the yeast by dissolving it for two to three minutes. Mix in the vanilla and sugar for fifteen seconds. Add the cinnamon and salt to the mixture at a low speed, followed by the flour, 1/2 cup at a time.
When all of the flour has been used up, transfer the dough to the dough hook attachment ; continue mixing on low for an additional 4 minutes, or until the dough becomes elastic and smooth.
Divide the dough into six sections of equal size. Roll each orb into a rope measuring between 18 and 22 inches in length. For this, I prefer to slightly moisten my palms when the dough is not tacky.
It aids! Conjoin the extremities of the "rope" in order to create a circle. Once more, twist the ends together and lower them to the circle's base. By pressing the ends into the dough, they will adhere. Prepare the ingredients on baking sheets.
Apply egg wash to each pretzel using a pastry brush. For even baking, preheat the oven to 12 to 15 minutes while rotating the baking sheet halfway through.
For the frosting/glaze, whisk together all ingredients in a small basin until combined. Additional milk should be added to achieve the intended consistency. Utensil equipped with a small circular tip to drizzle over the top.