Pretzel Preparation

• Activate the Yeast: Combine lukewarm whole milk, 1 tablespoon light brown sugar, and yeast in a bowl. Let this mixture sit for about 10-15 minutes until it becomes foamy.
• Mix Dry Ingredients: In a stand mixer, add the all-purpose flour, remaining brown sugar, kosher salt, and softened unsalted butter. Mix gently until everything is well combined.
• Combine Wet and Dry: Pour the activated yeast mixture along with lukewarm water into the mixer. Mix until a soft, slightly sticky dough forms, about 5 minutes.
• Let it Rise: Shape the dough into a ball and place it in an oiled bowl. Cover with a kitchen towel and let rise for about 1 hour until doubled in size.
• Shape the Pretzels: Divide dough into 12 pieces, roll each into a 20-inch rope, shape into a U, twist ends together, and pinch to seal. Let rise for another 20-30 minutes.
• Boil and Bake: Preheat oven to 375°F. Boil water, adding baking soda. Dip each pretzel for 40 seconds on each side, then transfer to a baking sheet. Brush with egg yolk and bake for 12-14 minutes until golden brown.
• Cinnamon-Sugar Coating: Brush baked pretzels with melted unsalted butter and immediately toss in cinnamon-sugar.
• Prepare the Dip: Beat cream cheese with butter, then mix in confectioners' sugar, heavy cream, and vanilla until creamy and smooth.