Using a stand mixer with a dough hook attachment, combine all dough ingredients (flour, sugar, malt powder, yeast, salt, milk, and butter) and mix on a low speed until the dough comes together as a smooth cohesive mass (5-10 minutes).
The dough should be slightly sticky. If it's too dry and won't come together, add an additional tablespoon or two of milk. If the dough is too sticky, add in an additional tablespoon or two of flour.
Cover the dough and let it rise in a warm place for 1 hour; it will rise minimally.
Turn the dough out onto your work surface (you shouldn't need to flour your work surface) and fold 2-3 times to gently deflate it. Divide the dough into 12 equal pieces (about 65 grams each).
Take your first piece and roll into a rope that's about ½ inch wide and roughly 15 inches long. Make the dough rope into a large U shape, then twist the ends of the rope together 2 times. Pull the twisted ends down to the bottom of the U and press firmly to make the classic pretzel shape. [If the ends of the pretzel are not sticking to the pretzel, just brush the pretzel with a little water and press down firmly.]
Preheat oven to 350°F and line a baking sheet with parchment paper.
Bring a large pot of water to a rolling boil. Add in 2 tablespoons of baking soda.
Boil the pretzels for 45 seconds on each side and then place on your lined baking sheet. You will only be able to boil about 3 pretzels at a time. Do not skip this step! It might seem unnecessary, but this is what gives the pretzels that signature look and texture.
Bake the pretzels at 350°F for 25-30 minutes or until golden brown.
In a medium bowl, mix together the cinnamon and sugar. Lightly brush the pretzels with melted butter and then toss in the cinnamon sugar mixture.
Cream Cheese Frosting
Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter and cream cheese until completely smooth.
Then add in the powdered sugar and beat on slow until combined.
Then add in the vanilla and cream and mix until smooth and creamy!
Dip the cinnamon sugar soft pretzels in cream cheese frosting and enjoy!
Notes
The cinnamon sugar pretzels are DELICIOUS when they're right out of the oven and still warm! But the cinnamon sugar mixture gets a little melty (which is fine if you're eating them right away). So for a cleaner (and less sticky) presentation, let the pretzels cool completely to room temperature before tossing in the cinnamon sugar.These soft pretzels are best eaten the same day. But they will keep covered at room temperature for 2-3 days. For best results, I recommend storing the pretzels plain and then tossing in butter and cinnamon sugar just prior to serving.