Pretzels

• In the bowl of an electric mixer fitted with a dough hook, combine flour, salt, yeast, and cinnamon.
• In a measuring cup combine brown sugar, oil, and water.  Stir until sugar is dissolved.
• With the mixer on low combine wet ingredients into dry.  Mix until a ball comes together and all of the flour has been incorporated, scraping the sides down as necessary.  Turn the mixer on medium-low and blend for 8 minutes or until dough is smooth.
• Turn dough out onto a flour-dusted counter and knead into a round ball, about 30 seconds.  Place the dough seam side down in a lightly greased bowl.  Cover with plastic wrap and let rise until doubled, 1 to 1 1/2 hours.
• Deflate dough and turn it out onto a counter.  Roll into a rectangle with the long edge parallel to counter edge.  You want dough about 1/2-inch thick.  The rectangle can be 12x6 to 15x8 depending on how much your dough raised.
• Cut through the center of the rectangle creating two long pieces and then vertically into 1-inch strips.  If you end up with shorter pieces on the ends just combine them to make one strip. Roll each piece into a rope.  Cover with greased plastic and allow to rest for 15 minutes
• Preheat the oven to 425°F.  Grease two baking sheets or line with parchment paper sprinkled with cinnamon sugar mix.
• Bake approximately 15 minutes or until pretzels are a golden brown.  
• While pretzels cool prepare glaze adding enough milk or water until thin enough to drizzle.  Drizzle pretzels with a fork and immediately sprinkle with cinnamon sugar mix.
• Store at room temperature in an airtight container or bag.