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.
Time includes rising time.Recipe adapted from America's Test Kitchen Ball Park Pretzels recipe
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.