• combine the water and sugar in a standing mixing bowl and sprinkle the yeast on top.
• allow to sit for 10 minutes, until the mixture begins to foam and grow.
• add the butter and stir to combine.
• add the flour and salt together and whisk to combine.
• pour in the liquid and use the dough hook attachment to mix on low speed until all of the ingredients are combined.
• increase the mixer speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes.
• remove the dough from the mixer and place it in a clean, oiled bowl.
• cover with a kitchen towel and place in a warm spot until the dough has doubled in size, about an hour.
• preheat the oven to 450 degrees.
• line 2 baking sheets with parchment paper and drizzle with a little oil.
• fill a large pot with water and the baking soda.
• bring the mixture to a rolling boil.
• meanwhile, place the dough on a slightly oiled counter and divide into 8 equal pieces.
• roll out each piece of dough into a 24-inch rope,then cut them into 2" pieces and place onto the parchment-lined baking sheet.
• drop the pretzels into the boiling water, 1 or 2 at a time for about 30 seconds, constantly spooning the hot water over the dough.
• remove them from the water using a large, flat spatula and place right on the oiled baking sheet.
• bake until dark golden brown in color, about 8-10 minutes.
• In a small bowl, melt the butter.
• In another bowl mix the brown sugar and cinnamon.
• Toss the pretzels in the butter then the brown sugar and transfer to a cooling rack for at least 5 minutes before serving.
• Serve with cream cheese frosting.

Cream Cheese Frosting

• In a large bowl beat the cream cheese and butter, add the lemon juice, salt and vanilla and beat again.
• Add the powdered sugar, slowly beating it into the cream cheese.
• Drizzle in the cream until desired consistency.