Instructions

1. To the bowl of a stand mixer fitted with the dough attachment, add the scalded milk, sugar, vanilla, water, and instant yeast. Give it a quick whisk.
2. Add 2 cups of flour, salt, egg, and yolk to the milk mixture. Turn the mixer on low and mix just until barely combined. Add the rest of the flour, 1/2 cup at a time, until a soft dough starts to form. Add in the butter and continue to mix until the butter is all combined and the dough is soft and pulls away from the sides. *You may not need all of the flour.
3. Turn the dough out on a lightly floured board and give it a few turns to form a smooth ball. Put it into a large, greased bowl and cover.  Let rise for 1 hour or until doubled in size. Turn the dough out onto a very lightly floured board and divide in half.
4. Roll each half into a long rope and shape into a pretzel.
5. Transfer each pretzel onto a parchment-paper-lined baking sheet, cover with lightly sprayed plastic wrap, and allow to rise for 35-45 minutes or until very puffy. Do not overproof.
6. Bake at 375 degrees for 15- 20 minutes until golden brown. Take the internal temp as it should read 200F.
7. Remove from the oven and immediately transfer the pretzels to a cooling rack and allow to cool completely on a wire rack.
8. Make the glaze by whisking all of the ingredients together. To the cooled pretzels, pour the glaze overtop and top with nonpareils, cherries, and or nuts.
9. Store any leftovers, covered.