1 cup plus 2 tablespoons warm water
3 cups all-purpose flour
3 tablespoons brown sugar
1-1/2 teaspoons active dry yeast
2 quarts water
1/2 cup baking soda
8 oz. (1 package) softened cream cheese
1/2 cup brown sugar
1 tbsp softened butter
1 tbsp. milk
1/2 tsp. vanilla extract
Preheat oven to 425 degrees.
In a bowl mix water, flour, brown sugar and yeast.
Mix until a dough forms. Turn out onto a floured surface and knead until smooth.
Divide dough into 8 balls and roll each into a 20-inch or so rope. Take both ends of the rope and pull them towards you. Then cross them over and pull them towards the top to form pretzels.
In a large saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, 2-3 at a time. Boil for 10-15 seconds and then remove with a slotted spoon. Drain on paper towel lined cookies sheet.
Place a piece of aluminum foil on a cookie sheet and using oil or cooking spray, oil sheet. Place pretzels on greased baking sheets and bake until golden brown, 8-10 minutes. Once out of the oven, brush with water and sprinkle with salt.
In a small bowl using a handheld mixer, beat cream cheese and butter until smooth. Add brown butter and beat until you can no longer see the grains of the brown sugar. Add milk and vanilla and mix until combined.