In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the milk, yeast, and 1 tablespoon of Domino® Golden Sugar. Allow to sit for 10 minutes, or until foamy/bubbly.

Whisk in the remaining Domino® Golden Sugar, salt, and melted butter. Add the flour and mix on low for 2-3 minutes, until the dough begins to come together. Increase the speed to medium, and knead for a further 10 minutes, until the dough is smooth and stretchy.

Shape the dough into a ball, and transfer to a lightly oiled bowl. Cover with plastic wrap and allow to rise in a warm spot for 45 minutes to an hour, or until doubled in size. This initial rise can also be done in the fridge overnight (see notes).

Preheat oven to 400°F (205°C). Line three baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.

Turn the dough out onto a lightly floured work surface and weigh the dough, then divide it into 12 equal-sized balls. Keep the dough covered with plastic wrap until ready to use.

Working with one piece of dough at a time, roll the dough into a 20 to 22-inch rope. Take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. Transfer to a lined baking sheet. Repeat the process with the remaining dough balls, until you have 12 pretzels spaced evenly amongst the baking sheets.

Allow the pretzels to rise, uncovered, at room temperature for 20 minutes, then transfer to the fridge for an additional 10-15 minutes. While the pretzels rise, preheat the oven to 400°F (205°C) and prepare the baking soda bath.

Bring baking soda and water to a boil in a large pot. Remove one tray of pretzels from the fridge, and working with one pretzel at a time, drop the pretzel into the boiling water for 20-30 seconds. (Any more than that and your pretzels will have a metallic taste.) Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place the pretzel back onto the prepared baking sheet and repeat with the remaining pretzels on the first tray.

Bake for 10-12 minutes, or until golden brown. Repeat the dipping and baking process with the remaining tray. Allow pretzels to cool slightly on the trays, and then transfer to a cooling rack.

Whilst the pretzels are still warm, brush with the melted butter. Combine the Domino® Golden Sugar and ground cinnamon in a wide, shallow bowl. Dip the buttery pretzel into the cinnamon sugar to coat then place back onto the cooling rack. Repeat with all the pretzels.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, about 2 minutes. Add in the powdered sugar and 1 tbsp of milk, and beat until smooth and creamy, about 2 to 3 minutes, scraping down the sides and bottom of the bowl with a spatula as needed.

Add in the vanilla bean paste and salt and mix until well combined. Gradually add in the remaining tablespoon of milk until optimal dipping texture is achieved.