Cinnamon and Sugar Mall Pretzels with Salted Toffee Dipping Sauce

1. For the dough: In a bowl, whisk together the warm water, granulated sugar, yeast, and barley malt syrup until combined. Allow the yeast to sit for 10 minutes to activate and get bubbly and frothy. (If the yeast does not bubble up after 30 minutes, start again with fresh ingredients, as the yeast may be dead.)
2. In a stand mixer fitted with the dough hook, combine the bread flour and fine salt. Add the cubes of butter and allow the mixer to run on medium-low speed until the flour resembles coarse sand.
3. Pour the yeast mixture into the mixer and mix on low speed until a shaggy dough ball forms. Increase the mixer to medium speed and allow the dough to knead for 7 to 8 minutes, or until it is smooth and elastic.
4. Cover the bowl with plastic wrap. At this point, you can place it in the fridge to cold proof overnight, which will result in a more flavorful dough. Or you can make them the same day, by letting the dough rise in a warm place until it has doubled in size, about 2 hours. (If you cold proof the dough in the fridge, take it out of the fridge 1 hour before you want to cook the pretzels to allow the dough to soften slightly.)
5. After the dough has proofed, preheat the oven to 425 degrees F (or 400 degrees F on the convection setting).
6. For the pretzel boiling liquid: In a large Dutch oven or pot, combine 8 cups water, the baking soda, brown sugar, and ale. Bring to a boil over medium heat, then reduce to a simmer. While you are waiting for it to boil, roll out the dough.
7. Roll the pretzel dough into a 14-by-12-inch rectangle. With a long side facing you, cut the rectangle into 12 strips, each about 1 inch wide. Roll each strip into a long rope about 3/4 inch thick. When forming the ropes, it is easiest to start from the center and work your way to the ends. Loop the ropes into pretzel shapes by first forming a U-shape with the rope and then crossing the ends over each other in the middle, twisting them slightly before pressing the ends down to secure the shape at the bottom part of the U. (You can also make simple knots, twists, nuggets, or sticks with this dough, just watch the baking time as smaller shapes will bake more rapidly.)
8. For the pretzel coating: On a plate or shallow baking dish, stir together the granulated sugar and cinnamon. Pour the melted butter into a bowl. Set both aside.
9. Spray 2 or 3 baking sheets with cooking spray and set them near the stove. Working in batches of 2 or 3 pretzels, gently lower them one at a time into the simmering ale mixture. Boil for about 30 seconds, or until they float. Use a slotted spatula or spider strainer to carefully transfer the pretzels to the prepared baking sheets.
10. Bake the pretzels for 5 minutes. Rotate the baking sheets from front to back and continue to bake for 5 to 6 minutes, until a deep brown color. Immediately baste the pretzels with the melted butter and then dunk them in the cinnamon-sugar mixture to coat completely. Serve them warm with salted toffee dipping sauce!
11. Storage: These are best eaten immediately. However, if there are leftovers, store them airtight at room temperature and then reheat on a baking sheet in the oven for 5 minutes at 350 degrees F.

Salted Toffee Dipping Sauce:

1. Combine the heavy cream, light brown sugar, and butter in a medium saucepan. Cook over medium heat, whisking, until thickened and smooth and the sugar is dissolved, 5 to 8 minutes. Whisk in the flaky salt and turn off the heat; it will thicken as it cools. Serve warm with cinnamon sugar mall pretzels or over ice cream. The sauce keeps in the fridge for about 1 week.