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1
Combine 2 cups warm water (110 to 115 degrees F), butter pieces and brown sugar in the bowl of a stand mixer fitted with a dough hook.
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2
Sprinkle the yeast over the water, and let stand until foamy, about 10 minutes.
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3
Whisk together the flour, raisins, 1 teaspoon of the salt and 1 teaspoon of the cinnamon in a large bowl.
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4
Add half the flour mixture to the yeast, and mix on low speed until incorporated, scraping down the side of the bowl as needed.
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5
Add the remaining flour, increase the speed to medium and continue to beat until the dough gathers around the hook and pulls away from the side of the bowl.
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6
Once this happens, continue to beat until the dough is smooth, about 5 minutes more.
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7
Remove the dough ball, butter the inside of the bowl, return the dough ball to the bowl, cover and let rise in a warm spot until doubled in size, about 1 hour.
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8
Position 2 racks in the upper and lower thirds of the oven, and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper, and spray generously with cooking spray.
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9
Punch down the dough, and cut it in half.
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10
Divide each half into twelve even pieces, and cover with a towel.
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11
Roll each piece of dough into an 18-inch rope, working from the middle out.
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12
(It helps to hold the dough ends and slap the center of the length on the counter as you stretch and roll.)
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13
Make a U shape with one of the dough ropes, lift the ends and twist in the center twice; fold the ends over and down, and pinch to secure them to the bottom of the U to finish the pretzel shape.
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14
Transfer the pretzels to the prepared baking sheets.
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15
Cover loosely with plastic wrap, and let rest at room temperature until the pretzels rise slightly, about 30 minutes.
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16
Meanwhile, combine 10 cups water and the baking soda in a large, wide pot, and bring to a low simmer (190 to 200 degrees F), whisking until the baking soda dissolves.
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17
Stir together the granulated sugar and the remaining 1 teaspoon salt and 1 teaspoon cinnamon in a small bowl.
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18
Cut the parchment paper with scissors around each pretzel.
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19
Leaving the pretzel on the paper (so it keeps its shape while transporting to the simmering water), remove the pretzels from the baking sheets.
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20
Reline each baking sheet with parchment, and spray generously with cooking spray.
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21
Put each pretzel, top-down, into the simmering water, and remove the paper.
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22
Simmer until the pretzels plump, about 1 minute.
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23
Carefully flip the pretzels, and continue to simmer 45 seconds more.
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24
Remove each with a slotted spoon, shake off excess liquid, place on the prepared baking sheets and sprinkle with some of the cinnamon-sugar mixture.
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25
Bake the pretzels until they're a few shades darker and the bottoms are nicely browned, 16 to 18 minutes, rotating about halfway through.
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26
Brush with the melted butter.
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27
Store the pretzels at room temperature in an airtight container for up to 2 days, or freeze them for up to 1 month (let thaw at room temperature).
