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Dough:
1 package (2 1/2 teaspoon) active dry yeast or 2 teaspoons instant yeast
3/4 cup water
3 1/2 cup all-purpose unbleached flour
1 1/2 teaspoons salt
2 Tablespoons powdered milk
4 tablespoons sugar
3 eggs
6 tablespoons butter, softened

Filling:
1/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup raisins

Glaze:
1/4 cup water
1/4 cup sugar
1/8 teaspoon vanilla extract

1. Mix all the dry ingredients except for the yeast.
2. Add the yeast, water, and eggs and mix until combined.
3. Mix or knead in the softened butter, until it forms a smooth, satiny dough. It will be sticky.
4. Place it in a greased bowl, cover with plastic wrap and let rise until double in volume. This will be roughly 1 to 1.5 hours.
5. Once it's doubled, punch the dough down, cover it back up, and stick it in the fridge overnight.
6. The next day divide the dough into two halves. Working quickly while it's still cold, roll each half out into a roughly 8" x 10" rectangle. Brush this with an egg wash made from whisking together one whole egg and 1 tablespoon of milk, then spread the filling out over it.
7. Roll the sheet up into a log, then slice into 8 discs. Place each disc on a greased baking sheet and press it flat with your hand, like this:

8. Repeat with the other half of the dough, then brush them all with more of the egg wash. Leave them to rise for 45 minutes to an hour, or until they're "puffy".
9. Preheat the oven to 385º.
10. Bake the rolls for 15-17 minutes, until golden brown. Immediately brush with the glaze once when they come out of the oven.

Once they cool the final product should look something like this:

11. Eat them, which looks something like this:

So this time I made pretzels. I actually made a batch last night, but I didn't get any photos. Mostly traditional, though those two in the foreground are sprinkled with cinnamon and sugar instead of salt.

2-3 cups flour, depending on how well it absorbs everything
1 tablespoon malt powder OR brown sugar (I used sugar because I don't have any malt powder)
1 teaspoon yeast
1 teaspoon salt
1 cup warm milk

1. Mix it all together until it forms a dough that starts to pull away from the bowl.
2. Knead it on a floured surface for 5-10 minutes until you have a smooth dough ball.
3. I've been putting it back in a greased bowl and letting it rise for an hour at this point but there's some debate as to how necessary that is.
4. Punch the dough down if you let it rise, then divide it into around six pieces.
5. Roll those pieces into long, thin ropes.
6. Shape them how you want. Mine were supposed to be traditional pretzel shaped but some of them separated a little during the boiling.
7. Boil them briefly in a mixture of water and baking soda. Traditionally they're boiled in water and food grade lye but I'm using baking soda as a more convenient (though less effective) substitute. I'm still playing with boiling time and the exact amount of baking soda, but somewhere around 4 tablespoons of baking soda and a minute or so of boiling will get you pretzels like mine.

8. Place the pretzels on a greased or lined baking sheet, liberally season, then bake in the oven at 425º for around 15 minutes, or until golden brown.
9. Cool and eat.