Soft mall-style pretzels with Michael Scott's 18 toppings

Heat 2 cups cold milk to 110F, add two packets active dry yeast, and let sit about five minutes until frothy.

In a stand mixer add the light brown sugar, flour, bread flour, salt and cooled melted butter; knead with the dough hook 10 minutes to a tacky but not sticky dough, adding flour a couple of tablespoons at a time if it sticks to the bowl.

Rise one hour in a well-oiled, covered bowl in a warm place.

Caramel sauce: cook sugar in water to honey color, add heavy cream, and let cool.

Hot fudge sauce: stir together butter, cocoa powder, chopped chips, sugar and sweetened condensed milk; bring to a bare simmer and cook about seven minutes more.

Peanut butter drizzle: heat heavy cream, sugar, light corn syrup, unsalted butter and optional vanilla paste until just steaming; cool slightly, mix in smooth peanut butter until smooth, and pour into a jar.

Spray the work surface with nonstick spray; divide the doubled dough into 12 equal pieces.

Roll each into a rope about finger width and about three feet long; twist around three times and fold over on itself to form a pretzel.

Dip in a solution of about 4 cups hot water and half a cup baking soda; top some with rock salt and some with cinnamon sugar.

Bake at 450F about 12 minutes, turning halfway.

Brush with melted butter while hot; serve warm.

Toppings, a one-inch segment each around a pretzel: powdered sugar and milk glaze, cinnamon sugar, chocolate drizzle, white chocolate drizzle, hot fudge (microwaved briefly), M&M minis, caramel sauce, mint chocolate chips, chocolate chips, mini marshmallows, toffee nuts, sweetened flaked coconut, peanut butter drizzle, a crushed Oreo, sprinkles and cotton candy bits.