Combine milk, butter, cardamom, saffron and nutmeg in a small saucepan. Heat on low flame until the butter melts. Let cool to 115 - 120°F.

Add 2tbsp sugar and yeast to warm water and set aside to foam.

In the bowl of a stand mixer or a large bowl, combine 1cup bread flour, salt, ½cup sugar and mix well. Add the milk mixture, yeast and egg replacer mixture. Mix well.

Add the remaining flour, ½cup at a time, mixing after each addition, until the dough is no longer sticky and can be kneaded.

Knead for 10 minutes by hand or 5~6 minutes in the stand mixer, until smooth and elastic dough forms. Remove into a greased bowl, cover and let rise until doubled for about 1 hour.

Gently deflate the dough and knead some more. Divide the dough into 4 equal parts. Form into a ball and roll each ball into a 12" long roll.

Shape into a ipside down 'U', bring the ends together and twist them to seal. Bring this to the top of the loop to form the standard pretzel shape. Press to seal.

Place them on a baking sheet, cover and let rise for 1 hour or until doubled in size..

At the end of 1 hour, preheat the oven to 375°F.

Brush the tops of the pretzels with heavy cream and sprinkle generously with turbinado sugar (if using).

Bake the pretzels for 15-20 minutes until golden. Let cool.