Ingredients
Instructions
- Add apple cider to a sauce pan and bring to a simmer. Allow the apple cider to simmer until reduced by half (about 15-20 minutes). Measure out 1 ½ cups and set aside to cool until it reaches at least 125 degrees F.
- In a small bowl combine 4 ½ cups flour, salt, and yeast.
- Add in reduced apple cider and ¼ cup melted butter. Mix until combined, adding in additional flour as needed.
- Knead using the stand mixer for 3-4 minutes or by hand for 8-10 minutes. Add in more flour a little at a time if needed.
- Oil a bowl, add the dough and turn to coat with the oil. Cover and let rise until doubled, about 1 hour.
- In a shallow bowl or pan add water and baking soda. Set aside.
- Remove the dough from the bowl and place on a flat surface. Divide the dough into 6-8 pieces, Roll each piece into a long rope, about 22" long.
- Twist each rope into a pretzel shape (see photos in post). Then dip into water and baking soda solution and place onto a baking sheet. Repeat with remaining pieces.
- Bake at 425 F for 15 to 18 minutes until golden brown.
- Combine granulated sugar and cinnamon in a small shallow bowl.
- Brush each pretzel with remaining melted butter and then dip into cinnamon sugar mixture.
- Enjoy as is or with caramel sauce.
Nutrition
Notes
If you want to use dry active yeast combine 2 ¼ teaspoon dry active yeast, 2 tablespoon sugar, and ½ cup reduced and cooled apple cider. Let sit for 5 minutes until mixture is nice and foamy. Then add into flour, salt, and cinnamon mixture along with remaining apple cider.
