Description

Cheddar-Apple Soft Pretzels

Autumn hugs in every golden twist

Ingredients

Scale

For the Pretzels:

3 cups all-purpose flour (or swap ½ cup for bread flour for extra chew)
1 tbsp sugar (or honey/maple syrup)
2 ¼ tsp instant yeast (active dry works—proof in warm water first)
1 tsp salt (sea salt preferred)
1 cup warm water (110°F / 43°C)
2 tbsp unsalted butter, melted (or salted butter, skip extra salt)
1 ½ cups sharp cheddar, shredded (rinsed if pre-shredded)
2 tbsp baking soda (for boiling bath)
1 beaten egg (or almond milk + maple syrup for vegan)
Coarse salt (Maldon or pretzel salt) for topping

For the Dip:

½ cup apple butter (spiced apple butter adds warmth)
2 tbsp Dijon mustard
Optional: drizzle honey to taste

Instructions

1. Make the Dough:
Whisk flour, sugar, yeast, and salt in a large bowl. Stir in warm water and melted butter until a shaggy dough forms. Knead on a floured surface 5–7 minutes until smooth and elastic (like a baby’s cheek!). No mixer? Use a dough whisk—it’s magic for sticky dough!

2. First Rise:
Place dough in a greased bowl, cover with damp towel, and let rise in a warm spot for 1 hour until doubled. No rush? Refrigerate overnight for deeper flavor.

3. Shape & Stuff:
Punch dough down, divide into 8 balls. Flatten each to a 5-inch circle, pile 3 tbsp shredded cheddar in center, then pinch edges tightly to seal (no cheese escaping!). Roll each ball into an 18-inch rope.

4. Twist Your Pretzels:
Form each rope into a classic pretzel shape: make a U, twist ends twice, fold ends to meet the bottom curve, and press to seal.

5. The Baking Soda Bath:
Bring 8 cups water + baking soda to a simmer in a large pot. Boil pretzels 30 seconds each, drain on towel. Safety tip: baking soda water can splash! Use a slotted spoon carefully.

6. Bake to Golden:
Place pretzels on lined baking sheet, brush with beaten egg, sprinkle coarse salt. Bake at 425°F (220°C) for 12–14 minutes, rotating halfway, until deep mahogany brown.

7. Make the Dip:
While baking, mix apple butter and Dijon mustard. Taste, add honey if you like sweeter. Serve warm or room temp.

Notes

Cheese leaking? Freeze cheese 10 min before filling, seal dough edges tightly. Embrace “cheese crisps” as bonus snack!
Skipping boil? Pretzels won’t get chewy crust or color—worth the extra step!
Dough not rising? Check yeast freshness, water temp, and proof in warm spot (oven light on).
Freezing? Freeze baked pretzels (no dip) up to 3 months; reheat at 350°F 10 min. Dough can freeze before boil; thaw in fridge first.

Nutrition

Calories: 260 cal Per Pretzel (with dip)
Fat: 10g
Carbohydrates: 34g
Fiber: 2g
Protein: 9g