Apple Cider Pretzels

Prep Time

mins

Cook Time

mins

Servings

Equipment

Ingredients

Pretzel Dough:

1 cup apple cider reduced to 1/4 cup concentrate
1 1/2 tsp active dry yeast
1 TBSP Sorghum syrup or barley malt
1/2 cup + 3 tablespoons water divided
2 1/2 cups all purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1 tsp salt

Water Bath:

6 cups boiling water
1/2 cup baking soda
Cinnamon Sugar Coating
5 tbsp unsalted butter melted
1/2 cup sugar
2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg

Pretzel Dough:

2 cup apple cider reduced to 1/4 cup concentrate
3 tsp active dry yeast
2 TBSP Sorghum syrup or barley malt
1 cup + 3 tablespoons water divided
5 cups all purpose flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp cardamom
2 tsp salt

Water Bath:

12 cups boiling water
1 cup baking soda
Cinnamon Sugar Coating
10 tbsp unsalted butter melted
1 cup sugar
4 tsp cinnamon
1 tsp cardamom
1 tsp nutmeg

Pretzel Dough:

3 cup apple cider reduced to 1/4 cup concentrate
4.5 tsp active dry yeast
3 TBSP Sorghum syrup or barley malt
1.5 cup + 3 tablespoons water divided
7.5 cups all purpose flour
3 tsp cinnamon
1.5 tsp nutmeg
1.5 tsp cardamom
3 tsp salt

Water Bath:

18 cups boiling water
1.5 cup baking soda
Cinnamon Sugar Coating
15 tbsp unsalted butter melted
1.5 cup sugar
6 tsp cinnamon
1.5 tsp cardamom
1.5 tsp nutmeg

Instructions

In a small pan over medium high heat, add apple cider. Cook, stirring frequently, until mixture reduces to 1/4 cup, about 15 minutes. Set aside.
In the bowl of a stand mixer with hook attachment, add Sorghum syrup, yeast and 3 TBSP of warm water. Stir and let mixture sit until foamy, about 5 minutes. In another bowl, combine flour, salt and spices. Add flour mixture to yeast mixture. Add in remaining water and apple cider. Mix on medium speed for 5-7 minutes until dough becomes smooth and pulls away from the edge of the bowl.
Preheat the oven to 400 degrees.
On a work surface, portion out 6 even pieces of dough. Roll each into a rope, form into a U shape and then cross over and form a pretzel. Press edges. Let rise for 30 minutes. Meanwhile, boil water. Add baking soda and boil each pretzel for 1 minute. Cut two slits into each pretzel at the widest point.
Place pretzels on a parchment lined baking sheet. Bake at 400 degrees for 15 minutes.
Let cool slightly, then brush each pretzel with melted butter, then toss in cinnamon sugar mixture.

Bread

Apple Cider Pretzels

Prep Time

mins

Cook Time

mins

Servings

Skip to Recipe

Apple Cider Pretzels

by Jessica Rosetti //

August 25, 2024

Equipment

Ingredients

Pretzel Dough:

1 cup apple cider reduced to 1/4 cup concentrate
1 1/2 tsp active dry yeast
1 TBSP Sorghum syrup or barley malt
1/2 cup + 3 tablespoons water divided
2 1/2 cups all purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1 tsp salt

Water Bath:

6 cups boiling water
1/2 cup baking soda
Cinnamon Sugar Coating
5 tbsp unsalted butter melted
1/2 cup sugar
2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg

Pretzel Dough:

2 cup apple cider reduced to 1/4 cup concentrate
3 tsp active dry yeast
2 TBSP Sorghum syrup or barley malt
1 cup + 3 tablespoons water divided
5 cups all purpose flour
2 tsp cinnamon
1 tsp nutmeg
1 tsp cardamom
2 tsp salt

Water Bath:

12 cups boiling water
1 cup baking soda
Cinnamon Sugar Coating
10 tbsp unsalted butter melted
1 cup sugar
4 tsp cinnamon
1 tsp cardamom
1 tsp nutmeg

Pretzel Dough:

3 cup apple cider reduced to 1/4 cup concentrate
4.5 tsp active dry yeast
3 TBSP Sorghum syrup or barley malt
1.5 cup + 3 tablespoons water divided
7.5 cups all purpose flour
3 tsp cinnamon
1.5 tsp nutmeg
1.5 tsp cardamom
3 tsp salt

Water Bath:

18 cups boiling water
1.5 cup baking soda
Cinnamon Sugar Coating
15 tbsp unsalted butter melted
1.5 cup sugar
6 tsp cinnamon
1.5 tsp cardamom
1.5 tsp nutmeg

Intstructions

In a small pan over medium high heat, add apple cider. Cook, stirring frequently, until mixture reduces to 1/4 cup, about 15 minutes. Set aside.
In the bowl of a stand mixer with hook attachment, add Sorghum syrup, yeast and 3 TBSP of warm water. Stir and let mixture sit until foamy, about 5 minutes. In another bowl, combine flour, salt and spices. Add flour mixture to yeast mixture. Add in remaining water and apple cider. Mix on medium speed for 5-7 minutes until dough becomes smooth and pulls away from the edge of the bowl.
Preheat the oven to 400 degrees.
On a work surface, portion out 6 even pieces of dough. Roll each into a rope, form into a U shape and then cross over and form a pretzel. Press edges. Let rise for 30 minutes. Meanwhile, boil water. Add baking soda and boil each pretzel for 1 minute. Cut two slits into each pretzel at the widest point.
Place pretzels on a parchment lined baking sheet. Bake at 400 degrees for 15 minutes.
Let cool slightly, then brush each pretzel with melted butter, then toss in cinnamon sugar mixture.

Meet Jessica!

I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.

Get to know me

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Assembly:

Mix coffee and Kahlua in a shallow dish.
Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!