Description

Cheddar & Apple Cider Soft Pretzels

When Fall Flavors Do a Happy Dance in Your Oven

Hey kitchen besties! These soft pretzels are a cozy autumn treat with a fun twist — cheddar cheese pockets melted into pillowy dough, all dipped in an apple cider bath for subtle orchard sweetness. They’re chewy, golden, and perfect for dunking in your favorite dip or enjoying on their own with a buttery cider glaze. Don’t worry if you’re new to pretzels — this recipe keeps it simple with baking soda instead of lye for that classic crust. Ready to bring fall magic to your kitchen?

Ingredients

Scale

3 cups all-purpose flour (or substitute 1 cup with bread flour for more chew)
1 packet (2¼ tsp) instant yeast
1 tsp salt
1 cup warm apple cider (about 110°F/43°C)
1 tbsp brown sugar (or maple syrup/honey)
1 cup shredded sharp cheddar cheese
8 cups water
2 tbsp baking soda
3 tbsp butter, melted
2 tbsp apple cider (for glaze)

Instructions

In a large bowl, mix flour, yeast, and salt.
Add warm apple cider and brown sugar; stir until dough forms.
Knead on a floured surface for 5–6 minutes until smooth.
Flatten dough, sprinkle cheddar over it, then knead again to distribute cheese evenly.
Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 hour until doubled.

Step 2: Shape Pretzels

Punch down dough and divide into 8 equal balls.
Roll each ball into a 20-inch rope.
Form into a U-shape, twist ends twice, and fold down to meet the curve. Press to seal.

Step 3: Boil Pretzels

Bring water and baking soda to a rolling boil in a large pot.
Using a slotted spoon, boil each pretzel for 30 seconds.
Drain and place on a parchment-lined baking sheet.

Step 4: Bake

Preheat oven to 400°F (200°C).
Bake pretzels for 12–14 minutes until golden brown.

Step 5: Glaze & Serve

Mix melted butter with apple cider and brush generously on warm pretzels.
Enjoy fresh with your favorite dip or mustard!

Notes

Yeast: Make sure your cider is warm, not hot, to keep yeast happy.
Cheese: Use block cheese shredded fresh for better melt and less leakage.
Boiling: Don’t skip the baking soda bath — it creates the signature chewy crust.
Storage: Freeze baked pretzels (without glaze) on a tray, then bag for up to 2 months. Reheat at 350°F and brush with fresh glaze.
Variations: Try smoked Gouda with smoked paprika for a smoky twist or sprinkle with everything bagel seasoning after boiling.

Prep Time: 15 minutes

Nutrition

Calories: 250 kcal per serving
Fat: 9g
Carbohydrates: 35g
Protein: 8g