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Soft Pretzels

 

1/3 Cup Warm Water

1 Tbsp Maple Sugar

1 Package Dry Active Yeast

1 Stick of Butter, melted

12 oz Hard Apple Cider

4 1/2 Cups Flour

1/4 Cup Baking Soda

1 Egg, beaten

Coarse Salt

 

Put the water, maple sugar and yeast in the bowl of a stand mixer fitted with a dough hook and let sit until the yeast is activated and bubbly.

Add the melted butter and hard cider to the bowl. Then slowly add the flour. (If the dough is still to wet after all the flour is incorporated add a little more until the dough doesn't stick to the sides of the bowl.)

Cover and let the dough raise until it's doubled in size.

Once the dough has risen put a large pot of water on to boil and add the baking soda in.

Preheat the oven to 425F. Line two baking sheets with parchment paper.

Separate the dough into 8 equal balls and roll into ropes on a floured surface, then fold them into pretzel shape.

Boil the pretzels for 30 seconds each, then place them on the parchment covered baking sheets. Brush each pretzel with beaten egg and sprinkle with coarse salt. Bake for 10-15 minutes.

 

Optional Sauces:

Maple Mustard - Combine 2 oz of maple cream with 1 1/2 oz of mustard

Spicy Mustard Sauce - Combine 1 Tbsp mustard, 2 oz maple cream, 1 tsp mayonnaise, 1 Tbsp apple cider vinegar, 1/2 tsp chili powder, 1/4 tsp smoked paprika, 1/4 tsp cayenne and add salt and pepper to taste.