Cinnamon Crunch Apple Butter Soft Pretzel Knots.
Ingredients
- 1/4 cup warm water
- 1 tablespoon honey
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups apple cider, warm
- 1 stick (1/2 cup) salted butter, melted
- 4 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 4 teaspoons ground cinnamon
- 6 tablespoons salted butter, at room temperature
- 3/4 cup apple butter
- 1/2 cup brown sugar
- 1 tablespoon all-purpose flour
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Instructions
- 1. Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.
- 2. Add the apple cider, butter, and flour. Mix on medium speed until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet or too dry, add additional flour or water, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.
- 3. Meanwhile, mix the sugar and 2 teaspoons cinnamon in a bowl.
- 4. Preheat the oven to 425° F. Line 2 baking sheets with parchment.
- 5. On a floured surface, roll the dough out into a rectangle about 1/4 inch thick (about 16×14 inches), adding flour as needed. Spread the dough with 4 tablespoons butter, then the apple butter. Sprinkle with cinnamon sugar. Fold the dough in half, pressing to adhere. Cut into 16 strips. Twist each strip into a loose knot, it doesn't need to be perfect.
- 6. Melt 2 tablespoons butter. Add the brown sugar, flour, and 2 teaspoons cinnamon. Spoon clumps of the brown sugar mix over the knots (see above photo).
- 7. Bake for 15 to 18 minutes or until pretzels are golden brown. Enjoy warm or at room temp, warm is best in my book!
Source
Original recipe: View Original