The softest apple cider pretzels with cinnamon sugar + Biscoff for dipping 🥨🤎 Pretzel dough: 2 cups apple cider 2¼ tsp (1 packet) active dry or instant yeast 2 tbsp granulated sugar 4 tbsp unsalted butter, melted 1 large egg 3-3¼ cups all-purpose flour 1 tsp salt 1 tsp cinnamon ½ tsp apple pie spice Baking soda bath: 8 cups water ½ cup baking soda Finish: 3 tbsp melted butter Cinnamon sugar (for coating) • ½ cup granulated sugar + 1 tablespoon cinnamon Biscoff Dip: ½ cup Biscoff cookie butter 2–3 tbsp heavy cream or milk ½ tsp cinnamon Pinch of salt Instructions Dough: -In a small pot, simmer 2 cups of the apple cider until you’re left with 1 cup, then cool it to lukewarm before using. This concentrates the apple flavor without adding extra liquid. -Add the lukewarm apple cider to a large bowl or the bowl of a stand mixer. Stir in the sugar and yeast. Let sit for 5–10 minutes until foamy. -Mix in melted butter and egg. -Mix in flour, salt, cinnamon, and apple pie spice until a dough forms. -Knead for 5–7 minutes, until smooth and elastic. The dough should be soft and slightly tacky but not sticky. -Place in a lightly greased bowl, cover, and let rise for about 1- 1½ hours, or until doubled. -Divide into 8- 10 pieces. Roll each into a long rope and shape into pretzels. Baking soda bath: -Preheat oven to 425° and line 2 baking sheets with parchment paper. -Bring water to a gentle boil and carefully add baking soda. Boil each pretzel for about 20–30 seconds per side, then transfer to the parchment-lined baking sheets. Bake: -Bake at for 12–15 minutes, until deeply golden. -Brush generously with melted butter and immediately toss in cinnamon sugar. Biscoff dip: -Microwave Biscoff cookie butter for about 15–20 seconds, then stir in the cream/milk a little at a time until it’s smooth and dippable. Add cinnamon, salt, and vanilla.For a thicker dip, use 2 tbsp. For that drippy dunking consistency, use closer to 3 tbsp. #pretzels #applecider #fallbaking #fundesserts #cozyseason - @lori_ilc