Soft Pretzels with Apple Cider Glaze
There’s something about the smell of apple cider in the kitchen that instantly feels like fall. Sweet, spiced, and comforting. It’s the perfect start to these soft pretzels, which are chewy, golden, and brushed with a sticky cider glaze that makes them impossible to resist.
Making pretzels at home is a little celebration of the season. The dough starts soft and forgiving, rising slowly while the house fills with warmth. I roll it, twist it, and give each pretzel a quick dip in a baking soda bath — the trick that gives them that iconic golden color and signature chew. A sprinkle of smoked salt adds a cozy, autumnal depth that pairs beautifully with the sweet glaze.
By the time they come out of the oven, glossy and steaming, it’s impossible to wait. I tear one open, glaze dripping down the sides, and it tastes like crisp fall evenings, comfort, and indulgence all in one bite.
These pretzels are perfect for a weekend treat, an afternoon snack, or even as a cozy addition to your fall recipe lineup. Whether you brush them lightly or drizzle generously with cider glaze, each bite brings the flavors of the season to life.
Soft Pretzels with Apple Cider Glaze Recipe
Yield
8–10 soft pretzels
Prep Time
25 minutes (plus 1 hour rising)
Bake Time
12–15 minutes
Ingredients
Pretzel Dough:
1 ½ cups warm apple cider (heated to ~110°F)
2 ¼ tsp active dry yeast (1 packet)
1 Tbsp brown sugar
4 cups bread flour (plus more as needed)
1 tsp salt
2 Tbsp unsalted butter, melted
Baking Soda Bath:
8 cups water
½ cup baking soda
Apple Cider Glaze:
¼ cup powdered sugar
2–3 Tbsp apple cider (reduced slightly for stronger flavor)
½ tsp cinnamon
Pinch of nutmeg
Optional Topping:
Coarse sugar or smoked sea salt
Instructions
In a large mixing bowl or stand mixer, whisk warm apple cider, yeast, and brown sugar. Let sit 5–10 minutes until foamy.
Add bread flour, salt, and melted butter. Mix until a soft dough forms.
Knead 6–8 minutes (or with dough hook 4–5 minutes) until smooth and elastic.
2. Place in a greased bowl, cover, and let rise ~1 hour, until doubled.
3. Preheat oven to 425°F. Line two baking sheets with parchment.
Punch down dough and divide into 8–10 pieces. Roll each into a rope (~18–20 inches long) and twist into pretzel shapes.
4. In a large pot, bring water and baking soda to a boil.
Boil pretzels, 1–2 at a time, for 30 seconds each side. Remove with slotted spoon and place on trays. Sprinkle with smoked salt.
5. Bake pretzels 12–15 minutes until golden brown.
6. While pretzels bake, whisk together powdered sugar, apple cider, cinnamon, and nutmeg until smooth. Adjust thickness with more sugar or cider.
7. While still warm, drizzle pretzels generously with apple cider glaze. Sprinkle with coarse sugar or more smoked salt, if desired.