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Hard Cider Pretzels with Creamy Honey Mustard, simply the best! Homemade soft pretzel dough made with autumn spiced cider and baked until golden. These pretzels are soft, chewy, and rich with autumn flavors. Serve each salty pretzel up with a creamy spicy honey mustard…such a classic and SO GOOD. Serve these up for game day or as a delicious appetizer for any party.

Hard Cider Pretzels with Creamy Honey Mustard |

Are you ready to enter a new season? With Labor Day now behind us, I’m so excited to slowly begin to embrace the autumn season. I know it’s still summer for two more weeks, and I’m not breaking out the pumpkin just yet. But with the temps dropping, and our leaves turning, fall is creeping in!

For me, September is apple season, I save the pumpkin for October and November. But in September, I try my best to really embrace the fall apples.

So here we go with our first fall-like recipe of the year, Hard Cider Pretzels. Yes, these soft pretzels have a little cider mixed in, one of my favorite autumn ingredients.

Hard Cider Pretzels with Creamy Honey Mustard |

The Idea

I stole this idea from myself kind. A few years back I shared these pumpkin beer pretzels with chipotle queso. They’re always one of my favorite appetizers to make come October.

When I was thinking about fall recipes, I couldn’t get my mind off of soft pretzels. I had a good handful of ideas in my head, but these just sounded so perfect. Simple, but so perfect.

Using cider in the dough adds a slight warmth to the pretzels with notes of warming spices and sweet apples. It’s faint, so you don’t know it’s there necessarily, but it makes the pretzels a little more special than all the rest.

Hard Cider Pretzels with Creamy Honey Mustard |

Fun fact, I really love soft pretzels…

Over the years I’ve created a good amount of fun pretzel recipes.

My first pretzel recipe was these hot buttered rum cinnamon sugar stuffed soft pretzels. And then these sweet peanut butter cup soft pretzel ice cream sandwiches. Next were my Chocolate Chip Cookie Stuffed Soft Pretzels (legit, these are the BEST thing ever). Then came everyone’s favorite, Spinach and Artichoke Stuffed Soft Pretzels. And then my favorite, pumpkin beer pretzels with queso.

Yeah, we love soft pretzels. Pretty sure I get my love of buttery soft pretzels from mom. She loves them too, but then are you surprised?

What’s not to love about salty, buttery carbs? They’re just too good!

Hard Cider Pretzels with Creamy Honey Mustard |

Onto the details, start with the pretzels

Making soft pretzels is easy. First, you’ll need a nice, good quality, apple cider, both hard and regular will work. Then just some yeast, honey, flour, butter, and salt. Super simple ingredients. Simply knead everything together in a mixer and let the dough rise.

The pretzel dough is very easy to work with, so don’t let anything intimidate you!

When the dough is ready, just divide it into 8 equal balls, roll them out into long ropes, and twist each into a pretzel. Use the photos for guidance, but I promise this is easy!

And remember, they don’t need to be perfect.

Hard Cider Pretzels with Creamy Honey Mustard |

Boil and bake the pretzels

Once the pretzels are shaped, boil them in water mixed with baking soda. The baking soda in the water helps the pretzels achieve that soft, chewy texture we all love so much!

When you have all the pretzels boiled, brush them with a beaten egg, then sprinkle with salt. I love using this pretzel salt, it’s so good.

Hard Cider Pretzels with Creamy Honey Mustard |

While the pretzels bake, make the honey mustard

I love to make a creamy spicy honey mustard with high-quality olive oil, mayo, honey, and Dijon, plus chili powder and cayenne for a nice kick.

This is so quick to mix up, which is great for easy fall entertaining!

When the pretzels are done baking, you have to serve these up warm. When they’re warm, they’re perfectly soft, doughy, buttery, and have the slightest notes of warming autumn flakes.

Then just add the spicy, creamy honey mustard for dipping – perfection!

Looking forward to making these all month long. Great for Sunday game nights, and dinner parties to come. These are the perfect laid-back appetizer. And let’s be real, everyone loves a warm pretzel with honey mustard for dipping.

So good.

Hard Cider Pretzels with Creamy Honey Mustard |

Looking for other fun fall appetizers? Here are a few ideas: 

Pumpkin Beer Pretzels with Chipotle Queso

Pastry Wrapped Baked Brie with Maple Butter Roasted Apples

Caramelized Onion, Spinach, and Cheddar Flaky Pastries

Everything Ranch Cheese and Pretzel Snack Mix

Cheesy Buffalo Chicken Strombolis

Lastly, if you make these Hard Cider Pretzels with Creamy Honey Mustard, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Hard Cider Pretzels with Creamy Honey Mustard

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours
Servings: 8 pretzels
Calories Per Serving: 430 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Creamy Honey Mustard


  • 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 cider, butter, flour, and salt. 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, add additional flour, 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. Preheat the oven to 425° F. Line 2 baking sheets with parchment. Bring a large pot of water to a boil.
    4. Remove the dough from the bowl and place on a floured surface. Divide the dough into 8 equal balls. Roll each ball into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
    5. Add the baking soda to the boiling water. Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large slotted spoon. Place the pretzel on a parchment lined baking sheet. Brush the pretzels with the egg and sprinkle liberally with salt. Bake for 10 to 15 minutes or until pretzels are golden brown.
    6. Meanwhile, make the honey mustard. Combine all ingredients in a bowl and whisk until smooth and creamy. 
    7. Serve the pretzels warm, with lots of honey mustard for dipping.
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    1. Hi Bitsy,
      The next day is totally fine! I hope you love this recipe, please let me know if you give it a try! xTieghan

  1. I made these recently and they were AMAZING. Made substitutions to make gluten friendly.

    I used instant yeast as this was all I had. Put this right in with the flour as this is what I had seen in a previous comment.

    Gluten free beer and gluten free flour substituted. I couldn’t form into the pretzel shape but I was able to make into sticks! Turned out SO GOOD.

    1. Hi Taryn,
      Wonderful! I am thrilled to hear that this recipe was enjoyed, thanks for making it. Have the best weekend:) xTieghan

  2. 5 stars
    These are so pretty and so delicious. Yes, mine were messier in execution (I’ll make 9-10 pretzels next time— the skinnier the rope, the better the pretzel looks in the end.) The first 2 boiled came out really doughy after 30 sec and did start sticking to the parchment. I just popped them back in the water to boil a little longer & they turned out beautifully

  3. 4 stars
    These tasted delicious and so easy to make! Mine were a bit doughy. I was rushing and may not have drained them well enough when I took them out of the water. I also didn’t have a large enough slotted spoon. I think next time I will make pretzel balls to avoid that situation! (Maybe halve the recipe… that’s a lot of balls!). Also, I’ve seen comments about reheating. I’m going to try my air fryer. I’m very optimistic! Thanks Tieghan. So glad I stumbled upon you on Instagram!

    1. 3 stars
      Hi T, it’s June, how are you.. was so excited to try this recipe which is very tasty as is the dip. My pretzels came out a little doughy and I had to cook them much longer then instructed. Tip… roll them thinner so it creates a little more space and possibly should have drained the pretzels somehow after removing them from the boiling water. Will still enjoy with a glass of wine and butternut squash soup.. definitely will attempt again. Thanks

  4. Can I use fast rise yeast instead of active dry? Would it bake the same, just eliminate the 5 min standing time? Thanks!

    1. Hey there,
      Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

      1. Hi Therese,
        Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT

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