Sheet Pan Sticky Sweet and Sour Chicken.
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.
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.
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.
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!
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.
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.
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.
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!
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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These pretzels turned out amazing!! I replaced the yeast with 3/4 cup of sourdough starter!! SO YUMMY!! Thank you Tieghan for another fantastic recipe!!
Happy Monday!!⛅️ Thanks a bunch for giving this recipe a try, I love to hear that it turned out well for you:)
I would like to make these but wondered what else I could use instead of hard cider ?
Beer would also work well for you here! Let me know if you give this recipe a try, I hope you love it! xx
HI! Do you think it would work to make these GF?
Yes, you can use an equal amount of gluten free flour! Let me know if you give this recipe a try, I hope you love it! xx
I made these for the Super Bowl and not a crumb was left! I was surprised by how easy they were. I’ll make them again for sure.
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
Can the dough be made ahead of time? If so, does it need to be stored a certain way/at a certain temperature?
Totally, just keep covered in the fridge and then when you are ready to use, allow the dough to rise and come to room temp. I hope you love this recipe, please let me know if you have any other questions! xT
I really want to try this recipe but I don’t have a standing mixer, can I still make this with a hand mixer?
I would just mix with a wooden spoon and knead by hand until you have a smooth dough ball. Please let me know if you have any other questions! xT
I am really wanting to do these. Can they be done up earlier to the point of boiling and baked off closer to serving food? Or does the process have to be done all at once.
You can assemble and have these ready to go and then boil and bake when you are ready to serve. Please let me know if you have any other questions, I hope you love this recipe! xT
Do you have to use an olive oil based mayo? Or can you use regular mayo?
You can use any mayo that you like:) I hope you love this recipe, please let me know if you give it a try! xx
Super easy to make. I thought initially the dough didn’t rise, but it must have!
I made them with my son and he said it was the best pretzel he has ever had! We need to work on our pretzel shape for next time! Thank you for the recipe!
Ps. I had to cook about 20 minutes for perfection!
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
How long can you save these if in a sealed container?
These are good for 3-4 days in an airtight container. I hope you love the recipe! xT
Hi I would like to use some sourdough discard in this recipe do you know how much I should use?
I would try starting with 1/3 cup of sourdough starter. Please let me know how this recipe turns out, I hope you love it! xx
Hey Maitlynn! Curious to know if using sourdough discard worked for you? Did you end up adding or omitting anything else?
These look amazing and the instructions are clear and helpful. Thank you! Is the cider necessary or could I substitute the cider for water without totally changing the taste?
You could use water in place of the cider. Please let me know if you have any other questions, I hope you love this recipe!! xx
These are one of my favorites! If I wanted to make these into small twists instead of full pretzels (for a party, I’d like bite size pieces) would the cooking instructions all still be the same aside from the shaping of the pretzels?
Fantastic!! So glad to hear that this recipe turned out well for you, thanks a bunch for giving it a try! You will probably have to reduce your bake time slightly! xx