1/3 cup warm water
1 tablespoon Peace River Honey
2 1/4 teaspoons active dry yeast
1 bottle (12 ounce) hard cider
1/2 cup (1 stick) salted butter, melted
4 1/2 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/4 cup baking soda
1 egg, beaten
coarse pretzel salt or sea salt
1/4 cup dijon mustard
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
kosher salt and black pepper
Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top
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.
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.
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.
Meanwhile, make the honey mustard. Combine all ingredients in a bowl and whisk until smooth and creamy.
Serve the pretzels warm, with lots of honey mustard for dipping.
