Caramelized Apple + Cheddar Cheese Soft Pretzels with Apple Cider Dipping Sauce {Guest Post}

A recipe for soft homemade pretzels, stuffed with caramelized apples and cheddar cheese. These sweet and savory pretzels are paired with a sweet apple cider dipping sauce. A great snack for a Fall day.

GUEST POST: Caramelized apple and cheddar cheese soft pretzels with apple cider dipping sauce by Half Baked Harvest

Caramelized Apple + Cheddar Cheese Soft Pretzels with Apple Cider Dipping Sauce Recipe by Half Baked Harvest on bakedbyrachel.com

Hi Everyone,

I’m Tieghan from Half Baked Harvest and I could not be more excited to be included in Rachel’s Apple A Day Party! Especially since I honestly eat at least an apple a day.

No joking around, I love apples!

So much so that I had a hard time deciding on just one recipe. I mean come on, I have to choose only one? I have like a million and two ideas.

Caramelized Apple + Cheddar Cheese Soft Pretzels with Apple Cider Dipping Sauce Recipe by Half Baked Harvest on bakedbyrachel.com

In the end though, I wanted to create something that I knew everyone could enjoy.

Originally, I had a breakfast all planned out, but then I wanted to go the sweet and savory route. If you read my blog, then you know how much I love combining sweet and savory.  These pretzels are the perfect example!

The combo of the savory caramelized apples and cheddar cheese is out of this world good, but then stuffed into a giant salted soft pretzel? Oh my gosh, winning combo! Oh, but wait, it gets better. The sauce.

The apple cider dipping sauce that you have to drizzle over these guys is so good. It is almost caramel-like, but with a tad less sweetness. It is the perfect pairing!

Caramelized Apple + Cheddar Cheese Soft Pretzels with Apple Cider Dipping Sauce Recipe by Half Baked Harvest on bakedbyrachel.com

If you find it hard to roll the pretzels into their twist don’t worry. Just roll the dough as directed and form either a circle or rectangle. Then add a little of the filling and pinch the seams together to enclose those apples!

Then just boil, bake and eat!

The filling is most likely going to break through the dough a bit and ooze out during cooking, don’t freak, I promise they are still going to be awesome. There is nothing wrong with a little cheese oozing out!

Oh and these are the perfect thing for serving at the big game or better yet for a fun after school snack on a crisp fall day. Your kids will love them… and you!

Caramelized Apple + Cheddar Cheese Soft Pretzels with Apple Cider Dipping Sauce Recipe by Half Baked Harvest on bakedbyrachel.com

Yield: 4 large pretzels

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 1 hour 40 minutes

Caramelized Apple + Cheddar Cheese Soft Pretzels with Apple Cider Dipping Sauce

A recipe for soft homemade pretzels, stuffed with caramelized apples and cheddar cheese. These sweet and savory pretzels are paired with a sweet apple cider dipping sauce. A great snack for a Fall day.

Ingredients:

!Whole Wheat Pretzels
3/4 cups warm water
1 tablespoons light brown sugar
1 1/2 teaspoons active dry yeast
2 ounces (1/2 stick) unsalted butter, melted
3/4 teaspoons sea salt or kosher salt
2 1/4 cups whole wheat pastry flour or white whole wheat flour
Canola oil, to grease bowl
3 quarts water, for boiling the pretzels
2/3 cups baking soda, for boiling the pretzels
1 whole egg, beaten, for brushing the preztels before baking
Coarse sea salt
!Filling
1 tablespoon butter
2 large or 4 small honeycrisp, pink lady or gala apples, cored and chopped
1/2 tablespoon brown sugar
1/4 teaspoon cinnamon
3/4 cups sharp cheddar cheese, shredded
!Apple Cider Dipping Sauce (or sub homemade or store bought caramel sauce)
1 cup apple cider
2 tablespoons butter
1/2 cup brown sugar
1/3 cup heavy cream or whole milk

Directions:

To make the pretzel dough, combine the water, brown sugar and yeast in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
Add the melted butter, salt and whole wheat flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the sides of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
About 10 minutes before you're ready to roll out the dough make the filling. Heat a large skillet over medium heat. Add the butter, chopped apples, brown sugar and pinch of cinnamon. Cook about 5 minutes or until the apples are soft and caramelized. Remove from the heat and let cool while you roll out the dough.
Preheat the oven to 425 degrees F. Bring a large pot of water to a boil.
Divide the pretzel dough into 4 equal balls and roll each out into a rectangle (about 11x3 inches). Spread about 1 1/2 tablespoons of cheddar cheese along the length of each piece and then sprinkle on the caramelized apples. Very lightly brush one of the long sides with a little egg wash. Then starting with the opposite side, roll the dough up into a log, enclosing the toppings inside. Pinch the seams together and then very gently roll the dough with your hands to form an even cylinder and fully enclose the filling.
Take the two ends of each filled cylinder and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape and press to seal. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 15 to 18 minutes or until pretzels are golden brown.
While the pretzels are baking make the sauce. Add the apple cider to a sauce pot and bring to a bowl. Simmer until the apple cider has reduced to about 1/4 cup, it should be syrupy. Add the butter, brown sugar and cream. Whisk until combined and simmer for about 5 minutes until the sauce has thickened and looks similar to caramel. Serve with the pretzels.
Remove pretzels from oven and let cool five minutes. Serve with the dipping sauce.
Or if needed you can reheat the pretzels at 350 degrees F. for 15 minutes.

An apple a day party at bakedbyrachel.com
I’m seriously in love with this idea of pretzels stuffed with apples and cheese. It blends my love for carbs, cheese and apples together into one amazing package! Totally need these in my life! Thanks for sharing this great recipe Tieghan! -Rachel

You can find Tieghan on Facebook, Twitter and Pinterest.
Be sure to check out these other delicious recipes from Tieghan:
Homemade naan, Everything bagel slider buns and Cajun BBQ cheddar chicken fingers.

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18 Responses to “Caramelized Apple + Cheddar Cheese Soft Pretzels with Apple Cider Dipping Sauce {Guest Post}”

  1. #
    1
    Norma | Allspice and Nutmeg — September 12, 2013 at 7:16 am

    Wow! This. Looks incredible. I agree, nothing wrong with cheese oozing. I must try this!

  2. #
    2
    Jamie @lifelovelemons — September 12, 2013 at 7:28 am

    Oh my gosh, I’m loving these apple recipes! This might be my favorite yet!

  3. #
    3
    kerry — September 12, 2013 at 9:10 am

    It should be illegal with how good those look!! I am totally blaming you when I get fat from making and eating these! ;)

  4. #
    4
    steph@stephsbitebybite — September 12, 2013 at 9:24 am

    WHOA!!! What a crazy yummy combination!

  5. #
    5
    sally @ sallys baking addiction — September 12, 2013 at 10:01 am

    Freaking out a little over these soft pretzels. :) I just made fall-inspired soft pretzels yesterday, but not apple. I have to try these next. LOVE apple + cheddar together! And that dipping sauce? Swoooon. Thanks Tieghan and Rachel!

  6. #
    6
    Amy @Very Culinary — September 12, 2013 at 1:10 pm

    A.MA.ZING.

  7. #
    7
    Anna — September 12, 2013 at 1:47 pm

    I want to face dive right into those pretzels! Apples and cheddar is such a great combo–these look spectacular!

  8. #
    8
    Angelyn @ Everyday Desserts — September 12, 2013 at 2:23 pm

    These look SO good!! Love!!

  9. #
    9
    ashley - baker by nature — September 12, 2013 at 2:30 pm

    Whaaaaaaat?! Omg. These are just… incredible!

  10. #
    10
    Olena@iFOODreal — September 13, 2013 at 12:06 am

    Wow, never thought of an apple and cheddar combo. And stuffed pretzels?! You are definitely one hell of a baker, Tieghan!

  11. #
    11
    Anna (Hidden Ponies) — September 13, 2013 at 12:09 am

    Brilliant!! These look amazing, and that dipping sauce…come on, fall, come to stay :)

  12. #
    12
    Alaina @ Fabtastic Eats — September 16, 2013 at 12:41 pm

    Tieghan! You are killing me with these babies! I want to faceplant into them, they look and sound so absolutely amazing! I wish I could be your taste tester every day..

  13. #
    13
    Sherri@ the well floured kitchen — September 20, 2013 at 2:47 pm

    incredible! Stuffed anything is great, but I love this combo for fall.

  14. #
    14
    belle — October 9, 2013 at 6:20 pm

    this sounds insanely good but i think i’m too much of a coward to do the boiling thing. would there be another crust that the filling could be used in that you think would be nearly as good if not as fabulous as this?

    • Rachel — October 10th, 2013 @ 7:20 am

      If you’ve ever boiled pasta, there isn’t really anything to be scared of. :) Promise.

  15. #
    15
    Lisa Bourque — July 27, 2015 at 1:59 pm

    How many pretzels does this recipe make? I can’t wait to try them!

  16. #
    16
    Lisa Bourque — July 27, 2015 at 5:54 pm

    sorry, just noticed it said 4 lol

    • Rachel — July 27th, 2015 @ 7:07 pm

      Not a problem! I hope you enjoy them! :)

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