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Crunchy, soft, Cinnamon Crunch Apple Butter Soft Pretzel Knots. Homemade soft pretzel dough made with simmered down spiced apple cider. Then rolled up with sweet apple butter and cinnamon sugar. Each knot is topped with a cinnamon CRUNCH coating, then baked. These knots have the yummiest cinnamon and apple flavor. They’re just perfect when eaten warm, right out of the oven! Each pretzel has a little cinnamon crunch with every bite. Everyone loves these soft yet crunchy knots!
Everyone is baking up a pumpkin storm, but I’m here to remind you that it’s still apple season too! I’m so excited to be sharing this recipe. It’s a cross between a yummy apple cider doughnut and a salty, chewy soft pretzel.
If you love a classic apple cider doughnut, these are for you.
Originally, this recipe didn’t include any apple, it was just a sweet cinnamon crunch pretzel knot. But then I wondered if apple butter could actually make these better.
I was too curious not to test it out. And I’m so excited to tell you all that it worked so wonderfully! I don’t think I could love these anymore. They’re quite honestly what fall baking is all about. Cinnamon, apples, and sugar.
All things sweet and nice!
Here are details
Using pretzel dough is the key. You get a really chewy, soft dough with a beautiful golden crust. They’re chewy and perfect.
First, you’ll need apple cider. I recommend finding the best quality spiced cider with no added sugars. If you can, pick up some fresh apple cider from your local farmers’ market. Or even better, go apple picking and pick some up! Nothing quite beats a really good apple cider. It’s always so flavorful this time of year. You could also make my maple apple cider.
Then just some yeast, honey, flour, butter, and salt. 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!
The key to these knots? The sweet cinnamon apple filling and that crunchy, cinnamon, sugar topping.
The filling is made with a delicious blend of cinnamon sugar and apple butter.
The cinnamon crunch topping is a mix of brown sugar, cinnamon, flour, and butter.
When the dough is ready, roll it out. Then spread on some butter, apple butter, and cinnamon sugar. Next, fold the dough in half, cut 14-16 strips, and twist! Just twist each strip and then coil it into a knot.
Sprinkle the topping over the top of each knot before baking. As the knots bake, the cinnamon melts into the sugar and butter becoming gooey, while the topping begins to caramelize becoming crunchy.
Promise this is not hard and they do not need to be perfect!
Together they are DELICIOUS.
I do want to note that some of the cinnamon crunch will fall off the knots and onto the pan. What I like to do is spoon/scoop the sugar up off the pan. Then simply spoon it back over each knot. This is why it’s important to line your baking sheets with parchment paper.
You have to eat these warm while they’re crunchy, soft, and gooey. Perfect for fall weekend baking!
Looking for fall baking recipes? Here are a few ideas:
Brown Butter Apple Blondies with Cinnamon Maple Glaze
Chewy Brown Sugar Maple Cookies
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Old Fashioned Caramel Apple Butter Cake with Chocolate Frosting
Lastly, if you make these Cinnamon Crunch Apple Butter Soft Pretzel Knots, 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!
Cinnamon Crunch Apple Butter Soft Pretzel Knots
Servings: 16 knots
Calories Per Serving: 359 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup warm water
- 1 tablespoon honey
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups apple cider, warm
- 1 stick (1/2 cup) salted butter, melted
- 4 1/2 cups all-purpose flour
Filling
- 1/2 cup granulated sugar
- 4 teaspoons ground cinnamon
- 6 tablespoons salted butter, at room temperature
- 3/4 cup apple butter
- 1/2 cup brown sugar
- 1 tablespoon all-purpose flour
Instructions
- 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 apple cider, butter, and flour. 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 or too dry, add additional flour or water, 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. Meanwhile, mix the sugar and 2 teaspoons cinnamon in a bowl. 4. Preheat the oven to 425° F. Line 2 baking sheets with parchment. 5. On a floured surface, roll the dough out into a rectangle about 1/4 inch thick (about 16×14 inches), adding flour as needed. Spread the dough with 4 tablespoons butter, then the apple butter. Sprinkle with cinnamon sugar. Fold the dough in half, pressing to adhere. Cut into 16 strips. Twist each strip into a loose knot, it doesn't need to be perfect. 6. Melt 2 tablespoons butter. Add the brown sugar, flour, and 2 teaspoons cinnamon. Spoon clumps of the brown sugar mix over the knots (see above photo). 7. Bake for 15 to 18 minutes or until pretzels are golden brown. Enjoy warm or at room temp, warm is best in my book!
Overall, these are delicious. I would reduce the oven temp to 375. At 425, all of the bottoms burned. I also think to elevate I would add actual apples next time or substitute in Trader Joe’s apple jam spread that they sell in the fall. I will definitely be making these again though!
Just made these and they are awesome!! I saw a comment about thawing them out ….how did you heat them back up??
Thank you so much for this recipe!!
Hey Andrea,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! You could pop them in the oven on low:) xx
Hey Amber,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Thaws turned out so delicious! It was a hit with everyone, plus they were so impressed I made these from scratch!
Hi Anne,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT
Can they be served ar room temperature? I was thinking about making them and taking to a tailgate party the next day?
Hey Lorine,
Yes, that will be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx
Can’t wait to try these!! It says until pretzels are golden brown. Am I missing the pretzels on ingredient list?? I am making my list of things to grab and want to be sure!
Hi April,
The dough for this recipe is going to make a pretzel:) Please let me know if you have any other questions! xx
Omg thank you!!! Can’t wait to make them. Will let you know how they turn out 🙂
I made these today and they are delicious! Easy dough to work with and followed the recipe except that I had to bake them longer than what it said to get the golden brown color. Thanks!
Hey Shelly,
Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! Have a great weekend:)
Absolutely delicious! I used instant yeast and skipped step 1, and just threw it all together right away in my mixer. I halved the recipe bc it’s more than enough for two people. Best ever use for my leftover apple butter! Thanks for always having easy and delicious recipes, so happy I found you on IG!
Hey Vikki,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks so much for making it and sharing your review:)
So easy and yummy! i used pumpkin butter because I ran out of apple butter. I am wondering if they should be egg washed before the crumble is added?
Hey Melissa,
Happy Wednesday! Thanks so much for making this dish and sharing your feedback, so glad to hear it turned out well for you! I didn’t do an egg wash:) xT
These look fantastic! I’d like to bake these at work for a breakfast gathering. Is there any way to make the dough the night before and bake in the morning???
Hey Corrine,
Sure, I would make through step 5, cover and pop in the fridge, remove before baking and allow them to come to room temp and then follow the recipe as written:) I hope they are delish!! xT
This recipe looks amazing! Your Cinnamon Crunch Knots have become a favourite and most requested amongst my friends and family. I will try this new Soft Pretzel recipe now, as I have some homemade Apple Butter in the fridge at the moment. 🤞
Thanks so much Gail!! I hope you love this recipe, let me know how they turn out! xT
this recipe looks awesome! Do you think you could freeze the leftovers?
Thanks so much Lisa!! Sure, that would work well for you! xT
This recipe kicks ass…incredibly simple, dough was fantastic to work with, and the choose your own adventure with the twisting was both fun and beautiful when it comes out of the oven…the only thing is it’s too sweet to my taste (but that’s no slight on the recipe)…if I was going to bring down the sweetness, would you recommend omitting the white sugar, or maybe using milk instead of cider? My apple butter was from a friend and not sure how much sugar was in there…maybe unsweetened apple sauce next time…
Hey Sam,
Happy Monday! 👻 I am thrilled to hear that this recipe was a winner, thanks so much for making it! Could have been the apple butter, you could also reduce the amount of cinnamon sugar on top. I hope this helps! Happy Halloween! 🎃
Hello. These look incredible! Do you think it would be ok to use rapid rise yeast?
Hey Aimee,
You bet, just mix that right in with the flour! I hope this recipe turns out well for you, please let me know if you give it a try! xT