Apple pretzels with cinnamon and salty caramel sauce

• strong white bread flour↗500g g

  plus extra for dusting

• packet of fast-acting dry yeast7g g
• golden fine sugar↗40g g

  plus 5 tbsp

• butter↗60g g

  melted

• vegetable oil↗

  for dough rising

• dessert apples↗1-1 1/2

  peeled, cored and finely diced

• ground cinnamon↗1 ч. л. tsp
• grated nutmeg↗
• baking soda↗2 ст. л. tbsp
• egg↗1

  lightly beaten

• caramel sauce↗

  for serving

Step-by-step instructions

1. 1

   In a large bowl combine the flour, dry yeast, sugar and 1 tsp salt, making a well in the centre. Warm 300 ml water in a jug, melt the butter in it and pour the liquid into the well. Using your hands knead a rough dough, then turn it onto a flour‑dusted surface and knead for 10‑15 minutes until smooth and elastic (a mixer may be used). Transfer the dough to a lightly oiled bowl, cover with a cloth and let it rise for 1 hour until doubled.

2. 2

   Add the diced apples, ground cinnamon and grated nutmeg to the risen dough, distribute the filling evenly, gently folding the dough. Divide it into 8 equal pieces, roll each into a long strip about 60 cm long, form a “U”, bend the ends toward you, cross them, lift them back and press onto the “U” bend. Place the shaped pretzels on a parchment‑lined baking tray lightly greased with oil. Cover with a damp cloth and let rise for another 20 minutes.

3. 3

   In a medium saucepan pour water, bring to a boil, add baking soda and 2 tbsp sugar, reduce heat to a gentle simmer. Place the pretzels in the water one by one and boil for 20 seconds on each side until they rise to the surface. Carefully remove with a slotted spoon and return to the tray. Brush the surface with beaten egg, sprinkle the remaining sugar and a pinch of sea salt.

4. 4

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Bake the pretzels for 20‑25 minutes until golden. Transfer them to a rack to cool, then drizzle with the salty caramel sauce. Store in an airtight container for up to two days.