Soft Pretzels with Parmesan and Hard Cider Cheese

Combine warm water and yeast in a small bowl and leave in a warm spot for 5-7 minutes.

In a large bowl of a stand mixer, add flour, yeast mixture, salt, sugar, and 1 tablespoon melted butter. Using the dough hook attachment, mix on low until combined. Once combined, increase speed to medium until the dough pulls away from the side of the bowl, 4-5 minutes.

Remove dough from bowl. If dough is sticky, sprinkle lightly with additional flour then remove from bowl. Clean bowl and grease lightly with oil, then return dough to bowl and cover tightly with plastic wrap. Leave in a warm spot for roughly 45 minutes until roughly doubled in size.

Bring 8 cups of water and baking soda to a rolling boil and grease 2 parchment-lined baking sheets.

Turn dough out onto counter and split into 4 pieces. Split each piece into 2 pieces. Roll dough into a rope approximately 16-20 inches long, then shape into a pretzel. Place each pretzel on the baking sheet.

Place each pretzel into the boiling baking soda water for 30 seconds then return to the baking sheet. Beat egg with 1 tablespoon water, then brush each pretzel.

Bake for 10-12 minutes or until golden brown. Remove from oven and let cool slightly.

Meanwhile, make the hard cider cheese. In a medium bowl combine the shredded cheeses and 1/4 cup flour. Pour cider into a medium saucepan and bring to a low simmer. Add cream and remove from heat. Stir in cheese in batches, stirring between each addition. If needed, return to low heat and stir until completely smooth. Keep warm while you finish the pretzels.

Place remaining 5 tablespoons butter in a small bowl. Place grated parmesan on a large plate. Brush each baked pretzel with the melted butter, then press lightly into parmesan. Sprinkle with additional parmesan to ensure it's evenly coated. Repeat until all pretzels are coated. If needed, warm cider cheese and stir until smooth. Serve with pretzels immediately.