DILL PRETZELS

1. In a medium mixing bowl, whisk together bread flour, all purpose flour and fine sea salt. Set aside.
2. Add warm water, barley malt syrup (or brown sugar) and yeast to the bowl of a stand mixer, stir to combine. Let stand for 8-10 minutes until yeast starts to bloom up and gets foamy.
3. Add the dry ingredients, hard cider and butter to the yeast mix. Stir with a spatula to combine.
4. Add the dough hook to the stand mixer and mix on medium speed. It should become smooth and and elastic-y and start to shape a ball around the hook after a few minutes. Keep kneading the dough for at least 8-10 minutes to get the glutens all going. Alternatively, you can knead by hand on a clean work surface.
5. Turn the dough out onto a non-floured, clean surface, and knead a few times by hand. Then shape the dough into a round boule and place seam side down in a lightly buttered bowl. Cover with a clean kitchen towel and let sit in a warm space in your kitchen for about 1 hour - 90 minutes, until it’s doubled in size. 
6. Prepare the cheese dip during this time. See recipe below.
7. Once the dough has doubled in size, deflate the dough on a clean surface and divide into 8 equal pieces by cutting into half, then again and again until you have 8 equal parts. 
8. To pre-shape the dough, gently pat the dough to deflate. Then fold the dough from the top one third into the middle and press down at the same time to create surface tension on the new edge. Repeat the fold two more times until a cylinder form is shaped, pressing the edge to seal. Then gently roll the dough up and down between your hands until the dough starts to form a chubby little rugby ball and builds some little tension. Place seam side down on a lined baking sheet and cover with a clean kitchen towel for 15 minutes. 
9. Position one rack in the upper third and another rack in the lower third of the oven and preheat it to 500°F.
10. One at a time, roll and shape the pre-shaped dough dudes into pretzel shapes. Begin with both hands in the center of the dough and roll outward towards the edges, pushing lightly into the surface. Repeat until the dough becomes a long, thin rope at least 24-30” long. To shape the twist, cross your hands and grab the opposite ends of the pretzel tails, gently lift and uncross your hands, then cross your hands again to form the twist, finish by gently pressing the pretzel tails into the body of the pretzel. Transfer to a lined baking sheet, cover with a clean kitchen towel. *if the dough starts to dry out and become tough to roll, spritz with a bit of water to make the dough tacky (not sticky) so it's easier to roll out. Repeat the water spritz as needed.
11. Allow the pretzels to rise at room temperature for about 20 minutes. Meanwhile, bring 10 cups of water to boil in a large pot on the oven. Once boiling, turn the temperature down to a simmer and add the baking soda. 
12. Add 2 pretzels at a time and simmer for 30 seconds, flip and simmer for another 30 seconds. Remove from the solution and place on lined baking sheets (4 per sheet). 
13. Bake the pretzels for 8-12 minutes, until they are a deep mahogany in color, rotating the pans from front to back and top to bottom halfway through the baking time.
14. Remove from the oven and brush with melted butter, sprinkle with sea salt flakes & fresh dill. Serve immediately with the velvety smooth, bubbling Cider Cheese Dip.

CIDER CHEESE DIP

1. Melt butter in a heavy saucepan over medium heat. Add the shallots and sauté until translucent. 
2. Turn to medium low heat and whisk in the flour. After 1 minute or so it will start to thicken and bubble up, whisk constantly until it’s thick. Slowly begin whisking in the cider. Keep whisking until it thickens back up. Once thickened again, slowly whisk in the whole milk and stir occasionally until its thick and bubbly, adding cream as needed.
3. Slowly stir in the cheddar until it melts completely. Turn the heat down to low and stir in the spicy brown mustard, then salt and pepper until combined. Add ¾ of the herbs and stir. Keep warm on stovetop until ready to serve. 
4. Transfer to a serving bowl and top with remaining herbs and a fresh crack of pepper just before serving.