Hårdcider-pretzels med krämig honungssenap

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1. 1
   Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.
2. 2
   Add the cider, butter, flour, and salt. 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, add additional flour, 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. 3
   Preheat the oven to 425° F. Line 2 baking sheets with parchment. Bring a large pot of water to a boil.
4. 4
   Remove the dough from the bowl and place on a floured surface. Divide the dough into 8 equal balls. Roll each ball into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up.
5. 5
   Add the baking soda to the boiling water. Boil the pretzels, 1-2 at a time, for 30 seconds. Remove with a large slotted spoon. Place the pretzel on a parchment lined baking sheet. Brush the pretzels with the egg and sprinkle liberally with salt. Bake for 10 to 15 minutes or until pretzels are golden brown.
6. 6
   Meanwhile, make the honey mustard. Combine all ingredients in a bowl and whisk until smooth and creamy.
7. 7
   Serve the pretzels warm, with lots of honey mustard for dipping.