📖 Instructions

1. Alright, let's get started! First things first, preheat your oven to 400°F (200°C). This is crucial, so don't skip it! Line a baking sheet with parchment paper – makes cleanup a breeze. Trust me on this one.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure everything is well combined. Lumps are not our friends here.
3. In a separate bowl, whisk together the melted butter and beer. Any good quality beer will work but I like a Lager or Ale for that bread taste.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms. It might seem a little shaggy at first, but don't worry, it'll come together.
5. Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic. The dough should be nice and easy to work with. If it's too sticky, add a bit more flour, one tablespoon at a time.
6. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rest in a warm place for about 30 minutes. This allows the gluten to relax and makes the pretzels nice and tender.
7. While the dough is resting, prepare the apple cinnamon topping. In a small bowl, combine the granulated sugar, cinnamon, and finely diced apple. Mix well and set aside. You want that apple flavor evenly distributed.
8. After the dough has rested, punch it down to release any air. Divide the dough into 8 equal pieces. Roll each piece into a long rope, about 24 inches long. (I’m terrible at making the ropes equal so don’t sweat it if some are longer or fatter than others!)
9. Shape each rope into a pretzel. If you're not sure how to do this, there are tons of tutorials online. Or just get creative! Who says pretzels have to be perfect?
10. Dip each pretzel in the melted butter, then dredge it in the apple cinnamon topping, making sure it's fully coated. This is where the magic happens!
11. Place the coated pretzels on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown and cooked through. Keep an eye on them – they can burn quickly!
12. Remove the pretzels from the oven and let them cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Try not to eat them all at once... but I won't judge you if you do!
13. Serve warm and enjoy! These are best enjoyed fresh, but they're still pretty darn good the next day too (if there are any left!).