Charred Caramel Apple Pretzel Bites

How to Make Charred Caramel Apple Pretzel Bites

1. 1

   Step 1: Shape knots and par‑boil

   Active 20 min

   Divide the 1 lb (450 g) soft pretzel dough into 24 equal pieces and roll each into a short rope, then tie into bite-sized knots (you should have 24 pretzel bites). Bring 8 cups (1920 ml) water to a simmer in a wide pot, stir in 1/4 cup (60 g) baking soda until dissolved, then gently drop the knots in, 6–8 at a time, and par‑boil 20–30 seconds until they puff and float. Lift with a slotted spoon, drain briefly on a rack, and keep on a lightly oiled tray while you heat the grill.

   For this step

   • 1 lbsoft pretzel dough (store-bought or homemade)
   • 8 cupswater (for parboil bath)
   • 1/4 cupbaking soda (for parboil)
   
2. 2

   Step 2: Prep and season apples

   Active 10 min

   Core and cut 2 medium apples into 1/4-inch slices or 1/2-inch dice (about 300 g total). Toss the apple pieces with 1 tsp ground cinnamon and use 1 tbsp of the unsalted butter to lightly coat a grill pan or a cast-iron skillet for the grill. Set aside; you’ll grill these to smoky-tender while the pretzel bites finish.

   For this step

   • 2 mediummedium apples (Granny Smith or Honeycrisp)
   • 1 tspground cinnamon
   
3. 3

   Step 3: Grill pretzel bites until charred

   Active 12 min

   Heat your grill to medium-high (about 375–425°F / 190–220°C) and oil or butter the grates/pan. Grill the par‑boiled pretzel knots in a single layer 2–3 minutes per side (about 12 minutes total), rotating to build even char and deep color; brush occasionally with the remaining 1 tbsp unsalted butter as they cook. While some pretzels are grilling, place the prepared apples in a grill pan or cast-iron skillet and grill them alongside until edges char and apples are tender, about 6–8 minutes total; remove from heat and keep warm.
   
4. 4

   Step 4: Warm caramel and assemble

   Active 8 min

   Warm 3/4 cup (180 g) caramel sauce in a small saucepan over low heat or in a microwave-safe bowl until loose and spoonable. Using a small knife, gently pierce or split each pretzel bite and spoon in a little warm caramel and top with a pinch of the grilled cinnamon apples so each bite has both apple and caramel. Aim to make 24 filled bites (servings = 24 pieces).

   For this step

   • 3/4 cupcaramel sauce (store-bought or warmed soft caramels)
   
5. 5

   Step 5: Finish with flaky salt

   Active 3 min

   Arrange the filled pretzel bites on a platter and finish each with a light sprinkle of flaky sea salt (about 1 tsp total across the batch) to balance the sweetness. Serve immediately while warm so caramel and apple are molten and gooey.

   For this step

   • 1 tspflaky sea salt
   
6. 6

   Step 6: Optional bourbon‑maple drizzle

   Active 2 min

   For a campfire-friendly drizzle, warm 2 tbsp (30 ml) maple syrup with 1 tbsp (15 ml) bourbon (optional) in a small pan just until warm — do not boil off the alcohol — and drizzle sparingly over the plated bites. Offer the drizzle on the side if serving to kids or those avoiding alcohol.

   For this step

   • 2 tbsppure maple syrup
   • 1 tbspbourbon (optional, for drizzle)
   

1. Divide the 1 lb (450 g) soft pretzel dough into 24 equal pieces and roll each into a short rope, then tie into bite-sized knots (you should have 24 pretzel bites). Bring 8 cups (1920 ml) water to a simmer in a wide pot, stir in 1/4 cup (60 g) baking soda until dissolved, then gently drop the knots in, 6–8 at a time, and par‑boil 20–30 seconds until they puff and float. Lift with a slotted spoon, drain briefly on a rack, and keep on a lightly oiled tray while you heat the grill.
2. Core and cut 2 medium apples into 1/4-inch slices or 1/2-inch dice (about 300 g total). Toss the apple pieces with 1 tsp ground cinnamon and use 1 tbsp of the unsalted butter to lightly coat a grill pan or a cast-iron skillet for the grill. Set aside; you’ll grill these to smoky-tender while the pretzel bites finish.
3. Heat your grill to medium-high (about 375–425°F / 190–220°C) and oil or butter the grates/pan. Grill the par‑boiled pretzel knots in a single layer 2–3 minutes per side (about 12 minutes total), rotating to build even char and deep color; brush occasionally with the remaining 1 tbsp unsalted butter as they cook. While some pretzels are grilling, place the prepared apples in a grill pan or cast-iron skillet and grill them alongside until edges char and apples are tender, about 6–8 minutes total; remove from heat and keep warm.
4. Warm 3/4 cup (180 g) caramel sauce in a small saucepan over low heat or in a microwave-safe bowl until loose and spoonable. Using a small knife, gently pierce or split each pretzel bite and spoon in a little warm caramel and top with a pinch of the grilled cinnamon apples so each bite has both apple and caramel. Aim to make 24 filled bites (servings = 24 pieces).
5. Arrange the filled pretzel bites on a platter and finish each with a light sprinkle of flaky sea salt (about 1 tsp total across the batch) to balance the sweetness. Serve immediately while warm so caramel and apple are molten and gooey.
6. For a campfire-friendly drizzle, warm 2 tbsp (30 ml) maple syrup with 1 tbsp (15 ml) bourbon (optional) in a small pan just until warm — do not boil off the alcohol — and drizzle sparingly over the plated bites. Offer the drizzle on the side if serving to kids or those avoiding alcohol.