Cinnamon Crunch Apple Butter Soft Pretzel Knots

Combine the water, honey, and yeast in the bowl of a stand mixer. Let sit for 5 minutes, until bubbly on top.Add the apple cider, butter, and flour. 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 or too dry, add additional flour or water, 1 tablespoon at a time. Cover the bowl and place in a warm spot until the dough doubles in size, about 1-2 hours.Meanwhile, mix the sugar and 2 teaspoons cinnamon in a bowl. Preheat the oven to 425° F. Line 2 baking sheets with parchment. On a floured surface, roll the dough out into a rectangle about 1/4 inch thick (about 16x14 inches), adding flour as needed. Spread the dough with 4 tablespoons butter, then the apple butter. Sprinkle with cinnamon sugar. Fold the dough in half, pressing to adhere. Cut into 16 strips. Twist each strip into a loose knot, it doesn't need to be perfect. Melt 2 tablespoons butter. Add the brown sugar, flour, and 2 teaspoons cinnamon. Spoon clumps of the brown sugar mix over the knots (see above photo). Bake for 15 to 18 minutes or until pretzels are golden brown. Enjoy warm or at room temp, warm is best in my book!