Prepare the cheese:

1. Grate the cheddar cheese and set aside.
2. If the Apple-Mustard Condiment is particularly chunky, finely chop the apple pieces or briefly pulse the condiment in a food processor for a smoother dip.

Make the roux:

1. Melt butter in a medium saucepan over medium-low heat.
2. Whisk in flour and cook for 1–2 minutes, stirring constantly.
3. Gradually whisk in milk until smooth.
4. Cook 2–3 minutes until the mixture begins to thicken.

Add the cheese:

1. Reduce heat to low.
2. Add cheddar gradually, one handful at a time, stirring until melted before adding more.
3. Avoid boiling once the cheese has been added, as excessive heat can cause the sauce to separate.

Incorporate the Apple-Mustard Condiment:

1. Stir in 1/4 cup Apple-Mustard Condiment.
2. Add Worcestershire sauce, garlic powder, smoked paprika, and black pepper.

Taste and adjust:

1. More condiment for pronounced apple-mustard flavor. Additional milk for a creamier consistency. A splash of apple cider for a brighter, fruitier character.
2. Season with salt only after tasting, since the cheddar and condiment already contribute salt.
3. Serve:
4. Transfer to a warmed serving bowl and serve immediately with freshly baked soft pretzel bites.