Name: Salted Apple Pretzel Pie
Cook time: 1 hour 15 minutes
Total time: 3 hours 15 minutes
Yield: 10–12 servings
Ingredients: 2 tablespoons unsalted butter, cubed, room temperature, plus more for greasing; 1 (1/4-ounce) package active dry yeast (about 2 1/4 teaspoons); 3 tablespoons (packed) dark brown sugar; 3 1/4 cups (or more) unbleached bread flour; 1/2 cup cold pilsner-style beer; 2 teaspoons fine sea salt; 2 tablespoons baking soda (optional; see Cooks' Note); 9 large Honeycrisp, Braeburn, and/or Golden Delicious apples (about 4 1/2 pounds); 1/2 cup sugar; 1/4 cup plus 2 tablespoons all-purpose flour; 3 tablespoons fresh lemon juice; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 teaspoon kosher salt; Unsalted butter (for pan); 1 large egg yolk; Pretzel or coarse sea salt

Apple pie with a soft pretzel as the crust.

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

A pilsner-infused soft pretzel dough takes the place of traditional pie dough in this fun twist on apple pie.

Cooks' Note

The baking soda solution acts as a lye substitute (which is used in traditional pretzel-making) to help the pretzel dough obtain a deep brown color and distinct pretzel flavor. Baking the baking soda concentrates its alkaline properties. It's perfectly fine to skip this step, as the egg wash will also help with browning. This pretzel pie is best enjoyed the day it is baked. Cover leftovers loosely with foil and store at room temperature.

Recipe notes

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