
Salted Apple Pretzel Pie
A delicious german dish. Perfect for vegetarians.
Total Time
172 min
Serves
8
Rating
0.0 (0)
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)
Instructions
- 1
Grease a very large bowl with butter.
- 2
Add 1/2 cup warm water (100-115°F) to the bowl of a stand mixer or another large bowl.
- 3
Sprinkle yeast over.
- 4
Add brown sugar and stir to dissolve.
- 5
Let yeast bloom until foamy, 5-7 minutes.
- 6
Stir in bread flour, beer, sea salt, and remaining 2 Tbsp. butter with a wooden spoon or spatula.
- 7
Continue to stir until a shaggy mass forms.
- 8
Mix with dough hook on medium-low speed until dough forms a smooth ball, about 2 minutes.
- 9
Dough should be firm and might be a little tacky, but not sticky.
- 10
If dough is still sticky, add flour, 1 Tbsp. at a time, mixing until smooth.
- 11
If dough is too dry, add warm water 1 tsp. at a time.
- 12
Continue to mix on medium-low speed until dough is elastic, 5-7 minutes. (Alternatively, turn out dough onto an unfloured work surface and knead by hand.) Transfer dough to prepared bowl and cover tightly with plastic wrap.
- 13
Let dough rise in a warm place until doubled in volume, about 1 1/2 hours.
- 14
Meanwhile, preheat oven to 275°F.
- 15
Line a small rimmed baking sheet or pie pan with foil.