Apple Tart with Soft-Pretzel Crust Recipe

ByHugo Harnd
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Introduction

This Apple Tart with Soft-Pretzel Crust combines a unique twist on traditional tart dough with a soft, chewy pretzel texture. Topped with thinly sliced apples and a sweet sugar finish, it’s perfect for an autumn treat or any time you want a comforting dessert with a little extra character.

A round apple tart with a golden brown crust sprinkled with oats on the edges sits on a white marbled texture. The tart has thin, curved slices of apples arranged in overlapping concentric circles, with the apple's red skin visible on the edges of each slice. One slice of the tart is cut and slightly pulled out, showing the layers of the crisp crust and juicy apple topping. A dark-handled knife lies near the tart on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3½ cups (422g) bread flour
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon instant yeast
  • 1 teaspoon fine sea salt
  • ¾ cup (170g) warm water (about 95°F)
  • 2½ tablespoons (35g) unsalted butter, at room temperature
  • ¼ ounce food-grade lye
  • ¾ cup (170g) boiling water
  • ½ cup (113g) cold water
  • 2 apples (such as Honeycrisp, Gala, or Fuji), core removed, thinly sliced
  • 2 tablespoons (56g) unsalted butter, melted
  • ⅓ cup (66g) granulated sugar
  • Pearl sugar, as needed for finishing

Instructions

  1. Step 1: In the bowl of an electric mixer fitted with the dough hook, combine the bread flour, sugar, instant yeast, sea salt, warm water, and room-temperature butter. Mix on low speed for 3 minutes, then increase to medium and mix for another 4 minutes until a smooth dough forms.
  2. Step 2: Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
  3. Step 3: Prepare the lye solution carefully: In a medium metal bowl, pour the food-grade lye (avoid direct contact) then add boiling water. Stir with a metal spoon until dissolved, then stir in cold water. Label the bowl clearly, and set aside.
  4. Step 4: After the dough has risen, preheat the oven to 425°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer it gently to the prepared sheet and cover; let it rest for 20 minutes to rise slightly more.
  5. Step 5: Wearing gloves, brush the dough with the lye solution four times evenly to help create the pretzel crust.
  6. Step 6: Arrange the thin apple slices evenly over the dough, fanning and overlapping as needed but leaving a 1-inch border around the edges free.
  7. Step 7: Drizzle the melted butter over the apples, sprinkle the granulated sugar evenly on top, and add pearl sugar around the exposed dough edge for a decorative finish.
  8. Step 8: Bake the tart in the preheated oven for 20 to 25 minutes, until the pretzel crust is deeply golden and the apples are tender. Let cool at least 20 minutes before serving.

Tips & Variations

  • Use gloves when handling the lye solution to avoid skin irritation and never substitute with baking soda; food-grade lye creates the authentic pretzel crust texture.
  • Try different apple varieties for varying sweetness and tartness, such as Granny Smith for a tarter bite.
  • For added flavor, sprinkle cinnamon or nutmeg over the apples before baking.

Storage

Store leftover tart in an airtight container at room temperature for up to 2 days. For longer storage, wrap and refrigerate for up to 4 days. Reheat gently in a 350°F oven for 8–10 minutes to refresh the pretzel crust before serving.

How to Serve

The image shows a round apple tart with a golden brown crust that looks crispy and slightly shiny, sprinkled with small oats around the edges. The tart has thin apple slices arranged in overlapping concentric circles, starting from the outer edge and moving inward, with a mix of pale yellow and light red colors from the apple skins. One slice is cut and slightly pulled out, showing the same layered apple slices on top of the crisp crust. The tart is placed on a white marbled surface, and there is a knife with a dark wooden handle and silver blade resting on the surface near the tart. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without food-grade lye?

The lye solution is key to achieving the classic pretzel crust texture and flavor. While you can skip it, the tart crust will not have the distinctive chewiness or deep golden color that lye imparts.

What should I do if I don’t have pearl sugar?

If pearl sugar is unavailable, you can sprinkle coarse sanding sugar or leave it off entirely. The granulated sugar on the apples will still provide sweetness and a slight crunch.

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Apple Tart with Soft-Pretzel Crust Recipe

★★★★★

4.5 from 124 reviews
  • Author: Hugo
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
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Description

This Apple Tart with Soft-Pretzel Crust combines the chewy, salty texture of a classic pretzel base with the sweet, tender flavors of thinly sliced apples. The pretzel dough is carefully treated with a food-grade lye solution to achieve its signature crust, then baked with a beautiful arrangement of apples and a sprinkle of pearl sugar for a delightful dessert or snack.

Ingredients

Scale

Pretzel Tart Dough

  • 3½ cups (422g) bread flour
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon instant yeast
  • 1 teaspoon fine sea salt
  • ¾ cup (170g) warm water (about 95°F)
  • 2½ tablespoons (35g) unsalted butter, at room temperature

Lye Solution

  • ¼ ounce food-grade lye
  • ¾ cup (170g) boiling water
  • ½ cup (113g) cold water

Assembly

  • 2 apples (such as Honeycrisp, Gala or Fuji), core removed and thinly sliced
  • 2 tablespoons (56g) unsalted butter, melted
  • ⅓ cup (66g) granulated sugar
  • Pearl sugar, as needed for finishing

Instructions

  1. Make the Dough: In the bowl of an electric mixer fitted with the dough hook attachment, combine the bread flour, granulated sugar, instant yeast, fine sea salt, warm water, and unsalted butter on low speed. Mix for 3 minutes to incorporate, then increase to medium speed and continue mixing for 4 more minutes until the dough is smooth and elastic.
  2. First Rise: Transfer the dough to a lightly greased bowl, cover it tightly with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
  3. Prepare the Lye Solution: Wearing appropriate safety precautions, pour the food-grade lye into a medium metal bowl without direct contact. Slowly pour the boiling water over the lye and stir with a metal spoon until dissolved. Then stir in the cold water. Label the bowl clearly to avoid confusion; set aside for use in the next step.
  4. Shape the Tart: Once the dough has risen, line a baking sheet with parchment paper. Lightly flour a work surface and roll the dough out into a 12-inch circle. Carefully transfer the dough to the prepared baking sheet. Cover and let rise for 20 minutes.
  5. Apply Lye Solution: Preheat the oven to 425°F (220°C). Wearing protective gloves, gently brush the entire surface of the dough with the lye solution four times to create the signature pretzel crust.
  6. Arrange Apples: Evenly fan out the thinly sliced apples across the dough, overlapping the slices as necessary. Leave a 1-inch border of exposed dough around the edges.
  7. Add Butter and Sugar: Drizzle the melted unsalted butter evenly over the apple slices. Sprinkle the granulated sugar uniformly on top, and scatter pearl sugar around the exposed dough border for a beautiful finish.
  8. Bake the Tart: Place the tart in the preheated oven and bake for 20 to 25 minutes, or until the pretzel crust is deeply golden and the apples are tender.
  9. Cool and Serve: Remove from the oven and allow the tart to cool for at least 20 minutes before slicing and serving to allow the flavors and texture to set.

Notes

  • Handle food-grade lye with extreme care, using gloves and eye protection, as it is caustic and dangerous if mishandled.
  • If food-grade lye is not available, a baking soda water bath can be used as an alternative, though the crust will be less authentically pretzel-like.
  • This tart is best enjoyed the same day but can be stored wrapped at room temperature for up to 2 days.
  • Any firm, crisp apple variety works well; Honeycrisp, Gala, and Fuji are recommended for their sweetness and texture.
  • Make sure the dough is well risen after the first proof and second rest to ensure a tender crumb.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: apple tart, pretzel crust, soft pretzel, lye crust, fruit tart, baking dessert, homemade tart, pretzel dough, apple dessert

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