Bake from Scratch

The Pretzel Twist


Makes 1 (9-inch) tart

Acting as a chewy, edible bowl, a puffy pretzel tart base holds our decadent Beer Cheese Filling that packs a triple threat of Gouda, Cheddar, and cream cheese, offering all the wondrous flavors of Oktoberfest.

3 cups (375 grams) all-purpose flour, divided
2 tablespoons (28 grams) firmly packed light brown sugar
1½ teaspoons (4.5 grams) instant yeast
1½ teaspoons (4.5 grams) kosher salt
⅔ cup (160 grams) whole milk
⅓ cup (80 grams) water, plus more for brushing
2 tablespoons (28 grams) unsalted butter
1½ tablespoons (22.5 grams) hot water (200°F/93°C to 205°F/96°C)
⅛ teaspoon baking soda
1 large egg (50 grams), separated
Beer Cheese Filling (recipe follows)
1 tablespoon (20 grams) pretzel salt
Garnish: chopped fresh chives, ground red pepper

1. In the bowl of a stand mixer fitted with the paddle attachment, combine 1¼ cups (156 grams) flour, brown sugar, yeast, and kosher salt.

In a small saucepan, heat milk, ⅓ cup (80 grams) water, and butter over medium heat until an instant-read thermometer

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