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  • Bake from Scratch

    The Pretzel Twist

    Jul 28, 2020 7 minutes
    PHOTOGRAPHY BY NICOLE DU BOIS
    STYLING BY COURTNI BODIFORD

    BEER CHEESE PRETZEL TART

    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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