Apple Pie Pretzels


  • Dough Ingredients

    Metric Customary Ingredients
    315 g 1 1/3 C Whole Milk - warmed
    37 g 2 ½ Tbsp Butter melted
    53 g 4 Tbsp Brown Sugar
    7 g 1 1/2 tsp Kosher or Sea Salt
    5 g 1 1/2 tsp + a pinch Instant Dry Yeast
    460 g 3 ¾ C Bread Flour, plus more for kneading

  • Filling Ingredients

    Metric Customary Ingredients
    28.3 g 2 Tbsp Butter
    28.3 g 2 Tbsp Brown Sugar
    4.18 g 1 tsp Cinnamon
    Pinch Pinch Salt
    4 Medium 4 Medium Apples -- peeled and chopped finely

  • Streusel Ingredients

    Metric Customary Ingredients
    170 g 6 oz All Purpose Flour
    65 g 2.3 oz Brown Sugar
    65 g 2.3 oz Granulated Sugar
    2.6 1 tsp Cinnamon
    Pinch Pinch Salt
    99 g 3.5 oz Butter -- melted


  • Dough Techniques

    In a mixing bowl, stir to combine milk, butter, brown sugar, salt and yeast.

    Add flour all at once and use a wooden spoon to combine to a dough.

    Knead the dough adding additional flour until the dough is not sticky but only tacky.

    Place dough into a greased bowl and allow to proof for 1 hour.

    Divide dough into 18 pieces.

    Roll dough into a 24” snake and flatten.

    Add a small amount of filling along the flattened snake. Pinch sides to enclose filling. It may not all close – no problem.

    Shape into a pretzel – upside down U, twist, twist and attach ends to the top of the U. Arrange on greased, parchment lined baking sheet.

  • Dough Instructions

    Water Bath

    MetricCustomaryWater Bath
    710 g3 CHot Water
    40 g1/2 CBaking Soda

    Egg Wash

    MetricCustomaryEgg Wash
    28.3 g2 TbspWater

  • Filling Instructions

    Melt butter in a saucepan.

    Add brown sugar, cinnamon, salt and apples.

    Cook on medium heat until apples are softened but not mushy.

    Set aside to cool.

  • Streusel Instructions

    Combine flour, both sugars, cinnamon and salt in a mixing bowl.

    Melt butter and drizzle over flour mixture.

    Mix until you have small clumps.

    Set aside.

Assembly & Baking

Preheat oven to 400° F.

Make Water Bath and Egg Wash.

Holding the ends of the pretzel at the to of the U, swish the pretzel into the Water Bath and set onto a dry towel to dry the bottom of the pretzel. Place onto greased parchment sheet.

Brush pretzels with egg wash.

Coat the top side of the pretzel in the Streusel Topping and place back on the greased parchment lined baking sheet.

Bake for 10 to 12 minutes until golden browned.

Store at room temperature for 2 days.

Store in the refrigerator for up to 4 days – warm in a low oven to serve.