Apple Tart with Soft-Pretzel Crust

Ingredients

• Pretzel Tart
• 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 (See Note)
• ¼ ounce food-grade lye
• ¾ cup (170g) boiling water
• ½ cup (113 g) cold water
• Assembly
• 2 apples, such as Honeycrisp, Gala or Fuji, core removed, thinly sliced
• 2 tablespoons (56 g) unsalted butter, melted
• ⅓ cup (66 g) granulated sugar
• Pearl sugar, as needed for finishing