High Protein Pretzel Croissant

Elevate your snack game with these irresistibly flaky High Protein Pretzel Croissants, a creative fusion of classic croissants and the iconic pretzel. Perfect for those seeking a protein-packed treat, this recipe features a unique blend of vital wheat gluten and whey protein isolate, giving these buttery layers an extra nutritional boost. The traditional lamination technique ensures a tender, airy texture, while a quick baking soda boil adds the signature pretzel chew and deep golden crust. Topped with coarse sea salt, these croissants deliver the perfect balance of savory and indulgent. Whether enjoyed fresh from the oven or paired with your favorite dip or spread, these high-protein pastries are as versatile as they are satisfying.

Nutriscore Rating: 47/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 8

Ingredients

• 300 grams All-purpose flour
• 20 grams Vital wheat gluten
• 40 grams Whey protein isolate
• 7 grams Active dry yeast
• 25 grams Granulated sugar
• 10 grams Salt
• 100 grams Unsalted butter
• 150 milliliters Warm water
• 50 milliliters Whole milk
• 1 large Eggs
• 30 grams Baking soda
• 10 grams Coarse sea salt

Directions

Step 1

In a large mixing bowl, combine the flour, vital wheat gluten, whey protein isolate, and salt. Mix well.

Step 2

In a small bowl, dissolve the yeast and sugar in the warm water. Let it stand for about 10 minutes until foamy.

Step 3

Add the yeast mixture and milk to the flour mixture. Stir until it forms a soft dough.

Step 4

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Return to the bowl, cover with a damp cloth, and let rise for 1 hour or until it doubles in size.

Step 5

While the dough is rising, shape the butter into a flat rectangle (10x20 cm) between two sheets of baking parchment. Refrigerate until firm.

Step 6

Once the dough has risen, roll it out on a floured surface into a rectangle (20x40 cm). Place the butter block in the center and fold the edges of the dough over to enclose it.

Step 7

Roll the dough meticulously into a longer rectangle, then fold it into thirds, like a letter. Wrap in plastic and chill for 30 minutes. Repeat the rolling and folding process two more times, chilling between each turn.

Step 8

After the final roll and chill, roll out the dough into a long rectangle (20x40 cm). Cut into triangles, roll into croissant shapes, and place on a lined baking sheet. Let rise for 1 hour.

Step 9

Preheat the oven to 200°C (390°F).

Step 10

Bring a pot of water to a boil and add the baking soda. Dip each croissant into the water for 30 seconds, then return to the baking sheet.

Step 11

Beat the egg and brush the tops of the croissants. Sprinkle with coarse sea salt.

Step 12

Bake in the preheated oven for 15-20 minutes until deep brown and crusty.

Step 13

Allow to cool on a wire rack before serving warm.

Nutrition Facts

Serving size	(795.7g)

Amount per serving	% Daily Value*
Calories	2260.9

Total Fat 96.4g	0%
Saturated Fat 53.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 426.9mg	0%
Sodium 16210.4mg	0%
Total Carbohydrate 263.3g	0%
Dietary Fiber 9.7g	0%
Total Sugars 29.6g
Protein 90.7g	0%

Vitamin D 63.7IU	0%
Calcium 344.1mg	0%
Iron 16.1mg	0%
Potassium 863.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 15.9%

Carbs: 46.1%