Low Fat Pretzel Croissant

Experience the perfect fusion of buttery flakiness and salty satisfaction with this Low Fat Pretzel Croissant recipe—a lighter twist on two beloved classics. Crafted with wholesome ingredients like low-fat yogurt and egg whites, these croissants are layered to perfection, offering a soft, airy texture reminiscent of traditional croissants, while their golden, pretzel-inspired crust delivers an irresistibly savory crunch. The unique baking soda bath, a hallmark of authentic pretzels, adds a signature depth of flavor that pairs beautifully with a sprinkling of coarse sea salt. Ready in just over an hour, these delightful treats are a guilt-free indulgence perfect for breakfast, snack time, or pairing with soups and salads. Indulge in these flaky, low-fat pretzel croissants and enjoy a healthier, flavorful upgrade to your pastry repertoire!

Nutriscore Rating: 58/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 1 package Active dry yeast
• 1.25 cups Warm water
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 0.75 cup Low-fat plain yogurt
• 2 large Egg whites
• 0.25 cup Baking soda
• 2 tablespoons Coarse sea salt
• 1 for tray Non-stick cooking spray

Directions

Step 1

In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until frothy.

Step 2

Add the salt and 2.5 cups of all-purpose flour to the yeast mixture. Mix until a sticky dough forms.

Step 3

Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes, gradually adding the remaining flour until the dough is smooth and elastic.

Step 4

Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until the dough has doubled in size.

Step 5

Punch down the dough to release any air bubbles and roll it out to a large rectangle, roughly 15x10 inches.

Step 6

Spread the low-fat yogurt evenly over the surface of the dough using a spatula.

Step 7

Fold the dough into thirds like a letter, then roll out again to original rectangle size and fold twice more to create layers.

Step 8

Cut the dough into 12 triangles. Roll each triangle from the wide end to the tip to form croissant shapes.

Step 9

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or use non-stick cooking spray.

Step 10

In a pot, bring 6 cups of water and the baking soda to a boil. Once boiling, reduce heat to maintain a simmer.

Step 11

Dip each croissant in the baking soda bath for 30 seconds to a minute, ensuring they are immersed completely.

Step 12

Place the dipped croissants on the prepared baking sheet and brush with egg whites.

Step 13

Sprinkle each croissant with coarse sea salt.

Step 14

Bake for 15–20 minutes, or until the croissants are a deep golden brown.

Step 15

Allow to cool for a few minutes on a wire rack before serving.

Nutrition Facts

Serving size	(1017.2g)

Amount per serving	% Daily Value*
Calories	1531.5

Total Fat 6.8g	0%
Saturated Fat 2.3g	0%
Polyunsaturated Fat 0g
Cholesterol 10.3mg	0%
Sodium 29366.4mg	0%
Total Carbohydrate 304.2g	0%
Dietary Fiber 11.2g	0%
Total Sugars 26.5g
Protein 56.4g	0%

Vitamin D 93.4IU	0%
Calcium 385.1mg	0%
Iron 17.1mg	0%
Potassium 1094.3mg	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: 4.1%

Protein: 15.0%

Carbs: 80.9%