Low Sodium Pretzel Croissant

Satisfy your craving for a buttery, flaky treat with this Low Sodium Pretzel Croissant recipe, a guilt-free twist on a classic indulgence. Carefully crafted with layers of rich unsalted butter and a soft, yeasty dough, these croissants combine the delicate flakiness of traditional French pastries with the chewy, golden-brown exterior of a soft pretzel. They’re boiled briefly in a baking soda bath for that signature pretzel finish while keeping sodium levels in check. Perfect for a savory snack or a light, wholesome breakfast, these croissants are an ideal choice for those seeking low-sodium baking options without compromising flavor. Serve them fresh from the oven, with just a dash of optional coarse salt for added texture, and enjoy a healthier take on a bakery favorite!

Nutriscore Rating: 50/100

Prep Time:60 mins

Cook Time:15 mins

Total Time:75 mins

Servings: 12

Ingredients

• 4 cups All-purpose flour
• 1.25 cups Unsalted butter
• 1 cup Milk
• 1 cup Water
• 1 tablespoon Active dry yeast
• 2 tablespoons Sugar
• 1 tablespoon Honey
• 1 large Egg yolk
• 2 tablespoons Baking soda
• 1 pinch Coarse salt (optional)
• 1 tablespoon Vegetable oil

Directions

Step 1

In a small bowl, combine warm water (110°F), honey, and active dry yeast. Stir and let it bloom for about 5 minutes until frothy.

Step 2

In a mixing bowl, add flour, sugar, and the yeast mixture. Mix gently and gradually add milk to form a soft dough.

Step 3

Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rest for about 1 hour until doubled in size.

Step 5

While the dough is rising, prepare the butter block by placing the unsalted butter between two sheets of parchment paper. Roll it out into a 7x10 inch rectangle. Refrigerate it to firm up.

Step 6

Once the dough has risen, punch it down gently and roll it into a 10x14 inch rectangle on a lightly floured surface.

Step 7

Place the chilled butter block on the lower two-thirds of the dough. Fold the top third of the dough over the butter, then fold the bottom third over that.

Step 8

Roll the dough out into a long rectangle, about 10x20 inches. Fold it into thirds again, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 9

Repeat the rolling and folding process two more times, chilling the dough in between each fold.

Step 10

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 11

Divide the dough into 12 pieces. Roll each piece into a croissant shape by making a triangle and rolling from the wide end to the pointed tip.

Step 12

In a large pot, bring water to a boil and add baking soda. Briefly dip each croissant into this mixture for about 30 seconds and drain on a rack.

Step 13

Place the croissants on the prepared baking sheet. Beat the egg yolk and brush each croissant with it.

Step 14

Sprinkle a tiny pinch of coarse salt on each croissant if desired, but keep it minimal to maintain low sodium levels.

Step 15

Bake for 12-15 minutes until they are golden brown and flaky.

Step 16

Cool on a wire rack before enjoying these savory, buttery low sodium pretzel croissants!

Nutrition Facts

Serving size	(1218.6g)

Amount per serving	% Daily Value*
Calories	3254.5

Total Fat 148.0g	0%
Saturated Fat 77.3g	0%
Polyunsaturated Fat 8.6g
Cholesterol 516.5mg	0%
Sodium 7836.3mg	0%
Total Carbohydrate 424.7g	0%
Dietary Fiber 14.9g	0%
Total Sugars 55.9g
Protein 65.1g	0%

Vitamin D 125.6IU	0%
Calcium 440.5mg	0%
Iron 23.2mg	0%
Potassium 1145.6mg	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: 40.5%

Protein: 7.9%

Carbs: 51.6%