Pretzel Croissant

Indulge in the ultimate fusion of buttery layers and salty, golden perfection with this Pretzel Croissant recipe! Combining the rich, flaky texture of a classic croissant with the signature chew and bold flavor of a pretzel, this irresistible pastry is a showstopper for any occasion. The recipe features a time-honored lamination process for the croissant dough, paired with a quick baking soda dip that creates the quintessential pretzel crust. Topped with coarse salt and baked to a stunning golden brown, these Pretzel Croissants are ideal for breakfast spreads, savory sandwiches, or a decadent snack. With just the right balance of sweet, salty, and buttery goodness, this recipe is a must-try for bakery enthusiasts and pretzel lovers alike!

Nutriscore Rating: 42/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 12

Ingredients

• 4 cups All-purpose flour
• 2 teaspoons Instant yeast
• 2 tablespoons Granulated sugar
• 1.5 teaspoons Salt
• 1.25 cups Warm milk
• 1 cup Unsalted butter, softened
• 1.5 cups Water
• 0.75 cup Baking soda
• 1 Egg, beaten
• 2 tablespoons Coarse salt

Directions

Step 1

In a large bowl, mix together 3.5 cups of flour, instant yeast, sugar, and salt.

Step 2

Add warm milk to the dry ingredients and mix until a soft dough forms. Knead for 5-7 minutes, adding remaining flour as needed, until the dough is smooth and elastic.

Step 3

Cover the dough with a clean cloth and let it rise in a warm place until doubled in size, about 1 hour.

Step 4

Punch down the dough, then cover and refrigerate for at least 30 minutes.

Step 5

Meanwhile, prepare the butter block by rolling the softened butter between two sheets of parchment paper into a rectangle about 8x10 inches. Chill in the refrigerator for 20 minutes.

Step 6

Roll the chilled dough out on a floured surface into a rectangle slightly larger than the butter block.

Step 7

Place the butter block onto the dough and fold the dough over to completely enclose the butter. Seal the edges well.

Step 8

Roll the dough out into a large rectangle, about 24x12 inches, then fold it into thirds, like a letter. This is the first fold.

Step 9

Wrap the dough in plastic wrap and chill for 30 minutes.

Step 10

Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.

Step 11

After the final fold, cut the dough into 12 triangles.

Step 12

Roll each triangle up from the wide end to the point, forming a crescent shape.

Step 13

Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.

Step 14

Bring 1.5 cups of water to a boil in a large saucepan, then add baking soda.

Step 15

Dip each rolled croissant briefly into the baking soda mixture, allowing it to remain submerged for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.

Step 16

Brush each croissant with beaten egg and sprinkle with coarse salt.

Step 17

Bake in the preheated oven for 15-20 minutes, or until golden brown.

Step 18

Allow to cool on a wire rack before serving. Enjoy your homemade pretzel croissants!

Nutrition Facts

Serving size	(1671.6g)

Amount per serving	% Daily Value*
Calories	3783.6

Total Fat 208.2g	0%
Saturated Fat 127.5g	0%
Polyunsaturated Fat 0g
Cholesterol 726.7mg	0%
Sodium 62367.7mg	0%
Total Carbohydrate 410.1g	0%
Dietary Fiber 14.8g	0%
Total Sugars 41.2g
Protein 70.2g	0%

Vitamin D 162.5IU	0%
Calcium 551.3mg	0%
Iron 23.8mg	0%
Potassium 1161.3mg	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: 49.4%

Protein: 7.4%

Carbs: 43.2%