Dairy-Free Pretzel Croissant
Discover the ultimate fusion of flaky indulgence and chewy perfection with this Dairy-Free Pretzel Croissant recipe! Perfect for those seeking a plant-based treat, these croissants combine the rich, buttery texture of traditional pastries with the salty, golden allure of freshly baked pretzels—without a hint of dairy. Coconut milk and coconut oil create a silky base for the dough, while a unique baking soda bath gives each croissant its signature pretzel crisp. Rolled and folded to achieve a delightful layered texture, this recipe delivers a homemade masterpiece ideal for breakfast or a savory snack. Garnished with coarse sea salt for that irresistible crunch, these dairy-free pretzel croissants redefine comfort food in every bite. Ready in just under four hours, this eye-catching recipe is perfect for impressing guests, treating yourself, or satisfying your love for creative baking.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1.5 cups Coconut milk
- 1 cup Coconut oil
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 1 tablespoon Baking soda
- 0.5 cup Water
- 2 tablespoons Coarse sea salt
- 2 tablespoons Cornstarch
Instructions
In a large mixing bowl, combine 3 3/4 cups of flour, instant yeast, sugar, and salt. Mix well.
Slowly add in 1.5 cups of coconut milk and mix to form a soft dough.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.
While the dough is rising, prepare the coconut oil spread. In a small bowl, mix 1 cup of coconut oil with 2 tablespoons of cornstarch until well combined. Chill until firm.
Once the dough has risen, punch it down and roll it out into a rectangle about 1/4 inch thick.
Spread the chilled coconut oil mixture evenly over half of the dough rectangle, then fold the other half over to encase the coconut oil, sealing the edges.
Roll the dough out gently, then fold into thirds like a letter. Rotate the dough, roll again, and fold it over once more. Wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 425°F (220°C).
Bring 0.5 cups of water to a simmer in a large pot, add 1 tablespoon of baking soda.
Divide the chilled dough into 12 equal pieces. Shape each into a croissant by rolling out each piece into a triangle and rolling it up from the base.
Dip each croissant briefly into the baking soda solution and place on a lined baking sheet.
Sprinkle each croissant with coarse sea salt.
Bake in the preheated oven for 15-20 minutes, until golden brown and crispy.
Remove from oven and let cool on a wire rack before serving.
Nutrition Facts
Calories |
4115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.8 g | 292% | |
| Saturated Fat | 185.9 g | 930% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 17850 mg | 776% | |
| Total Carbohydrate | 455.1 g | 165% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 64.0 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 919 mg | 20% | |
*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.
