Gluten-Free Pretzel Croissant
Discover the irresistible fusion of flaky, buttery croissants and salty pretzels with these Gluten-Free Pretzel Croissants—a masterpiece for gluten-free baking lovers. Crafted from gluten-free flour and enhanced with xanthan gum for the perfect texture, these croissants are meticulously layered to achieve a delicate flakiness that feels indulgent with every bite. What sets this recipe apart is the pretzel twist, featuring a quick dip in baking soda water to create that signature golden crust and salted exterior. Perfect for brunch, snacking, or elevating your bread basket, these croissants provide all the joy of gourmet baked goods while remaining entirely gluten-free. With simple ingredients and step-by-step techniques, this recipe is a must-try for those craving something uniquely delicious!
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 2 teaspoons Xanthan gum
- 1 teaspoon Salt
- 2 tablespoons Sugar
- 2 teaspoons Instant yeast
- 1 cup Unsalted butter, cold and cubed
- 1.5 cups Warm milk
- 1 large Egg
- 2 tablespoons Baking soda
- 4 cups Water
- 2 tablespoons Coarse sea salt
Instructions
In a large mixing bowl, combine gluten-free flour, xanthan gum, salt, sugar, and yeast.
Add the chilled, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with small pea-sized butter pieces.
Gently stir in the warm milk and the beaten egg until a soft dough forms. Be careful not to overwork the dough.
Turn the dough onto a lightly floured surface. Shape into a rectangle, about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 1 hour to firm up the butter.
Remove the dough from the refrigerator. Roll it out into a large rectangle, approximately 10x15 inches.
Fold the dough into thirds like a letter, then roll it out again into a large rectangle. Repeat the rolling and folding process twice more. Refrigerate for 30 minutes between each roll-and-fold session.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, bring water and baking soda to a low simmer.
Cut the chilled dough into triangles, about 5x5 inches each. Roll each triangle from the base to the tip to form a croissant shape.
Dip each rolled croissant briefly into the simmering baking soda water using a slotted spoon.
Place the croissants on the prepared baking sheet. Sprinkle each croissant with coarse sea salt.
Bake in the preheated oven for 15-20 minutes until they are golden brown and flaky.
Allow to cool slightly on a wire rack before serving. Enjoy these gluten-free pretzel croissants fresh out of the oven for the best texture and flavor.
Nutrition Facts
Calories |
3436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.0 g | 272% | |
| Saturated Fat | 128.8 g | 644% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 21955 mg | 955% | |
| Total Carbohydrate | 367.1 g | 133% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 44.5 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 7.9 mcg | 40% | |
| Calcium | 633 mg | 49% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 740 mg | 16% | |
*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.
