High Protein Pretzel Croissant
Elevate your pastry game with these High Protein Pretzel Croissants—a delicious fusion of flaky, buttery croissants and the bold flavor of classic pretzels. Perfect for those seeking a protein-packed indulgence, this recipe combines whey protein isolate and vital wheat gluten to create a more substantial, satisfying bite. The dough undergoes meticulous layering with butter for a signature flaky texture, while a baking soda dip gives each croissant its distinctly chewy pretzel crust. Topped with coarse sea salt and baked to golden perfection, these croissants are both hearty and elegant. Ideal for breakfast, brunch, or a gourmet snack, they pair beautifully with savory spreads or can be enjoyed on their own. Let your kitchen transform into a bakery with this impressive recipe!
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 20 grams Vital wheat gluten
- 40 grams Whey protein isolate
- 7 grams Active dry yeast
- 25 grams Granulated sugar
- 10 grams Salt
- 100 grams Unsalted butter
- 150 milliliters Warm water
- 50 milliliters Whole milk
- 1 large Eggs
- 30 grams Baking soda
- 10 grams Coarse sea salt
Instructions
In a large mixing bowl, combine the flour, vital wheat gluten, whey protein isolate, and salt. Mix well.
In a small bowl, dissolve the yeast and sugar in the warm water. Let it stand for about 10 minutes until foamy.
Add the yeast mixture and milk to the flour mixture. Stir until it forms a soft dough.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Return to the bowl, cover with a damp cloth, and let rise for 1 hour or until it doubles in size.
While the dough is rising, shape the butter into a flat rectangle (10x20 cm) between two sheets of baking parchment. Refrigerate until firm.
Once the dough has risen, roll it out on a floured surface into a rectangle (20x40 cm). Place the butter block in the center and fold the edges of the dough over to enclose it.
Roll the dough meticulously into a longer rectangle, then fold it into thirds, like a letter. Wrap in plastic and chill for 30 minutes. Repeat the rolling and folding process two more times, chilling between each turn.
After the final roll and chill, roll out the dough into a long rectangle (20x40 cm). Cut into triangles, roll into croissant shapes, and place on a lined baking sheet. Let rise for 1 hour.
Preheat the oven to 200°C (390°F).
Bring a pot of water to a boil and add the baking soda. Dip each croissant into the water for 30 seconds, then return to the baking sheet.
Beat the egg and brush the tops of the croissants. Sprinkle with coarse sea salt.
Bake in the preheated oven for 15-20 minutes until deep brown and crusty.
Allow to cool on a wire rack before serving warm.
Nutrition Facts
Calories |
2261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 16210 mg | 705% | |
| Total Carbohydrate | 263.3 g | 96% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 29.6 g | ||
| Protein | 90.7 g | 181% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 344 mg | 26% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 864 mg | 18% | |
*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.
