Low Fat Pretzel Croissant
The Low Fat Pretzel Croissant recipe is the ultimate fusion of indulgence and guilt-free comfort food. This delightful creation combines the rich layers of a buttery croissant with the irresistible chewiness of a classic pretzel, all without the extra fat. Featuring a dough infused with creamy low-fat yogurt and a signature baking soda bath for a golden-brown, pretzel-like crust, these croissants boast a captivating combination of crispness and softness. Perfectly crowned with a sprinkle of coarse sea salt, they are ideal for serving as a snack, brunch treat, or sophisticated appetizer. With a total prep and bake time under two hours, this recipe is both approachable and rewarding, offering a healthier twist on traditional baked goods without compromising flavor. Keywords: low-fat pretzel croissant recipe, healthy croissant alternative, homemade pretzel croissant, low-fat baked goods, easy croissant recipe.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 package Active dry yeast
- 1.25 cups Warm water
- 1 teaspoon Salt
- 1 tablespoon Sugar
- 0.75 cup Low-fat plain yogurt
- 2 large Egg whites
- 0.25 cup Baking soda
- 2 tablespoons Coarse sea salt
- 1 for tray Non-stick cooking spray
Instructions
In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until frothy.
Add the salt and 2.5 cups of all-purpose flour to the yeast mixture. Mix until a sticky dough forms.
Transfer the dough onto a lightly floured surface and knead for about 8–10 minutes, gradually adding the remaining flour until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for about 1 hour, or until the dough has doubled in size.
Punch down the dough to release any air bubbles and roll it out to a large rectangle, roughly 15x10 inches.
Spread the low-fat yogurt evenly over the surface of the dough using a spatula.
Fold the dough into thirds like a letter, then roll out again to original rectangle size and fold twice more to create layers.
Cut the dough into 12 triangles. Roll each triangle from the wide end to the tip to form croissant shapes.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or use non-stick cooking spray.
In a pot, bring 6 cups of water and the baking soda to a boil. Once boiling, reduce heat to maintain a simmer.
Dip each croissant in the baking soda bath for 30 seconds to a minute, ensuring they are immersed completely.
Place the dipped croissants on the prepared baking sheet and brush with egg whites.
Sprinkle each croissant with coarse sea salt.
Bake for 15–20 minutes, or until the croissants are a deep golden brown.
Allow to cool for a few minutes on a wire rack before serving.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 29366 mg | 1277% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 26.5 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 385 mg | 30% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1094 mg | 23% | |
*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.
