Low Sodium Pretzel Croissant
Indulge in the perfect marriage of buttery croissants and savory pretzels with this Low Sodium Pretzel Croissant recipe! Crafted as a health-conscious twist on the classic pretzel croissant, this recipe keeps sodium levels low while delivering flaky, golden layers and a subtle, salty pretzel finish. The dough is enriched with honey and sugar for mild sweetness, while a traditional lamination process produces irresistibly crisp layers. A quick baking soda boil before baking lends each croissant its distinct pretzel-like texture and flavor. Ideal for brunch, snacking, or pairing with your favorite dips, these low sodium croissants are a must-try for anyone seeking a guilt-free take on a beloved treat!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1.25 cups Unsalted butter
- 1 cup Milk
- 1 cup Water
- 1 tablespoon Active dry yeast
- 2 tablespoons Sugar
- 1 tablespoon Honey
- 1 large Egg yolk
- 2 tablespoons Baking soda
- 1 pinch Coarse salt (optional)
- 1 tablespoon Vegetable oil
Instructions
In a small bowl, combine warm water (110°F), honey, and active dry yeast. Stir and let it bloom for about 5 minutes until frothy.
In a mixing bowl, add flour, sugar, and the yeast mixture. Mix gently and gradually add milk to form a soft dough.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp towel, and let it rest for about 1 hour until doubled in size.
While the dough is rising, prepare the butter block by placing the unsalted butter between two sheets of parchment paper. Roll it out into a 7x10 inch rectangle. Refrigerate it to firm up.
Once the dough has risen, punch it down gently and roll it into a 10x14 inch rectangle on a lightly floured surface.
Place the chilled butter block on the lower two-thirds of the dough. Fold the top third of the dough over the butter, then fold the bottom third over that.
Roll the dough out into a long rectangle, about 10x20 inches. Fold it into thirds again, wrap it in plastic wrap, and refrigerate for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough in between each fold.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Divide the dough into 12 pieces. Roll each piece into a croissant shape by making a triangle and rolling from the wide end to the pointed tip.
In a large pot, bring water to a boil and add baking soda. Briefly dip each croissant into this mixture for about 30 seconds and drain on a rack.
Place the croissants on the prepared baking sheet. Beat the egg yolk and brush each croissant with it.
Sprinkle a tiny pinch of coarse salt on each croissant if desired, but keep it minimal to maintain low sodium levels.
Bake for 12-15 minutes until they are golden brown and flaky.
Cool on a wire rack before enjoying these savory, buttery low sodium pretzel croissants!
Nutrition Facts
Calories |
3254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 7836 mg | 341% | |
| Total Carbohydrate | 424.7 g | 154% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 55.9 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 440 mg | 34% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1146 mg | 24% | |
*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.
