Pretzel Croissant
A delightful fusion of two classic baked goods, the Pretzel Croissant is the ultimate treat for pastry enthusiasts. This recipe combines the flaky, buttery layers of a traditional croissant with the golden crust and salty bite of a soft pretzel. Achieving bakery-quality results at home involves a simple laminated dough technique and a quick baking soda bath for that signature pretzel flavor and texture. Perfect for breakfast, brunch, or an elevated snack, these golden-brown croissants are brushed with egg wash, sprinkled with coarse salt, and baked to perfection. With just the right balance of sweetness and saltiness, this standout recipe will impress your family and friends—plus, it’s easier to make than you think! Keywords: homemade pretzel croissants, hybrid pastry recipe, flaky croissant with pretzel crust, baking soda bath croissants, buttery pretzel croissant.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 teaspoons Instant yeast
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm milk
- 1 cup Unsalted butter, softened
- 1.5 cups Water
- 0.75 cup Baking soda
- 1 Egg, beaten
- 2 tablespoons Coarse salt
Instructions
In a large bowl, mix together 3.5 cups of flour, instant yeast, sugar, and salt.
Add warm milk to the dry ingredients and mix until a soft dough forms. Knead for 5-7 minutes, adding remaining flour as needed, until the dough is smooth and elastic.
Cover the dough with a clean cloth and let it rise in a warm place until doubled in size, about 1 hour.
Punch down the dough, then cover and refrigerate for at least 30 minutes.
Meanwhile, prepare the butter block by rolling the softened butter between two sheets of parchment paper into a rectangle about 8x10 inches. Chill in the refrigerator for 20 minutes.
Roll the chilled dough out on a floured surface into a rectangle slightly larger than the butter block.
Place the butter block onto the dough and fold the dough over to completely enclose the butter. Seal the edges well.
Roll the dough out into a large rectangle, about 24x12 inches, then fold it into thirds, like a letter. This is the first fold.
Wrap the dough in plastic wrap and chill for 30 minutes.
Repeat the rolling and folding process two more times, chilling for 30 minutes between each fold.
After the final fold, cut the dough into 12 triangles.
Roll each triangle up from the wide end to the point, forming a crescent shape.
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Bring 1.5 cups of water to a boil in a large saucepan, then add baking soda.
Dip each rolled croissant briefly into the baking soda mixture, allowing it to remain submerged for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
Brush each croissant with beaten egg and sprinkle with coarse salt.
Bake in the preheated oven for 15-20 minutes, or until golden brown.
Allow to cool on a wire rack before serving. Enjoy your homemade pretzel croissants!
Nutrition Facts
Calories |
3784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.2 g | 267% | |
| Saturated Fat | 127.5 g | 638% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 727 mg | 242% | |
| Sodium | 62368 mg | 2712% | |
| Total Carbohydrate | 410.1 g | 149% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 41.2 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 551 mg | 42% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1161 mg | 25% | |
*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.
