Vegan Pretzel Croissant
Elevate your baking game with these irresistible Vegan Pretzel Croissants, a delightful fusion of two beloved treats: flaky croissants and chewy, golden pretzels. Perfectly crafted with plant-based ingredients like almond milk and vegan butter, these pastries offer buttery layers and a signature pretzel twist, complete with a slight tang from a baking soda bath and a sprinkling of coarse sea salt. Though they require some time and dedication to achieve the laminated dough, the result is an expertly balanced blend of crispiness, tenderness, and that crave-worthy pretzel flavor. Whether you're hosting brunch or looking for a unique snack idea, these vegan croissants deliver both sophistication and comfort, making them ideal for anyone embracing dairy-free or vegan lifestyles.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 2 tablespoons Sugar
- 1.5 teaspoons Salt
- 1 cup Unsweetened almond milk
- 1.25 cups Vegan butter
- 0.25 cup Baking soda
- 2 tablespoons Coarse sea salt
- 1 cup Water
Instructions
In a large bowl, mix together the flour, instant yeast, sugar, and salt.
Warm the almond milk until lukewarm. Add it to the dry ingredients and stir until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it is smooth and elastic.
Shape the dough into a ball, cover it with a damp towel, and let it rest for 30 minutes.
Meanwhile, slice the vegan butter into thin slabs and arrange them on a piece of parchment paper. Cover with another piece of parchment and roll it out into a rectangle about 8x12 inches. Chill in the fridge.
Once the dough has rested, roll it out into a rectangle about 10x18 inches.
Place the chilled vegan butter in the center of the dough rectangle. Fold the dough over the butter like an envelope.
Roll the dough out again into a 10x18 inch rectangle, then fold it into thirds like a letter. Cover and chill for 1 hour.
Repeat the rolling and folding process two more times, chilling for 30 minutes between each turn.
After the final fold, roll the dough into a rectangle about 1/4 inch thick. Cut it into triangles for croissants.
Roll each triangle from the base to the tip to form a crescent shape. Place on a parchment-lined baking sheet.
Preheat the oven to 425°F (220°C).
In a pot, bring the water and baking soda to a simmer. Carefully dip each croissant in the solution for about 15 seconds and return to the baking sheet.
Sprinkle the croissants with coarse sea salt.
Bake for 12-15 minutes until the croissants are golden brown and crispy.
Let cool slightly before serving.
Nutrition Facts
Calories |
3730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.6 g | 292% | |
| Saturated Fat | 141.0 g | 705% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 32251 mg | 1402% | |
| Total Carbohydrate | 349.9 g | 127% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 26.1 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 497 mg | 38% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 615 mg | 13% | |
*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.
