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Pretzel Croissants

Pretzel Croissants
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These pretzel croissants combine the buttery flakiness of a croissant with the savory, chewy crust of a pretzel. They are perfect for breakfast, brunch, or a unique snack.

Ingredients

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  • 1 cup warm water (105-115°F)
  • 2 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 pound cold unsalted butter, cut into 1/2-inch slices
  • 1/2 cup baking soda
  • 8 cups water (for baking soda bath)
  • 1 large egg, beaten (for egg wash)
  • Coarse sea salt, for sprinkling

Instructions

  1. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
  2. Stir in 1 teaspoon salt, melted butter, and egg. Gradually add flour until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Form the dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Punch down the dough and transfer it to a lightly floured surface. Roll it into a 12×18-inch rectangle.
  6. Arrange the cold butter slices over two-thirds of the dough, leaving one-third uncovered. Fold the uncovered dough over the middle section, then fold the remaining butter-covered section over the top, like a letter.
  7. Rotate the dough 90 degrees. Roll it out again to a 12×18-inch rectangle. Repeat the folding process. This completes one ‘turn’.
  8. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat the rolling, folding, and chilling process two more times for a total of three turns.
  9. After the final turn, refrigerate the dough for at least 2 hours, or overnight.
  10. On a lightly floured surface, roll the chilled dough into a 16×24-inch rectangle, about 1/8 inch thick.
  11. Cut the dough into triangles. For each croissant, gently stretch the base of a triangle, then roll it up tightly from the wide end to the point.
  12. Place the formed croissants on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise in a warm place for 1-1.5 hours, or until visibly puffy.
  13. Preheat oven to 400°F (200°C).
  14. In a large pot, bring 8 cups of water to a boil. Carefully add baking soda and stir until dissolved.
  15. Using a slotted spoon, carefully dip each croissant into the boiling baking soda solution for 20-30 seconds, turning once.
  16. Transfer the dipped croissants back to the parchment-lined baking sheet.
  17. Brush the croissants with the beaten egg wash and sprinkle generously with coarse sea salt.
  18. Bake for 15-20 minutes, or until golden brown and puffed.
  19. Let cool on a wire rack before serving.

Notes

  • Ensure the butter for laminating is very cold and pliable, not too hard or too soft.
  • Work quickly when rolling and folding the dough to keep the butter from melting.
  • The baking soda bath gives the croissants their signature pretzel crust and flavor.
  • Do not overcrowd the pot when dipping the croissants in the baking soda solution.
  • Adjust baking time based on your oven.

Nutrition

Find it online: https://kitchenvan.com/pretzel-croissants/