Pretzel Croissant Recipe: Easy Homemade Delight

If you’re a fan of flaky pastries and the irresistible, salty crunch of pretzels, then this pretzel croissant recipe is about to become your new favorite treat. Combining the buttery layers of a classic French croissant with the deep, savory flavor of a traditional pretzel crust, this recipe delivers a delightful twist that’s perfect for breakfast, brunch, or an indulgent snack.

Imagine biting into a golden-brown croissant with a chewy, salty exterior and a soft, airy interior—pure bliss!

Whether you’re an experienced baker looking to try something new or a passionate foodie eager to impress your friends and family, this recipe is straightforward and rewarding. Plus, it’s a fun way to blend two beloved baked goods into one extraordinary creation.

Let’s dive into the ingredients, equipment, and step-by-step instructions to make these delicious pretzel croissants right at home.

Why You’ll Love This Recipe

This pretzel croissant recipe offers a unique combination of textures and tastes that you won’t find in ordinary pastries. The crispy, salted crust mimics the iconic pretzel flavor, while the croissant’s flaky layers bring buttery richness to every bite.

It’s a wonderful fusion that satisfies cravings for both sweet and savory treats.

Additionally, making this recipe from scratch is a fun baking project that enhances your skills, especially if you want to master croissant dough and pretzel-making techniques. The dough is enriched with butter and carefully folded to create those signature layers, while a quick baking soda bath ensures the pretzel-like crust forms perfectly.

Plus, these croissants look stunning—ideal for impressing guests at brunch or serving with your favorite spreads and dips.

Ingredients

• For the croissant dough:
• 3 1/2 cups (440g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 tsp salt
• 1 tbsp active dry yeast
• 1 1/4 cups (300ml) warm milk (around 110°F/43°C)
• 1 cup (227g) unsalted butter, cold and sliced
• For the pretzel bath:
• 8 cups water
• 2/3 cup baking soda
• For topping:
• 1 egg, beaten (for egg wash)
• Coarse pretzel salt or kosher salt

Equipment

• Large mixing bowl
• Stand mixer with dough hook (optional but helpful)
• Rolling pin
• Baking sheet
• Parchment paper
• Large pot for baking soda bath
• Slotted spoon or spatula
• Pastry brush
• Sharp knife or pizza cutter
• Kitchen towel or plastic wrap

Instructions

1. Prepare the dough: In a large bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes until frothy. In a separate bowl, combine the flour, sugar, and salt.
2. Mix the dough: Add the yeast mixture to the dry ingredients and stir until a rough dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes on medium speed.
3. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
4. Prepare the butter block: On a floured surface, place the cold butter slices between two sheets of parchment paper. Use a rolling pin to pound and roll the butter into a 7×7 inch (18×18 cm) square. Chill in the fridge if butter softens too much.
5. Laminate the dough: Once the dough has doubled, punch it down and roll it into a 10×10 inch (25×25 cm) square. Place the butter block diagonally in the center of the dough square. Fold the dough corners over the butter to encase it completely, pinching the edges to seal.
6. Roll and fold: Roll the dough gently into a rectangle approximately 20×10 inches (50×25 cm). Fold the dough into thirds, like a letter, then wrap in plastic wrap and chill for 30 minutes. Repeat this rolling and folding process two more times, chilling for 30 minutes between each turn.
7. Shape the croissants: Roll the dough out to a 20×10 inch rectangle one final time. Using a sharp knife or pizza cutter, cut the dough into 8 triangles. Starting from the wide end, roll each triangle tightly toward the tip to form the croissant shape. Place them on a parchment-lined baking sheet, tip side down.
8. Second rise: Cover the croissants loosely and let them rise for 45-60 minutes until puffy but not doubled.
9. Prepare the pretzel bath: Preheat your oven to 425°F (220°C). In a large pot, bring the water and baking soda to a boil. Carefully dip each croissant into the boiling bath for about 20-30 seconds, using a slotted spoon to fully submerge and then remove.
10. Apply egg wash and salt: Place the dipped croissants back on the baking sheet. Brush them lightly with the beaten egg and sprinkle generously with coarse pretzel salt.
11. Bake: Bake the croissants for 15-18 minutes until they are deep golden brown and have a shiny, crisp crust.
12. Cool and enjoy: Let the pretzel croissants cool on a wire rack for at least 10 minutes before serving to allow the crust to set perfectly.

Tips & Variations

For flakier croissants, make sure your butter and dough are cold throughout the lamination process.

If you prefer a sweeter twist, brush the croissants with honey or sprinkle with cinnamon sugar after baking.

• Try filling your pretzel croissants with cheese, ham, or even chocolate before rolling for a delicious surprise.
• Use pretzel salt sparingly if you prefer a less salty crust; coarse kosher salt works well as an alternative.
• Experiment with adding herbs like rosemary or garlic powder to the baking soda bath for a savory flavor boost.

Nutrition Facts

Serving Suggestions

Pretzel croissants are incredibly versatile. Serve them warm alongside a cup of rich coffee or tea for a perfect breakfast treat.

They’re also excellent with savory additions like cream cheese, smoked salmon, or a dollop of mustard for a satisfying snack or light lunch.

For a sweet pairing, try spreading some fruit preserves, honey butter, or Nutella on your croissant. Their salty crust contrasts beautifully with sweet flavors, creating a delicious balance.

Hosting a brunch? Arrange these pretzel croissants on a platter with fresh fruit, cheeses, and charcuterie for an elegant spread that’s sure to impress your guests.

Conclusion

Making pretzel croissants at home is a rewarding experience that combines the best of two beloved baked goods into one delicious pastry. While the process requires patience and attention to detail, the results are well worth the effort.

You’ll enjoy flaky, buttery layers encased in a satisfyingly chewy, salty pretzel crust that’s perfect for any occasion.

This recipe not only elevates your baking skills but also offers a unique treat that can be customized with various fillings and toppings. Whether you’re serving them for breakfast, a snack, or as part of a festive brunch, these pretzel croissants are guaranteed to delight your taste buds and impress friends and family alike.

Give them a try and savor every bite!

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