We’ve always been captivated by the pretzel croissant, a clever fusion that blends the flaky butteriness of a French croissant with the chewy saltiness of a German pretzel. It’s a modern bakery hit that’s perfect for brunch or a cozy snack.
In our kitchen we’ve perfected this recipe to capture that irresistible contrast of textures. Whether you’re a baking novice or pro we’ll guide you through simple steps to create a treat that’s sure to impress your family and friends.
Ingredients
We have carefully selected these ingredients for our pretzel croissant recipe, drawing from traditional croissant and pretzel techniques to achieve that irresistible flaky, chewy texture with a hint of saltiness. Below, we list them in the order they are used, including prep specifics for accuracy and ease.
Dough Ingredients
- 4 cups all-purpose flour: Sifted for better incorporation, as the base of our dough to create the signature layers.
- 1 packet (2¼ teaspoons) active dry yeast: Proofed in warm water, essential for rising and that light, airy crumb.
- 1 cup whole milk: Warmed to 110°F, providing moisture and richness to the dough.
- ½ cup unsalted butter: Softened at room temperature, for laminating the dough to achieve those buttery flakes.
- ¼ cup granulated sugar: Dissolved in the milk, to feed the yeast and balance the pretzel’s saltiness.
- 1 teaspoon salt: Fine sea salt, added to the dry mix for flavor enhancement.
Pretzel Bath Ingredients
- 8 cups water: Brought to a rolling boil, the medium for the bath that gives the exterior its chewy pretzel finish.
- ¼ cup baking soda: Dissolved in the boiling water, key for the chemical reaction that creates the dark, shiny crust.
Topping Ingredients
- 1 large egg: Beaten for an egg wash, applied before baking to promote a golden sheen.
- Coarse sea salt: To taste, sprinkled on after the bath for that authentic pretzel crunch.
For optimal results, we recommend using high-quality, fresh ingredients to elevate the sensory experience—imagine the warm, buttery aroma filling your kitchen as these come together into a bakery-worthy treat.
Tools and Equipment
To bring our pretzel croissant recipe to life using the ingredients we’ve outlined, we rely on a selection of essential tools and equipment that streamline the process and ensure professional results. These items help achieve the perfect flaky layers and chewy pretzel exterior with minimal hassle.
We categorize the tools by key preparation stages for clarity:
- Mixing and Dough Preparation:
- Stand Mixer with dough hook attachment: We use this to knead the dough made from all-purpose flour, active dry yeast, and other ingredients, ensuring a smooth, elastic texture in just 5-10 minutes.
- Large Mixing Bowl: Ideal for combining dry ingredients like flour and salt before adding wet components such as whole milk and unsalted butter.
- Measuring Cups and Spoons: Precision is key; we recommend stainless steel sets for accurately measuring granulated sugar and fine sea salt to maintain the dough’s balance.
- Shaping and Proofing:
- Rolling Pin: Essential for rolling out the dough to the perfect thickness, allowing us to layer in the butter for that signature croissant flakiness.
- Baking Sheets lined with parchment paper: We use these to shape and proof the croissants, providing a stable surface for the dough to rise evenly.
- Bench Scraper or Dough Cutter: This tool helps us divide the dough cleanly and shape it into croissants without sticking or tearing.
- Pretzel Bath and Baking:
- Large Stock Pot: For preparing the baking soda bath, which gives our croissants their chewy pretzel exterior when we dip the shaped dough in the water and baking soda mixture.
- Slotted Spoon or Spider Strainer: We employ this to safely transfer the croissants in and out of the hot bath, preventing sogginess and ensuring even coating.
- Pastry Brush: Perfect for applying the beaten egg wash and sprinkling coarse sea salt, creating a golden, salty crust during baking.
- Oven Thermometer: To guarantee our oven is at the precise temperature for baking, helping achieve the ideal rise and color.
By having these tools ready, we make the transition from ingredients to assembly seamless, setting the stage for baking success.
Instructions
Now that we have gathered our fresh ingredients and essential tools, we guide you through the precise steps to craft irresistible pretzel croissants with their signature flaky layers and chewy exterior.
Prepare the Dough
To start, combine the dry ingredients in a large mixing bowl: 2 1/4 teaspoons active dry yeast, 4 cups all-purpose flour, 1/4 cup granulated sugar, and 1 teaspoon fine sea salt. In a separate bowl, warm 1 cup whole milk to about 110°F and dissolve 1/4 cup unsalted butter (melted) into it. Using our stand mixer fitted with a dough hook, pour the wet mixture into the dry ingredients and knead on medium speed for 8-10 minutes until the dough forms a smooth, elastic ball that pulls away from the bowl sides.
Once kneaded, transfer the dough to a lightly floured surface and shape it into a rectangle. Wrap it tightly in plastic wrap and refrigerate for 30 minutes to relax the gluten, ensuring easier rolling and layering later.
Proof the Dough
After chilling, remove the dough from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly. Roll it out into a large rectangle about 1/4-inch thick on a floured surface. For the classic croissant lamination, spread 1 cup of cold, unsalted butter (softened but not melted) evenly over two-thirds of the dough. Fold the unbuttered third over the middle, then fold the remaining third on top like a letter.
Roll the dough out again to 1/4-inch thickness, perform a second fold, and repeat this process two more times for a total of three folds. This creates those iconic flaky layers. Place the folded dough back in the refrigerator for 1 hour to proof, allowing the yeast to activate and the dough to rise slightly while maintaining its structure.
Shape and Boil
Once proofed, roll the dough into a large rectangle about 1/4-inch thick and cut it into triangles—aim for 12 even pieces using a sharp knife. Roll each triangle from the base to the tip to form crescent shapes, then place them on a parchment-lined baking sheet.
Prepare the pretzel bath by bringing a large stock pot of water to a rolling boil and adding 1/4 cup baking soda for every 8 cups of water. Gently boil each shaped croissant for 30 seconds per side to develop that chewy pretzel exterior. Remove with a slotted spoon, drain briefly, and place back on the baking sheet. Brush the tops with a beaten egg wash and sprinkle generously with coarse sea salt for a flavorful, golden finish.
Bake
Preheat your oven to 425°F and position the baking sheet on the middle rack. Bake the boiled croissants for 15 minutes, then reduce the oven temperature to 375°F and continue baking for another 10-15 minutes until they achieve a deep golden-brown color and sound hollow when tapped.
Monitor closely to prevent over-browning, rotating the sheet halfway through for even heat distribution. Once baked, transfer the pretzel croissants to a wire rack to cool for 10 minutes, allowing the textures to set perfectly before serving.
Make-Ahead Tips
To streamline our pretzel croissant recipe and fit it into your busy schedule, we often prepare components in advance without compromising the flaky texture and chewy pretzel exterior. These strategies help maintain freshness while saving time, ensuring you can enjoy a freshly baked treat with minimal effort on the day of serving.
Preparing the Dough Ahead
We suggest making the dough up to 2 days in advance for optimal flavor development. After kneading and initial chilling as outlined in our step-by-step instructions, wrap the dough tightly in plastic wrap and refrigerate it. This allows the gluten to relax fully, resulting in even flakier layers when you resume. When ready to use, let it sit at room temperature for about 30 minutes to soften before proceeding to the lamination stage.
Freezing Shaped Croissants
For longer storage, shape and proof the croissants as directed, but stop before the pretzel bath and baking steps. Freeze the shaped croissants on a baking sheet until solid, then transfer them to an airtight freezer bag or container. They can be stored for up to 1 month, preserving that signature salty crunch and buttery aroma.
| Make-Ahead Step | Storage Method | Duration | Thawing/Baking Notes |
|---|---|---|---|
| Prepared dough | Refrigerated in wrap | Up to 2 days | Thaw at room temperature for 30 minutes |
| Shaped croissants | Frozen in airtight bag | Up to 1 month | Thaw overnight in fridge, then proof for 1-2 hours before bath and bake |
Handling the Pretzel Bath Solution
Prepare the baking soda bath solution a day ahead by dissolving the baking soda in water and storing it in a sealed container in the refrigerator. This ensures it’s ready to heat when needed, maintaining the chemical reaction that gives your pretzel croissants their distinctive chewy exterior and golden-brown finish.
By incorporating these make-ahead tips, we make it easier to achieve professional-quality pretzel croissants with less hassle, letting you focus on the joy of baking without rushing through the process.
Conclusion
We’ve loved crafting this pretzel croissant recipe and hope it’s become a staple in your kitchen too. It’s the perfect blend of flaky layers and chewy goodness that impresses every time.
With our tips you’ll bake like pros and enjoy fresh treats with ease. Give it a go and let us know how yours turns out—we’re confident it’ll be a hit!
Frequently Asked Questions
What is a pretzel croissant?
A pretzel croissant is a delicious fusion pastry that blends the flaky layers of a French croissant with the chewy, salty crust of a German pretzel. It’s perfect for brunch or as a snack, offering a unique texture and flavor that’s become a modern bakery favorite. This treat combines traditional techniques for an impressive result.
What ingredients are needed for a pretzel croissant recipe?
You’ll need all-purpose flour, active dry yeast, whole milk, unsalted butter, granulated sugar, and fine sea salt for the dough. For the pretzel bath, use water and baking soda, and top with a beaten egg and coarse sea salt. Using fresh, high-quality ingredients ensures the best flaky texture and salty taste.
What tools and equipment are required to make pretzel croissants?
Essential tools include a stand mixer with a dough hook for kneading, a rolling pin for shaping, and a large stock pot for the baking soda bath. You’ll also need baking sheets for proofing and an oven for baking. Having these ready streamlines the process and helps achieve professional, flaky results.
How do I make pretzel croissants?
Start by mixing dough ingredients, kneading, and chilling to relax gluten. Roll out and laminate with butter for flaky layers, then shape into croissants. Boil in a baking soda bath for the pretzel effect, brush with egg, add salt, and bake at the right temperature until golden-brown. Follow steps carefully for the perfect texture.
Can I prepare pretzel croissants in advance?
Yes, make the dough up to 2 days ahead and refrigerate it to develop flavors. Shape the croissants and freeze them before the bath and baking steps for longer storage. You can also prep the baking soda bath a day early. This makes it easy to enjoy fresh-baked treats with minimal effort on serving day.
Why should I use high-quality ingredients for this recipe?
High-quality ingredients like fresh butter, yeast, and sea salt enhance the flavor, texture, and overall sensory experience of pretzel croissants. They ensure the dough rises properly, layers stay flaky, and the pretzel crust is chewy and salty, leading to a more authentic and delicious result.
How do I store pretzel croissants?
Store baked pretzel croissants in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze unbaked shaped croissants and bake from frozen when needed. Reheat in the oven to maintain their flaky texture and fresh taste.