Pretzel Croissants taste like a pretzel but they're shaped like croissants, complete with all the flaky layers you'll love.

Yesterday I posted a fast and easy 5 ingredient recipe for Tropical Salsa Chicken, and today I post a 13 ingredient recipe for these Pretzel Croissants that take roughly 2 days to make and have like 100 steps. Yep, I like to give you recipe options on this blog. LOL
In my mind, spending time in the kitchen should be as fun and as rewarding as possible. Whether it's a fast and easy meal or snack you want to whip up in a jiffy, or if it's something a whole lot more challenging, the outcome of a rewarding and tasty dish at the end of the task is always worth the time spent in the kitchen. I believe you feel the same as I do about this or you probably wouldn't be here...am I right?
PRETZEL CROISSANTS {PRINT THIS RECIPE}
Yield: 12 croissants Prep Time: 48+ hours (includes rise time) Bake Time: 30 minutes
For the dough:
½ cup lukewarm like (110-115°)
1 package (2 ¼ teaspoons) active dry yeast
3 tablespoons firmly packed brown sugar, divided
3 ¼ cups unbleached all-purpose flour (plus more for rolling)
2 teaspoons kosher salt
2 tablespoons room temperature butter (I always use salted)
½ cup cold wine (or beer)
For the butter block:
3 sticks of cold butter
2 tablespoons unbleached all-purpose flour
1-gallon zip lock bag
For the topping:
¼ cup baked, baking soda (spread on a baking sheet and bake at 250° for 1 hour)
3 cups water
1 egg, beaten with 1 tablespoon of water
kosher salt
sesame seeds (optional)
To make the dough:
-In a small bowl, dissolve the yeast in the warm milk and 1 tablespoon of brown sugar. Allow to sit and get foamy (about 5 minutes).
-In a large bowl, whisk together the flour, remaining brown sugar, and salt.
-Using your fingertips, rub the 2 tablespoons of softened butter into the flour mixture, until the mixture resembles breadcrumbs.
-Stir in the yeast mixture and the wine (or beer) and use a wooden spoon to stir the mixture into a shaggy dough.
-Turn the dough out onto a lightly floured surface and knead it by hand 8 - 10 times until all the flour has been incorporated. *Note - the dough will be on the dry side but if you feel it is too dry, add a little ice water (1 tablespoon at a time) and knead it into the dough quickly so the butter does not melt.
-Lightly oil a large bowl and place the dough inside. Oil the top of the dough and cover with plastic wrap.
-Place the dough in the refrigerator for 8 to 24 hours (the longer you leave it, the better flavor you'll develop).
-While the dough is chilling, make the butter block.
To make the butter block:
-Beat the 3 sticks of butter along with the 2 tablespoons flour in a stand mixer using the paddle attachment until it forms a smooth mass. *Note - do this quickly as you don't want the butter to melt or become too airy.
-Use a spatula to place the butter into the gallon zip-lock bag and use a rolling pin to carefully roll the butter inside the bag to form an even sheet of butter. *Note - you'll need to allow the air to escape from the bag from time to time but make sure you zip it closed when you continue rolling.
-Place the butter block in the refrigerator to chill completely (along with the dough), making sure it sits flatly.
To form the croissants:
1st turn:
-On a lightly floured surface, roll the chilled dough into roughly a 10"x15" rectangle. *Note - this will take some time and muscle because the dough is cold, but keep with it.
-Brush the excess flour off the dough and make sure the longer edge is facing you.
-Remove the butter block from the fridge and using scissors cut down one side of the bag to easily remove it from the bag.
-Mentally divide the dough into 3 equal portions.
-Place the butter block over ⅔'s of the dough, lengthwise, on the right side.
-Fold the empty ⅓ left portion of the dough towards the middle.
-Now lift and fold the right portion of the dough towards the middle. *Note - You will now have 3 layers of dough and 2 layers of butter.
-Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
2nd turn:
-On a lightly floured surface, roll the dough out into another 10"x15" rectangle and do another tri-folding of the dough. Square the edges if needed (I used a pizza cutter).
-Wrap the dough again in plastic wrap and chill for at least 2 hours or up to 24 hours.
Final shaping:
-Line two rimmed baking sheets with parchment paper.
-On a lightly floured work surface, roll the dough out into a 15"x18" rectangle that is ¼" thick. *Note - you may need to clean up, and straighten the edges with a pizza cutter.
-Using that same pizza cutter, cut the dough in half lengthwise creating 2 15"x9" sheets of dough.
-Cut each strip of dough into 3 equal portions (vertically), making 6 equal-sized squares.
-Cut each square, corner to corner, making 12 individual triangles.
-Gently stretch the dough using your hands and roll each triangle (starting from the wide end).
-Place the rolled dough onto the parchment-lined baking sheets and gently form the dough into a crescent "U" shape, making sure the point of the dough is pointing downward.
-Continue the same process with the remaining dough, placing 6 croissants on each sheet.
-Cover the croissants with damp paper towels and allow the dough to rise at room temperature for about 90 minutes.
For topping and baking:
-Preheat the oven to 425° Fahrenheit
-In a medium bowl, add the baked, baking soda to 3 cups of water to dissolve.
-Using a pastry brush, lightly brush the tops and sides of the pretzel croissants with the baking soda solution.
-In a small bowl, whisk together the egg and 1 tablespoon of water.
-Brush each croissant with the egg wash.
-Sprinkle the tops of each croissant with the kosher salt and the sesame seeds (if desired).
-Bake in a preheated oven for 18-20 minutes or until the croissants are a deep, golden brown.
-Remove the baking sheets to a wire rack to cool.
-Best served slightly warm and within 24 hours of baking (this shouldn't be an issue). LOL
There now, that wasn't hard, was it? LOL Not hard, just a little time-consuming...but well worth the effort!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
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Until we eat again, I hope you have a delicious day!
Karen Kerr says
Pretty awesome Renee! I love the "Prep Time: 48 hours." =) You should be very proud.
Paula says
Now you can add making fabulous croissants to your ever growing list of baking skills. These look delicious.
Heather Schmitt-Gonzalez says
Well, you're welcome! I'm so happy that you went all-in, Renee - because these look AMAZING!
Angel Johns says
I saw a picture of these on Pinterest this morning and thought how amazing they looked and now here they are again. Must mean I have to pin them and make them!!! Thanks for sharing. A new follower here from Bloggers on FB!!
Cathy Carroll says
These look amazing - and delicious... thanks for the recipe, pinning for later... Cathy
Zakkiya Hamza says
That looks absolutely gorgeous. I am drooling here and I'm craving for some of these now. Hmm. Time to wake up the husband.
Louida Martin says
This homemade pretzel croissants looks so good! Pinning! Thanks for the recipe!
Kathe says
Oh Mr. B would eat the whole batch in one sitting I am sure!! Pinning for when I get brave enough to try making them myself!
Evelyn @ My Turn for us says
Pinning!!! LOVE homemade pretzels!! These sound extra special!
Hugs
Cari Dunn says
These look amazing!!
Renee Goerger says
Thank you so much Cari!
Jamie says
Yours are marvelous, Renee!! I loved this challenge and I agree with you that it should and will be fun... if taken slowly and carefully. I usually go for the quick and easy options when I bake, but sometimes a long, complex project is just fun. And I loved working with this dough and yes the results made all the hard work so worth the effort. I love seeing you bake along with the babes! Perfection!
Renee Goerger says
Jamie, I'm usually all about quick and easy and I'm not AT ALL good about following directions which is why I messed up a few of the steps. The good news is, they still came out fine (delicious in fact), and I made them "my way". Frank Sinatra would be proud. LOL
Elizabeth says
You must have gone to the same school as I, Renee. Except you paid more attention in class because you only messed up a few of the steps. I think I messed up EVERY step.
But isn't it cool that the croissants turned out so beautifully anyway. Frank Sinatra would be very proud of you indeed. Brava!!
BecHeflin says
I'd tell you how awesome and amazing these look, but I'm a little busy cleaning drool off of my keyboard. I'll get back to you later...
Renee Goerger says
HaHa! Here, let me hand you a napkin 🙂