Pretzel Croissants for Bread Baking Babes and Friends

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?

As a member of numerous cooking and baking groups, these fun groups always challenge me to try something new, and to broaden my culinary chops (if you will). This month for the Bread Baking Babes and Friends group, Heather of Girichef came up with the brilliant idea of making these light and flaky Pretzel Croissants and I could not have been more excited (and yes, more than a little intimidated) to make them. I’ve always wanted to make my own homemade croissants and I’m so pleased that through the Bread Baking Babes and Friends group that I finally have. And the fact that they are “pretzel” croissants makes this experience even better, and a whole lot more fun!!! WOOT!

PRETZEL CROISSANTS   {PRINT THIS RECIPE}
Yield: 12 croissants     Prep Time: 48+ hours (includes rise time)   Bake Time: 30 minutes

For the dough:
1/2 cup lukewarm like (110-115°)
1 package (2 1/4 teaspoons) active dry yeast
3 tablespoons firmly packed brown sugar, divided
3 1/4 cups unbleached all-purpose flour (plus more for rolling)
2 teaspoons kosher salt
2 tablespoons room temperature butter (I always use salted)
1/2 cup cold wine (or beer)

For the butter block:
3 sticks cold butter
2 tablespoons unbleached all-purpose flour
1 gallon zip lock bag (*Note – thank you to Sweet and That’s It for this fabulous tip)

For the topping:
1/4 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 water
kosher salt
sesame seeds (optional)

To make the dough:
-In a small bowl, dissolve the yeast in the warm milk and 1 tablespoon 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 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 a 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 2/3’s of the dough, lengthwise, on the right side.
-Fold the empty 1/3 left portion of the dough towards the middle.
-Now lift and fold the right portion of 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 1/4″ 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 oven to 425°
-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 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!

And this badge is definitely worth the effort too. It’s one I’m mighty proud of!

– You have until the 29th to bake the bread and post about it on your blog with a link to the Kitchen of the Month’s post about the bread.

– E-mail the Kitchen of the Month (you’ll find her name in my post) with your name and a link to your post OR leave a comment on the Kitchen of the Month’s blog that you have baked the bread and a link back to your post.

– The Kitchen of the Month will post a round-up of the Bread Baking Buddies at the end of the week and send them a BBB badge for that month’s bread.

No blog, No problem – just e-mail the Kitchen of the Month with a photo and brief description of the bread you baked and you’ll be included in the round-up.

The Bread Baking Babes (current dozen) are:

• Bake My Day – Karen
• blog from OUR kitchen – Elizabeth
• Bread Experience – Cathy
• Feeding my Enthusiasms – Pat/Elle
• girlichef – Heather
• Life’s a Feast – Jamie
• Living in the Kitchen with Puppies – Natashya
• Lucullian Delights – Ilva
• My Diverse Kitchen – Aparna
• My Kitchen In Half Cups – Tanna
• Notitie Van Lien – Lien
• Thyme for Cooking – Katie (Bitchin’ Bread Baking Babe Bibliothécaire)

These Pretzel Croissants were so much fun to make and they were even more fun to eat!! Thanks for the challenge, Heather!

Hmmm. I wonder what we’ll be making next month? Don’t you? We won’t know for awhile but one thing I’m certain of…it will be a fun challenge, that will keep me on my toes 🙂

Until we bake again,