The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pretzel Croissants

  • Pin It
Beth1's picture
Beth1

Pretzel Croissants

Has anyone successfully deconstructed the City Bakery (New York) Pretzel Croissant recipe?  A pastry with its own website (http://www.pretzelcroissant.com/) and a cult following, this croissant is calling my name, and I live nowhere near NYC, must make my own stash.  Many thanks!

Breadandwine's picture
Breadandwine

If you've made a croissant dough before, ignore this next bit - if you haven't, then read on.


I'd make a normal dough using, say, 150g of strong white flour and 50g rye flour. I'd use olive oil, because I'm a vegan, but enrich the dough how you will (or not). Once the dough is ready, put it in the fridge.


Use whatever spread you're comfortable with - traditionally butter is used to layer the dough (I'd use a vegan spread of some sort).


If you're using butter, cut the butter into a few thin slices, arrange them on a plate and put them in the freezer. (You want everything pretty chilled when you're making croissants.) If you're using a spread, spread small amounts equal to butter slices round the edges of a plate then put in the freezer.


Now take your dough and, flouring your worktop, roll it out to the size of a sheet of letter paper (here in GB I'd say the size of an A4 sheet - US letter paper?) you don't have to be exact.


Cover 2/3rds of the dough with your spread then fold the unbuttered side over to the middle, covering up half of the buttered area, then fold that over the rest of the buttered dough. Roll it out gently, fold it as above, place in an oiled plastic bag and place in the fridge for 30 minutes.


(If at any stage it leaks butter or spread, cover the leak with plenty of flour.)


Take the dough out of the fridge, roll and fold it as before, then place it back in the fridge for another 30 minutes. You can go ahead and shape your croissants now, or you can repeat the rolling and folding procedure once more.


Now then, from hereonin, this is all theory.


I generally make my croissants with a triangle roughly 15cm on each side - rolling the dough out into a strip 15cm wide, then cutting out the triangles. But these pretzel/croissants need to be, I guess, another 5cm longer on the base, so I would cut out a template, 20x15x15cm and use that to shape the triangles.


Then I would stretch the base out a little and roll them up as normal. Then it's a question of shaping them into pretzel shapes as best you can - practice makes perfect and all that.


I'd brush them with some oil and sprinkle on the sesame seeds, leave them to rise and bake them at 220C for about 12 minutes, checking after 8 or 9.


Sounds a lot of fun - I'll have to have a go at these myself!


Cheers, Paul