Croissant Pretzels

Steps

Make the Dough

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, instant yeast, and kosher salt until evenly combined.

2. 2

   Add the cold butter slices. Cut the butter into the flour mixture, leaving visible chunks throughout; these pieces provide the rough flaky layering.

3. 3

   Slowly mix in the cold milk just until a dough forms. Stop mixing as soon as the dough comes together; it should be slightly sticky but not wet. Add only a little more or less milk as needed.

4. 4

   Turn the dough onto a lightly floured work surface and roll it into a rough rectangle. Place it in the refrigerator and chill for 1 hour before laminating.

   Start 1-hour timer

Laminate… Kinda

5. 5

   Fold the dough like a letter, using a tri-fold. Rotate the dough 90 degrees, then roll it out again.

6. 6

   Repeat the rotate-and-roll tri-fold process 4 times total to create rough layers. Work gently and chill the dough briefly if the butter begins to soften or smear.

Shaping

7. 7

   Roll the laminated dough into a large rectangle approximately 12 by 18 inches.

8. 8

   Cut the rectangle into long triangles, each approximately 3–4 inches wide at the base.

9. 9

   Gently stretch each triangle, then roll it up from the wide base toward the tip to form a croissant shape. Place each shaped piece on a parchment-lined baking sheet with the tip tucked underneath.

10. 10

    Chill the shaped croissants on the baking sheet for 20 minutes.

    Start 20-minute timer

Kettle and Bake

11. 11

    Preheat the oven to 400°F (200 °C) (200°C (400 °F)).

12. 12

    Bring a large pot of water to a gentle boil. Add 1 tablespoon of baking soda carefully and stir to dissolve.

13. 13

    Working in batches if necessary, dip each chilled croissant into the baking-soda bath for about 20 seconds, turning it once so both sides are exposed to the water.

    Start 20-second timer
14. 14

    Remove each croissant from the bath and return it to the parchment-lined baking sheet. Sprinkle the tops with coarse salt.

15. 15

    Bake at 400°F (200 °C) (200°C (400 °F)) for 18–22 minutes, until the croissant pretzels are deeply golden brown and crisp on the outside.

    Start 22-minute timer