Gluten-Free Pretzel Croissant

Crisp, golden, and irresistibly flaky, these Gluten-Free Pretzel Croissants are the ultimate hybrid treat for those avoiding gluten! Combining the buttery layers of a traditional croissant with the golden crust and savory tang of a classic pretzel, this recipe is a labor of love that pays off in every bite. Made with gluten-free all-purpose flour and a touch of xanthan gum, the dough is carefully folded and chilled to create those signature layers. A quick dip in a simmering baking soda bath gives these croissants their signature pretzel flavor and texture before being topped with coarse sea salt and baked to perfection. Perfect for brunch, snacking, or pairing with your favorite soup, these gluten-free pastries will quickly become a household favorite.

Nutriscore Rating: 42/100

Prep Time:120 mins

Cook Time:20 mins

Total Time:140 mins

Servings: 12

Ingredients

• 3 cups Gluten-free all-purpose flour
• 2 teaspoons Xanthan gum
• 1 teaspoon Salt
• 2 tablespoons Sugar
• 2 teaspoons Instant yeast
• 1 cup Unsalted butter, cold and cubed
• 1.5 cups Warm milk
• 1 large Egg
• 2 tablespoons Baking soda
• 4 cups Water
• 2 tablespoons Coarse sea salt

Directions

Step 1

In a large mixing bowl, combine gluten-free flour, xanthan gum, salt, sugar, and yeast.

Step 2

Add the chilled, cubed butter into the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with small pea-sized butter pieces.

Step 3

Gently stir in the warm milk and the beaten egg until a soft dough forms. Be careful not to overwork the dough.

Step 4

Turn the dough onto a lightly floured surface. Shape into a rectangle, about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 1 hour to firm up the butter.

Step 5

Remove the dough from the refrigerator. Roll it out into a large rectangle, approximately 10x15 inches.

Step 6

Fold the dough into thirds like a letter, then roll it out again into a large rectangle. Repeat the rolling and folding process twice more. Refrigerate for 30 minutes between each roll-and-fold session.

Step 7

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 8

In a medium saucepan, bring water and baking soda to a low simmer.

Step 9

Cut the chilled dough into triangles, about 5x5 inches each. Roll each triangle from the base to the tip to form a croissant shape.

Step 10

Dip each rolled croissant briefly into the simmering baking soda water using a slotted spoon.

Step 11

Place the croissants on the prepared baking sheet. Sprinkle each croissant with coarse sea salt.

Step 12

Bake in the preheated oven for 15-20 minutes until they are golden brown and flaky.

Step 13

Allow to cool slightly on a wire rack before serving. Enjoy these gluten-free pretzel croissants fresh out of the oven for the best texture and flavor.

Nutrition Facts

Serving size	2078.7 grams (2078.7g)

Amount per serving	% Daily Value*
Calories	3436

Total Fat 212.00g	272%
Saturated Fat 128.80g	644%
Polyunsaturated Fat 2.00g
Cholesterol 766mg	255%
Sodium 21955mg	955%
Total Carbohydrate 367.10g	133%
Dietary Fiber 14.30g	51%
Total Sugars 44.50g
Protein 32.30g	65%

Vitamin D 317IU	1587%
Calcium 633mg	49%
Iron 4mg	20%
Potassium 740mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 3.7%

Carbs: 41.9%