Bretzel Croissant

Prepare the croissant dough
Combine all the ingredients, except the butter for laminating, in the bowl of a stand mixer. Mix on low speed for 4 minutes, then on medium-high speed for about 6 minutes, until the dough is smooth and well developed.

Shape the dough into a ball, cover, and let it rest at 24°C (75°F) for 20 minutes.

Roll the dough into a rectangle and chill at -3°C (27°F) for at least 6 hours.

Roll out the laminating butter into a rectangle half the length and the same width as the dough. For example, if the dough measures 60 × 40 cm, the butter should measure 30 × 40 cm.

Enclose the butter in the dough, then perform one double fold and one single fold, allowing the dough to rest at -3°C (27°F) for 20 minutes between each fold.

As you trim the dough throughout the laminating process, save all the offcuts. These will be used to make the Pretzel Croissants.

Prepare the Pretzel Croissants
Gather all the croissant dough scraps and laminate them once more with one double fold and one single fold.

Roll out the dough and cut it into strips approximately 40 cm long, 2.5 cm wide, and 2.5 cm thick. Shape each strip into the traditional pretzel form and place on a baking tray lined with parchment paper.

Proof at 28°C (82°F) in a humid environment until almost doubled in size (about 1 hour), then transfer to the freezer.

While still frozen, dip each pretzel into the food-grade lye solution (1 litre of cold water mixed with 30 g of food-grade lye). Place them back on the lined baking tray, sprinkle with coarse salt, and bake in a static oven at 220°C (428°F) for about 15 minutes, until deeply golden.