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Pretzel Croissants

Heather Schmitt-Gonzalez
  • minutes
  • Serves

INGREDIENTS

1/2 cup

lukewarm milk (~110° F)

7 g

/ 2 1/4 teaspoons) active dry yeast

3 tbsp

firmly packed brown sugar (golden or dark)

410 g

unbleached all-purpose flour + more for work surface

2 tsp

fine sea salt

1 oz

unsalted butter, cubed, at room temp

1/2 cup

cold pilsner-style beer

340 g

/ 24 tablespoons) cold unsalted butter

2 tbsp

unbleached all-purpose flour

60 g

baked baking soda (see notes) 

1

egg yolk beaten with 1 tablespoon milk

coarse salt

sesame seeds and/or poppy seeds, optional