We had a chance to make our own filled croissants on croissant day, so with The City Bakery in mind and in reverence, we went for the pretzel croissant. The originals have a salty and chewy yet flaky croissant dough that is topped with sesame seeds for a perfect melding of croissant and pretzel. For the purposes of our class, salt wouldn’t have flown as the only filling, so we filled ours with cheddar cheese, mustard butter, and coarse salt before sprinkling the tops with sesame seeds.
And they were delicious. And I can’t express why, but sesame seeds look brilliant on croissants. Shaping, on the other hand, I admit needs work.

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