Chocolate Croissants [Brunch edition]

Hello my fellow travellers,

Hosting a brunch sounds easy but menu planning is a bit more difficult. You want to serve foods that are perfect for either lunch or breakfast. Generally brunch items consist of muffins, quiches, croissants, and other light foods. Instead of heading to the store to pick up a box of croissants, why not make your own homemade version for half the price?


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Homemade Soft Pretzels

I was craving pretzels. Mall pretzels. Soft, chewy, buttery, with cinnamon sugar. Then I realized, its close to midnight. The mall is closed so no pretzels for me. That got me thinking…why not make pretzels at home? For half the price!

I scoured the internet for a good recipe and of course adapted it to my liking.

My only issue with making soft-pretzels at home is that it’s sort of time consuming. Not the part where you let the dough rise but the part where you have to twist the dough to make the pretzel. I found that annoying since I wanted to sink my teeth into a pretzel and I still had four pieces of dough left to twist.


I sprinkled half with hand harvested sea salt and the other batch I made a mixture of cinnamon and sugar and sprinkled it on top. Yummy 🙂



1 packet active dry yeast

1 tsp sugar

1 1/4 cup warm water (between 100 to 110 celsius)

4 cups all purpose flour

1/2 cup organic cane sugar

1 1/4 tsp salt

1 tbsp coconut oil, melted

Baking soda bath

1/4 cup baking soda

3 1/2 cups hot water



Cinnamon + sugar


  1. Preheat oven to 230 degree C. In a small bowl, combine yeast, sugar, and warm water. Leave 10 minutes to foam and double in size.
  2. In the bowl of stand mixer, attach dough hook. Add together flour, 1/2 cup sugar, and salt. Make a well in the center of the flour and add the coconut oil and yeast mixture. On medium speed, mix and form into a dough.
  3. If the mixture is dry, add one or two tablespoons of water. If using hands, knead the dough until smooth, about 7 to 8 minutes.
  4. Lightly oil a large bowl with coconut oil and place the dough in the bowl. Move the dough around in the bowl till coated with oil. Cover with plastic wrap or kitchen towel and let rise in a warm place until doubled in size. It takes about 1 hour. I placed the dough in my oven. Warmest spot I could find in my kitchen (especially during a Canadian winter)
  5. Once dough has risen, turn it out onto a lightly floured surface and cut into 12 equal pieces. Roll each individual piece into a long rope (7-8 inches long) and twist into pretzel shape. Dip the pretzels in the baking soda bath and place on greased baking sheet. The dough makes 12 pretzels.
  6. Bake for 8 minutes or until edges are golden brown.