Brace yourselves, ladies and gentlemen, for the dawn of a new era in breakfast. First, New York City was enthralled by the cronut, and now we have our own thing. Absinthe Group pastry chef Bill Corbett has perfected his recipe for the pretzel croissant, which just went on sale in the pastry case at Arlequin Cafe (384A Hayes Street) as of this week.
The pretzel croissants are $3.50 apiece, and they involve the layering of a traditional pretzel dough with butter in a croissant dough fashion, then they're dipped in a solution of baking soda and salted before baking.
Someone please bring us one right now.