The famous pretzel croissant from The City Bakery will leave you dehydrated for weeks. Would not recommend unless you enjoy the thrill of dehydration for some reason.
5th Ave. & 18th St.
Click here for my first post on The City Bakery.
If Dominique Ansel has his ever-popular cronut, The City Bakery has their pretzel croissant, another food hybrid (also involving a croissant, coincidentally) that many people recommend. I believe the pretzel croissant, which I will refer to as the "cretzel" henceforth (yes, I just made that up), has been around for quite some time, and I've been meaning to try it ever since I first came across the rave reviews.
And I finally did during my lunch break today when my head was just about to explode from editing too many articles on topics in which I have no interest. With a good book in hand ("Incognito" by David Eagleman — love it so far!), I thought it'd be good for me to clear my head a bit and take a break with the cretzel that all the yelpers were talking about.
So I headed over, got in line and ordered a cretzel — $3.75. This much for a croissant? Better be worth it... was my initial thought. After paying the (still-cold) employee, I sat down and fished the cretzel out from my paper bag and was pleasantly surprised by how big it was — for some reason, it looked a lot bigger than when I saw it displayed on the counter.
I ripped off one of the edges and had a taste — Jesus Christ, this is salty. As soon as the cretzel hit my tongue, I was so surprised by how incredibly salty it was, so bad that I almost spit it out. After a few seconds of being flabbergasted, I tore into the body, thinking, maybe it's just the corners; maybe the main part will be better.
I was right. The inside was indeed much better (and more edible), but the cretzel as a whole was still drenched in salt, so much that I peeled off most of the outer crust, making a mess like my crust-loathing third-grade self used to. The soft inside, where it had no crust, was great, though — the tender, buttery and flaky dough just melted in my mouth. But once I got some of the crust attached to it, it was just BLECH.
Look at this mess. I'm mildly embarrassed.
In the end, I left the bakery not understanding why the cretzel got so much attention and good reviews. I'd much rather stick with their peanut butter cookies (awesome — as I said before) or go for a mixed berry scone or monkey bread next time.
Sorry, cretzel, but it's not me, it's you.