Classic Crescent Bagels

This breakfast treat is a cross between a crescent roll and a bagel. Serve it with jam, butter or your favorite flavor of cream cheese!

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  • prep time 15 min
  • total time 40 min
  • ingredients 3
  • servings 4
 

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
egg, slightly beaten
1/2
teaspoon fine sea salt

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LOCATION

Steps

  • 1 Heat oven to 375°F. Spray cookie sheet with cooking spray.
  • 2 In 2-quart heavy saucepan, heat 6 cups water to boiling.
  • 3 Separate dough into 4 rectangles. Firmly press perforations to seal. Fold each rectangle in half lengthwise to make 4 narrow rectangles. Press each rectangle to 10 inches long. Carefully twist each strip several times. Bring ends together, pinching tightly to seal.
  • 4 Place bagels, 2 at a time, in boiling water. Boil 30 seconds on each side. Use slotted pancake turner to drain bagels. Place on cookie sheet. Repeat with remaining bagels. Brush each bagel with egg. Sprinkle with salt.
  • 5 Bake 20 to 22 minutes or until deep golden brown and baked through.
  • 1 Heat oven to 375°F. Spray cookie sheet with cooking spray.
  • 2 In 2-quart heavy saucepan, heat 6 cups water to boiling.
  • 3 Separate dough into 4 rectangles. Firmly press perforations to seal. Fold each rectangle in half lengthwise to make 4 narrow rectangles. Press each rectangle to 10 inches long. Carefully twist each strip several times. Bring ends together, pinching tightly to seal.
  • 4 Place bagels, 2 at a time, in boiling water. Boil 30 seconds on each side. Use slotted pancake turner to drain bagels. Place on cookie sheet. Repeat with remaining bagels. Brush each bagel with egg. Sprinkle with salt.
  • 5 Bake 20 to 22 minutes or until deep golden brown and baked through.

Nutritional information

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