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Pretzel Crescent Rolls

(7)
  8 reviews
  • 15 min prep time
  • 30 min total time
  • 7 ingredients
  • 8 servings
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A 30-second "bath" transforms crescents into pretzels, perfect for game-day snacking.

Andi Bidwell
July 24, 2012

Ingredients

10
cups water
1/4
cup baking soda
1
egg
1
tablespoon water
1
can Pillsbury™ refrigerated crescent dinner rolls
4
teaspoons sesame seed
1/2
teaspoon kosher (coarse) salt

Steps

  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray.
  • 2 In 5-quart Dutch oven, heat 10 cups water and the baking soda to boiling over high heat.
  • 3 Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. Set aside.
  • 4 Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle and stretching dough slightly, roll up loosely to opposite point. Bring ends of dough together; pinch lightly.
  • 5 Place rolls, 2 at a time, in boiling soda water; cook 30 seconds. With slotted spoon, remove from water; place on paper towel. Repeat with remaining rolls. Lightly brush tops with egg mixture; sprinkle each with sesame seed and pinch of salt.
  • 6 Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls into pretzel shape.
  • 7 Bake 11 to 13 minutes or until deep golden brown. Immediately remove from cookie sheet.
  • 1 Heat oven to 400°F. Spray cookie sheet with cooking spray.
  • 2 In 5-quart Dutch oven, heat 10 cups water and the baking soda to boiling over high heat.
  • 3 Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. Set aside.
  • 4 Unroll dough onto work surface; separate into 8 triangles. Starting at shortest side of each triangle and stretching dough slightly, roll up loosely to opposite point. Bring ends of dough together; pinch lightly.
  • 5 Place rolls, 2 at a time, in boiling soda water; cook 30 seconds. With slotted spoon, remove from water; place on paper towel. Repeat with remaining rolls. Lightly brush tops with egg mixture; sprinkle each with sesame seed and pinch of salt.
  • 6 Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls into pretzel shape.
  • 7 Bake 11 to 13 minutes or until deep golden brown. Immediately remove from cookie sheet.

Expert Tips

Pretzels get their delicious, dark brown crust from being poached in a high Ph solution, and in this case it’s the baking soda added to the water.

For a new flavor twist, substitute shredded fresh Parmesan cheese for the salt.

Nutrition Information

No nutrition information available for this recipe
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