Pretzel Crescent Rolls

Andi from Betty Crocker's Andi Cooks shares a recipe for crescent rolls. As a snack or a breakfast treat, these little pastries will become a quick hit at your house. They are like a pretzel with the dark brown, salty crust and then like a crescent roll, too, because of the tender, flaky interior.

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Servings 8

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( 5 ) Ratings

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Member Reviews ( 6 )

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ingredients 7
Prep Time 15 min
Total Time 30 min

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

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Directions

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

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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

Review & Comments

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SteelChef

report Posted Dec. 2, 2012 5:45 PM

These turned out well but very bitter on the bottom. Cut back on the baking soda to avoid this. Or just leave out the step of boiling the pretzels in baking soda and water. That will also prevent the mushiness some folks encountered.

Tennistwins

report Posted Nov. 7, 2012 4:52 AM

It worked! After reading the reviews, I got the crescent rolls out of the water immediately. It does get gooey draining on the paper towel and I rolled them off onto the baking sheet immediately. After a quick egg wash and salt, I got them into the oven ASAP and baked them 13 minutes at 425 degrees. They were cooked inside. They don't look fat and round but like regular crescent rolls only with a pretzel crust and taste. They were good! I don't think you can let them sit around. I baked 4 crescents at a time so the last 4 crescents didn't get gooey. When I was ready, I boiled the next 4 cr

mooseblee

report Posted Oct. 25, 2012 2:34 PM

I got the water boiling with the baking soda in it, put the dough in and they immediately turned to mush. I timed 30 seconds and they were goo. I tried to put them on the paper towel, but it just stuck to them and got worse. What did I do wrong?

GooseCooks

report Posted Oct. 21, 2012 6:20 PM

Very disappointed. Mine did brown on top, but the inside was still soft and undone. And since the top was so brown, I could not cook them any longer in the oven. I don't recommend trying to finish them in the microwave.... Followed the directions precisely. Wish I had only made 1 batch first, rather than waste 2 packages of yummy Crescent Rolls. Oh, well, now I've learned, and now I go to store to buy 2 more for dinner.....

DMG424

report Posted Oct. 11, 2012 8:13 PM

I tried making these and they definately did not brown. They were soggy on the inside even though I ended turning up the oven to 425 degrees and baking them twice as long. The families reaction was "You tried", in other words "Don't make them again". Very disappointed.