Pretzel Crescent Rolls

Name: Pretzel Crescent Rolls
Prep time: 15 min
Total time: 30 min
Yield: 8
Ingredients: 10 cups water; 1/4 cup baking soda; 1 egg; 1 tablespoon water; 1 can Pillsbury™ refrigerated crescent rolls; 4 teaspoons sesame seed; 1/2 teaspoon kosher (coarse) salt

13 Ratings

11 Reviews

Prep 15 min
Total 30 min
Ingredients 7
Servings 8

A 30-second "bath" transforms crescents into pretzels, perfect for game-day snacking.

By Andi Bidwell

Updated October 19, 2018

Make With

Pillsbury Crescents

Ingredients

10 cups water
1/4 cup baking soda
1 egg
1 tablespoon water
1 can Pillsbury™ refrigerated crescent 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.

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.