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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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 17.5

% Daily Value

Total Fat: 1.3g; 2%
Saturated Fat 0.3g 2%
Cholesterol: 23.2mg; 8%
Sodium: 2001.2mg; 83%
Total Carbohydrate: 0.4g; 0%
Dietary Fiber 0.2g 1% Sugars 0.0g
Protein: 1.1g

% Daily Value*:

Calcium: 2.70%; 3%
Iron: 1.80%; 2%

Exchanges:

Free

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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