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Pretzel Crescent Rolls

Pretzel Crescent Rolls
  • 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
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.

No nutrition information available for this recipe
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