Pretzel Crescent Rolls Recipe

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

Ingredients

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

	PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 8 servings

Instructions

Heat oven to 400°F. Spray cookie sheet with cooking spray.
In 5-quart Dutch oven, heat 10 cups water and the baking soda to boiling over high heat.
Meanwhile, in small bowl, beat egg and 1 tablespoon water with fork until well mixed. Set aside.
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.
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.
Using metal pancake turner, carefully transfer rolls to cookie sheet. If necessary, reshape rolls into pretzel shape.
Bake 11 to 13 minutes or until deep golden brown. Immediately remove from cookie sheet.