Pretzel Crescent Rolls are a delightful twist on the classic crescent roll, bringing a taste of pretzel perfection to your table. The soft, salty treats are sure to impress your family and friends with their unique flavor and texture.
When preparing Pretzel Crescent Rolls, using high-quality ingredients can really enhance the outcome. If you’re watching sodium intake, consider reducing the kosher salt, and feel free to swap in a different type of seed or topping if sesame isn’t your favorite. For those with egg allergies, a flaxseed egg can be a suitable substitute for the egg wash, providing a similar gloss and finish while keeping the dough moist.
Bread & Rolls
Pretzel Crescent Rolls Recipe
Ingredients
- 10 cups water
- 1/4 cup baking soda
- 1 egg
- 1 tablespoon water
- 1 (8 ounce) can crescent rolls
- 4 teaspoons sesame
- 1/2 teaspoon kosher salt (coarse)
Instructions
- Heat the oven to 400 degrees F and lightly spray a cookie sheet with cooking spray.
- In a 5-quart Dutch oven, bring 10 cups of water and 1/4 cup baking soda to a rolling boil over high heat.
- In a small bowl, beat 1 egg and 1 tablespoon water together until well combined; set the mixture aside for brushing later.
- Unroll the can of crescent rolls onto a clean work surface and separate it into 8 triangles. Starting from the shortest side of each triangle, stretch the dough slightly and roll it up loosely toward the opposite point. Bring the ends together and pinch them lightly to form a pretzel shape.
- Gently place the rolls, two at a time, into the boiling soda water and cook for about 30 seconds. Using a slotted spoon, remove them from the water and place them on a paper towel to drain. Repeat the process with the remaining rolls.
- Lightly brush the tops of the rolls with the egg mixture and sprinkle each roll with sesame seeds and a pinch of coarse salt for extra flavor.
- Carefully transfer the rolls to the prepared cookie sheet using a metal pancake turner. If necessary, reshape them to maintain that iconic pretzel look.
- Bake in the preheated oven until the rolls are deep golden brown, about 11 to 13 minutes. Once baked, remove the rolls immediately from the cookie sheet to prevent them from sitting in steam.