Pretzel Crescent Rolls

Prep Time: 15 min
Total Time: 30 min
Servings: 8

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


  • 10 cups water
  • 1/4 cup baking soda
  • 1 egg
  • 1 tablespoon water
  • 1 can (235 g) refrigerated Pillsbury™ Original Crescents (8 count)
  • 4 teaspoons sesame seed
  • 1/2 teaspoon kosher (coarse) salt


  1. Heat oven to 400°F (200°C). 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 flavour twist, substitute shredded fresh Parmesan cheese for the salt.