Crescent Roll "Pretzels"

The first food experiment of 2021 was a moderate success!  These have been on my to-try list for a while, so with the leftovers from New Years Eve, now was the perfect time.  They weren't actually pretzels, but they were distinctly pretzel-y crescent rolls, with a salty crust and a soft interior.  

Ingredients:

• 5 cups water
• 2 Tbsp. baking soda
• 1 egg 
• 1 Tbsp. water
• 1 can Pillsbury™ refrigerated crescent rolls
• sesame seeds
• kosher/pretzel salt 

Directions:

1. Prep
• Heat oven to 400°F. Spray foil on cookie sheet with cooking spray.
• Heat 5 cups water and baking soda over high heat, until boiling.  
• In a small bowl, beat egg and 1 tablespoon water with fork.
2. Roll Dough
• Unroll dough onto work surface and separate into the triangles. 
• Starting at shortest side of each triangle and stretching dough slightly, roll up to the opposite point.
• Bring ends of dough together into a ring shape.  
  
3. Boil Dough
• Place 2 rolls at a time into the boiling water mixture.  
• Cook 30 seconds. 
  
• Remove with a slotted spoon and place on a paper towel (they will be gooey!)
• Repeat with remaining rolls. 
  
4. Put on the Cookie Sheet
• Move dough to cookie sheet, spread out. 
• Reshape them if they need it.
•  Brush tops with egg mixture and then sprinkle each with sesame seeds and salt.
  
5. Bake
• Bake 11 to 13 minutes or until deep golden brown. 
• Immediately remove from foil/cookie sheet.