Crescent Roll Pretzels (Cretzels)
They look like soft pretzels, but they've got the buttery flavor of crescent rolls. These knotty treats will liven up any holiday bread basket, and can be dressed up sweet or savory for a simple but scrumptious snack.
Makes 6 pretzels Active time: 10 minutes Total time: 40 minutes
- 1 tube Pillsbury® Original Crescent Rolls
- 1 large egg
- 2 tablespoons coarse sea salt
- 1/2 teaspoon cinnamon
- 1 1/2 tablespoons sugar
For savory pretzels
For sweet pretzels
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Unroll the Crescent rolls dough to form one large, perforated rectangle. Lightly press the perforations back into the dough, so that you have a large, unmarked rectangle.
- Align the dough so that the wide side is facing you. Now, slice the dough into six equal long strips.
- Now, it's time to roll shape some pretzels. Take the first strip of dough, and gently roll it so that instead of a strip, it comes to form a long, thin tube.
- Shape the dough into a large horseshoe, with the ends facing you. Now, gather the two ends and lightly overlap them, leaving 2 inches of "tail" after the overlapped part. Coil the dough one or two times. Now, flip the ends so that they overlap the top of the round part. You'll see the pretzel shape magically come together. Make any minor adjustments you need so that the pretzels are shaped just how you'd like.
- Place the pretzels on the prepared baking sheet. Keep in mind that the dough will puff as it bakes, so if the pretzels look spindly at this juncture, it is completely OK.
- In a small bowl, lightly beat the egg. Using a pastry brush, brush the egg mixture on top of the pretzels.
- Sprinkle the pretzels with either the coarse sea salt or the cinnamon and sugar.
- Bake for 12 to 15 minutes, or until golden. Remove from the oven and let cool for 5 minutes on the tray before transferring to a wire rack to cool completely.
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