1 can (13.8 oz) Pillsbury™ refrigerated classic pizza crust
1 tablespoon baking soda
1 egg, beaten
½ cup water
Coarse salt, as desired
Step 1: Heat oven to 375°F. Spray large cooking sheet with cooking spray. Unroll dough; reroll into long rope, stretching carefully to about 55 inches long.
Roll the dough into a long rope.
Step 2: To make pretzel shape, form dough into U shape. Twist ends together twice. Press down dough where dough overlaps in an X. Pick ends up and fold over so they rest over bottom on U shape, pressing ends to stick. Place pretzel on cooling rack placed over waxed paper.
Form dough into U shape. Twist ends together twice.
Press down dough where dough overlaps in an X. Pick ends up and fold over so they rest over bottom on U shape.
Step 3: In small microwavable bowl, heat 1/2 cup water uncovered on High about 30 seconds or until hot. Add baking soda; stir until dissolved. Brush pretzel with soda mixture. Let stand at room temperature 5 minutes.
Step 4: Brush pretzel with beaten egg; sprinkle with salt. Transfer to cookie sheet. Bake 18 to 20 minutes or until golden brown.
Pillsbury Crescent Pretzels
10 cups water
1/4 cup baking soda
1 egg
1 tablespoon water
1 can Pillsbury™ refrigerated crescent rolls
1/2 teaspoon kosher (coarse) salt
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.
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