Pretzel Crescent Rolls Recipes

Steps:

• For the dough: Combine the milk and 6 tablespoons of the butter in a pot. Stir in the sugar. Scald the milk mixture slightly by heating it almost to a boil. Turn off the heat and let cool until just warm to the touch, about 10 minutes.
• Add the flour, yeast, baking soda and salt to the milk mixture in the pot and stir until well combined. Cover the pot with a dish towel and place in a warm spot in the kitchen. Let the dough rise for an hour or so. It should roughly double in size.
• Divide the dough into 12 equal parts and roll each into a neat ball. Place the balls on a baking sheet sprayed with cooking spray. Cover with a dish towel and set aside in a warm place to rise for another 20 minutes.
• For the water bath: While the dough is rising, bring a pot with 10 cups of water to a boil. Stir in the baking soda.
• Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons butter in a small pot or in the microwave.
• Working in 3 batches of 4 rolls each, drop the dough balls into the water and boil for 30 seconds. Transfer the boiled balls to a baking sheet lined with paper towels to drain.
• To bake the rolls: Transfer the rolls to a parchment-lined baking sheet. Using a sharp knife, make a small "x" in the top of each roll. Brush the tops with the melted butter and sprinkle with sea salt. Bake until deep brown, about 15 minutes.

Steps:

• Warm the milk in a small saucepan until a thermometer registers 110 degrees F. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes.
• Combine the flour and fine salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
• Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil; tuck the end underneath. Transfer the rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly puffed, about 2 hours.
• Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt.
• Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely.

Steps:

• Place a large stock pot over high heat. Add water and bring to a boil over high heat.
• Meanwhile shape crescents into desired shape and preheat air fryer to 350°
• Preheat an air fryer to 350 degrees F (175 degrees C). Line the air fryer basket with a fitted piece of parchment. Generously spray with cooking spray.
• Once water is boiling, carefully add baking soda (it WILL bubble up!). Lower crescent rolls into the brine with a spider strainer; boil for 5 seconds. Transfer onto the parchment paper in the air fryer basket. Sprinkle with salt.
• Air fry until crescent rolls are cooked through and golden, about 12 minutes. Serve immediately.

Steps:

• Heat oven to 400 degrees 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.
• In small bowl, beat egg and 1 tablespoon water with fork until well mixed. Set aside.
• Unroll dough onto work surface and 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 and pinch lightly.
• Place rolls, 2 at a time, in boiling soda water and cook 30 seconds. With slotted spoon, remove from water and 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 until deep golden brown (11-13 minutes). Immediately remove from cookie sheet.