Croissant Pretzels
"I've heard about these from people who go to the City Bakery in New York. I can't get there, but I thought how hard could it be. It turns out not that hard at all, especially if you use a few shortcuts. I served them with a mustard dill dip and they were good. When I made them, I was wondering how I was going to store the leftovers....there were none!"
- Ready In:
- 40mins
- Ingredients:
- 6
- Yields:
-
8 rolls
- Serves:
- 8
ingredients
- 1 (8 ounce) can pre-made croissants or (8 ounce) can frozen croissants
- boiling water, 1 pot
- baking soda
- kosher salt
- sesame seeds
- 1 egg
directions
- thaw frozen rolls or open can.
- bring water with 1/2 cup baking soda to boil.
- poach rolls for 30 seconds on each side.
- drain until dry.
- place on a baking sheet that has been sprayed with Pam.
- use egg for egg wash.
- cover with kosher salt and sesame seeds.
- Bake at 400 until deep golden brown.
- enjoy with dip or for sandwiches filled with salami etc.
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RECIPE SUBMITTED BY
I consider myself one of the laziest cooks I know. I will try almost anything concerning food, as long as it doesn't take long to make.I love to experiment. I work in a bookstore, so I get to look at all the new cookbooks when they are published, and get the first look at the newest food porn out there. I was a short order cook for about 10 years; but now I just cook for fun.
