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: 40 mins
• Serves: 8
• Yields: 8 rolls

Ingredients

• 1 (8 ounce) can  pre-made  croissants or 1 (8 ounce) can  frozen  croissants
•  boiling water, 1 pot
•  baking soda
•  kosher salt
•  sesame seeds
• 1  egg

Directions

1. thaw frozen rolls or open can.
2. bring water with 1/2 cup baking soda to boil.
3. poach rolls for 30 seconds on each side.
4. drain until dry.
5. place on a baking sheet that has been sprayed with Pam.
6. use egg for egg wash.
7. cover with kosher salt and sesame seeds.
8. Bake at 400 until deep golden brown.
9. enjoy with dip or for sandwiches filled with salami etc.