1. Prepare Your Workspace and Oven: Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Lightly dust your work surface with all-purpose flour to keep the dough from sticking.

2. Unroll and Cut the Dough: Carefully unroll the crescent roll dough sheet onto your floured surface. If using regular crescent rolls, gently press and pinch together all the seams to form a single sheet. Using a sharp knife or pizza cutter, cut the dough into 8 equal squares or rectangles.

3. Shape the Mini Bowls: Take one piece of dough and gently stretch it slightly. Carefully drape it over the bottom of an inverted, oven-safe muffin tin cup. Press the dough gently around the sides of the muffin cup to form a bowl shape. Repeat with the remaining dough pieces, placing them on separate muffin cups or on your prepared baking sheet if you don’t have enough muffin tin cups.

4. Create the Egg Wash: In a small bowl, whisk together the large egg and water until well combined. This egg wash will give your bread bowls a beautiful golden crust and help any seasonings adhere.

5. Brush and Season: Lightly brush the outside of each shaped dough bowl with the egg wash. If desired, sprinkle the tops evenly with everything bagel seasoning for extra flavor and texture.

6. Bake Until Golden: Transfer the baking sheet or muffin tin to the preheated oven. Bake for 15-20 minutes, or until the bread bowls are puffed up and golden brown. Keep an eye on them, as oven temperatures can vary.

7. Cool and Serve: Once baked, carefully remove the bread bowls from the oven. Let them cool on the muffin tin for a few minutes before gently removing them. Invert them and allow them to cool completely on a wire rack before filling with your favorite dip. This ensures they firm up and don’t get soggy.