1. Preheat your oven to 400 F (200 C). Line a large baking sheet with parchment paper or a silicone baking mat.

2. Carefully unroll the crescent roll dough and separate the triangles. Do not stretch or flatten them too much.

3. Starting from the wide end of each triangle, gently roll it up towards the pointed end, forming a crescent shape. Then, gently curve the ends inward to create a more rounded roll shape.

4. In a large pot, bring 4 cups of water to a rolling boil. Once boiling, carefully stir in the 1/2 cup of baking soda. Reduce the heat to a simmer.

5. Using a slotted spoon or a spider strainer, carefully dip each shaped crescent roll into the simmering baking soda solution for about 20-30 seconds. Work in batches. Remove the rolls and let excess liquid drip off before placing them on the prepared baking sheet.

6. In a small bowl, whisk together the large egg and 1 tablespoon of water to create an egg wash. Brush the top of each pretzel roll generously with the egg wash. Immediately sprinkle with coarse sea salt or pretzel salt.

7. Transfer the baking sheet to the preheated oven and bake for 12-15 minutes, or until the pretzel rolls are deep golden brown and puffed up.

8. Remove the pretzel rolls from the oven and transfer them to a wire rack to cool slightly before serving. They are best enjoyed warm.