No glue needed - croissant dough is tacky enough to hold its own seam. The escape artists are a placement symptom, not an adhesion one.
The two-part fix: roll SNUGLY from the base of the triangle toward the tip (a loose roll has spring-back tension stored in it), and place each croissant TIP-SIDE DOWN on the tray. The croissant's own weight pins the seam shut through proofing and baking. Tip on top or sideways = the seam is free to remember it wanted to unroll, and the oven's heat gives it the courage.
Water or egg on the seam mostly just makes the layers stick unevenly there - solving a problem the dough doesn't have while creating a small one it didn't.
Snug roll, tip under, dignity preserved 🥐
