Introduction

Pretzel biscuits are a delightful twist on traditional biscuits, offering a slightly chewy texture with a savory, salty crust. Perfect as a snack or alongside meals, they bring the familiar flavor of pretzels into a soft, biscuit form.

Ingredients

Biscuit dough (store-bought or homemade, enough for 8 biscuits)
1/4 cup baking soda
4 cups water
2 tablespoons melted butter
Coarse salt for sprinkling

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2: In a large pot, bring the water to a boil and carefully stir in the baking soda until dissolved to make a baking soda bath.
Step 3: Shape your biscuit dough into individual portions as desired.
Step 4: Dip each biscuit into the boiling baking soda water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Step 5: Sprinkle the biscuits lightly with coarse salt.
Step 6: Bake the biscuits for 12–15 minutes or until they turn golden brown on top.
Step 7: Remove from the oven and immediately brush the tops with melted butter for a rich finish.
Step 8: Let the biscuits cool slightly before serving warm.

Tips & Variations

Use homemade biscuit dough for a fresh taste or store-bought dough for convenience.
For extra flavor, add garlic powder or herbs to the melted butter before brushing.
Sprinkle sesame seeds or poppy seeds instead of salt for a different twist.

Storage

Store leftover pretzel biscuits in an airtight container at room temperature for up to 2 days. To reheat, warm in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispness. Avoid microwaving to keep the crust firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze pretzel biscuits?

Yes, you can freeze the baked pretzel biscuits in an airtight container or freezer bag for up to 1 month. Reheat them in the oven from frozen for best results.

Why do you dip biscuits in baking soda water?

Dipping biscuit dough in baking soda water creates the signature pretzel crust by triggering a Maillard reaction during baking, resulting in a chewy texture and deep brown color typical of pretzels.

Pretzel Biscuits Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

These Pretzel Biscuits are a delightful twist on classic biscuits, featuring a soft, chewy exterior with a distinctive pretzel flavor and a buttery finish. Perfect as a snack or alongside your favorite meals, they combine the ease of biscuit dough with the unique taste and texture of pretzels.

Author: Lena
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 biscuits 1x
Category: Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Ingredients

2 cups biscuit dough (store-bought or homemade)
10 cups water
2/3 cup baking soda
4 tablespoons unsalted butter, melted
1 teaspoon kosher salt (for sprinkling)

Instructions

Prepare baking soda bath: In a large pot, bring 10 cups of water to a boil, then carefully add 2/3 cup baking soda. Stir until dissolved to create a baking soda water bath, which will give the biscuits their pretzel crust.
Form biscuit dough into shapes: Separate or cut biscuit dough into individual portions, shaping each into a small round or desired biscuit shape.
Dip dough in baking soda water: Using a slotted spoon, gently dip each biscuit dough piece into the boiling baking soda bath for about 20-30 seconds. This step is crucial for developing the pretzel’s signature crust and texture.
Bake the biscuits: Place the dipped biscuits onto a parchment-lined baking sheet and bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until golden brown.
Brush with melted butter and salt: Remove biscuits from the oven and immediately brush them generously with melted butter. Sprinkle with kosher salt while still warm to enhance flavor.

Notes

Use fresh biscuit dough for the best texture and rise.
Ensure the baking soda water is boiling hot before dipping for proper pretzel crust formation.
For a softer crust, reduce the time in the baking soda bath slightly.
Serving warm is best, but leftovers can be reheated in the oven to restore crispness.
Optionally, add coarse pretzel salt instead of kosher salt for a more authentic pretzel topping.

Keywords: pretzel biscuits, biscuit dough recipe, baked pretzels, snack biscuits