Craving warm, chewy soft pretzels but don’t have time for yeast dough? This recipe uses refrigerated canned biscuits to create surprisingly authentic-tasting soft pretzels in under 30 minutes. The baking soda bath gives them that classic pretzel flavor and deep brown crust, while the biscuit dough keeps them tender and fluffy inside.
Ingredients
- 1 can (16.3 oz / 460 g) refrigerated buttermilk biscuits (8 count)
- 6 cups (1.4 L) water
- 1/4 cup (60 g) baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt or pretzel salt, for sprinkling
- 4 tbsp (56 g) unsalted butter, melted (optional, for brushing)
Instructions
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large pot, bring the 6 cups of water to a rolling boil. Carefully add the baking soda (it will bubble up vigorously), then reduce heat to a gentle simmer.
- While the water heats, open the biscuit can and separate the biscuits. Cut each biscuit in half crosswise to create 16 pieces. Roll each piece into an 8-inch (20 cm) rope, about 1/2 inch (1.25 cm) thick.
- Shape each rope into a U, then cross the ends over each other and press them down onto the bottom of the U to form a classic pretzel shape. Press gently to seal.
- Working in batches of 3–4, drop the shaped pretzels into the simmering baking soda water. Let them soak for 30 seconds, then flip and soak for another 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Brush the tops of the pretzels with the beaten egg, then sprinkle generously with coarse salt.
- Bake for 10–12 minutes, until deep golden brown and puffed. Remove from the oven and let cool on the pan for 2–3 minutes.
- If desired, brush the warm pretzels with melted butter for extra richness. Serve warm.
Tips
- Don’t skip the baking soda bath: This step is what gives pretzels their distinctive chewy crust and dark color. A shorter dip (30 seconds) yields a softer crust; a longer dip (up to 1 minute per side) makes it chewier.
- Use coarse salt: Fine table salt will dissolve and make the pretzels too salty. If you don’t have pretzel salt, use flaky sea salt or kosher salt.
- Seal the ends well: Press the crossed ends firmly onto the bottom curve, otherwise they may uncurl during the boil.
- Work quickly: The dough can get sticky as it warms. If it becomes too soft, refrigerate the shaped pretzels for 5 minutes before boiling.
Serving Suggestions
Serve these pretzels warm with a side of yellow mustard, spicy brown mustard, or a cheese sauce. They also pair well with beer cheese dip, honey mustard, or a simple marinara for a fun appetizer. For a sweet twist, skip the salt and serve with cinnamon sugar and a vanilla glaze.
Variations
- Garlic Parmesan: After baking, brush with melted butter and sprinkle with garlic powder and grated Parmesan.
- Cinnamon Sugar: Brush with butter and toss in a mixture of 1/4 cup (50 g) sugar and 1 tsp cinnamon.
- Everything Bagel: Before baking, sprinkle with everything bagel seasoning instead of salt.
- Jalapeño Cheddar: Press a small cube of cheddar into the center of each rope before shaping, and add finely chopped jalapeño to the dough.
Storage and Reheating
Store leftover pretzels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes until heated through and the crust is crisp again. Avoid microwaving, as it makes them tough and rubbery. You can also freeze baked pretzels for up to 2 months; thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I use flaky layers biscuits instead of buttermilk? Yes, but the texture will be slightly flakier and less chewy. Buttermilk biscuits give a more bread-like texture that mimics traditional pretzels better.
Why do I need to boil the dough in baking soda water? Boiling the dough in an alkaline solution (baking soda) sets the outside and creates the signature pretzel crust and flavor. It also helps the dough puff up quickly in the oven.
Can I use a lye bath instead? Yes, food-grade lye gives a more authentic pretzel flavor and shine, but it is caustic and requires careful handling. For home cooks, baking soda is much safer and still yields great results.
My pretzels came out pale and soft. What went wrong? The water may not have been simmering enough, or the baking soda was old. Make sure the water is at a gentle simmer and use fresh baking soda. Also, don’t skip the egg wash—it helps browning.
Can I make these ahead of time? You can shape the pretzels and refrigerate them on the baking sheet for up to 2 hours before boiling and baking. Boil and bake just before serving for the best texture.
Can I use whole wheat biscuit dough? Yes, but whole wheat dough may be drier and require a slightly shorter boil time (20 seconds per side) to avoid toughness. The flavor will be nuttier.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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