Canned Biscuit Pretzels – Quick Easy Snack Recipe
Author
Table of Contents
Watch Me Make It
These biscuit pretzels are one of those recipes that feels almost like cheating. I love soft pretzels, but I never really feel like dealing with yeast, rising dough, or waiting around. Using refrigerated biscuits makes biscuit pretzels fast, easy, and surprisingly legit.
More recipes from Danny Dobrzenski that you'll love
These biscuit pretzels are great for a last-minute get together, and they will be eaten in minutes. Nobody will guess they started with canned biscuits. They have that chewy pretzel outside, a soft fluffy center, and just enough salt to keep you reaching for more, and to pair with a cold beverage of your choice.
Why You’ll Love These Biscuit Pretzels
Biscuit pretzels come together quickly, which makes them perfect for game day or casual snacking. There is no mixing dough or special prep involved. You are basically cutting, boiling, and baking.
That quick baking soda boil is what gives biscuit pretzels their classic pretzel flavor. It sounds fancy, but it takes less than a minute per batch. The result is a snack that tastes way more involved than it actually is.
Biscuit pretzels work just as well with cheese dip as they do with mustard or even something sweet. You can take them in a lot of different directions without changing the base recipe.
Ingredients And Tools You’ll Need
You do not need much to make biscuit pretzels, which is part of what I love. Refrigerated biscuits are the base, and Pillsbury Grands are good- any type will work. They hold their shape well and puff up nicely in the oven.
You will need water and baking soda for the pretzel bath. This step is non-negotiable if you want real pretzel flavor. A little melted butter and some coarse salt finish everything off. That’s it.
As far as tools go, keep it simple. A pot, a slotted spoon, and a parchment-lined baking sheet are all you need. No special equipment required.
How To Make Biscuit Pretzels
Prep
Start by heating your oven to 400F and lining a baking sheet with parchment paper. Doing this first makes everything easier and quicker once the boiling starts.
Open the biscuits and separate them. Cut each one into four pieces so you end up with bite-sized dough chunks. This size works perfectly for biscuit pretzels and makes them easy to dip.
Boil
Bring the water to a rolling boil in a medium pot. Once it is boiling, carefully stir in the baking soda. It will foam up a bit, which is totally normal.
Drop the biscuit pieces into the water in small batches. Let them boil for about 20 to 30 seconds, gently stirring so they do not stick together. Do not overcrowd the pot or the boil will drop too much.
Use a slotted spoon to lift the biscuit pretzels out of the water. Let the excess drip off before placing them on the baking sheet. Repeat until all the pieces are done.
Bake
Brush each biscuit pretzel with melted butter while they are still damp. This helps the salt stick and gives them better color. Sprinkle generously with pretzel salt or coarse kosher salt.
Bake for 12 to 15 minutes until the biscuit pretzels are puffed and golden brown. Keep an eye on them near the end since ovens can vary.
Once they are done, pull them from the oven and let them cool for a minute or two. They are best served warm but still great once they cool down a bit.
Serving Ideas And Variations
I like to serve the biscuit pretzels with a simple cheese dip or mustard. A thinner cheese sauce works best so it coats the pretzel without overpowering it. Honey mustard is another solid option.
If you want something sweet, skip the salt and brush the baked biscuit pretzels with butter, then toss them in cinnamon sugar. They end up tasting like a mashup of pretzel bites and donut holes.
You can also go savory with garlic butter, everything seasoning, or Parmesan. Biscuit pretzels are a great base for experimenting depending on what you are serving them with. Leave me a comment down below if you’re going to try a varaition!
Pro Tips For Biscuit Pretzels
- Do not skip the baking soda bath. That step is what turns biscuit dough into real biscuit pretzels instead of just baked biscuit bites.
- Boil in batches and take your time. Crowding the pot leads to uneven texture and flavor. A little patience here pays off.
- Always use parchment paper. Biscuit pretzels can stick, especially with butter and salt involved. Parchment keeps things clean and frustration-free.
Wrapping Up
These biscuit pretzels are one of my favorite quick snacks to throw together. They are easy, reliable, and made from ingredients I usually already have. That combination is hard to beat.
If you want homemade pretzels without the extra work, biscuit pretzels are the move. Make them once and you will see why they keep showing up in my kitchen.
Watch Me Make It
Other Recipes You’ll Love:
- Bacon Wrapped Brie Cracker Bites – Easy Party Snack
- Smoked Jalapeno Ranch Cheez Its Recipe – Easy Snack
- How to Make Buc-ees Beaver Nuggets Recipe (easy Copycat)
- Easy Smoked Beer Cheese Recipe – Perfect Party Food
- Smoked Texas Twinkies (Brisket Shotgun Shells)
Even more from Danny Dobrzenski
Ingredients
- 8 Refrigerated Biscuits Pillsbury Grands or similar
- 6 C Water enough for a small pot or pan
- 1/4 C Baking Soda
- 2 TBSP Butter melted
- Kosher or Sea Salt
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper.
- Cut each biscuit into 4 equal-sized pieces.
- Bring water to a rolling boil, then carefully stir in the baking soda. It will foam up – this is normal – just don’t let it boil over.
- In batches, boil the biscuit pieces for 20–30 seconds, gently stirring to keep them moving.
- Remove with a slotted spoon and place on the parchment lined baking sheet.
- Brush each piece with melted butter and sprinkle generously with pretzel salt.
- Bake for 12–15 minutes until golden brown and puffed.
