There’s something magical about the smell of fresh-baked biscuits in the morning—especially when they’re warm, golden, and brushed with butter. But what if I told you we could take that comfort food favorite and give it a fun, salty twist? That’s exactly what happened in my kitchen one Saturday morning when my youngest came home craving soft pretzels from the mall.
I didn’t have the time (or the patience, honestly) for traditional pretzel dough, so I grabbed my trusty biscuit mix and got creative. The result? These wonderful Pretzel Bites Biscuits that combine the fluffy, buttery goodness of homemade biscuits with that irresistible pretzel flavor we all love.
My girls devoured them with honey mustard, and I knew right then this recipe was a keeper. Now, these Pretzel Bites Biscuits have become a regular request in our house—perfect for breakfast, snack time, or alongside a cozy bowl of soup. They’re simple enough for busy mornings but special enough to make any meal feel a little more memorable.
Why You’ll Love This Pretzel Bites Biscuits Recipe
Let me share why these Pretzel Bites Biscuits have earned a permanent spot in my recipe box. First, they’re incredibly easy to make—no fancy ingredients or complicated techniques required. You probably have everything you need already sitting in your pantry right now.
Second, they’re ready in under 30 minutes from start to finish, which makes them perfect for those mornings when you want something homemade but don’t have all day to spend in the kitchen. The combination of tender, flaky biscuit texture with that distinctive pretzel flavor from the baking soda bath creates something truly special. Plus, they’re wonderfully versatile—serve them for breakfast with jam, as a side with dinner, or as a snack with your favorite dipping sauce.
My family loves them warm from the oven, brushed with melted butter and sprinkled generously with coarse salt. They’re also kid-friendly, budget-friendly, and absolutely delicious. These biscuits bring together the best of both worlds, and honestly, once you try them, you’ll understand why they’ve become such a beloved recipe in our home.
Ingredients You’ll Need
The beauty of these Pretzel Bites Biscuits is in their simplicity. You don’t need a long list of specialty items—just good, honest ingredients that work together beautifully. Here’s everything you’ll need to make these delicious bites:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Spooned and leveled |
| Baking powder | 1 tablespoon | Make sure it’s fresh |
| Salt | 1 teaspoon | For the dough |
| Cold unsalted butter | 6 tablespoons | Cut into small cubes |
| Whole milk | 3/4 cup | Cold from the fridge |
| Baking soda | 2 tablespoons | For the pretzel bath |
| Warm water | 4 cups | For the bath |
| Melted butter | 3 tablespoons | For brushing |
| Coarse sea salt | To taste | Pretzel salt or kosher salt works great |
That’s it! Simple ingredients that come together to create something wonderfully comforting and absolutely delicious.
Substitutions & Variations
One of the things I love most about cooking is how flexible recipes can be once you understand the basics. These Pretzel Bites Biscuits are no exception, and I’ve experimented with quite a few variations over the months. If you don’t have whole milk on hand, you can substitute with buttermilk for an even tangier flavor—just reduce the baking powder slightly to one and a half teaspoons.
For a richer taste, try using half heavy cream and half milk. I’ve also made these with salted butter when that’s all I had available; just cut back on the added salt in the dough by half. If you’re looking for a fun twist, add a tablespoon of everything bagel seasoning to the dough for an extra flavor boost, or sprinkle it on top instead of plain sea salt.
For a sweeter version that my girls adore, skip the salty topping and brush the baked Pretzel Bites Biscuits with melted butter mixed with cinnamon and sugar. You can also make these dairy-free by using cold coconut oil or vegan butter and your favorite plant-based milk. Some folks like adding shredded cheese—sharp cheddar works beautifully—right into the dough for cheesy pretzel biscuits. The possibilities are endless, and I encourage you to make this recipe your own.
One of the things I love most about cooking is how flexible recipes can be once you understand the basics. These Pretzel Bites Biscuits are no exception, and if you’re looking for a fun Halloween treat, check out these Halloween Spider Cookies: Easy Recipe for Kids.
Step-by-Step Instructions
Making these Pretzel Bites Biscuits is straightforward and honestly quite fun. Let me walk you through each step so you’ll feel confident from start to finish.
Step 1: Preheat your oven to 425°F and line a large baking sheet with parchment paper. This high temperature helps the biscuits rise beautifully and develop that gorgeous golden color.
Step 2: In a large mixing bowl, whisk together the flour, baking powder, and salt. Make sure everything is evenly distributed—this ensures your biscuits rise evenly.
Step 3: Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This is what creates those wonderful flaky layers.
Step 4: Pour in the cold milk and stir gently with a wooden spoon just until the dough comes together. Don’t overmix—a shaggy dough is exactly what you want. Overmixing leads to tough biscuits, and we want these tender and light.
Step 5: Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about one inch thick. Using a sharp knife or bench scraper, cut the dough into small squares, about one to one and a half inches each. These are your pretzel bites.
Step 6: In a large, shallow pan or skillet, combine the warm water and baking soda, stirring until the baking soda dissolves completely. This is your pretzel bath—it’s what gives these Pretzel Bites Biscuits that distinctive pretzel flavor and beautiful dark crust.
Step 7: Working in batches, gently place several biscuit bites into the baking soda bath. Let them sit for about 20 to 30 seconds, then carefully flip them and let the other side soak for another 20 to 30 seconds. Remove them with a slotted spoon and place them on your prepared baking sheet.
Step 8: Once all your Pretzel Bites Biscuits are on the baking sheet, brush the tops generously with melted butter and sprinkle with coarse sea salt.
Step 9: Bake for 12 to 15 minutes, until the biscuits are puffed and deeply golden brown. The aroma will be absolutely heavenly.
Step 10: Remove from the oven and brush with a little more melted butter if desired. Serve warm and watch them disappear!
Pro Tips for Success
After making these Pretzel Bites Biscuits countless times, I’ve picked up a few tricks that make all the difference. First, keep your ingredients cold—cold butter and cold milk are essential for tender, flaky biscuits. I sometimes even pop my flour in the freezer for ten minutes before starting.
Second, don’t skip the baking soda bath. I know it seems like an extra step, but it’s truly what transforms ordinary biscuits into pretzel-flavored magic. The bath also gives them that beautiful mahogany color we associate with pretzels.
Third, work quickly and handle the dough gently. The less you fuss with it, the more tender your biscuits will be. Fourth, make sure your baking powder is fresh—old baking powder won’t give you the rise you need.
If you’re unsure, test it by adding a teaspoon to hot water; it should bubble vigorously. Fifth, don’t crowd the biscuits on the baking sheet. Give them a little breathing room so they bake evenly and get golden all over.
Finally, serve these Pretzel Bites Biscuits warm. They’re absolutely delicious at room temperature too, but there’s nothing quite like biting into one fresh from the oven with the butter still glistening on top.
After making these Pretzel Bites Biscuits countless times, I’ve picked up a few tricks that make all the difference. For another delightful pastry experience, try my Quick Raspberry Cream Croissants: A Simple Bakery-Style Treat.
Storage & Reheating Tips
These Pretzel Bites Biscuits are always best enjoyed fresh, but I understand that sometimes you need to make them ahead or you might have leftovers (though that’s rare in my house!). Store any cooled biscuits in an airtight container at room temperature for up to two days. For longer storage, pop them in the refrigerator where they’ll keep for up to five days.
To reheat, I recommend warming them in a 350°F oven for about five to seven minutes until heated through. This helps restore some of that fresh-baked texture. You can also microwave individual biscuits for about 15 to 20 seconds, though they won’t be quite as crispy.
If you want to freeze these Pretzel Bites Biscuits, place them in a freezer-safe bag or container with parchment paper between layers. They’ll keep frozen for up to three months. To serve, thaw overnight in the refrigerator and reheat in the oven.
I’ve also had success freezing the dough before the baking soda bath—just cut your biscuits, freeze them on a tray, then transfer to a freezer bag. When you’re ready to bake, give them the pretzel bath while still frozen and add a couple extra minutes to the baking time.
What to Serve With This Recipe
These versatile Pretzel Bites Biscuits pair beautifully with so many dishes. For breakfast, I love serving them alongside scrambled eggs and crispy bacon, or with a fruit salad for something lighter. They’re absolutely wonderful dunked into warm cheese sauce—my daughters could eat them this way all day long.
For lunch or dinner, these biscuits are the perfect companion to a hearty bowl of soup. Try them with broccoli cheddar soup, tomato soup, or even chili. They also make an excellent side for salads, especially a crisp Caesar or a hearty Cobb.
I’ve served these Pretzel Bites Biscuits at game day gatherings with an assortment of dipping sauces—honey mustard, beer cheese, ranch dressing, and spicy buffalo sauce are all popular choices. They’re also delightful with deli meats and cheese for a casual lunch spread. For a fun appetizer, serve them warm with a creamy spinach and artichoke dip.
And don’t overlook breakfast sandwiches—split these biscuits and fill them with sausage, egg, and cheese for a truly special morning treat. However you choose to serve them, these Pretzel Bites Biscuits bring warmth and comfort to the table.
These versatile Pretzel Bites Biscuits pair beautifully with so many dishes. If you’re looking for a sweet snack to complement your meal, don’t miss my recipe for Crunchy Cinnamon Sugar Roasted Pumpkin Seeds – Fall’s Favorite Dessert Snack.
FAQs
Can I make Pretzel Bites Biscuits without the baking soda bath?
While you can technically skip the baking soda bath, I really don’t recommend it. The bath is what gives these biscuits their distinctive pretzel flavor and that beautiful dark, shiny crust. Without it, you’ll just have regular biscuits. The process only takes a few extra minutes and truly makes all the difference in the final result.
Why are my Pretzel Bites Biscuits tough instead of fluffy?
Tough biscuits usually result from overmixing the dough or using warm ingredients. Make sure your butter and milk are cold, and mix the dough just until it comes together. Handle it gently and don’t knead it like bread dough. Also, check that your baking powder is fresh, as expired leavening won’t give you the proper rise.
Can I use self-rising flour for this recipe?
I haven’t tested these Pretzel Bites Biscuits with self-rising flour, but if you’d like to try, you can substitute the all-purpose flour, baking powder, and salt with two cups of self-rising flour. The results may vary slightly, but it should work in a pinch.
How do I get the salt to stick to the biscuits?
The key is brushing the biscuits generously with melted butter right before sprinkling on the salt. The butter acts as glue, helping the salt adhere to the surface. Make sure to do this right before baking while the butter is still wet.
Can I make these Pretzel Bites Biscuits in advance?
Yes! You can prepare the dough, cut the biscuits, and freeze them before the baking soda bath. When you’re ready to bake, take them straight from the freezer, give them the pretzel bath, and bake as directed, adding just a couple extra minutes to the baking time. You can also bake them completely and reheat before serving, though fresh is always best.
Pretzel Bites Biscuits are a delightful fusion of traditional biscuit and pretzel flavors, often enjoyed as a snack or side dish. These treats are typically made using simple ingredients and can be served warm with various dips, making them a popular choice for gatherings and family meals. For more on this delicious snack, check out this biscuit article.
Nutrition Information (per serving)
Based on a batch of approximately 20 pretzel bite biscuits, here’s the nutritional breakdown per biscuit:
| Nutrient | Amount |
|---|---|
| Calories | 95 |
| Total Fat | 5g |
| Saturated Fat | 3g |
| Cholesterol | 13mg |
| Sodium | 285mg |
| Total Carbohydrates | 11g |
| Dietary Fiber | 0g |
| Sugars | 1g |
| Protein | 2g |
Please note that these values are estimates and may vary based on specific ingredients used and exact portion sizes. These Pretzel Bites Biscuits are a delicious treat meant to be enjoyed as part of a balanced diet.
Pretzel Bites Biscuits
Ingredients
Method
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- Add the cold butter cubes to the flour mixture and work it into the flour until it resembles coarse crumbs.
- Pour in the cold milk and stir gently until the dough comes together.
- Turn the dough out onto a lightly floured surface and pat it into a rectangle about one inch thick. Cut into small squares.
- In a large pan, combine warm water and baking soda, stirring until dissolved.
- Gently place biscuit bites into the baking soda bath for 20-30 seconds, then flip and soak the other side.
- Remove with a slotted spoon and place on the prepared baking sheet.
- Brush the tops with melted butter and sprinkle with coarse sea salt.
- Bake for 12-15 minutes until puffed and golden brown.