Pretzel Biscuits Recipe

Introduction

Pretzel biscuits combine the soft, flaky texture of traditional biscuits with the salty, chewy crust of pretzels. These irresistible bites are perfect for snacking or serving alongside your favorite meal. You’ll love their rich flavor and golden-brown finish.

Ingredients

• 3 tablespoons (43g) hot water
• 1 1/4 teaspoons baking soda
• 4 1/2 cups (540g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 tablespoons baking powder
• 1 1/2 tablespoons granulated sugar
• 1 1/2 teaspoons table salt
• 9 tablespoons (127g) unsalted butter, cold, cut into 1/2″ cubes
• 1 1/2 cups to 1 1/2 cups plus 2 tablespoons (340g to 368g) cold buttermilk
• 1 large egg, beaten with 1 tablespoon water (egg wash)
• 1 teaspoon coarse salt or pretzel salt

Instructions

1. Step 1: To make the pretzel coating, combine the hot water and baking soda in a small bowl, stirring until most baking soda dissolves. Set aside.
2. Step 2: Weigh or spoon the flour into a large bowl. Add baking powder, granulated sugar, and table salt, mixing to combine.
3. Step 3: Work the cold butter into the flour mixture using your fingertips, a pastry blender, or food processor until it resembles coarse breadcrumbs with some pea-sized chunks.
4. Step 4: Drizzle 1 1/2 cups cold buttermilk evenly over the flour mixture. Gently stir with a spatula or bowl scraper for about 15 seconds until the dough comes together. Add up to 2 tablespoons more buttermilk if too dry, leaving some dry bits.
5. Step 5: Turn the dough onto lightly floured parchment paper. Pat it into a 10″ x 8″ rectangle about 3/4″ thick. Fold one third into the center and then fold the opposite third over like a letter. Roll or pat gently to 3/4″ thick.
6. Step 6: Repeat folding into thirds and rolling out to the same size. Use the parchment to transfer the dough onto a baking sheet.
7. Step 7: Stir the pretzel coating again, then brush it liberally over the top surface of the dough.
8. Step 8: Place the baking sheet in the freezer, uncovered, to chill for 30 minutes. Meanwhile, preheat the oven to 425°F with a rack in the upper third.
9. Step 9: Once chilled, brush the dough with the egg wash and sprinkle with coarse salt.
10. Step 10: Slice the dough into 12 squares (3 x 4 pattern), each about 2 1/2″ x 2 1/2″, spacing them roughly 1 inch apart on the baking sheet.
11. Step 11: Bake for 15 to 20 minutes, until the tops are dark brown and the biscuits are cooked through.
12. Step 12: Remove from oven and serve warm for the best flavor and texture.

Tips & Variations

• For a softer crust, brush the pretzel coating lightly instead of liberally. You can also sprinkle with everything bagel seasoning instead of coarse salt for extra flavor.
• Use cold buttermilk and butter to keep the dough flaky and tender.
• Prepare the dough the night before and refrigerate overnight. Then slice and bake in the morning for fresh biscuits.

Storage

Store leftover pretzel biscuits wrapped well at room temperature for up to several days or freeze for longer storage. Rewarm frozen or room temperature biscuits in a 350°F oven for 5 to 10 minutes to restore their fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used, but to mimic buttermilk’s acidity, add 1 tablespoon of lemon juice or white vinegar per cup of milk and let it sit for 5 minutes before using.

Why do we use baking soda in the coating?

Baking soda in the hot water creates an alkaline solution that helps develop the characteristic pretzel crust and deep brown color during baking.

Pretzel Biscuits Recipe

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★★★★★

4.6 from 106 reviews

These Pretzel Biscuits combine the soft, flaky texture of classic biscuits with a rich pretzel coating for a unique savory treat. Featuring a buttery dough enriched with buttermilk and a distinctive baking soda bath flavor, these biscuits are perfect warm from the oven as a snack or accompaniment to meals.

• Author: Rita
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12 biscuits 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pretzel Coating

• 3 tablespoons (43g) hot water
• 1 1/4 teaspoons baking soda

Biscuit Dough

• 4 1/2 cups (540g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 tablespoons baking powder
• 1 1/2 tablespoons granulated sugar
• 1 1/2 teaspoons table salt
• 9 tablespoons (127g) unsalted butter, cold, cut into 1/2″ cubes
• 1 1/2 cups to 1 1/2 cups plus 2 tablespoons (340g to 368g) cold buttermilk

Topping

• 1 large egg, beaten with 1 tablespoon water (egg wash)
• 1 teaspoon coarse salt or pretzel salt

Instructions

1. Make the pretzel coating: In a small bowl, combine the hot water and baking soda, stirring until most of the baking soda dissolves. Set this mixture aside for later use.
2. Prepare the biscuit dough: Weigh or spoon and level the flour to get an accurate 4 1/2 cups (540g). In a large bowl, mix together the flour, baking powder, sugar, and salt thoroughly.
3. Incorporate the butter: Using your fingertips, fork, pastry blender, stand mixer, or food processor, work the cold butter into the flour mixture until it resembles coarse breadcrumbs with some pea-sized chunks remaining to ensure a tender texture.
4. Add buttermilk: Drizzle 1 1/2 cups (340g) of cold buttermilk evenly over the flour mixture. Gently but quickly mix with a flexible spatula or bowl scraper for about 15 seconds until a cohesive dough forms. If dry, add up to 2 extra tablespoons (28g) buttermilk until the dough just holds together, keeping some dry bits.
5. Shape and fold the dough: Turn the dough out onto lightly floured parchment paper and pat into a 10″ x 8″ rectangle about 3/4″ thick. Fold the dough into thirds like a letter, then gently roll or pat it back to 3/4″ thickness.
6. Fold again: Repeat folding the dough into thirds once more, then pat or roll it out again to a 10″ x 8″ rectangle about 3/4″ thick. Transfer this dough still on the parchment to a baking sheet.
7. Apply pretzel coating: Stir the pretzel coating mixture again, then brush it liberally over the entire top surface of the dough. A small amount leftover is fine.
8. Chill the dough: Place the baking sheet with dough in the freezer uncovered for 30 minutes to chill. Meanwhile, preheat the oven to 425°F and place a rack in the upper third of the oven.
9. Top and cut the biscuits: After chilling, brush the dough surface evenly with the egg wash. Sprinkle 1 teaspoon of coarse or pretzel salt on top. Using a bench or chef’s knife, slice the dough into a 3 x 4 grid to make twelve 2 1/2″ squares. Separate the squares with about 1 inch of space between them on the baking sheet.
10. Bake the biscuits: Bake for 15 to 20 minutes until the tops are a dark brown golden pretzel color. Remove from the oven and serve warm.
11. Storage: Leftover pretzel biscuits can be stored well wrapped at room temperature for several days or frozen for longer storage. Rewarm before serving for best flavor and texture.

Notes

• If making ahead, after brushing on the pretzel coating, chill and then wrap the dough tightly. Refrigerate overnight and bake fresh the next morning.
• Use cold butter and buttermilk to ensure flaky layers in the biscuits.
• The baking soda pretzel coating gives the biscuits their characteristic pretzel flavor and dark crust.
• Separate biscuits with space between them on the baking sheet to ensure even baking and browning.
• Rewarm biscuits in a 350°F oven for 5-10 minutes to restore fresh-baked texture.

Keywords: pretzel biscuits, pretzel coated biscuits, savory biscuits, buttermilk biscuits, baking soda biscuit coating