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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/pretzel-biscuits-recipe/