Biscuit Pretzel Bites are your shortcut to soft, salty, golden pretzels, without the fuss of yeast or rising time. Made with canned biscuit dough and baked until puffy and chewy, these little bites get a quick baking soda bath to achieve that classic pretzel texture.
Sprinkle with coarse salt and serve with this cheese dip, mustard, or even cinnamon sugar for a sweet twist. Perfect as a party snack, appetizer, or cozy movie night treat.
Want to prep ahead? Form and boil the dough bites, then refrigerate them on the baking sheet and bake right before serving.
This recipe makes: 32 bites
Prep time: 20 minutes
Bake time: 10 minutes
You will need
• 1 (8 count) can refrigerated biscuit dough (I use Grands style)
• 5 cups water
• 3 tablespoons baking soda
• 4 tablespoons butter, melted
• Coarse salt
Cheese dipping sauce
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 teaspoon dijon mustard
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Cut each biscuit into 4 pieces and roll each piece into a ball.
Slice a slit in the top of each one.
In a large pot bring the water and baking soda to a boil. Working in batches add a few pretzel balls to the water for 10 seconds and remove with a slotted spoon and place onto the parchment lined tray.
Once they are all on the tray brush them all with the melted butter and sprinkle with the coarse salt.
Bake for 8 to 9 minutes or until golden brown. Serve!
For the cheese dipping sauce, in a small pot over medium heat whisk together the butter and flour for a minute.
Slowly whisk in the milk and let it come up to bubble while whisking out any lumps - then stir in the cheese and mustard.
When smooth, remove from heat. Serve immediately.
Substitutions for ingredients
Biscuit Dough – Any brand of refrigerated biscuit dough works, but Grands-style gives the puffiest results.
Coarse Salt – Use pretzel salt, flaky sea salt, or even everything bagel seasoning for a fun twist.
Cheddar Cheese – Swap in any melty cheese for the sauce like Colby, Monterey Jack, or even a bit of Velveeta for ultra-smooth results.
Dijon Mustard – Use yellow mustard, spicy brown, or leave it out for a kid-friendlier dip.
Tips & Tricks! Don’t skip the baking soda bath! It’s what gives these bites that signature pretzel flavor and chewy exterior. Add a quick slit to the top of each dough ball, it helps them puff evenly and look more like classic pretzels.
Serve these fresh and warm for best texture and flavor. Want a sweet version? Brush with butter and toss in cinnamon sugar after baking, then serve with vanilla icing or caramel dip.
Pretzel bites are best fresh, but leftovers can be stored in an airtight container at room temperature for 1–2 days. Reheat in the oven or air fryer for best results. Cheese sauce can be refrigerated for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk to loosen it back up.
Post a Comment