Pretzel Biscuits
Pretzel biscuits are a mashup of buttery, flaky buttermilk biscuits and golden-brown soft pretzels with crunchy salt. Make them for breakfast, dinner, or an anytime snack.
- Total time
- 1 hr
- Active time
- 15 min
- Yield
- 12, 12 biscuits
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
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Water
3 tablespoons (43g) water, hot
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Source: Pretzel Biscuits
Unsalted Butter
9 tablespoons (127g) unsalted butter, cold, cut into 1/2" cubes
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Source: Pretzel Biscuits
Plus 2 Tablespoons Buttermilk
1 1/2 cups to 1 1/2 cups plus 2 tablespoons (340g to 368g) buttermilk, cold
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Source: Pretzel Biscuits
Coarse Salt
1 teaspoon coarse salt or pretzel salt
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Acceptable alternatives: Pretzel Salt
Source: Pretzel Biscuits
Additional ingredient notes
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
20 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr
Total time from the source recipe card.
Step 1
To make the pretzel coating: In a small bowl, combine the hot water and baking soda, stirring to dissolve most of the baking soda. Set aside.
Step 2
To make the biscuit dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Step 3
In a large bowl, combine the flour, baking powder, sugar, and salt.
Step 4
Using your fingertips, a fork, a pastry blender, a stand mixer, or a food processor, work the butter into the flour mixture; your goal is an evenly crumbly mixture (think breadcrumbs), but some larger, pea-sized chunks are OK.
Step 5
Drizzle 1 1/2 cups (340g) of the buttermilk evenly over the flour mixture. Using a flexible spatula or a bowl scraper, quickly and gently mix for about 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, add up to 2 tablespoons (28g) buttermilk to make it cohesive. Some dry bits of dough are OK.
Step 6
Place the dough on a lightly floured piece of parchment. Pat it into a rough rectangle about 3/4" thick, or a 10" x 8" rectangle. Fold one-third into the center, then the opposite third over the first, like you were folding a business letter. Pat or roll the dough gently with a floured rolling pin until it’s 3/4" thick again.
Step 7
Fold the dough once more into thirds and pat or roll it out to a rectangle about 3/4" thick, about 10" x 8" in size. Use the parchment to transfer the dough to a baking sheet.
Step 8
Give the coating mixture a final stir, then brush it liberally onto the entire top surface of the dough. If you have about a teaspoon of pretzel coating left over, that's OK.
Step 9
Transfer the baking sheet to the freezer and allow dough to chill for 30 minutes, uncovered. (See “tips,” below for details on how to prepare biscuits the night before and bake the next morning.) While the dough chills, preheat the oven to 425°F with a rack in the upper third.
Step 10
To top and bake the biscuits: Once chilled, brush the egg wash evenly onto the surface of the dough and sprinkle with salt.
Step 11
Use a bench knife or chef’s knife to slice the dough into a 3 x 4 pattern to create a dozen 2 1/2" x 2 1/2" squares. Separate the squares with about 1 inch between them.
Step 12
Bake the biscuits for 15 to 20 minutes, or until the tops are dark brown. Remove them from the oven and serve warm.
Step 13
Storage information: Store any leftover pretzel biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they're rewarmed before serving.
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Tips from our Bakers
Pretzel biscuits can be made ahead and frozen.
After the 30-minute freeze (step 9), use a bench knife or chef’s knife to slice the dough into twelve 2 1/2" x 2 1/2" squares. Return the dough to the freezer and store, uncovered, overnight (wrap, once frozen, for longer storage). When ready to bake, apply the egg wash and salt before baking as directed (no need to thaw first). Pretzel biscuits make great breakfast sandwiches. Use the “egg packet” from our Ultimate Sandwich Bagels recipe and then add your desired fillings.
Learn More
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Recipe structure
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Main recipe
Recipe card ingredients and steps.
12, 12 biscuits
Dough
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Mixture
Source step 4 creates or uses mixture.
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Source and Origin
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Adapted from source
Imported from the king-arthur-baking page for dev review.
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Pretzel Biscuits
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