Sharing our soft pretzel bites recipe that is SO easy you won't believe it! Using canned biscuits, these quickly come together in 15 minutes.
If you love soft pretzels, you will also love my homemade soft pretzels and pretzel bread recipes.
Every fall, I get in the mood to make soft pretzels. Sometimes I do not have time to wait for the rising of my favorite homemade recipe. It's those moments that I rely on a tube of canned biscuit dough, like Pillsbury Grands.
Ingredients
Did you know you can make soft pretzels from refrigerated canned biscuits? Crazy right??
Here's what you need:
- Refrigerated biscuits (1 8ct. can)
- Baking soda
- Egg (1)
- Coarse salt
I prefer using a coarse pretzel salt. If you can't find any in your store, I have a secret tip for you. Buy the frozen soft pretzels at your grocery store (the 6 ct. box is cheap at Walmart!) and save the bag of pretzel salt that is provided. I've done this several times!
Click here for full recipe ingredients and instructions.
How to Make Soft Pretzel Bites from Canned Biscuits
Can you believe you can make soft pretzels from refrigerated canned biscuits? The steps are very simple.
- Separate the biscuits from the can.
- Roll each biscuit into a rope.
- Cut into 4 equal pieces.
- Mix baking soda into pot of boiling water.
- Boil dough bites in batches for a few seconds on each side.
- Place onto baking sheet and brush with egg wash then sprinkle with salt.
- Bake for 15 minutes at 425°F.
Even though we're starting with refrigerated biscuit dough, the final result is very pretzel tasting because of the baking soda bath process. Do not skip this step because this is what differentiates a soft pretzel from just a bread stick!
Toppings for Soft Pretzel Bites
Salty pretzels are my favorite, but we also love other toppings with this recipe.
For a sweet version, instead of sprinkling with salt, try brushing with melted butter and sprinkling with cinnamon sugar right AFTER they come out of the oven. SOOOO good!
For a spicy version, sprinkle with your favorite spicy seasonings and maybe top with sliced pickled jalapenos before baking. I haven't tried this yet, but I am REALLY wanting to!
For a cheesy version, sprinkle with grated Parmesan or Asiago cheese after the egg wash and before baking.
And don't forget your favorite pretzel dip! We switch between a honey mustard dip and beer cheese dip. You might also want to make these as croutons with our beer cheese soup!
More Soft Pretzel Recipes
- Soft Pretzel Rolls
- Oktoberfest Burger with Pretzel Bun
- Pretzel Dogs
- Ham & Cheese Soft Pretzel Sliders
- Soft Pretzel Bread Bowls
- Pepperoni Pretzel Bread Stromboli
Made this recipe?
Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!
This recipe was originally published September 2020.
Recipe Card
Super Easy Soft Pretzel Bites
Ingredients
- 1 can refrigerated biscuit dough (8 ct.)
- ¼ cup baking soda
- 1 egg , plus 1 tablespoon water for egg wash
- coarse salt
Instructions
- Preheat oven to 425°F. Line large baking sheet with parchment paper.
- Separate biscuits and roll each into a small rope. Cut into 4 equal pieces.
- Fill a large pot halfway with water and bring to a boil. Once boiling, carefully stir in baking soda.
- Working in batches, drop dough balls into baking soda bath and boil 15 seconds on each side. Use a slotted spoon to transfer dough balls to baking sheet.
- In a small bowl, mix together the egg with 1 tablespoon water. Brush egg wash over each dough ball and immediately sprinkle with salt.
- Bake 15 minutes, until golden. Some will be darker than others.
Notes
- Pretzel bites are best the day made, but will keep in the refrigerator for up to 2 days.
- For another variation, brush with melted butter and sprinkle with cinnamon sugar right after removing from oven.
- Nutrition information is an estimate only.
Gayle says
I haven’t made them but have a question can you skip the egg wash and just brush melted butter on and sprinkle salt after baking
Nikki Gladd says
Yes, you can skip the egg wash. It will not brown as much, but still be just as tasty!
Marcia says
I haven't made yet, but my first thought on the salt is to go to my small tub of margarita salt, it's just bigger pieces of salt, so....perfect!
Nikki Gladd says
Great idea!
Jacks MM says
These were super easy and very tasty but I had to throw away the 1st batch because they all stuck to the parchment paper!! I used nonstick foil for the second batch and they still stuck but at least I could get them off with a little work. Anyone have ideas how to keep them from sticking??
Nikki Gladd says
That's odd! Mine do not stick to the parchment, but you can lightly spray the parchment with cooking spray to help for next time. I'm sorry that happened to you!
Anonymous says
How do you keep the bottom from browning too much? I have a gas stove, used parchment paper, timed the bake and my bottoms were much darker. Should I have turned them?
Nikki Gladd says
Hi! I haven't had a problem with mine browning too much on the bottom. There are many variants that could be affecting the results, including the type of pan you're using, so it would be difficult for me to tell you exactly what to do and will require trial and error. I do not flip mine, but since you are having this problem you may want to at halfway. Or, try a different pan? Are you baking them on the center rack?
Heather Schoen says
Of I want to double or triple this recipe can I reuse the same baking soda bath for each batch or should I start fresh with each batch?
Nikki Gladd says
You can use the same bath.
Ashlee Jones says
This recipe was so simple and delicious! My family and friends LOVED it and I’ll definitely be making these again BUT doubling the recipe (or more )
Mimi says
I’m sorry, but this is my honest review.
These taste nothing like pretzel in my opinion. The texture and taste is biscuits, cheesy biscuits when dipped in cheese. I followed the exact recipe and instructions but these are not pretzels. The only thing resembling pretzel bites was the sprinkle of salt. A lot of work for cheese biscuits.
Anonymous says
A lot of work lmfao it takes no time at all
Beve Austin Johnson says
These were so good and simple to make. We served with beer cheese dip. Delicious
Marge says
Absolutely amazing! Easy to follow recipe. Delicious! Going to make 10 more batches for our upcoming Oktoberfest and I don’t think that will be enough. Used the Great Value Buttermilk biscuits and filled the recipe and they came out perfect! Thanks for the recipe.
Kat says
Above it says bake a 400 but down below it says bake at 425?
Nikki Gladd says
Thank you for catching that! It is 425 as the recipe card states. I updated the blog post to reflect the correct temperature.
Kellie Guyton says
These were absolutely delicious!! My family gobbled them up! However, I had the hardest time getting them off the parchment paper after baking. I tried right after they came out, and also after they cooled. Both times the bottoms stuck completely to the paper. Any tips on how to keep them from sticking so bad?
Nikki Gladd says
Hi Kellie! Sorry I'm just getting to my comments after being out of town! Try lightly spraying the parchment (which seems to defeat the purpose of parchment paper! ha!) But, I've had this happen depending on the brand of parchment used. Sometimes they stick, sometimes they don't. It's really weird!
Nikki Gladd says
Another thought... some parchment paper brands are only coated on one side, so make sure the shiny side is facing up!
Michaela says
Delicious!!! This is so easy. Definitely recommend!
Heidi says
I’m looking at making soft pretzel bites for a large group of people. Can they be frozen and then heated? Or would they lose their tastiness. If so would you make them completely, and just reheat them? What temperature and long do you think?
Thanks!
Nikki Gladd says
Hi Heidi! Yes, I freeze pretzel bites all the time. I make them completely, let them cool to room temp and freeze in a zipper bag. I reheat them in the oven at 350 for 5 to 10 minutes. 🙂
Anonymous says
Thank you so much!
Cathy says
Mine were way too salty! Must not have had the correct water/baking soda ratio even though I did “fill large pot halfway with water”and used 1/4 cup baking soda. Perhaps you could give the amount of water since “large pot” may be different sizes to each person. Would love to try this again and hopefully mine will look and taste as good as yours!
Nikki Gladd says
Thanks, Cathy! It's tough because "salty" can be pretty subjective. But, I would use 10 cups of water for 1/4 cup of baking soda for measurement. 🙂
Tiffany says
Oh man I just read this AFTER putting mine in the oven yes you should revise. Considering it says "half" a large pot. My "large" pot probably holds 6/8 cups FULL OH MAN I hope they aren't too salty.
Nikki Gladd says
How did they turn out Tiffany?
Ren says
I added too much baking soda, I can taste it in the bites. Is there a way to reverse it somehow?
Nikki Gladd says
Hi Ren, unfortunately you can't reverse that but maybe you can mask it with dipping them in melted butter and cinnamon sugar to make cinnamon pretzel bites? Or dip in honey mustard or a cheese sauce?
Stephanie says
Looks super easy and delicious! How many bites does this yield? Thanks!
Nikki Gladd says
Hi Stephanie, It makes 32 bites. 🙂