Pretzel Biscuits Recipe
Pretzel Biscuits are a delightful twist on traditional biscuits, featuring a characteristic golden-brown pretzel crust achieved by dipping the biscuit dough in a baking soda solution before baking. Finished with a brush of melted butter and a sprinkle of salt, these biscuits offer a perfect combination of soft, fluffy interior and a savory, slightly chewy exterior reminiscent of classic pretzels.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 biscuits 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Biscuit Dough
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup milk
Pretzel Coating
- 4 cups water
- 1/4 cup baking soda
Topping
- 3 tablespoons unsalted butter, melted
- Coarse salt, for sprinkling
Instructions
- Prepare the biscuit dough: In a large mixing bowl, combine the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Stir in the milk just until the dough comes together, being careful not to overmix.
- Shape the biscuits: Turn the dough out onto a floured surface and gently knead it a few times until smooth. Roll or pat the dough to about 1-inch thickness, then cut out biscuits using a round cutter.
- Prepare the baking soda bath: Preheat your oven to 425°F (220°C). In a large pot, bring the water and baking soda to a boil, creating an alkaline bath crucial for the pretzel crust.
- Dip the biscuits: Carefully dip each biscuit into the boiling baking soda water for about 30 seconds. Using a slotted spoon, remove the biscuits and place them on a baking sheet lined with parchment paper.
- Bake the biscuits: Bake the biscuits in the preheated oven for 12-15 minutes or until they turn a deep golden brown and develop a slightly crisp exterior.
- Finish with butter and salt: As soon as the biscuits come out of the oven, brush them generously with melted butter and sprinkle with coarse salt to enhance the flavor and create the classic pretzel finish.
Notes
- Ensure the baking soda water is boiling to properly develop the pretzel crust.
- Do not overmix the dough to maintain biscuit tenderness.
- Brush with butter while biscuits are hot for maximum absorption and flavor.
- Coarse salt can be substituted with flaky sea salt if preferred.
- These biscuits are best enjoyed warm fresh from the oven.
Keywords: pretzel biscuits, biscuit recipe, baking soda dip, savory biscuits, American snack
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