Soft, flaky pretzel biscuits made with buttermilk and finished with a baking-soda bath for that classic pretzel flavor and golden-brown crust.

There is something about pretzels that takes me right back to when I was first married. One Saturday, my husband and I decided to spend the day making homemade soft pretzels. We mixed the dough, shaped it, and dipped each one into a baking soda water mixture. By the end of the day, we had a full tray sitting on the counter, and somehow we managed to eat every single one. I remember thinking I could not handle having homemade soft pretzels in the house again. They were just too good. That is why this recipe felt so intriguing to me. It gives you all of that classic pretzel flavor, but in an easy, flaky biscuit that comes together much faster.  These days, I have my three teen and preteen sons to help me eat all these pretzels.

These pretzel biscuits have the soft interior you expect from good biscuit dough, with a slightly chewy exterior and a sprinkle of coarse salt on top. I used thick kosher salt, but you can also use coarse pretzel salt or even flaky salt, depending on what you have on hand. Each one bakes up golden brown with just the right balance of butter and salt. They are perfect with honey, a simple sauce, or even layered with cheeses for a savory option.

Ingredients

All-purpose flour
Baking powder
Baking soda
Sugar
Kosher Salt
Cold butter
Buttermilk
Water
Coarse salt such as kosher salt, coarse pretzel salt, or flaky salt

Equipment

Large bowl
Small bowl
Fork or pastry cutter
Baking sheet
Parchment paper
Saucepan
Slotted spoon
Jelly jar lid for cutting biscuits

Instructions

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, sugar, and salt.
3. Cut cold butter cubes into the flour mixture using a fork or pastry cutter until it resembles coarse crumbs. A food processor can also be used.
4. Stir in buttermilk until a soft biscuit dough forms.
5. Turn the dough onto a lightly floured surface and gently shape it into a rectangle. Fold it over itself a few times to create layers.
6. Pat the dough to about 1 inch thick, then use a small jelly jar lid to cut out biscuits.
7. In a saucepan, bring water and baking soda to a gentle simmer to create the water mixture.
8. Carefully dip each biscuit into the hot water mixture for about 20 to 30 seconds and place them on the prepared baking sheet.
9. Brush the tops of the biscuits with melted butter or an egg wash if preferred. Make sure to also get a little along the sides of the biscuits.
10. Sprinkle with coarse salt.
11. Bake in the oven for 12 to 15 minutes until golden brown.

Pretzel Buttermilk Biscuits 

2 cups all-purpose flour
1 tablespoon baking powder
1 half teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
1 half cup cold butter, cut into cubes
3 fourths cup buttermilk
4 cups water
3 tablespoons baking soda
2 tablespoons melted butter for brushing
Coarse salt for topping

Instructions 

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour mixture using all-purpose flour, baking powder, baking soda, sugar, and salt.
3. Cut in cold butter cubes until the mixture resembles coarse crumbs.  You may want to use an electric stand mixer for this.
4. Add buttermilk and stir until a soft biscuit dough forms.
5. Turn onto a lightly floured surface and shape into a rectangle. Fold and gently pat out again.
6. Cut into biscuits using a jelly jar lid, glass, or cookie cutter.
7. Bring water and  3 tablespoons of baking soda to a simmer. Dip each biscuit into the water mixture for 20 to 30 seconds. Use tongs or a slotted spoon to remove the biscuit from the water bath.
8. Place on a baking sheet, brush the tops and sides of the biscuits with melted butter, and sprinkle with coarse salt.
9. Bake for 12 to 15 minutes until golden brown.
10. Remove from oven and serve.

Storage Instructions

Store leftover pretzel biscuits in an airtight container at room temperature for up to 2 days. You can also keep them in the fridge for up to 4 days. To reheat, warm in the microwave for a few seconds or place back in the oven until heated through. These freeze well, too. Place cooled biscuits in a freezer-safe bag and freeze for up to 2 months. To serve, let them come to room temperature or reheat directly from frozen.

If you like this recipe, you should also try:

Cheddar Bay Biscuit Egg Bake is a savory, flavor-packed dish.

My Sourdough French Toast Bake is perfect for a cozy morning.

You might also like the Pretzel Bread French Toast for another fun twist on a classic.

Did you make these Pretzel Buttermilk Biscuits?  I would love to hear how they turned out for you!  Please comment below this blog post or tag me on social media and let me know how this recipe turned out for you!  You can find me on Facebook and Pinterest.