Description
These Canned Biscuit Pretzel Bites are a quick and easy snack made from refrigerated biscuit dough, transformed into soft, salty pretzel bites. Perfect for sharing, they’re boiled briefly in a baking soda bath to get that authentic pretzel texture and flavor, then baked to golden perfection and brushed with melted butter and coarse salt.
Ingredients
Scale
Base Ingredients
- 1 (16.3-ounce) can refrigerated biscuit dough (8 biscuits; e.g., Pillsbury Grands! Buttermilk Southern Homestyle)
Boiling Solution
- 2 cups warm water
- ¼ cup baking soda
Finishing
- 4 tablespoons butter, melted
- Coarse salt (or flavor variations like everything bagel seasoning or cinnamon sugar)
Instructions
- Prepare the Dough: Open the can of refrigerated biscuit dough and separate each biscuit. Cut each biscuit into small bite-sized pieces, about 1 inch in size.
- Make the Baking Soda Bath: In a large pot, bring 2 cups of warm water to a gentle boil. Carefully add ¼ cup of baking soda to the water. Stir until the baking soda is dissolved; be cautious as it will bubble up.
- Boil the Biscuit Bites: Using a slotted spoon or spatula, drop the biscuit pieces into the boiling baking soda water in batches, making sure not to overcrowd the pot. Boil each batch for about 30 seconds, then remove and place them on a baking sheet lined with parchment paper.
- Prepare for Baking: Preheat your oven to 450°F (232°C). Arrange the boiled biscuit bites evenly on the baking sheet to ensure even cooking.
- Bake: Place the baking sheet in the oven and bake the pretzel bites for 8-10 minutes or until they turn golden brown on top and bottoms.
- Butter and Season: Remove the pretzel bites from the oven and immediately brush them with melted butter. Sprinkle generously with coarse salt or your preferred seasoning, such as everything bagel seasoning or cinnamon sugar for a sweet variation.
- Serve: Let the pretzel bites cool slightly before serving warm. Enjoy with your favorite dipping sauces or as a snack on their own.
Notes
- For an easy sweet option, sprinkle cinnamon sugar instead of salt after brushing with butter.
- Do not skip the baking soda bath; it’s essential for that classic pretzel flavor and chewy texture.
- Use a slotted spoon to handle the dough pieces when boiling to prevent breaking.
- Serve warm for the best taste and texture.
- Can be stored in an airtight container and reheated in the oven for a few minutes.
