Canned biscuit pretzels are the easy soft pretzel shortcut you will want to make again and again. With refrigerated biscuit dough, a quick baking soda bath, melted butter, and coarse salt, you can enjoy warm, chewy homemade-style pretzels without making dough from scratch. They are perfect for an everyday snack, after-school treat, movie night, or game day party.
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Soft pretzels are one of those snacks that always feel special. They are warm, buttery, salty, and satisfyingly chewy, especially when served with cheese sauce, mustard, or garlic butter. Frozen pretzels can work when you need something fast, but they rarely have the same fresh taste and texture as the soft pretzels you find at a ball game, mall stand, or concession counter.
Making traditional soft pretzels from scratch is delicious, but it can also be time-consuming. You have to mix the dough, let it rise, shape it, boil it, and bake it. That is not always practical when you want a quick snack or need something easy for a crowd.
That is where this canned biscuit pretzel recipe comes in. Refrigerated biscuit dough does most of the work for you. You simply shape the biscuits into pretzels, chill them, boil them briefly in a baking soda bath, brush them with butter, sprinkle them with coarse salt, and bake until golden brown. The result is a soft, chewy pretzel with a buttery finish and a classic salty topping.
This shortcut soft pretzel recipe is simple enough for a casual snack but fun enough to serve at parties. It is also easy to double or triple if you are feeding a group.
Ingredients
To make these easy canned biscuit pretzels, you will need just a few basic ingredients:
- Canned biscuit dough – Pillsbury Southern Homestyle biscuits work especially well for this recipe. They shape nicely and bake into a soft, chewy pretzel-style snack.
- Water – The shaped biscuit dough is briefly boiled before baking.
- Baking soda – This gives the pretzels their signature chewy exterior and helps create that classic soft pretzel texture.
- Butter – Melted butter is brushed over the pretzels before baking for flavor and a golden finish.
- Salt – Coarse sea salt is best. Avoid table salt or finely ground salt, which can make the pretzels too salty and less authentic.
How to Make
These canned biscuit pretzels are much easier than making soft pretzels completely from scratch, but the baking soda bath still helps give them that classic pretzel-style bite.
Start by lining a large baking sheet with parchment paper. Lightly spray the parchment with nonstick cooking spray, then set the baking sheet aside.
Open the can of biscuits and separate each biscuit. Working with one biscuit at a time, roll it between your hands into a rope about 12 to 15 inches long. Once the dough is long enough, twist it into a pretzel shape and gently pinch the ends to help them stay in place.
Place each shaped pretzel on the prepared baking sheet. Repeat the process with the remaining biscuits until all the dough has been shaped.
Transfer the tray of pretzels to the freezer, uncovered, and let them chill for 1 to 2 hours. Chilling helps the dough hold its shape when it goes into the boiling water.
When the pretzels are ready, bring the water to a boil in a large, shallow pot over medium-high heat. Stir in the baking soda until it is evenly combined with the water.
Working in batches of about three pretzels at a time, carefully lower the chilled pretzels into the boiling water. A slotted skimmer spoon works well because it helps prevent splashing and supports the dough so the pretzels keep their shape.
Boil the pretzels for 60 seconds, then remove them with the skimmer spoon and place them back on the prepared baking sheet. Continue until all the pretzels have been boiled.
Brush each pretzel generously with melted butter, then sprinkle coarse sea salt evenly over the tops.
Bake the pretzels at 450° for 12 to 15 minutes, or until they are golden brown all over. Remove them from the oven and let them cool slightly before serving.
Serve warm with your favorite dipping sauce and enjoy.
Dipping Options
These soft canned biscuit pretzels are delicious on their own, but they are even better with a dip. Try serving them with one or more of these options:
- Melted butter
- Garlic butter
- Homemade beer cheese dip
- Queso
- Mustard
Can I Freeze Them?
Yes. These canned biscuit pretzels can be frozen after baking, which makes them a great make-ahead snack.
Prepare and bake the pretzels as directed, then let them cool completely. Once cooled, place them in zip-top freezer bags and freeze. When you are ready to eat them, reheat the pretzels in the microwave or toaster oven until warmed through.
Tips and Tricks
- You can easily double or triple this recipe for parties, game day snacks, or freezer prep.
- A slotted skimmer spoon is the easiest tool for lowering the pretzels into the boiling water and removing them without breaking their shape.
- Use coarse salt instead of table salt for the best soft pretzel flavor and texture.
- Do not skip the freezer step. Chilling the shaped dough helps the pretzels stay together during boiling.
- Serve the pretzels warm for the best flavor and soft, chewy texture.
Other Recipes You Can Make with Canned Dough
These canned biscuit pretzels are a simple shortcut version of homemade soft pretzels. They are buttery, salty, chewy, and easy enough to make whenever a snack craving hits.
If you enjoy shortcut recipes made with canned dough, you may also like these ideas:
- Cake Batter Monkey Muffins
- Air Fryer Hot Pockets
- Cinnamon Roll Waffles
- Garlic Herb Pull Apart Rolls
- Pepperoni Pizza Pull Apart Bread
If you try these CANNED BISCUIT PRETZELS, share how they turned out in the comment section. They are a fun, easy recipe for anyone who loves warm soft pretzels without the extra work of making dough from scratch.
Canned Biscuit Pretzels
Ingredients
- 1 can Pillsbury Southern Homestyle biscuits 8 count
- 4 cups water
- 4 tbsp baking soda
- 2 tbsp melted butter
- 1 tbsp coarse sea salt
Instructions
-
Line a large baking sheet with parchment paper and lightly spray it with nonstick cooking spray. Set it aside.
-
Open the can of biscuits and separate them.
-
Working with one biscuit at a time, roll each biscuit into a 12 to 15-inch rope. Twist the rope into a pretzel shape and gently pinch the ends to secure them.
-
Place each shaped pretzel on the prepared baking sheet. Repeat with the remaining biscuits.
-
Put the tray in the freezer, uncovered, and chill the pretzels for 1 to 2 hours.
-
Add the water to a large, shallow pot and bring it to a boil over medium-high heat.
-
Stir the baking soda into the boiling water until combined.
-
Working in batches of three, carefully lower the pretzels into the boiling water using a slotted skimmer spoon.
-
Boil the pretzels for 60 seconds, then remove them and return them to the prepared baking sheet. Repeat until all pretzels have been boiled.
-
Brush each pretzel generously with melted butter and sprinkle evenly with coarse sea salt.
-
Bake at 450° for 12 to 15 minutes, or until golden brown all over.
-
Remove from the oven and let the pretzels cool slightly before serving with your favorite dipping sauce.
Notes
- Double or triple the batch for parties, game day, or freezer snacks.
- A slotted skimmer spoon helps prevent splashing and keeps the pretzels from losing their shape.
- Use coarse salt for the most classic soft pretzel flavor.
Nutrition
| Carbohydrates: 56g
| Protein: 7g
| Fat: 25g
| Sodium: 6177mg
Recipe adapted from Southern Plate.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. As always, all opinions are my own.