This simple batch of soft pretzel bites has been my go-to party trick for years, delivering warm, chewy centers and a deeply caramelized crust with almost no fuss. I first discovered this shortcut on a busy weekend when I wanted a nostalgic fair-food treat without the long proofing times or making dough from scratch. Using one can of refrigerated biscuit dough transformed an otherwise ordinary snack into golden, pillowy bites that everyone reaches for first. The texture is the real star: a thin, slightly crisp exterior from the baking soda bath gives way to a tender, doughy interior that tastes like a freshly baked pretzel. The coarse salt sparkles on top and adds that classic contrast between savory and slightly sweet dough. These bites are wonderful dunked in mustard, melted cheese, or even a maple-butter glaze for dessert. I often make a double batch for gatherings because they disappear fast—my kids call these "pretzel coins" and beg for them at every family movie night.

Ingredients

• Refrigerated biscuit dough (1 can, 8 count): Choose a well-known brand like Pillsbury for consistent size; the biscuits provide the tender interior and buttery flavor. If you can find "original buttermilk" style, it adds a subtle tang.
• Baking soda (1/4 cup): The alkaline boiling bath is essential—use standard baking soda (not baking powder). This converts surface starches and creates the characteristic brown crust and slight pretzel flavor.
• Large egg (1): Beaten with water to make an egg wash that promotes browning and helps the coarse salt adhere; use a fresh egg for best shine.
• Water (1 tablespoon for egg wash): Thins the egg for easier brushing and even coverage.
• Coarse salt: Pretzel salt or kosher salt works best—grind or crush very large crystals slightly if desired to avoid overly sharp bites.

Instructions

Preheat the oven: Set the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Preheating ensures immediate oven spring and uniform browning; keep the rack in the center position for even heat distribution. Prepare the dough: Open the can and separate the 8 biscuits. On a lightly floured surface, gently roll each biscuit into a 6–7 inch rope using only light pressure—you want even thickness to ensure uniform baking. Cut each rope into 4 equal pieces to yield 32 bites. Work quickly so the dough stays cool; warm dough is stickier and harder to handle. Make the baking soda bath: Fill a large stockpot halfway with water and bring to a rolling boil. Reduce the heat slightly so it stays at a steady boil when you add the baking soda. Carefully stir 1/4 cup baking soda into the boiling water—the mixture will bubble and steam. This step is safe but do it slowly to avoid splashing. Boil the dough pieces: Working in small batches to avoid overcrowding, drop 6–8 dough pieces into the boiling soda bath. Boil for 15 seconds on one side, flip with a slotted spoon, and boil 15 seconds on the other side. The purpose is to set the crust, not to cook through. Remove with a slotted spoon and transfer to the prepared baking sheet, spacing bites about 1 inch apart. Apply egg wash and salt: Whisk the egg with 1 tablespoon of water until smooth. Brush each pretzel bite lightly—excess egg will pool and burn, so use a thin coat. Immediately sprinkle with coarse salt while the egg is tacky so crystals stick. Bake and cool: Bake in the preheated 425°F oven for about 15 minutes, rotating the pan halfway through if your oven has hot spots. Look for an even, deep golden-brown color—the baking soda crusting will deepen quickly near the end. Remove and allow to cool 3–5 minutes before serving; they are best warm.

Storage Tips

Store cooled bites in an airtight container at room temperature for up to 24 hours to preserve the soft interior; after that they begin to stale. For refrigeration, place in a sealed container for up to 3 days—reheat in a 375°F oven for 6–8 minutes to refresh the crust. For longer storage, freeze the boiled-but-unbaked pieces on a sheet pan, transfer to a zip-top bag, and bake from frozen at 425°F for 16–18 minutes. Avoid microwaving, which makes them rubbery—use the oven or an air fryer for best texture.

Ingredient Substitutions

If you want a richer chew, swap the standard canned biscuit dough for a refrigerated buttermilk biscuit variety—this adds a tangy flavor and a slightly denser crumb. For an egg-free option, use a 1-tablespoon milk or non-dairy milk wash to help salt adhere; browning will be paler. To make these whole grain, choose a whole-wheat biscuit dough if available, but expect a firmer texture and deeper, nuttier flavor. If you need gluten-free, seek a specialty refrigerated gluten-free biscuit dough and reduce boiling time slightly as those doughs can be more delicate.

Serving Suggestions

Serve warm as an appetizer with a trio of dips: sharp beer cheese, whole-grain mustard, and a sweet maple-butter for variety. For a party platter, add sliced sausages and pickles for a rustic spread. For a dessert twist, brush warm bites with melted butter and toss with cinnamon-sugar, serve with vanilla glaze. Garnish savory platters with fresh chopped parsley and a scattering of sesame seeds for a modern look. Portion into small bowls for dipping to encourage sharing and reduce mess.

Cultural Background

Pretzels have deep roots in European baking traditions—especially in Germany where the iconic knotted shape and coarse-salt topping are staples. Soft pretzels evolved as street food and fair treats, prized for their portability and satisfying chew. This shortcut leverages modern convenience (refrigerated biscuit dough) to replicate the classic soda-bath browning technique used by bakers for centuries. While not traditional in shape, the flavors and crust formation echo the heritage of old-world pretzel-making.

Seasonal Adaptations

In cooler months, serve bites with a warm, spiced beer cheese; for summer gatherings, a light mustard-herb dip brightens the plate. Holiday adaptations include rolling with a cinnamon-sugar mix and serving alongside mulled cider, or topping savory bites with everything bagel seasoning for a winter brunch. For autumn, add roasted garlic into the dipping sauce and toss baked bites with a sprinkle of smoked paprika for a smoky edge.

Meal Prep Tips

For busy weeks, boil the cut dough pieces, freeze them flat on a sheet pan, then store in labeled freezer bags. When ready, transfer frozen pieces to a parchment-lined tray and bake straight from the freezer—add 2–3 minutes of bake time. Pack cooled bites into microwave-safe containers for quick office snacks (reheat briefly then finish in a toaster oven to revive the crust). Keep dips in separate, leak-proof containers to maintain texture and freshness.

These pretzel bites are a reminder that small technique changes—like a quick alkaline bath and a thin egg wash—can elevate simple store-bought dough into a memorable, shareable treat. Make them once and I guarantee they’ll become a staple at your next gathering.