This is my go-to quick snack when I want something warm, salty, and irresistible without the hours of dough-resting that traditional methods require. I first discovered this shortcut one Saturday afternoon when unexpected guests arrived and the pantry offered nothing but a can of refrigerated biscuit dough. The result was so addictive—soft interior, chewy crust, and that signature pretzel flavor from a simple baking-soda bath—that I started making these for every movie night and impromptu gathering. The bites are comforting, portable, and they disappear faster than I can count.

The texture is what keeps everyone coming back: a pillowy interior from the biscuit dough and a crisp, slightly chewy skin developed during the alkaline bath then finished in a hot oven. The coarse salt on top hits the palate at just the right moments, and optional dipping sauces—mustard, cheese, or a honey-butter glaze—turn these into something special. They’ve become a staple at family get-togethers, and my niece insists they’re "the perfect snack." This method is fast, forgiving, and perfect for busy cooks who want the flavor of hand-rolled pretzels with far less effort.

Ingredients

• 1 can refrigerated biscuit dough (8 count): Use a well-known brand like Pillsbury Grands or your local equivalent. The butter and leavening inside give structure and tenderness—avoid low-fat varieties for best texture.
• 1/4 cup baking soda: This is for the boiling bath and not for mixing into the dough. It creates an alkaline surface that browns deeply and gives that classic pretzel flavor.
• 1 egg: Whole egg beaten—used for an egg wash to encourage even browning and help coarse salt adhere.
• 1 tablespoon water: Mixed with the egg to thin the wash for a smooth finish.
• Coarse salt, for sprinkling: Pretzel salt is ideal, but kosher or flaky sea salt will also work—measure sparingly to taste.
• Optional dipping sauces: Yellow mustard, honey mustard, cheese sauce, or melted butter with cinnamon sugar are favorite pairings.

Instructions

Preheat and prepare: Set the oven to 425 degrees F and line a large rimmed baking sheet with parchment paper. The high heat fosters quick browning of the exterior while keeping the center soft. Shape the dough: Open the biscuit can and separate the 8 biscuits. On a lightly floured surface, roll each biscuit into a rope about 6 inches long. Cut each rope into 4 equal pieces so you end up with roughly 32 pieces. Keep motions gentle to avoid overworking the dough, which can make them tough. Make the baking-soda bath: Fill a large pot halfway with water and bring it to a rolling boil over high heat. Carefully stir in 1/4 cup baking soda—the mixture will foam slightly. The bath should be actively boiling but not so turbulent that the bites smash against the pot. Boil the bites: Working in batches of 8 to 10 pieces, gently drop dough pieces into the boiling bath. Boil for about 15 seconds per side; this sets the exterior without cooking the interior. Use a slotted spoon to lift them out, and let excess water drip off before transferring to the prepared sheet. Space them at least 1/2 inch apart. Egg wash and salt: In a small bowl, whisk the egg with 1 tablespoon water. Brush each bite lightly so you get a thin sheen—this promotes even browning and helps the coarse salt adhere. Immediately sprinkle salt over the wet surface. Bake: Place the tray in the oven and bake for about 15 minutes until golden brown. Check at 12 minutes—oven differences may mean some bites brown faster. Remove from oven and cool for a few minutes before serving; they taste best warm.

Storage Tips

Store cooled bites in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days. For longer storage, flash-freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. To reheat from frozen, bake at 375 degrees F for 8 to 12 minutes until warm and crisp. For soft centers and crisp exteriors, a hot oven works better than the microwave; if you must microwave, do it in 10-second increments to avoid a rubbery texture.

Ingredient Substitutions

If you prefer whole-grain, try a refrigerated whole-grain biscuit dough for a nuttier flavor, though the texture will be slightly denser. Swap the egg wash for milk or melted butter if you want a dairy-based sheen—this changes browning slightly but still yields a beautiful finish. For salt-free diets, omit coarse salt and serve with flavored dipping sauces. If you need gluten-free, there are refrigerated gluten-free biscuit doughs available, but expect a different texture and shorter handling time.

Serving Suggestions

Serve warm with classic yellow mustard, spicy brown mustard, or a warm beer-cheese sauce for an elevated offering. For sweet lovers, try melted butter with cinnamon sugar or a honey-butter dip. Present them on a wooden board with small bowls of dipping sauces and garnish with chopped chives or sesame seeds for variety. These are perfect as finger food at parties, paired with cold beers or cider, and make a comforting after-school snack for kids.

Cultural Background

Pretzels have a long European tradition, especially in Germany where the iconic knot shape and the alkaline baking process are steeped in regional baking practices. This simplified bite-sized version leans into that tradition by using an alkaline bath—here implemented with baking soda—to recreate the characteristic flavor and crust of German pretzels without the need for long fermentation. It’s an Americanized shortcut that honors the technique while embracing convenience.

Seasonal Adaptations

In autumn, add a sprinkle of smoked paprika or a pinch of pumpkin spice to the dough pieces before boiling for a seasonal twist. For winter holidays, brush bites with a butter-honey glaze after baking and finish with flaky sea salt. Summer gatherings call for lighter accompaniments—try fresh herb dips like dill-yogurt or a lemon-herb aioli. These small adjustments shift the mood without changing the core method.

Meal Prep Tips

For busy weeks, boil the bites and freeze them spread on a tray so they don’t stick. When you need a snack, bake from frozen at 375 degrees F for roughly 10 minutes. Alternatively, prepare everything up to the baking step and refrigerate on the lined sheet covered with plastic wrap for up to 24 hours—then brush with egg wash and bake when ready. Use shallow, airtight containers to keep them from getting squashed in the fridge.

These soft pretzel bites are small in size but big on comfort: quick to make, fun to share, and endlessly adaptable. I hope they become as reliable a favorite in your kitchen as they are in mine—perfect for spontaneous gatherings or a cozy night at home.