SUPER EASY Soft Pretzel Bites Recipe - Only TWO ingredients! (2024)

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Sharing our soft pretzel bites recipe that is SO easy you won't believe it! Using canned biscuits, these quickly come together in 15 minutes.

If you love soft pretzels, you will also love my homemade soft pretzels and pretzel bread recipes.

Every fall, I get in the mood to make soft pretzels. Sometimes I do not have time to wait for the rising of my favorite homemade recipe. It's those moments that I rely on a tube of canned biscuit dough, like Pillsbury Grands.

Ingredients

Did you know you can make soft pretzels from refrigerated canned biscuits? Crazy right??

Here's what you need:

  • Refrigerated biscuits (1 8ct. can)
  • Baking soda
  • Egg (1)
  • Coarse salt

I prefer using a coarse pretzel salt. If you can't find any in your store, I have a secret tip for you. Buy the frozen soft pretzels at your grocery store (the 6 ct. box is cheap at Walmart!) and save the bag of pretzel salt that is provided. I've done this several times!

Click here for full recipe ingredients and instructions.

How to Make Soft Pretzel Bites from Canned Biscuits

Can you believe you can make soft pretzels from refrigerated canned biscuits? The steps are very simple.

  1. Separate the biscuits from the can.
  2. Roll each biscuit into a rope.
  3. Cut into 4 equal pieces.
  4. Mix baking soda into pot of boiling water.
  5. Boil dough bites in batches for a few seconds on each side.
  6. Place onto baking sheet and brush with egg wash then sprinkle with salt.
  7. Bake for 15 minutes at 425°F.

Even though we're starting with refrigerated biscuit dough, the final result is very pretzel tasting because of the baking soda bath process. Do not skip this step because this is what differentiates a soft pretzel from just a bread stick!

Toppings for Soft Pretzel Bites

Salty pretzels are my favorite, but we also love other toppings with this recipe.

For a sweet version, instead of sprinkling with salt, try brushing with melted butter and sprinkling with cinnamon sugar right AFTER they come out of the oven. SOOOO good!

For a spicy version, sprinkle with your favorite spicy seasonings and maybe top with sliced pickled jalapenos before baking. I haven't tried this yet, but I am REALLY wanting to!

For a cheesy version, sprinkle with grated Parmesan or Asiago cheese after the egg wash and before baking.

And don't forget your favorite pretzel dip! We switch between a honey mustard dip and beer cheese dip. You might also want to make these as croutons with our beer cheese soup!

More Soft Pretzel Recipes

  • Soft Pretzel Rolls
  • Oktoberfest Burger with Pretzel Bun
  • Pretzel Dogs
  • Soft Pretzel Bread Bowls
  • Pepperoni Pretzel Bread Stromboli

Made this recipe?

Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!

This recipe was originally published September 2020.

Recipe Card

SUPER EASY Soft Pretzel Bites Recipe - Only TWO ingredients! (6)

Print Recipe

4.60 from 360 votes

Super Easy Soft Pretzel Bites

This soft pretzel bites recipe is SO easy you won't believe it! Using canned biscuits, these quickly come together in 15 minutes.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Appetizer, Snack

Cuisine: American

Keyword: easy soft pretzel bites recipe

Servings: 8 servings

Calories: 219kcal

Author: Nikki Gladd

Instructions

  • Preheat oven to 425°F. Line large baking sheet with parchment paper.

  • Separate biscuits and roll each into a small rope. Cut into 4 equal pieces.

  • Fill a large pot halfway with water and bring to a boil. Once boiling, carefully stir in baking soda.

  • Working in batches, drop dough balls into baking soda bath and boil 15 seconds on each side. Use a slotted spoon to transfer dough balls to baking sheet.

  • In a small bowl, mix together the egg with 1 tablespoon water. Brush egg wash over each dough ball and immediately sprinkle with salt.

  • Bake 15 minutes, until golden. Some will be darker than others.

Notes

  • Pretzel bites are best the day made, but will keep in the refrigerator for up to 2 days.
  • For another variation, brush with melted butter and sprinkle with cinnamon sugar right after removing from oven.
  • Nutrition information is an estimate only.

Nutrition

Serving: 4pretzel bites | Calories: 219kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 1578mg | Potassium: 137mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Calcium: 31mg | Iron: 2mg

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About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Heather Schoen says

    Of I want to double or triple this recipe can I reuse the same baking soda bath for each batch or should I start fresh with each batch?

    Reply

    • Nikki Gladd says

      You can use the same bath.

      Reply

  2. Ashlee Jones says

    SUPER EASY Soft Pretzel Bites Recipe - Only TWO ingredients! (8)
    This recipe was so simple and delicious! My family and friends LOVED it and I’ll definitely be making these again BUT doubling the recipe (or more )

  3. Mimi says

    I’m sorry, but this is my honest review.
    These taste nothing like pretzel in my opinion. The texture and taste is biscuits, cheesy biscuits when dipped in cheese. I followed the exact recipe and instructions but these are not pretzels. The only thing resembling pretzel bites was the sprinkle of salt. A lot of work for cheese biscuits.

    Reply

    • Anonymous says

      A lot of work lmfao it takes no time at all

      Reply

  4. Beve Austin Johnson says

    These were so good and simple to make. We served with beer cheese dip. Delicious

    Reply

  5. Marge says

    SUPER EASY Soft Pretzel Bites Recipe - Only TWO ingredients! (9)
    Absolutely amazing! Easy to follow recipe. Delicious! Going to make 10 more batches for our upcoming Oktoberfest and I don’t think that will be enough. Used the Great Value Buttermilk biscuits and filled the recipe and they came out perfect! Thanks for the recipe.

    Reply

  6. Kat says

    Above it says bake a 400 but down below it says bake at 425?

    Reply

    • Nikki Gladd says

      Thank you for catching that! It is 425 as the recipe card states. I updated the blog post to reflect the correct temperature.

      Reply

  7. Kellie Guyton says

    These were absolutely delicious!! My family gobbled them up! However, I had the hardest time getting them off the parchment paper after baking. I tried right after they came out, and also after they cooled. Both times the bottoms stuck completely to the paper. Any tips on how to keep them from sticking so bad?

    Reply

    • Nikki Gladd says

      Hi Kellie! Sorry I'm just getting to my comments after being out of town! Try lightly spraying the parchment (which seems to defeat the purpose of parchment paper! ha!) But, I've had this happen depending on the brand of parchment used. Sometimes they stick, sometimes they don't. It's really weird!

      Reply

    • Nikki Gladd says

      Another thought... some parchment paper brands are only coated on one side, so make sure the shiny side is facing up!

      Reply

  8. Michaela says

    SUPER EASY Soft Pretzel Bites Recipe - Only TWO ingredients! (10)
    Delicious!!! This is so easy. Definitely recommend!

    Reply

  9. Heidi says

    I’m looking at making soft pretzel bites for a large group of people. Can they be frozen and then heated? Or would they lose their tastiness. If so would you make them completely, and just reheat them? What temperature and long do you think?
    Thanks!

    Reply

    • Nikki Gladd says

      Hi Heidi! Yes, I freeze pretzel bites all the time. I make them completely, let them cool to room temp and freeze in a zipper bag. I reheat them in the oven at 350 for 5 to 10 minutes. 🙂

      Reply

      • Anonymous says

        Thank you so much!

        Reply

  10. Cathy says

    Mine were way too salty! Must not have had the correct water/baking soda ratio even though I did “fill large pot halfway with water”and used 1/4 cup baking soda. Perhaps you could give the amount of water since “large pot” may be different sizes to each person. Would love to try this again and hopefully mine will look and taste as good as yours!

    Reply

    • Nikki Gladd says

      Thanks, Cathy! It's tough because "salty" can be pretty subjective. But, I would use 10 cups of water for 1/4 cup of baking soda for measurement. 🙂

      Reply

      • Tiffany says

        Oh man I just read this AFTER putting mine in the oven yes you should revise. Considering it says "half" a large pot. My "large" pot probably holds 6/8 cups FULL OH MAN I hope they aren't too salty.

        Reply

        • Nikki Gladd says

          How did they turn out Tiffany?

          Reply

  11. Ren says

    I added too much baking soda, I can taste it in the bites. Is there a way to reverse it somehow?

    Reply

    • Nikki Gladd says

      Hi Ren, unfortunately you can't reverse that but maybe you can mask it with dipping them in melted butter and cinnamon sugar to make cinnamon pretzel bites? Or dip in honey mustard or a cheese sauce?

      Reply

  12. Stephanie says

    Looks super easy and delicious! How many bites does this yield? Thanks!

    Reply

    • Nikki Gladd says

      Hi Stephanie, It makes 32 bites. 🙂

      Reply

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SUPER EASY Soft Pretzel Bites Recipe - Only TWO ingredients! (2024)

FAQs

What is the secret ingredient which makes a pretzel taste like a pretzel? ›

Pretzels are dipped in food-grade lye before baking. It gives them a characteristic shine and flavor.

What are pretzel bites made of? ›

Dough for Soft Pretzel Bites

You need just 6 basic ingredients to get started including warm water, yeast, a little sugar to feed the yeast, melted butter, salt, and all-purpose flour. (If you have it, the same amount of bread flour works too!). You can use either instant (quick rise) or active dry yeast in this dough.

What is the secret solution for Auntie Anne's pretzels? ›

While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet.

What makes a soft pretzel taste like a pretzel? ›

The answer lies in a brief dip in an alkaline water bath before baking. This bath essentially gelatinizes the outside of the pretzel, preventing it from fully “springing” during baking (as bread does) and giving pretzels their signature chewy crust. It also gives them their unique and indelible “pretzel” flavor.

What gives soft pretzels their flavor? ›

What Gives Pretzels Their Pretzel Flavor? You have baking soda to thank for that distinct pretzel flavor. Baking soda is highly alkaline and imparts that subtly metallic taste onto the dough before your pretzels go into the oven. Some recipes call for a lye bath, which does the same thing.

What is the difference between Bavarian pretzels and soft pretzels? ›

Unlike their American counterpart, Bavarian pretzels pack a denser, chewier inside and a darker, crispier outside. And there's a certain "tang" to the Bavarian-style pretzel that sets it apart from other soft pretzels. But best of all, it doesn't need to be dipped in cheese or drenched in butter to taste delicious!

Are soft pretzels junk food? ›

Pretzels may be better than some fatty chips, but four out of five nutrition experts surveyed by Time say if you're trying to eat healthy, pretzels shouldn't be your go-to snack. Although pretzels are low-fat, they are also pretty paltry on the protein and fiber front, and they can be quite high in sodium and carbs.

Are soft pretzel bites healthy? ›

Soft pretzels and flavored pretzels are usually higher in calories, salt, sugar, and fat than hard pretzels, so you may want to limit your intake of those varieties.

How do you keep soft pretzels from getting hard? ›

Room Temperature: The best way to store your pretzels at room temperature is by using a bread box. Bread boxes let the right amount of air circulate so your bread (or pretzels!) remain moisture-free without going stale. If you don't have a bread box, you can opt for a paper bag or a storage container.

How do you get a free pretzel at Auntie Anne's? ›

Order in the app for delivery to your door or pick up at the store! Enjoy a free pretzel after your first $1 spent, a free pretzel on your birthday when you spend $10+ annually, and other exclusive member offers.

What does baking soda do for soft pretzels? ›

Furthermore, we've introduced the baking soda bath. While it sounds strange, this step is what gives pretzels that iconic flavor, chewy texture, helps deepen their golden color in the oven, and locks in the super soft interior.

What are the ingredients in Auntie Anne's soft pretzels? ›

ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, BROWN SUGAR, CONTAINS 2% OR LESS OF THE FOLLOWING: DOUGH CONDITIONERS (WHEAT FLOUR, MALT BARLEY FLOUR, ASCORBIC ACID, ENZYMES, SALT, VEGETABLE PROTEIN [CORN-BASED]), YEAST, CALCIUM ...

How do Germans eat soft pretzels? ›

Pretzels are either eaten plain as they are, or you can buy them with cheese on them or sliced with butter and chives spread on them.

Why are my soft pretzels bitter? ›

If your pretzels have any sort of a metallic, bitter taste, it all comes down to the baking soda bath.

Are soft pretzels a German thing? ›

Southern German and Swiss German immigrants who became known as the Pennsylvania Dutch introduced soft shaped pretzels with different shapes and pretzel bakery businesses.

What is the Flavouring on pretzels? ›

Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts.

What is the chemical dip on pretzels? ›

The dipping stage normally takes just 10-15 seconds of exposure to the hot alkaline solution which is about 200°F. Traditionally the solution was a mixture of sodium hydroxide and water. Today, most production involves the use of sodium carbonate and bicarbonate solutions which are not as caustic as NaOH.

What is pretzel flavor? ›

Tasting Notes:

The typical pretzel has a pleasant cracker-like flavor, a crisp, brittle texture and a brown glossy surface color. Salt crystals are often sprinkled on its surface to make them taste more appealing. Pretzels have a moisture content of anywhere from 2-4% and therefore have a very long shelf life.

Is lye the same as baking soda? ›

Lye is a stronger alkaline than baking soda or sodium bicarbonate, with a pH reading ranging from around 13 to 14. Its base of sodium hydroxide is created commercially by the electrolysis of sodium chloride solution, as well as reacting calcium hydroxide with sodium carbonate, according to the FDA.

References

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