This Pretzel Biscuit Recipe Is Everything We've Been Dreaming Of (2024)

This cross between a biscuit and a pretzel is the genius comfort food creation we've all been waiting for.

Our editors and experts handpick every product we feature. We may earn a commission from your purchases.

What happens when you combine the mouthwatering flavor of a soft pretzel with a tender, flaky homemade biscuit? You get a comfort food crossover that combines the best of two worlds: swinging by an Auntie Anne’s on a mall trip and rolling up to breakfast in Grandma’s kitchen. World, meet pretzel biscuits.

We haveErika Council of Atlanta, Georgia to thank for this creation. While she bakes close to 600 biscuits professionally each week for her pop-up shop Bomb Biscuit Atlanta, Erika makes time to invent new variations of biscuits to delight her family at home. To them, she’s known as a “biscuit Jedi.”

Biscuit making has always been a family affair for Erika. Her late grandmother, Mildred Cotton Council, opened the southern institution Mama Dip’s Kitchen. “You get a basket of biscuits with every meal,” she says. “On my mom’s side, too, we made biscuits all the time—it was just something I was always exposed to.”

Carrying on the family tradition, her inventive pretzel biscuit recipe was inspired by her 8-year-old. “My son loves biscuits, but he also really loves pretzels,” she says. They can never pass by an Auntie Anne’s without stopping to grab one. “I wanted him to love me as much as he loves Auntie Anne’s.”

On her journey to find the perfect pretzel-biscuit hybrid, the key for her was to find a recipe that used everyday ingredients. (Read: no lye, an alkali that’s usually used in pretzels, but can be dangerous if used incorrectly.) After some research, she found the best way was to upgrade her biscuits with a simple pretzel wash that utilizes baking soda, water, egg wash and pretzel salt. When brushed onto the biscuits, you get that pretzely flavor that comes pretty darn close to an Auntie Anne’s treat.

Craving one? We thought so. Here’s how to pretzel-wash biscuits at home for your family.

Pretzel Biscuit Recipe


  • 2-1/2 cups all-purpose flour. Erika recommends White Lily flour.
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons shortening, chilled and cut into 1/2-inch cubes
  • 8 tablespoons unsalted butter, chilled and cut into 1/8-inch slices
  • 1-3/4 cup buttermilk, chilled

Pretzel Wash:

  • 1/2 cup water
  • 1-1/2 teaspoons baking soda
  • 1 egg, beaten plus 1 teaspoon water
  • Pretzel salt or coarse salt


Step 1: Start Your Biscuit Mix

First, adjust your oven rack to the middle position and preheat the oven to 450ºF. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda and salt.

Next, cut the chilled shortening into the flour mix. Erika recommends getting hands-on with the process by breaking the chunks with your fingertips. Continue until only pea-sized pieces remain. Cut the butter in using the same technique. Once you’re happy with the results, place the mixture into the freezer for about 15 minutes.

Editor’s tip: Don’t skip the chill time. One of our best tips for how to make flaky biscuits is to keep the dough cold while working with it.

Step 2: Add the Wet Ingredients

Add the buttermilk to the chilled flour mixture. Using a fork, stir the mixture until the ingredients are combined. No dry flour should be visible. The dough should start to form into a ball, though it will remain sticky and a bit shaggy.

Step 3: Knead and Fold

Time for the fun part! Turn out the dough onto a lightly floured surface, adding additional flour as needed. With floured hands, pat the round into a rectangle that’s about ¼-inches thick.

Fold the dough into thirds, then, lifting the short end, fold into thirds again to form a rectangle. Dust with flour as needed. Repeat the folding process once more, patting the dough to form a ½-inch thick rectangle.

Editor’s tip: One of our Test Kitchen’s favorite accessories to have in the kitchen is a bench scraper. This isn’t just to clean up sticky messes from the counter, but it also helps to have a measuring tool to ensure your dough has reached perfect thickness.

Step 4: Cut the Biscuits

Cut the dough using a 2-inch round biscuit cutter. Re-form your scraps to ensure every bit of dough gets used.

Place the biscuits 1-inch apart on a greased baking sheet and chill until your pretzel wash is ready.

Erika’s tip: For perfect rounds, firmly press down the cutter instead of twisting. Twisting the biscuit dough can seal off the edges, preventing your biscuits from rising.

Step 5: Add the Pretzel Wash

Bring ½ cup water to a boil and slowly stir in the baking soda. The mixture should start to foam. Remove from the heat and continue stirring. Brush the tops of each biscuit with the soda wash.

In a small bowl, beat an egg with the additional teaspoon of water to form an egg wash. Brush this over your soda wash for the perfect golden-brown glow. Sprinkle salt over the tops of your batch of biscuits.

Erika’s tip: Feel free to skip the egg wash. You can also fix any mistakes by brushing the tops of the biscuits with melted butter.

Step 6: Bake and Enjoy

Bake for 12-15 minutes or until the top of the biscuits are a deep golden brown. Remove biscuits from the oven and cool slightly before serving.

Erika says these biscuits are best eaten the day of—though by how delicious they look and taste, we bet you’ll not have to think twice about gobbling them up.

More Creative Biscuit Ideas

The biscuit upgrades don’t stop at a pretzel wash. There are so many ways to add your own spin a basic biscuit recipe.

  • Make it savory: Add ingredients like cooked ham, green onion, cheese or spices to the dough mixture. This recipe for Ham and Green Onion biscuits is a good place to start, and our Easy Cheesy Biscuits always delight.
  • Turn it into dessert:Erika enjoys transforming simple biscuits into shortcakes with help from whipping cream and fresh fruit. Try it at home with this recipe for Biscuit Strawberry Shortcake.
  • Make a homemade spread: A simple homemade spread can take any biscuit from good to great. Try pairing apple butter with your next batch.

Get Baking!

1 / 24

This Pretzel Biscuit Recipe Is Everything We've Been Dreaming Of (1)

Easy Cheesy BiscuitsI'm a big fan of homemade biscuits, but not the rolling and cutting that goes into making them. The drop biscuit method solves everything! —Christina Addison, Blanchester, OhioAlso, tryDolly Parton’s buttermilk biscuitswhichare easy to make, soft, and tender.Go to Recipe

Golden Sourdough BiscuitsI got this recipe from a friend when we were exchanging sourdough recipes a few years ago. These soft sourdough biscuits are best enjoyed straight from the oven. — Stephanie Church, Delaware, Ohio

Go to Recipe

Taste of Home

Sour Cream-Leek BiscuitsThese biscuits are a wonderful pairing for soups. I've made them with all-purpose white flour as well as whole wheat, and both work equally well. —Bonnie Appleton, Canterbury, Connecticut

Homemade Buttermilk BiscuitsThe recipe for these four-ingredient homemade buttermilk biscuits has been handed down for many generations. —Fran Thompson, Tarboro, North Carolina

Go to Recipe

Taste of Home

Cinnamon Fruit BiscuitsBecause these sweet treats are so easy, I'm almost embarrassed when people ask me for the recipe. They're a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa

Go to Recipe

Flaky Cheddar-Chive BiscuitsThese wonderful, buttery biscuits complement any dinner. —Betsy King, Duluth, Minnesota

Go to Recipe

Grandma's BiscuitsHomemade biscuits add a warm and comforting touch to any meal. My grandmother makes these tender biscuits to go with her seafood chowder. —Melissa Obernesser, Utica, New York

Go to Recipe

Air-Fryer Pumpkin Biscuits with Spiced Apple ButterA couple of years ago, one of my friend's parents made pumpkin biscuits for Thanksgiving. I was inspired by the innovative idea but wanted to add my own spin by topping the biscuits with apple butter. I have been experimenting with the air fryer recently and wanted to try to make bread in the machine. — Jessica Burke, Chandler, Arizona

Go to Recipe

Easy Parmesan BiscuitsThis recipe is simple but a delicious addition to any meal. The children love to dip the ready-made biscuits in butter and coat it with the cheese. Warm from the oven, one biscuit per person usually isn’t enough. —Linda Becker, Olympia, Washington

Go to Recipe

These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio

Go to Recipe

Sweet Potato Biscuits with Honey ButterWe often think of sweet potatoes in a supporting role as a side dish, mashed, baked whole, cubed and roasted. Here's another thought—why not give them a starring role for breakfast when made into biscuits? Served with cinnamon-honey butter, they're all kinds of awesome. —Cathy Bell, Joplin, Missouri

Go to Recipe

Hurry-Up BiscuitsWhen I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland

Go to Recipe

Flaky Whole Wheat BiscuitsWhole wheat flour gives these biscuits a nutty, homey flavor. Ever since I started making these, white flour biscuits just don't taste as good! Pair them with soup or slather them with whipped cream and sweetened berries for a dessert treat. —Trisha Kruse, Eagle, Idaho

Go to Recipe

Taste of Home

My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. —Gloria Jarrett, Loveland, Ohio

Go to Recipe

Taste of Home

Mom's Buttermilk BiscuitsThese fluffy buttermilk biscuits are so tasty slathered with butter or used to mop up every last drop of gravy off your plate. I can still see Mom pulling these tender gems out of the oven. —Vera Reid, Laramie, Wyoming

Go to Recipe

Taste of Home

Apricot Cream BiscuitsMelt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. —Betty Saint Turner, Attalla, Alabama

Go to Recipe

Makeover Cheddar BiscuitsHere's our crack at the never-ending biscuits from Red Lobster. Made from scratch with lighter ingredients, they're just as cheesy and buttery as the original. —Taste of Home Test Kitchen

Go to Recipe

Apple Cider BiscuitsMy family enjoys these tender, flaky biscuits warm from the oven. We have a lot of apple trees, so we're always looking for apple recipes. This is a tasty way to use some of our cider. —Harriet Stichter, Milford, Indiana

Go to Recipe

Cheddar Corn BiscuitsEveryone asks for these cheesy corn biscuits, especially when I serve soup. If you're lucky and have leftovers, rewarm them and pass the butter and jam. —Susan Braun, Swift Current, Saskatchewan

Go to Recipe

Gluten-Free BiscuitsBasic gluten-free biscuits are fantastic with brunch, dinner or even a bowl of soup for an easy lunch. This recipe is perfect for tweaking—stir in your favorite ingredients like shredded cheddar and garlic powder, Swiss and chives, or Parmesan and Italian seasoning. —Taste of Home Test Kitchen

Go to Recipe

Taste of Home

Glazed Cranberry BiscuitsMy family likes biscuits for breakfast. One Sunday, I decided to make those golden goodies extra special by adding white chips, dried cranberries and a simple orange glaze. —Lori Daniels, Beverly, West Virginia

Go to Recipe

Ginger Buttermilk BiscuitsAfter we had cinnamon-topped biscuits at a restaurant, I came up with my own version at home. I keep crystallized ginger on hand so I can whip up a batch at a moment’s notice!—Rebecca Littlejohn, Vista, Califiornia

Go to Recipe

Lemon Blueberry BiscuitsLemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste of Home Test Kitchen

Go to Recipe

Taste of Home

Old-Fashioned Buttermilk BiscuitsMy family gobbles up these biscuits, which are low in fat, cholesterol and sugar. I almost always make these now instead of my old shortening-based recipe. —Wendy Masters, Grand Valley, Ontario

Go to Recipe

Note: Recipes submitted by our trusted contributors are created and tested in their kitchens.

This Pretzel Biscuit Recipe Is Everything We've Been Dreaming Of (2024)
Top Articles
Latest Posts
Article information

Author: Rev. Porsche Oberbrunner

Last Updated:

Views: 5796

Rating: 4.2 / 5 (53 voted)

Reviews: 84% of readers found this page helpful

Author information

Name: Rev. Porsche Oberbrunner

Birthday: 1994-06-25

Address: Suite 153 582 Lubowitz Walks, Port Alfredoborough, IN 72879-2838

Phone: +128413562823324

Job: IT Strategist

Hobby: Video gaming, Basketball, Web surfing, Book restoration, Jogging, Shooting, Fishing

Introduction: My name is Rev. Porsche Oberbrunner, I am a zany, graceful, talented, witty, determined, shiny, enchanting person who loves writing and wants to share my knowledge and understanding with you.