Canned biscuit pretzels is the soft pretzel hack you need in your life! Enjoy the fresh, soft treat anytime without all the hassle of making them from scratch. Perfect as an every day snack or for a game day party!
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We love soft pretzels in this house but could take or leave the prepackaged frozen varieties.
They do ok in a pinch but just don’t compare to the real deal freshly made ones you can get at the mall or a ball game.
Of course, you can make them yourself from scratch at home, but that’s a ton of work that I don’t often have time for.
The answer?
This homemade soft pretzel hack using canned biscuit dough!
You get a soft, chewy snack that tastes just as good as a scratch made pretzel with a fraction of the work and ingredients.
Ingredients
To make these you’ll need:
- Canned biscuit dough– I highly recommend using Pillsbury Southern Homestyle biscuits for this. They work better than any of the other varieties of canned biscuits I’ve tried.
- Water– To boil the dough.
- Baking soda– To give the pretzels the signature chewy exterior.
- Butter– Melt it and brush it on top.
- Salt– Coarse sea salt works well. Don’t use table salt or more finely ground salt.
How to Make
These are much easier to make than totally from scratch pretzels.
To do it, cover a large baking sheet with parchment paper and then lightly spray it with non stick cooking spray. Set the tray aside.
Then, open the can of biscuits and separate them.
Roll each individual biscuit into a 12-15″ long rope using your hands.
Twist the rope into a pretzel shape and pinch to secure the ends slightly.
Transfer the shaped pretzel to the prepared baking sheet, and repeat for all the remaining biscuits.
Put the pretzel tray in the freezer uncovered and let them chill for 1-2 hours.
Bring the water to a boil in a large shallow pot over medium high heat.
Stir the baking soda into the boiling water.
Working in batches of three and carefully add the pretzels to the boiling water using a slotted skimmer spoon. Let the pretzels boil for 60 seconds.
Then, remove the boiled pretzels and transfer them to the same prepared baking sheet. Repeat until all the pretzels are boiled and back on the baking sheet.
Using a silicone brush, coat each pretzel liberally with the melted butter then sprinkle the salt evenly out over them.
Bake the pretzels at 450° for 12-15 minutes or until golden brown all over.
Remove the pretzels from the oven, and let them cool slightly before serving with dipping sauce of your choice.
Enjoy!
Dipping options
These are great on their own, but even better when served with something to dunk them in! A few favorite dipping choices are:
- Melted butter
- garlic butter
- homemade beer cheese dip
- queso
- mustard
Can I freeze them?
Yes! To do it, follow the instructions above and then let these cool completely. Once they are cool, add them to ziplocking bags and freeze.
Then reheat them by popping them in the microwave or toaster oven when ready to enjoy.
Tips and Tricks
- You can easily double or triple the batch for freezer style prep cooking or game day parties.
- I find using a slotted skimmer spoon the be easiest, preventing the splash of boiling water while also ensuring the pretzels maintain their shape.
- Make sure to use a coarse salt instead of table salt for the most authentic pretzel experience.
Other Recipes You Can Make with Canned Dough
These canned biscuit pretzels are an easy take on soft pretzels you’ll love. Make them today and enjoy!
Looking for other shortcut recipes you can make with canned dough? Try these:
- Cake Batter Monkey Muffins
- Air Fryer Hot Pockets
- Cinnamon Roll Waffles
- Garlic Herb Pull Apart Rolls
- Pepperoni Pizza Pull Apart Bread
If you’ve tried these CANNED BISCUIT PRETZELS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
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
- Cover a large baking sheet with parchment paper and then lightly spray it with non stick cooking spray. Set aside.
- Open the can of biscuits, and separate them.
- Working with one biscuit at a time, roll each one out into a 12-15" long rope. Twist it into a pretzel shape, and pinch to secure the ends slightly.
- Transfer the shaped pretzel to the prepared baking sheet, and repeat for all the remaining biscuits.
- Place the pretzel tray in the freezer, and let them chill for 1-2 hours. Do not cover.
- Add the water to a large, shallow pot and bring it to a boil over medium high heat.
- Add the baking soda to the boiling water, whisking just until evenly combined.
- Working in batches of three at a time, carefully add a few of the pretzels to the boiling water. I find using a slotted skimmer spoon the be easiest, preventing the splash of boiling water while also ensuring they maintain their shape.
- Let the pretzels cook (boil) for 60 seconds. Using the same skimmer spoon, remove the boiled pretzels and transfer them to the same prepared baking sheet. Repeat until all the pretzels are boiled and back on the baking sheet.
- Using a silicone brush, coat each pretzel liberally with the melted butter then sprinkle the salt evenly out over them.
- Bake the pretzels at 450° for 12-15 minutes, or until golden brown all over.
- Remove the pretzels from the oven, and let them cool slightly before serving with dipping sauce of your choice.
Notes
- You can easily double or triple the batch for freezer style prep cooking or game day parties.
- I find using a slotted skimmer spoon the be easiest, preventing the splash of boiling water while also ensuring the pretzels maintain their shape.
- Make sure to use a coarse salt instead of table salt for the most authentic pretzel experience.
Nutrition
recipe adapted from Southern Plate
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
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