Go Back
+ servings
canned biscuit pretzels shown on brown parchment paper with a dish of melted butter
Print Recipe
No ratings yet

Canned Biscuit Pretzels

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!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 4
Calories: 472kcal


  • 1 can Pillsbury Southern Homestyle biscuits 8 count
  • 4 cups water
  • 4 tbsp baking soda
  • 2 tbsp melted butter
  • 1 tbsp coarse sea salt


  • 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.


  • 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.


Calories: 472kcal | Carbohydrates: 56g | Protein: 7g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 6177mg | Potassium: 261mg | Fiber: 2g | Sugar: 4g | Vitamin A: 177IU | Calcium: 66mg | Iron: 4mg