Canned Biscuit Pretzel Bites Recipe

As a food blogger, I’m excited to share a shortcut using Canned Biscuits that turns a can of refrigerated biscuit dough into quick pretzel bites inspired by mall favorites, ready in minutes.

I’ll admit I love shortcuts, and these Canned Biscuit Pretzel Bites are my favorite quick trick. Using a can of refrigerated biscuit dough and a little baking soda magic, you get warm, crispy outside and that soft dough inside that tastes exactly like the mall ones, no joke.

I mess them up sometimes, like leaving one pan in too long, and people still inhale them, which always surprises me. Recipe Using Canned Biscuits is perfect when you want party food that looks fancy but takes almost no effort.

Try one bite first, you’ll get hooked fast.

Ingredients

• Processed flour dough that’s mostly carbs, some protein, low fibre, quick convenience
• Hot water used for the bath helps crust, no calories, only steam effect
• Alkaline bath ingredient that browns crust fast and gives that pretzel tang
• Egg yolk makes shiny golden crust, adds fat for richness and stick
• Melted butter brushes on for flavor, tender crumb, adds richness and gloss
• Large crystals give crunchy salty bursts, but they raise sodium so use sparingly
• Canned dough may have additives, added sodium and sugar, less fiber than homemade
• Treat these as indulgent snack carbs and fats, fine for sharing occasionally

Ingredient Quantities

• an 8 count can refrigerated biscuit dough (about 16 oz 8 biscuits)
• 10 cups water
• 1/2 cup baking soda
• 1 large egg yolk plus 1 tbsp water for egg wash
• 2 tbsp unsalted butter, melted
• 1 to 2 tsp coarse sea salt or pretzel salt for sprinkling

How to Make this

1. Preheat your oven to 425 F and line a baking sheet with parchment or a silicone mat.

2. Open the can of refrigerated biscuit dough and separate the biscuits. Cut each biscuit into quarters so you have bite sized pieces.

3. In a large pot bring 10 cups water to a boil, then slowly stir in 1/2 cup baking soda. Add the baking soda gradually because it will fizz up a lot.

4. While the water heats, whisk the egg yolk with 1 tablespoon water to make the egg wash, and melt 2 tablespoons unsalted butter in a small bowl.

5. Working in batches so you don’t crowd the pot, drop the biscuit pieces into the boiling baking soda water. Boil about 30 seconds, flip them with a slotted spoon, then boil another 30 seconds. They should puff and get a slight skin.

6. Use a slotted spoon to lift the bites out, let excess water drain, and place them on the prepared baking sheet leaving space so they can brown.

7. Brush each piece with the egg wash and sprinkle 1 to 2 teaspoons coarse sea salt or pretzel salt over the top.

8. Bake for 12 to 15 minutes, or until a deep golden brown. Rotate the pan halfway if your oven heats unevenly.

9. Right after they come out brush the bites with the melted butter for shine and extra flavor, then let cool for a couple minutes before serving so they don’t burn your mouth.

Equipment Needed

1. Oven (preheat to 425 F)
2. Baking sheet lined with parchment paper or a silicone baking mat
3. Large, deep pot (for boiling the baking soda water)
4. Slotted spoon (to flip and lift the bites)
5. Whisk (for the egg wash)
6. Small bowl or microwave-safe ramekin (to melt the butter and mix egg wash)
7. Pastry brush or silicone brush (to brush egg wash and melted butter)
8. Sharp knife and cutting board (to quarter the biscuits)
9. 1 cup measuring cup and measuring spoons (for water, baking soda and salt)
10. Oven mitts or heatproof gloves (to safely handle the hot baking sheet)

FAQ

Canned Biscuit Pretzel Bites Recipe Substitutions and Variations

• Biscuit dough: swap the 8-count can for 1 can refrigerated crescent roll dough, or 12–16 oz pizza dough, or equal-weight homemade biscuit dough. It’ll work fine, just won’t be exactly the same texture.
• Baking soda (alkaline bath): if you’re out, you can skip the baking-soda boil and brush the bites with melted butter before baking for a softer, lighter crust. For a true pretzel crust some pros use food-grade lye but that’s caustic and needs careful handling and gloves.
• Egg yolk + water (egg wash): use 1 whole beaten egg (for deeper brown), or 2 tbsp milk or cream (for a softer shine), or just brush melted butter on after baking for extra flavor.
• Unsalted butter: swap equal amount salted butter (reduce added salt), or use neutral oil like vegetable or light olive oil, or melted coconut oil for a slightly sweet note.

Pro Tips

1) Chill the cut biscuit pieces on the tray for 10 to 15 minutes before boiling so they hold their shape better, otherwise they can fall apart in the water.

2) After poaching, let them drain on a wire rack instead of piling them up on a plate, if you stack them they steam and get soggy real quick.

3) Add the baking soda slowly and turn the heat down to a gentle boil once it’s in, too violent of a fizz can make the pieces tear, and use a roomy pot so they dont crowd.

4) Right after baking brush with melted butter and toss on any extra flavors while the bites are still warm, garlic powder, everything bagel seasoning or extra coarse salt stick way better that way.