Biscuit Pretzel Buns - Quick and Easy Recipe

I love when a recipe feels like a cheat code, and that’s exactly what biscuit Pretzel buns are. You take a simple tube of biscuits and turn them into something that looks and tastes like you spent all afternoon baking. That deep amber crust with the soft fluffy center hits every single time.

These biscuit Pretzel buns give you that classic pretzel flavor without yeast, without proofing, and without any complicated steps. It’s quick, it’s easy, and it flat out works. Once you make them once, you’ll keep coming back to them for burgers, sliders, and backyard spreads.

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Why You’ll Love It

The magic of biscuit Pretzel buns is in the shortcut. You skip all the traditional dough work but still get that chewy outside thanks to the baking soda bath.

They bake up beautifully golden and slightly crisp on the outside while staying tender inside. The texture is what really sets these biscuit Pretzel buns apart from regular buns.

And honestly, they just look impressive. Set these out at a cookout and people assume you went full bakery mode.

Ingredients And Tools

You don’t need much to pull off biscuit Pretzel buns, which is part of why I love them. It’s pantry basics and one tube of store bought biscuits doing the heavy lifting.

• 1 tube Pillsubry biscuits or similar
• ¼ C Baking Soda
• 2 tablespoon Butter, melted
• Pinch Salt for finishing

Grab a pot for boiling, a slotted spoon, parchment paper, and a baking sheet and you’re set.

How To Make It

Prep

Start by preheating your oven to 375 degrees and lining a baking sheet with parchment paper. While the oven heats up, separate the biscuits and carefully slice each one in half horizontally.

Butterflying them creates thinner rounds, which means more surface area for that pretzel style crust to develop. This step makes a big difference in how your biscuit Pretzel buns turn out.

Cook

Bring a pot or shallow pan of water to a full boil, then slowly stir in the baking soda. It will bubble up a bit, so just add it carefully and keep stirring.

Drop the biscuit halves into the baking soda water and let them boil for about 30 seconds. This quick bath is what gives biscuit Pretzel buns that chewy exterior and deep color once baked.

Lift them out with a slotted spoon and let the excess water drip off before placing them on your prepared baking sheet. Once they’re all lined up, brush the tops with melted butter and sprinkle lightly with salt.

Bake them for 15 to 18 minutes, watching for that deep amber brown color. You’re cooking for look and texture more than exact time, so trust your eyes.

Serve

Let the biscuit Pretzel buns rest for a few minutes after they come out of the oven. The outside firms up slightly while the inside stays soft and fluffy.

Slice them open for burgers or stack them high with pulled pork and slaw. They also make unreal slider buns when you’re feeding a crowd.

Serving Tips And Variations

If you want to level up your biscuit Pretzel buns, mix a little garlic into the melted butter before brushing. A sprinkle of parmesan before baking adds a savory kick that pairs perfectly with grilled meats.

You can also skip the salt and brush them with butter and cinnamon sugar after baking for a sweet version. It’s a totally different vibe but just as good.

For smaller portions, cut each biscuit into quarters instead of halves and adjust the bake time slightly. They turn into perfect little pretzel bites for dipping.

Pro Tips And Recipe Notes

Make sure your water is fully boiling before adding the baking soda and before dropping in the dough. That quick reaction is what helps develop the classic pretzel texture on your biscuit Pretzel buns.

Don’t overcrowd the pot when boiling or the temperature will drop too much. Work in batches so each piece gets the full effect.

If your oven runs hot, rotate the pan halfway through baking to keep the tops evenly browned. Every oven is a little different, so adjust as needed.

Wrapping Up

Biscuit Pretzel buns are one of those simple recipes that make you look like you know what you’re doing. They take almost no effort but deliver big flavor and texture.

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Biscuit Pretzel Buns Recipe

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Ingredients

• 1 tube Pillsbury Biscuits or similar
• ¼ C Baking Soda
• 2 tablespoon Butter melted
• Pinch Salt for finishing

Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper.
• Bring a pot or shallow pan of water to a boil. Once boiling, add the baking soda and stir carefully.
• Separate the biscuits and butterfly each one by slicing it in half horizontally to create two thinner rounds.
• Place the biscuit halves into the boiling baking soda water. Boil for 30 seconds, then remove with a slotted spoon.
• Transfer the boiled biscuit halves to the parchment-lined baking sheet.
• Brush the tops with melted butter and sprinkle lightly with salt.
• Bake for 15–18 minutes, or until the tops are a deep amber brown. You are cooking for color and texture rather than exact time. Cooking times may vary slightly depending on your oven.