This easy soft pretzel bites approach started as a weekday experiment and quickly became a weekend ritual at my house. I discovered this method the first time I had a can of refrigerated biscuit dough left in the fridge and a craving for something warm, salty, and dip-worthy. What makes these bites special is the contrast between the crisp, glossy exterior created by a quick baking soda bath and the pillowy, tender interior that biscuit dough delivers. They’re satisfyingly chewy without the long rising times of traditional dough, and the shallow, alkaline bath gives them that classic pretzel flavor and color in minutes.

I remember serving a tray of these at a last-minute game night and watching them disappear faster than I could arrange napkins. Kids loved pulling them apart to dunk in mustard and cheese, while adults reached for seconds with a glass of beer. The recipe’s simplicity and predictable results mean you can confidently make these for last-minute guests, school functions, or an afternoon snack—no special skills required, just a few pantry staples and an oven.

Ingredients

• 1 (8-count) can refrigerated biscuit dough: I use Pillsbury Grands! or a store-brand flaky biscuit for reliable texture. The ready-made dough gives a tender, soft crumb and consistent results—choose a brand with visible layers for best pull-apart bites.
• 1/4 cup baking soda: This is the secret to the brown, glossy crust and subtle pretzel tang. Use standard baking soda (sodium bicarbonate); it dissolves in boiling water to raise the surface pH briefly and mimic the traditional lye bath safely at home.
• 1 large egg: Whisked with water to create an egg wash; this promotes even browning and helps coarse salt adhere. For a slightly richer color, use a yolk-only wash, but whole egg gives a glossy finish.
• 1 tablespoon water (for the egg wash): Thin the egg just enough so it brushes easily over each bite without pooling. Cold or room-temperature water both work.
• Coarse salt, for sprinkling: Pretzel or kosher salt yields a crunchy, salty contrast. Measure loosely—about 1 to 2 teaspoons total—and sprinkle immediately after brushing so it sticks.

Instructions

Preheat Oven:Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. A hot oven ensures the exterior browns quickly while keeping the inside tender. Place the sheet on the middle rack for even heat circulation.Prepare Dough:Open the biscuit can and separate the 8 biscuits. On a lightly floured surface, gently roll each biscuit into a small rope about 4 inches long—avoid overworking the dough to keep it tender. Cut each rope into 4 equal pieces to make uniform bites. Aim for pieces roughly 1 inch long so they bake evenly.Boil Baking Soda Bath:Fill a large pot halfway with water and bring to a rolling boil. Carefully stir in 1/4 cup baking soda—add it slowly to avoid boiling over. The water will foam and smell a bit alkaline; that’s normal. This brief alkaline dip encourages Maillard browning and a glossy crust like classic pretzels.Boil Dough Pieces:Working in small batches (6–8 pieces), gently drop the dough pieces into the boiling baking soda bath. Boil one side for about 15 seconds, flip with a slotted spoon, and boil the other side 15 seconds—do not overboil or the interior will start to set. Remove with a slotted spoon, let excess water drip off, and transfer to the prepared baking sheet, spacing them slightly apart.Apply Egg Wash and Salt:In a small bowl, whisk the egg with 1 tablespoon water. Using a pastry brush, lightly coat each pretzel bite so the wash glazes but doesn’t pool. Immediately sprinkle with coarse salt—this helps the salt adhere and creates the signature salty crunch.Bake:Bake in the preheated oven for about 15 minutes, or until the bites turn golden brown. Some edges may be darker; that rustic variation adds character. Remove from oven and let rest for 3–5 minutes before serving so the interior finishes setting.

Storage Tips

Store cooled pretzel bites in an airtight container at room temperature for up to 2 days; reheat in a 350°F (175°C) oven for 5–8 minutes to revive crispness. For longer storage, freeze on a sheet tray until firm, then transfer to a resealable bag for up to 3 months. To reheat from frozen, place on a parchment-lined sheet and bake at 375°F (190°C) for 8–10 minutes or until warmed through. Avoid microwaving for long periods—this softens the exterior and makes them chewy rather than crisp.

Ingredient Substitutions

If you don’t have refrigerated biscuit dough, you can use refrigerated croissant dough for a flakier result or pizza dough for a chewier texture, but adjust piece size because dough elasticity differs. For an egg-free wash, brush with a mix of melted butter or olive oil and a touch of sugar for color; the browning will be milder. If you need a gluten-free option, look for gluten-free biscuit-style dough in specialty stores, though expect a different chew and color after the baking soda bath.

Serving Suggestions

Serve warm with classic yellow mustard, whole-grain mustard, beer cheese dip, or a simple garlic butter. For a sweet twist, toss warm bites in cinnamon-sugar immediately after brushing with melted butter. These bites are fantastic on a party platter alongside vegetables and meats, or as a kid-friendly lunchbox addition (cool completely before packing). Garnish with sesame seeds or everything bagel seasoning for a savory twist.

Seasonal Adaptations

In winter, serve with warm beer cheese spiked with mustard and smoked paprika; in summer, offer a chilled herb yogurt dip or pico de gallo for freshness. For holiday gatherings, roll bites in garlic-herb butter and sprinkle with finely grated Parmesan. You can top bites with minced rosemary or thyme for a seasonal herb note. Swap coarse salt for a maple-salt blend in autumn to pair with pumpkin or apple-themed spreads.

Meal Prep Tips

For efficient meal prep, form and cut dough ahead of time and refrigerate the pieces for up to 24 hours before the baking soda bath—bring them to room temperature briefly before boiling. Alternatively, par-boil, cool on a sheet pan, and freeze individually on a tray; when ready, brush with egg wash and bake from frozen for a quick snack. Pack bites in divided containers with small dip cups for grab-and-go lunches or party platters.

Cultural Background

Pretzels have roots in Central European baking traditions, where alkaline treatments—originally lye—created their distinctive crust and flavor. The baking soda bath is a home-friendly adaptation of that technique, providing similar results without the hazard of lye. Soft pretzels became popular street food in the United States and are often associated with fairs, stadiums, and snack culture. These bite-sized versions capture the nostalgic flavor while fitting modern, casual entertaining.

Success Stories

Readers and friends have reported triumphs with this quick method—one friend used the bites as a base for mini sloppy joe sliders at a family reunion and said they were the hit of the buffet. Another made cinnamon-sugar bites for a school fundraiser and sold out within an hour. I’ve been delighted to hear that this recipe is often the ‘gateway’ pretzel for those intimidated by traditional methods—it proves delicious results don’t require hours of effort.

Whether you’re feeding a crowd or craving a cozy snack, these soft pretzel bites are a small, satisfying pleasure that brings people together. Give them a try, experiment with toppings, and make them your own—the easiest and most delightful part is watching them vanish almost as quickly as they come out of the oven.