Quick Pretzel Biscuits bring the best of buttery, flaky biscuits and soft pretzel flavor together in under an hour. This homemade variation of the viral canned-biscuit pretzel bites uses gluten free flour to create tender, layered biscuits with a chewy, browned pretzel crust.
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The combination of flaky biscuit layers and a pretzel-style exterior is irresistible. These pretzel biscuits are perfect for dipping, for sandwiches, or served simply with butter or honey.
Ingredients and Notes
Gluten Free Flour – I prefer a higher-protein gluten free flour blend for flaky biscuits; Cup4Cup is a great example because it contains milk powder and produces reliable rise and texture in laminated biscuits.
How to Make Pretzel Biscuits (Visual Instructions)
These pretzel biscuits are made in four straightforward stages: prepare the biscuit dough, brush with a baking soda wash and chill, apply the egg wash, then bake.
Tips
- Follow the laminating steps to create distinct, flaky layers in gluten free biscuits.
- Don’t skip freezing after the baking soda wash; chilling the butter helps create steam pockets and a better texture during baking.
- If you prefer egg-free, brush the tops with buttermilk instead of an egg wash.
Serving Suggestions
Pretzel biscuits are delicious on their own or paired with sweet and savory accompaniments.
Sweet
- Honey butter or hot honey butter
- Jam or chutney
Savory
- Plain butter
- Whole grain mustard or honey mustard
- Use as sandwich bread — ham and mustard on a pretzel biscuit is excellent
- Breakfast sandwich with sausage or bacon, egg, and cheese
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Buttery Pretzel Biscuits with Gluten Free Flour
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Ingredients
For the Biscuits
- 2 cups Gluten Free Flour Blend with Xanthan Gum
- 2 teaspoons Baking Powder (aluminum free)
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Baking Soda
- 6 Tablespoons Unsalted Butter, cubed and very cold
- 3/4 cup Buttermilk
For the Baking Soda Wash
- 2 Tablespoons Hot Water
- 1/4 teaspoon Baking Soda
For Topping
- 1 Large Egg, beaten (for egg wash)
- Coarse Salt or Pretzel Salt
Instructions
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In a large bowl, whisk together the gluten free flour, salt, baking powder, and baking soda.
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Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
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Add the buttermilk and stir until incorporated. Knead the dough in the bowl until it comes together into a ball.
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Turn the dough onto a floured surface and pat it into a rectangle.
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Fold the rectangle into thirds (like a letter) and rotate the dough a half turn.
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Flatten until the dough measures about ½–¾ inch thick. Repeat the laminating process three times. After the final fold, shape the dough into a square about 1½ inches thick.
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Cut the dough into eight even pieces and arrange them on a prepared baking sheet, leaving about 1 inch between each biscuit.
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In a small bowl, stir hot water and baking soda until mostly dissolved to make the baking soda wash.
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Brush the biscuits liberally with the baking soda wash. It’s fine if some wash remains.
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Place the sheet pan in the freezer, uncovered, for 30 minutes. Preheat the oven to 425°F.
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After chilling, brush the tops with beaten egg and sprinkle with coarse salt.
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Bake 14–16 minutes or until the biscuits are deeply browned and cooked through. Serve immediately or at room temperature.
Notes
- The best gluten free flour blend for biscuits is Cup4Cup or another higher-protein blend.
- The baking soda wash will produce a darker, pretzel-like brown crust—this is expected.
- Serving suggestions: butter, honey, coarse mustard, honey butter, or honey mustard butter.
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Nutrition Information
Disclaimers
As an Amazon Associate and participant in other affiliate programs, I may earn from qualifying purchases.
Nutrition facts are estimated and may not be exact. Consult a doctor or nutritionist if you have specific dietary concerns.
