Do you crave the soft pretzels you get at the mall? Learn to make them at home with canned biscuits! Soft and chewy biscuits pretzels with savory cheese sauce for dipping is the ultimate snack!
A soft, chewy pretzel is one of my favorite snacks. As a teenager, hanging out at the mall with friends and buying a pretzel was the “thing” to do on Saturdays.
Now, you can make them at home with just a few ingredients. Relive that memory and enjoy the delicious flavors.
Ingredients you need for the pretzels
- Can large biscuits
- Baking soda
Ingredients for the cheese sauce
- Shredded sharp cheddar cheese
- All purpose flour
Make your homemade pretzels
- Squish each biscuit round into a tube shape, then into pretzel.
- Prepare soda bath and preheat oven.
- Remove pretzels from freezer and drop into boiling soda bath for 45 seconds. Place on parchment lined cookie sheet.
- Brush each pretzel with butter, and season with salt.
- Bake, then allow to cool.
Making the cheese sauce
- Melt butter over medium high heat, and stir in flour.
- Whisk in milk, salt and pepper. Stir in cheese and stir until melted.
- Cook until thick, and enjoy.
How do I make the pretzel shape?
Take one of the biscuits and squish it into a tube shape and then begin to roll it into a long rope. Try and get the rope as long as you can without ripping the biscuit dough, at least 12-15 inches.
To shape the dough into a pretzel, begin with a U shape, then crossover the two ends, crossover one more time and then bring the ends down to the bottom of the U and attach the ends.
Ways to change these pretzels up
- Change the salt sprinkles for granulated sugar and cinnamon for a sweet pretzel. Dip in icing made from powdered sugar and milk mixed together.
- Top with cajun seasoning for a spicy pretzel. Dip in cheese sauce with green chilies added to it.
- Sprinkle with everything bagel seasoning for a new savory homemade pretzel. Dip in the cheese sauce.
How should I store these pretzels?
Store the pretzels in a zip lock bag or airtight container. They will remain fresh for up to 3 days. To soften, wrap in damp paper towel and microwave for 45 seconds.
Other recipes you are sure to love
- 1 large can of 8 count biscuits
- 3 cups water
- 3 tbsp. baking soda
- 2 tbsp. butter
- 1 tbsp. coarse salt
- 1 1/2 cups shredded sharp cheddar cheese
- 1-cup milk
- 2 tbsp. all purpose flour
- 2 tbsp. butter
- Salt/pepper to taste
- Take one of the biscuits and squish it into a tube shape and then begin to roll it into a long rope. Try and get the rope as long as you can without ripping the biscuit dough, at least 12-15 inches.
- To shape the dough into a pretzel, begin with a U shape, then crossover the two ends, crossover one more time and then bring the ends down to the bottom of the U and attach the ends.
- Do this with all of the biscuits and place them onto a cookie sheet that has been lined with parchment paper. Place the cookie sheet into the freezer for a minimum of 1 hour, 2 if you can wait. The pretzels will be easier to handle in the next step if they are frozen.
- When the time is up, leave the biscuits in the freezer while you prepare the baking soda bath.
- Preheat the oven to 450 degrees.
- Boil 3 cups of water on the stove and then mix the baking soda in. Remove the pretzels from the freezer and start by dropping 1-2 of them into the baking soda bath for 45 seconds at a time. Remove them from the water with tongs and place the pretzels back onto the parchment paper lined cookie sheet. Do this with all of the remaining biscuit pretzels.
- Once the baking soda bath is done, melt the 2 tbsp. of butter in the microwave. Brush the butter onto each pretzel and generously sprinkle with the coarse salt.
- Bake at 450 for 12-15 minutes; start watching it around 12 minutes and remove when all of the pretzels have turned a crispy brown color. Remove from the oven and allow cooling while you prepare the cheese sauce.
- On the stove, melt the 2 tbsp. of butter in a saucepan. Stir in the flour and cook for a minute. Slowly whisk in the milk, salt and pepper and cook until it’s thickened. Remove from the heat and stir in the cheese. If the dip is too thick, just add some more milk until the desired consistency has been reached.
- Dip your warm pretzels in and enjoy!