Biscuit Pretzels beat out store bought soft pretzels by a mile! Warm, soft, chewy, with that perfect kick of salt, every bite of these feels like pretzel heaven. Me and Katy try to reserve them for special occasions when the whole family is here because we can hardly be left alone with them! These are not just a “good substitute” for a soft pretzel in a pinch. After you taste these, you’ll find yourself reaching to make these over anything you could buy. They are that good!
If you want to hop right to the recipe, click the red “jump to recipe” button at the top of this page or scroll down to see the tutorial – with expert pretzel forming photos!
Homemade Pretzels and Cheese Sauce from Scratch
I’m going to show you how to make the pretzels and also a from scratch cheese sauce for dipping. I’ll put the recipes in two different cards at the bottom so you can print just one or both.
For the homemade pretzels the ingredients you’ll need are:
- an 8 count can of Pillsbury Grands Southern Homestyle biscuits
- Baking soda
- Butter
- Coarse salt
For the homemade cheese sauce the ingredients you’ll need are:
- Shredded sharp cheddar cheese (from a block*)
- Milk
- Flour
- Butter
- Salt and pepper to taste
Important Note About The Cheese
*You want to buy this cheese in a block and shred it yourself because pre-shredded cheese is coated in cellulose, that prevents it from sticking together, but also prevents it from being as smooth as it could be in a sauce. It will certainly work if you want to use what you have on hand, but shredded from a block is the ideal.
- How to Make Homemade Pretzels
Now we get to use those kindergarten play-doh skills. Roll each biscuit into a rope, about 12-15 inches long. Then, fold the rope into a pretzel, as shown, pinching the overlapping pieces together.
Place these on a parchment lined baking sheet and freeze for 1-2 hours. You don’t need to cover it, just put it in the freezer like this. Now, if you don’t want to make these right away, after that 1-2 hour freezing time, remove them from the parchment paper, place them in a zipper seal freezer bag, and return them to the freezer until you want to make your pretzels.
Bring to a boil about 3 -4 cups of water in a medium sized saucepan over medium high heat. Stir in baking soda. It will foam up and then go clear again and that is how you know you’re ready. Boiling the pretzel in this baking soda water before baking is going to help it brown fully without having to cook for very long, which allows the inside texture to be nice and chewy.
Drop the pretzels, one at a time, into boiling water and let boil for just one minute, no longer. Remove with tongs and put back onto parchment lined baking sheet. Brush with melted butter and sprinkle with coarse salt.
Bake these at 450 for 12-15 minutes, or until golden.
Oh my, look at those beauties!
How To Make Cheese Sauce from Scratch
Melt butter in a sauce pan over medium heat. Stir in flour and cook for about a minute, stirring the entire time. Whisk in milk, salt, and pepper and stir constantly until thickened, about 3-5 minutes or so. Remove from heat and stir in cheese until melted. If it’s too thick for your liking, you can stir in more milk to thin it a bit.
Serve pretzels warm with homemade cheese sauce.
Oh goodness gracious!
All the soft chewy warmth of a pretzel, made easy!
Yum!
Enjoy this fun and easy treat!
Ingredients
- 1 8 count can Pillsbury Grands Southern Homestyle Biscuits
- 3-4 cups water
- 3-4 tablespoons baking soda
- 2 tablespoons butter melted
- 1 tablespoon coarse salt
Instructions
- Line a baking sheet with parchment paper. Spray lightly with cooking spray. Roll each biscuit into a 12-15 inch rope. Twist into a pretzel, as demonstrated in photos. Arrange on baking sheet.Place uncovered baking sheet in freezer for 1-2 hours. Bring 3-4 cups water to a boil in a medium sauce pan over medium high heat. Stir in baking soda. Place pretzels, a few at a time, in boiling water and boil for one minute. Remove and return to prepared baking sheet. Repeat until all are done. Brush pretzels with melted butter. Sprinkle with kosher salt. Bake at 450 for 12-15 minutes or until nicely browned all over. Serve warm and enjoy!
Notes
Scroll down for printable cheese sauce recipe
Nutrition
Ingredients
- 1 1/2 cup shredded sharp cheddar cheese fresh shredded from a block of possible
- 1 cup whole milk
- 2 tablespoons all purpose flour
- 2 tablespoons butter
- salt and pepper to taste
Instructions
- Melt butter in a small saucepot over medium heat. Add flour and cook, stirring constantly, for about one minute. Slowly whisk in the milk, salt, and pepper, and cook until thickened, stirring often, 3-5 minutes. Remove from heat and stir in cheese until smooth. If sauce is too thick, add a little extra milk. Enjoy!
Nutrition
You may also like these recipes:
How To Make Homemade Doughnuts
Broccoli with Homemade Cheese Sauce
Pimiento Cheese Dip Good N Gooey
This post featured on Meal Plan Monday and Weekend Potluck!
Looks yummy!! Since I like mustard on my soft pretzels, I do believe I will be adding some mustard to that nice cheese sauce!
yummy idea
Barbara, you need to try these!!
Love your photos from your little trip to the beach. Also these pretzels and cheese sauce looks amazing. Think I’m gonna have to make some soon.
Thank you so much Joan, I hope you get to try the pretzels soon!!
I really want to make these but have to ask if they can be re-heated or frozen as I live alone and eight pretzels would not work all at once for me.
When you make them put what you aren’t going to use in a ziplock bag and keep them frozen, then just cook what you want as you want them.
These look good. Thanks for the recipe.
They are! I hope you get the chance to try them soon Debbie!!!
I was about to make these and after reading the instructions on my printable, I am confused lol. Is there maybe a mistake there? It says to roll the biscuits in ropes and make pretzel shape and THEN it says to take one of the biscuits and squish into a tube shape and roll into a long rope and arrange on baking sheet?? I’m just going to make all the biscuits into pretzels instead of leaving one in a long rope? They will be perfect for this cold, snowy night. 😀
Sure was! That sentence should have been taken out. I appreciate you catching that and letting me know! It is fixed now. 🙂
Thank you so much for answering. These were delicious! I’m making them again this week lol I am reprinting it. Of course, everyone wants your recipe so I am sharing 🙂 love your recipes and tips for many years now.
That just made my day Lorri!!
Lovely half-time treat during the college football championship game….. I failed to realize I should use a fresh piece of parchment to bake them – mine stuck horribly. Of course, I’d also accidentally bought the cheap parchment. Grrrr. BUT! The pretzels were divine, husband gobbled them up. Easy, affordable and tasty. A winner in this house!
I am so glad you liked them Debbie!! Hate you had issues with your parchment paper though.
If I freeze these for longer than the 1-2 hours do I thaw at all or drop into boiling water still froze solid?
If I freeze these for longer than the 1-2 hours do I thaw at all or drop into boiling water still froze solid?
I have made pretzels using refrigerated deli pizza dough but takes a bit longer to divide n deal with the dough, the canned biscuits are excellent and much easier. Will keep both on my dinner list.
Can I make these into pretzel sticks instead of pretzel shape?