Pretzel Biscuits with Erika Council of Bomb Biscuits Atlanta Recipe
Learn how to make soft, flaky Pretzel Biscuits with Erika Council of Bomb Biscuits Atlanta. These biscuits combine the classic buttery flakiness of Southern biscuits with a pretzel-style finish thanks to a baking soda wash and coarse salt topping. Perfectly golden and irresistibly savory, these biscuits are a unique twist suitable for breakfast, brunch, or alongside your favorite meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12-14 biscuits 1x
- Category: Bread
- Method: Baking
- Cuisine: American Southern
Ingredients
Scale
Dry Ingredients
- 2–1/2 cups all-purpose flour (White Lily flour recommended)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Fats
- 2 tablespoons shortening, chilled and cut into 1/2-inch cubes
- 8 tablespoons unsalted butter, chilled and cut into 1/8-inch slices
Wet Ingredients
- 1–3/4 cups buttermilk, chilled
Pretzel Wash
- 1/2 cup water
- 1–1/2 teaspoons baking soda
- 1 egg, beaten plus 1 teaspoon water
- Pretzel salt or coarse salt, for sprinkling
Instructions
- Start Your Biscuit Mix: Preheat your oven to 450ºF and position the oven rack in the middle. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut the chilled shortening into the flour mixture using your fingertips until pea-sized pieces remain, then cut in the chilled butter using the same technique. Place the mixture in the freezer for 15 minutes to keep the dough cold and ensure flakiness.
- Add the Wet Ingredients: Pour the chilled buttermilk into the flour mixture and stir with a fork until all the dry flour is incorporated. The dough will be sticky and shaggy, starting to form a loose ball.
- Knead and Fold: Transfer dough to a lightly floured surface and pat into a 1/4-inch thick rectangle. Fold the dough into thirds, then fold it again from the short end to form a rectangle, dusting with flour as needed. Repeat the folding process once more and pat into a 1/2-inch thick rectangle to build the biscuit layers.
- Cut the Biscuits: Using a 2-inch round biscuit cutter, cut out biscuits and re-shape scraps to use all dough. Place biscuits 1 inch apart on a greased baking sheet. Chill the biscuits briefly while preparing the pretzel wash.
- Add the Pretzel Wash: Boil 1/2 cup water and slowly stir in baking soda until foaming. Remove from heat. Brush tops of biscuits with the soda wash, then coat with the egg wash (beaten egg and 1 teaspoon water). Sprinkle pretzel salt or coarse salt over each biscuit.
- Bake and Enjoy: Bake biscuits for 12-15 minutes or until golden brown on top. Allow to cool slightly before serving. Best enjoyed the same day for optimal freshness and flavor.
Notes
- Keep the dough cold throughout the process to achieve flaky layers.
- Use a firm press when cutting biscuits without twisting to avoid sealing edges and hindering rise.
- Egg wash can be skipped; melted butter can be brushed on tops for a different finish.
- Use a bench scraper for easy dough handling and to check dough thickness.
- These biscuits are best eaten fresh on the day they are made.
Keywords: pretzel biscuits, flaky biscuits, bomb biscuits, buttermilk biscuits, Southern biscuits, biscuit recipe, easy biscuit recipe, salted biscuits
