Quick Pretzel Biscuits are a delicious way to enjoy homemade pretzels in under an hour. This twist on the viral canned biscuit pretzel bites is homemade with gluten free flour for buttery and flaky gluten free pretzel biscuits.

quick, Buttery Pretzel Biscuits made with Gluten Free Flour on a round wood serving board with a small white bowl filled with honey mustard

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The combination of buttery, flaky biscuits paired with the flavors and chewy exterior of pretzels is simply irresistible.

Pretzel Biscuits are a viral Tiktok recipe made with canned biscuits. Unfortunately, you can’t buy premade, canned gluten free biscuits.

But that’s not a problem for us because we can make our own homemade dough for gluten free biscuits in just 10 minutes.

Turning biscuits into pretzels really only requires one simple extra step of making the baking soda wash and brushing it all over the biscuits. The biscuit prep is the same, as is chilling the dough, and then baking.

I even kept it nice and simple by cutting the biscuit dough into pieces instead of using a biscuit cutter to make round biscuits.

I guarantee you’re going to love this elevated biscuit recipe!

two Buttery Pretzel Biscuits topped with pretzel salt on top of a small white pottery plate with a honey spoon with more pretzel biscuits in the background

Ingredients and Notes

Gluten Free Flour – my favorite gluten free flour blend for biscuits is Cup4Cup. This flour blend contains milk powder, which makes it a higher protein flour. After testing gluten free biscuit recipes extensively, I’ve found that in order to achieve flakier biscuits that rise more, a higher protein flour blend is necessary.

two Prezel Biscuits on a small round white plate with a honey ladle

How to Make Pretzel Biscuits (Visual Instructions)

These pretzel biscuits can be made in 4 simple steps: make the biscuit dough, brush with a baking soda wash & freeze, brush with the egg wash, and bake!

Whisk together the gluten free flour, salt, baking powder, and baking soda.

Tips

Be sure to follow the laminating process in order to achieve the flakiest gluten free biscuits.
Don’t skip freezing the dough. This extra, hands-off step helps the butter solidify and will create steam pockets when it melts during the baking process.
To keep these pretzel biscuits egg-free, brush the top of the biscuits with buttermilk instead of the egg wash.

a honey ladle drizzling honey on top of a gluten free pretzel biscuit

Serving Suggestions

Pretzel Biscuits are great as is but here are a few ideas to elevate them:

Sweet

Honey Butter or Hot Honey Butter
Jam or Chutney

Savory

Butter
Whole Grain Mustard
Make a Sandwich (ham and mustard on a pretzel biscuit is *chef’s kiss*)
Breakfast Sandwich (bacon or sausage + egg + cheese = SO GOOD)

If you’ve made this recipe, leaving a star rating and note in the comments below would be so helpful for other gluten free bakers!

Buttery Prezel Biscuits made with Gluten Free Flour split open and smeared with butter on top of a round wood serving platter

Let’s connect!

Buttery Pretzel Biscuits with Gluten Free Flour

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Prep Time: 45

Cook Time: 15

Total Time: 1

Servings: 8

By: Sharon Lachendro

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Ingredients

For the Biscuits

2 cups Gluten Free Flour Blend with Xanthan Gum, see notes
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

In a large bowl, whisk together the gluten free flour, salt, baking powder, and baking soda.
Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
Add the buttermilk and stir in the buttermilk until incorporated. Knead the dough in the bowl to bring it together into a ball.
Turn the dough onto a floured surface and pat it into a rectangle.
Fold the rectangle into 3rds (like a letter) and turn the dough a half turn.
Then flatten into a rectangle until the dough is about a ½-¾ inch thick. Repeat the laminating process 3 times. After the last fold, form the dough into a square, about 1 ½ inches thick.
Use a large knife or bench scraper to cut the dough into 8 even pieces.
Place the biscuits close together on the prepared baking sheet with about 1 inch between each biscuit.
In a small bowl, mix together the hot water and baking soda to make the baking soda wash. Mix until the baking soda is mostly dissolved.
Liberally brush the biscuits with the baking soda wash. It’s ok if some of the wash is leftover.
Place the sheet pan with the biscuits in the freezer, uncovered, for 30 minutes. Preheat oven to 425ºF.
Once the biscuits have chilled, brush the top of each biscuit with the egg wash and sprinkle with coarse salt.
Bake for 14-16 minutes or until done.
Serve immediately or at room temperature.

Notes

The best gluten free flour blend for biscuits is Cup4Cup.
The biscuits will be very brown, like pretzels.
Serving suggestions: butter, honey, coarse mustard, honey butter, honey mustard butter, etc.

Recommended Products

Half Sheet Pan

Pastry Brush

Cooling Rack

Nutrition Information

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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