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Soft Pretzel Bites

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Using canned biscuits to make pretzel bites is the best hack ever. So is Bubble Bread (we're amazed, honestly). The pretzels won't look gorgeous as they come out of the boiling water, but don't worry—they will brown and crisp up and be oh-so-gorgeous when they come out of the oven!

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Yields: 32
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 25 mins
Total Time: 0 hours 40 mins

Cooking spray


(16.3-oz.) can refrigerated biscuit dough

4 c.


1/4 c.

baking soda


large egg, beaten

Coarse salt

2 tbsp.


2 tbsp.


1 c.


2 c.


Kosher salt 

Freshly ground black pepper

Pinch cayenne pepper

  1. Preheat oven to 425°. Line a large baking sheet with parchment paper and spray with cooking spray.
  2. Make the pretzels: Quarter each biscuit, then roll each piece into a ball. Using a knife, carve an X into each ball. In a medium saucepan, combine water and baking soda. Bring to boil then reduce to a simmer. Add balls and cook for 30 seconds. (The dough will float to top.) Remove with a slotted spoon and transfer to baking sheet, making sure the pretzels aren't touching. (Don't worry if the dough looks messy here! They'll completely transform in the oven.) Brush beaten egg over each pretzel, then sprinkle with coarse salt. 
  3. Bake for 10 to 15 minutes or until golden brown. 
  4. Meanwhile, make cheese sauce: Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Stir in milk and bring to a simmer. When milk begins to thicken, stir in cheese, whisking constantly until sauce is smooth. Season to taste with salt, pepper, and cayenne. Serve with the pretzels.

Parker Feierbach
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