Pretzel Biscuits with Erika Council of Bomb Biscuits Atlanta Recipe

Introduction

Pretzel biscuits combine the flaky, buttery texture of classic biscuits with the savory, slightly tangy flavor of pretzels. Inspired by Erika Council of Bomb Biscuits Atlanta, these biscuits offer a unique twist that’s perfect for breakfast or as a snack any time of day.

Ingredients

• 2-1/2 cups all-purpose flour (White Lily recommended)
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons shortening, chilled and cut into 1/2-inch cubes
• 8 tablespoons unsalted butter, chilled and cut into 1/8-inch slices
• 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

1. Step 1: Adjust your oven rack to the middle position and preheat the oven to 450ºF. 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. Add the butter using the same method, then place the mixture into the freezer for about 15 minutes to keep the dough cold.
2. Step 2: Add chilled buttermilk to the chilled flour mixture. Stir with a fork until fully combined and no dry flour remains. The dough will be sticky and slightly shaggy as it begins to form a ball.
3. Step 3: Turn dough onto a lightly floured surface. Pat into a rectangle about 1/4 inch thick. Fold the dough into thirds, then fold again the same way to form a rectangle. Dust with flour as needed. Repeat folding and patting to form a 1/2 inch thick rectangle.
4. Step 4: Cut dough into 2-inch rounds using a biscuit cutter. Press firmly down without twisting to avoid sealing edges. Re-form and recut scraps. Place biscuits 1 inch apart on a greased baking sheet and chill while preparing the wash.
5. Step 5: Bring 1/2 cup water to a boil and stir in baking soda until foaming. Remove from heat and brush the tops of each biscuit with this soda wash. Beat the egg with 1 teaspoon water and brush over the soda layer for a golden finish. Sprinkle pretzel or coarse salt on top.
6. Step 6: Bake biscuits for 12-15 minutes until deep golden brown on top. Let cool slightly before serving. Best enjoyed the day they’re made.

Tips & Variations

• Keep dough cold at all times to ensure flaky biscuits.
• Use a bench scraper to measure and fold dough evenly.
• If you prefer, skip the egg wash and brush melted butter on top for a softer finish.

Storage

Store leftover biscuits in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350ºF oven for about 5 minutes or until heated through. These biscuits are best enjoyed fresh but can also be frozen wrapped tightly for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of White Lily?

Yes, regular all-purpose flour works well, though White Lily flour is preferred for its softer texture, which yields fluffier biscuits.

What if I don’t have buttermilk on hand?

You can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1-3/4 cups of milk. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.