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2 Ingredient Pretzel Knots

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Pretzel knots are things of delicious beauty, aren’t they? Especially when they’re homemade. But sometimes, fooling around with scratch dough is tedious so having an easier way to make them is on the menu.

I got you covered, friend. 2 Ingredients are basically all it takes for some delicious crispy on the outside, pillowy soft on the inside, pretzel bites.

Just like my 4 Ingredient Cheesy Garlic Knots, these soft pretzel bites are made using refrigerator biscuit dough so you can skip the hard part! 

A bowl of pretzel knots with cheese dip in the center.

Why This Soft Biscuit Pretzel Knots Recipe Is Awesome

This Soft Biscuit Pretzel Knots recipe is only 2 basic ingredients to put together! It’s quick and easy to assemble and takes only a few minutes to have warm, soft pretzel knots ready to enjoy without a lot of work. 
They’re inexpensive to make, and go well with any appetizer at a party, or just a great snack on movie night!

Ingredients You’ll Need

  • Tube of refrigerated dough biscuits: This can be your typical Pillsbury dough brand or even your store-brand dough biscuits. If you like the flavor of a particular brand, go with that one.
  • Baking soda: This is dissolved in the water to give the pretzels the characteristic golden outside.
  • Water: For boiling the pretzels.
  • Coarse sea salt: For salting up the outside! A pretzel isn’t a pretzel without the coarse salt!
  • Mustard and/or cheese sauce, for serving, optional 

****EAZYTIP: Ingredients like salt, pepper, garlic powder, and oil don’t count towards the ingredient list because most people have these basic items in the pantry.

The ingredient photo showing salt, baking soda, and egg, and the biscuit dough.

Making This Pretzel Knot Recipe

  • Start by preheating your oven and line your baking sheets with parchment paper.
  • Make the egg wash, then cut the biscuits into pieces and roll them into balls.
  • Bring a pot of water to a boil and add the baking soda
  • Carefully drop the balls into the water and boil.
  • Prepare the tops of the pretzels and then bake!
  • Serve with mustard or cheese sauce if desired.
Cut up biscuit dough on a blck plate.
Cutting the biscuits into pieces.
The rolled pretzel bites ready to be boiled, sitting on a black platter.
The rolled biscuits with the cut cross pattern.
boiling the pretzel bites.
Boiling the pretzel bites.
Brushing on the egg wash with a red silicone brush.
Brushing on the egg wash.
Boiled pretzel bites with egg wash, ready to go into the oven on a baking sheet.
Ready to bake!
Baked, buttered and salted biscuit pretzels, fresh out of the oven.
Buttered then salted pretzel knots fresh from the oven.

****A printable recipe card with exact amounts and directions is available at the bottom of this post.

Eazy Tips and Recipe Variations

If you’re looking to switch things up, there are a few ways to customize this recipe.

For a spicier twist, try adding some cayenne pepper or red pepper flakes to the dough or alongside the salt.
You can experiment with different types of cheese sauces or dips to serve alongside the pretzel knots or try rolling some cheese into the center of each ball for cheesy pretzels.
Try topping your pretzels with cinnamon sugar instead of salt for a cinnamon sugar pretzel that is inspired by a delicious churro! 

Pretzle knots piled in a white bowl.

Serving The Pretzel Knots

These Soft Biscuit Knots are delicious on their own, but they’re even better with some tasty dipping sauces or even as a side dish.
Mustard and cheese sauces are classic choices, but you can also try honey mustard, ranch dressing, or even marinara sauce. 
These little beauties make a great ‘bread’ side for sopping up the beefy, savory gravy in my 6 Ingredient Mississippi Roast.
Try serving these alongside other finger foods like pigs in a blanket on your party table for a fun finger food snack. 
Pretzel knots make game day and cookout appetizer snacks as well.

Dipping the pretzel knots in cheese sauce

Storing Leftovers

If you have leftovers you can store them in an airtight container in the refrigerator for up to 3 days.

To reheat, simply pop them in the microwave or toaster oven for a few seconds until warm and soft again. Be sure to avoid overcooking when you reheat them. 

Questions You Might Have About This Pretzel Recipe

Why do you boil the pretzel dough before baking?

The effect that the hot water and baking soda has on the pretzel dough gives it that shiny, fluffy, and golden outer shell to the pretzel, similar to making bagels, so you don’t want to skip it!

All I have on hand is refrigerated pizza dough. Can I use that instead of biscuit dough?

Absolutely you can! The texture might be slightly different than using biscuit dough, but the results would be just as good!

Can I use baking powder instead of baking soda in the water?

No, the pretzel bites won’t come out the same.

Have you made these 2 Ingredient Pretzel Bites? Comment below if you did, I’d love to hear about it! Also, please leave a star rating in the recipe card below, it helps let more people see the recipe!

Thanks so much for stopping by Eazy Grub today, I hope you have a really great day!


Yield: 32 pretzels

2 Ingredient Pretzel Knots

Easy pretzel knots surrounding a bowl of cheese sauce.

Insanely easy to make, these two-ingredient pretzel knots are perfect for that delicious pretzel flavor, but with a fraction of the work. Ideal for serving on game day, birthdays, and just plain old snack days!

Prep Time 15 minutes
Cook Time 18 minutes
Additional Time 5 minutes
Total Time 5 minutes


  • 1 can Refrigerated Biscuit Dough (8 count)
  • 1/4 c Baking Soda
  • Egg (egg wash, optional)
  • Coarse Sea Salt (for sprinkling on top, also optional)


    Start by preheating your oven to 425 degrees and lining your baking sheets with parchment paper that has been sprayed with nonstick spray.

    In a small bowl, whisk together an egg and a teaspoon of water and set aside for your egg wash.

    Cut each biscuit into four pieces and roll them into small balls.

    Use a sharp knife to score the top of each ball with an X shape.

    In a large pot, bring four cups of water to a boil, then stir in a quarter cup of baking soda.

    Reduce the heat to a simmer and carefully drop the balls into the water, one at a time, and boil for 30 seconds.

    Use a slotted spoon to remove the balls from the water and place them on the prepared baking sheet.

    Brush the tops with the whisked egg and sprinkle on coarse sea salt. Use as much or as little salt as you wish.

    Bake for 10-15 minutes until each pretzel is golden brown, and serve with mustard or cheese sauce if desired. Enjoy!

    Nutrition Information



    Serving Size


    Amount Per Serving Calories 7Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 6mgSodium 509mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.

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