My family was all about it; looks like I'll have to whip up a larger batch next time.

Pretzel biscuits are a delightful twist on the classic biscuit, bringing together the soft, fluffy texture we all love with the golden, glazed finish reminiscent of a warm pretzel. This recipe is a nod to the hearty, comforting food traditions of the Midwest, where simple ingredients come together to create something truly special. These biscuits are perfect for those who cherish the nostalgia of family gatherings and the comforting aroma of baking bread filling the kitchen. Whether you're serving them at a holiday feast or a simple Sunday dinner, these pretzel biscuits are sure to become a family favorite.

These pretzel biscuits pair wonderfully with a hearty stew or a creamy soup, making them perfect for those chilly Midwestern evenings. They also shine alongside a platter of smoked meats and cheeses, offering a delightful contrast in texture and flavor. For a simple yet satisfying meal, serve them warm with a pat of butter and a drizzle of honey or a dollop of homemade jam.

Servings: 12 biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup unsalted butter, cold and cubed
3/4 cup milk
1 egg, beaten
1 tablespoon coarse sea salt for topping
1/4 cup baking soda
4 cups water

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the milk until just combined to form a soft dough.

Turn the dough out onto a floured surface and knead gently a few times. Roll out to about 1/2 inch thick.

Cut the dough into rounds using a biscuit cutter and place them on the prepared baking sheet.

In a large pot, bring the water to a boil and add the baking soda. Stir until dissolved.

Carefully dip each biscuit into the baking soda solution for about 30 seconds, then return them to the baking sheet.

Brush the tops of the biscuits with the beaten egg and sprinkle with coarse sea salt.

Bake for 12-15 minutes, or until golden brown and fluffy.

Allow to cool slightly before serving.

For a cheesy twist, add 1/2 cup of shredded cheddar cheese to the dough before baking. You can also experiment with adding herbs like rosemary or thyme for a fragrant touch. If you prefer a sweeter biscuit, reduce the salt in the dough and sprinkle with cinnamon sugar instead of sea salt before baking. For a more traditional pretzel flavor, try using whole wheat flour for a heartier texture.