Salted Pretzel Honey Butter Biscuits.

The very best homemade biscuits — we adore these! They’re one part flaky, buttery biscuit and one part salty soft pretzel, baked together for the ultimate holiday roll. Made with simple ingredients — flour, milk, baking powder, and salted butter — then topped with a soft pretzel wash and flaky salt. Serve them warm with whipped honey butter slathered over each one. The most delicious, cozy holiday biscuits!

Thanksgiving dinner just isn’t complete without some kind of roll (or two). Most years, I make a classic roll and popovers for my mom — because she loves them so much. She’s a true bread girl. I honestly think her secret to good health is bread and real salted butter. These two foods have always been at the center of our table, and my mom has never once strayed from using the real stuff. For that, I thank her!

When I plan our holiday menu each year, I always start with the people I’m cooking for — and 90% of the time, that’s my family. My mom is someone I especially love to make happy when it comes to Thanksgiving dinner. Forget all those boys — this one’s for her!

When I was creating this year’s Thanksgiving menu, I thought about all the rolls, popovers, and breads I’ve baked in the past. But something I’d never thought to do before was combine two of my mom’s favorites: flaky homemade biscuits and soft, salty pretzels.

Here are the details

Ingredients

• all-purpose flour
• baking powder
• whole milk – butter is really great too
• honey – I like to use a raw honey when possible
• sea salt

The Pretzel Topping

• baking soda
• an egg yolk – this is for brushing
• coarse pretzel salt or any coarse salt

The Whipped Honey Butter

• salted butter – at room temperature, so you can really whip it!
• honey – again use something really delicious, ideally raw

The Steps

Step 1: Mix the dough

Start by tossing a stick of butter in the freezer to get it nice and cold — this makes shredding it easy.

In a large bowl, mix together the flour, baking powder, and salt. Grab the butter from the freezer (I like to freeze it for at least 5–10 minutes). Shred the butter on a box grater, just like you would cheese. I’ve been using this trick for years — it’s foolproof and saves you from having to clean a food processor (which, let’s be honest, no one enjoys).

Mix the shredded butter into the flour. Add the milk and honey, and stir until just combined.

Step 2: Roll out the dough

Turn the dough out onto a lightly floured surface. Pat it into a rectangle, then fold the sides inward like a letter. Press it back into a rectangle, then fold it once more.

This step is the secret to creating those beautiful flaky layers in your biscuits — don’t skip it!

Cut the dough into circles or keep it easy and cut into squares. I like to double the recipe and do both — the mix of shapes looks so cute!

Step 3: Freeze

Freeze the cut biscuits for 15 minutes. This helps firm up the butter again and ensures the layers stay flaky and crisp when baked.

Step 4: The topping

Here’s where the soft pretzel magic happens! Brush the tops of the biscuits with a baking soda and water mixture — that’s what gives them that signature golden, slightly chewy pretzel crust.

Then brush with a beaten egg and sprinkle with pretzel salt (or flaky sea salt). Freeze one last time while the oven preheats.

Make them ahead of time

If you’re prepping ahead for Thanksgiving, this is a great stopping point. Wrap the biscuits and refrigerate until you’re ready to bake.

You can also freeze them and bake straight from frozen — just add an extra 10 minutes to the baking time.

Step 5: Bake

Bake the biscuits until golden brown and flaky. They’ll smell incredible!

The whipped honey butter

While the biscuits bake, whip together salted butter and honey using an electric mixer for about 5 minutes, until light, fluffy, and dreamy.

Serving

Serve the biscuits warm, split in half, and slathered generously with that honey butter. They’re perfect for mopping up gravy or enjoying alongside your Thanksgiving meal — pure, buttery heaven.

Photography by Johnny Miller

Looking for other Thanksgiving bread recipes? Try these.

Salted Honey Butter Parker House Rolls

Easy Gruyère Croissants

Salted Honey Sage Brioche Rolls

Swirled Garlic Herb Bread

The Best (easiest) No Knead Bread

Lastly, if you make these Salted Pretzel Honey Butter Biscuits, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Salted Pretzel Honey Butter Biscuits

5 from 5 votes

10 biscuits

by Tieghan Gerard

calories 295kcal

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Prep20 minutes mins

Cook20 minutes mins

Freezing Time30 minutes mins

Total1 hour hr 10 minutes mins

Flaky, buttery biscuits meet soft pretzels—served warm with whipped honey butter. The ultimate cozy holiday roll!

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Ingredients 

1x2x3x

• ▢ 2 1/2 cups all-purpose flour
• ▢ 2 tablespoons baking powder
• ▢ 1 teaspoon salt
• ▢ 1 stick cold salted butter, shredded , (like cheese)
• ▢ 1 cup whole milk
• ▢ 2 teaspoons raw honey

Pretzel Topping

• ▢ 3 tablespoons hot water
• ▢ 1 ¼ teaspoons baking soda
• ▢ 1 egg yolk, beaten, with 1 tablespoon water
• ▢ 1 teaspoon coarse salt or pretzel salt

Whipped Honey Butter

• ▢ 6 tablespoons salted butter, at room temperature
• ▢ 2 tablespoons raw honey

Instructions 

• 1. In a bowl, combine the flour, baking powder, and salt. Using your hands, mix in 1 stick of shredded butter. Pour over the milk and add the honey. Mix until just combined.

  2. Turn the dough out onto a floured surface. Pat into a 1-inch-thick rectangle. Fold one side into the center, then the other side on top. Like a letter. Turn the dough horizontally. Flatten into a rectangle again. Repeat the folding. Turn the dough horizontally one more time. Flatten into a 3/4-inch-thick rectangle. Wrap the dough and freeze it for 15 minutes to allow it to rest.

  3. Preheat the oven to 425° F.

  4. Mix the hot water and baking soda. Brush it onto the entire top surface of the dough.

  5. Cut dough into biscuits using a floured biscuit cutter (around 2 1/4 inches) or cut into 10 squares. Do not twist the cutter when cutting. Re-roll the remaining dough and cut more circles. Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with beaten egg yolk and sprinkle with salt.

  6. Freeze the biscuits for another 15 or 20 minutes. Then bake until golden brown, 20-22 minutes.

  7. Meanwhile, whip the butter and honey together until creamy. This is easiest to do with an electric mixer. Serve the biscuits warm with honey butter.

Nutrition

Calories: 295kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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