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Cinnamon Sugar Waffle Pretzels

Cinnamon Sugar Waffle Pretzels
  • Prep 5 min
  • Total 20 min
  • Servings 8

Turn a tube of refrigerated biscuit dough into pretzels—waffle pretzels! In less than 20 minutes, you’ll have a whole batch of these insanely addictive snacks. They taste just like a cinnamon sugar food court pretzel, no trip to the mall required. ...MORE+ LESS-

Cheeky Kitchen Cheeky Kitchen
January 24, 2017

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle Refrigerated Biscuits Southern Style
6-7 cups water
3
tablespoons baking soda
3/4
teaspoon salt
1
cup butter, melted
2
cups sugar
3
tablespoons cinnamon
Non-stick cooking spray

Steps

Hide Images
  • 1
    Heat waffle iron to medium-high heat. Combine cinnamon and sugar together in a wide, shallow bowl. Open biscuit dough and roll individual biscuits into 3-inch rounds (about 1/2 inch thick).
  • 2
    Bring water to a boil in a deep-sided sauté pan. Once boiling, add baking soda and salt to the water. Gently lower biscuits into boiling water, cooking for about 60 seconds per side and flipping with a large, wide spatula.
  • 3
    Gently remove from water and transfer to a waffle iron generously coated with non-stick spray. Cook until deep golden brown.
  • 4
    Remove waffle and allow to cool slightly before dipping into melted butter, making sure to cover the whole surface.
  • 5
    Dip buttered waffles into the dish of cinnamon and sugar, coating both sides.

Expert Tips

  • To make salted pretzels, simply sprinkle boiled dough with coarse salt just before cooking in the waffle iron.
  • The difference between a pretzel and bread is that, like bagels, pretzel dough endures a quick bath in boiling water. But not just any water. To get that salty flavor and deep golden crust, a solution of water and baking soda is required. With this in mind, I wondered if we could hack the pretzel-making part—which usually requires making a yeast dough, letting it rise, then boiling and baking it—by using ready-to-go Pillsbury™ biscuit dough, then baking it all in a waffle iron. Great news! The answer is a resounding yes. And with this clever recipe, we turned out wonderful pretzel waffles, dunked ‘em in butter and sprinkled them with cinnamon sugar. This waffle iron hack so clever (and delicious!), we plan to use it again and again. In less time than it takes to go to the mall (and for a lot less money), we had a whole batch of homemade pretzels. Don’t you just love a good, cheap DIY recipe?

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
580
Calories from Fat
260
% Daily Value
Total Fat
29g
45%
Saturated Fat
17g
85%
Trans Fat
1g
Cholesterol
60mg
20%
Sodium
830mg
35%
Potassium
20mg
1%
Total Carbohydrate
77g
26%
Dietary Fiber
2g
8%
Sugars
54g
Protein
3g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • The difference between a pretzel and bread is that, like bagels, pretzel dough endures a quick bath in boiling water. But not just any water. To get that salty flavor and deep golden crust, a solution of water and baking soda is required.

    With this in mind, I wondered if we could hack the pretzel-making part—which usually requires making a yeast dough, letting it rise, then boiling and baking it—by using ready-to-go Pillsbury biscuit dough, then baking it all in a waffle iron.

    Great news! The answer is a resounding yes. And with this clever recipe, we turned out wonderful pretzel waffles, dunked ‘em in butter and sprinkled them with cinnamon sugar. 

    This waffle iron hack so clever (and delicious!), we plan to use it again and again. In less time than it takes to go to the mall (and for a lot less money), we had a whole batch of homemade pretzels. Don’t you just love a good, cheap DIY recipe?

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