# Ingredients:
→ Biscuit Dough
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1/4 cup unsalted butter, cold and cubed
06 - 3/4 cup cream soda, cold
→ Pretzel Coating
07 - 1/4 cup baking soda (for boiling)
08 - 4 cups water
09 - 1 egg, beaten
10 - 2 tablespoons coarse pretzel salt
→ Finishing Touch
11 - 2 tablespoons granulated sugar
12 - 1/2 teaspoon vanilla extract
13 - 2 tablespoons melted unsalted butter
# Directions:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease surface.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and fine sea salt until well combined.
03 - Incorporate cold, cubed butter using a pastry cutter or fork until mixture forms coarse crumbs.
04 - Pour chilled cream soda into bowl and gently mix until a shaggy dough forms; do not overblend.
05 - Turn dough onto a lightly floured surface. Pat and fold over the dough 2–3 times to create visible layers.
06 - Roll dough into a rectangle approximately 1/2-inch thick. Slice into 8 even strips using a sharp knife or dough cutter.
07 - Gently twist each strip and thread onto wooden or metal skewers in a spiral or zigzag shape.
08 - In a medium saucepan, bring 4 cups water and 1/4 cup baking soda to a gentle simmer. Dip each skewered biscuit for 10 seconds, then place on prepared baking sheet.
09 - Brush each biscuit with beaten egg and sprinkle liberally with coarse pretzel salt.
10 - Transfer to oven and bake for 15–18 minutes, until golden brown and puffed.
11 - While warm, brush with melted butter. Combine granulated sugar and vanilla extract; sprinkle mixture over skewers for a subtle cream soda note.
12 - Present warm or at room temperature for optimal flavor and texture.
