These honey mustard pretzel items are crunchy, boldly seasoned, and dangerously snackable. For those who love the store-bought model, this do-it-yourself take delivers much more taste with candy honey, tangy mustard, and savory onion in each chunk.

At present’s completely snack-able honey mustard pretzels are extraordinarily simple to make with fundamental substances. The flavored items bake low and sluggish so the coating dries and clings to each nook and cranny. The outcome? Crunchy, flavorful pretzel items that may have you ever reaching again for extra… and extra… and extra. (We converse from expertise!!)

Like these common seasoned pretzels, they’re excellent for sport days, events, highway journeys, vacation snack boards, or just preserving a jar on the counter for anytime snacking.

Why You’ll Love These Do-it-yourself Honey Mustard Pretzel Items

• Recent and daring do-it-yourself taste—higher than store-bought!
• Makes an enormous batch with minimal effort.
• Candy + savory steadiness: honey, Dijon mustard, and onion work splendidly collectively.
• Strive utilizing sizzling honey for an additional kick!
• Make-ahead pleasant; stays crisp for 1–2 weeks.

Finest Pretzels to Use

You need to use most any onerous pretzels right here, however we particularly just like the thicker varieties (for optimum crunch!), just like the sourdough onerous pretzels pictured right here. Break them up into bite-size items earlier than coating them. Pretzel rods, the varieties labeled “old school,” or honey wheat braided twists would all be good to make use of, as nicely.

Flavoring Elements You Want & Why:

• Oil (Vegetable or Olive): The oil acts because the glue that helps the seasoning combination cling to each nook and cranny of the pretzels. It additionally promotes even baking and that impossible to resist crisp coating as soon as the pretzels are toasted. I normally use olive oil.
• Honey: Honey brings sweetness and depth, however extra shouldn’t be higher right here. Throughout testing, we discovered that an excessive amount of honey made the pretzels extraordinarily sticky and heavy, so we scaled it again to simply the correct quantity: sufficient for taste with out sacrificing texture. Sizzling honey is a enjoyable possibility in order for you a delicate kick of warmth.
• Brown Sugar: As soon as we diminished the honey, a little bit brown sugar stepped in to maintain the sweetness balanced.
• Dijon Mustard: Dijon supplies that traditional tangy, barely sharp mustard taste and varieties the spine of the seasoning.
• Floor Mustard: You want each dijon mustard and floor mustard, sure! Floor mustard provides a deeper, extra concentrated mustard taste that basically makes these pretzels style like honey mustard. (Not simply “honey with a little bit mustard.”)
• Onion Powder: A key taste within the store-bought model, and in at the moment’s recipe as nicely! Onion powder provides savory depth and makes the complete seasoning style full. Don’t skip it as a result of the flavour distinction is noticeable.
• Salt: A small quantity seasons the coating and retains the sweetness in verify. The pretzels themselves are already salty, so this simply ties every thing collectively.

In Images: Tips on how to Make Honey Mustard Pretzel Items

Whisk all of the substances for the honey mustard coating collectively till emulsified:

Pour it over the pretzel items and stir or toss to coat:

The bottom line is baking at a low temperature and stirring each quarter-hour. This offers the pretzels time to dry out and crisp evenly whereas the honey mustard coating units.

Cool fully. Don’t skip the cooling step as a result of these crisp up much more as they cool. Due to the honey, count on them to nonetheless be *a little bit bit sticky* even as soon as fully cooled. (Finger-lickin’ good!)

These pretzel items make a simple do-it-yourself present (if you wish to share!). As soon as totally cooled, package deal them in jars or baggage, tie with ribbon, and add a handwritten label. Additionally they disappear rapidly on snack boards subsequent to cheese, nuts, and olives.

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