Description
These honey mustard pretzel pieces are crunchy, bold, sweet, and tangy in every bite. Coated in a perfectly balanced honey-mustard seasoning and baked until crisp, they’re an easy make-ahead snack that disappears fast.
Ingredients
- 12–16 ounces (340–454g) hard pretzels (about 1 bag, such as sourdough-style)
- 1/2 cup (120g/ml) oil (vegetable or olive)
- 3 Tablespoons (63g) honey (try hot honey for a bit of a kick!)
- 1 Tablespoon packed light or dark brown sugar
- 2 Tablespoons (32g) Dijon mustard
- 2 teaspoons ground mustard
- 1 and 1/2 teaspoons onion powder
- 1/2 teaspoon salt
- Optional, for topping: coarse or flaky sea salt
Instructions
- Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a small bowl or liquid measuring cup, whisk together the oil, honey, brown sugar, Dijon, ground mustard, onion powder, and salt until emulsified.
- Break the pretzels into pieces. Place them in a large zipped-top bag or in a large bowl. Pour the honey mustard mixture over the pretzels. Shake or stir thoroughly; you want every piece coated very well.
- Spread the pretzels onto the prepared baking sheet. If they don’t all fit in a single layer, use two lined baking sheets. Sprinkle with coarse or flaky sea salt, if using.
- Bake for 50–60 minutes, stirring every 15 minutes. Remove from the oven and cool completely.
- Store completely cooled pretzels in an airtight container at room temperature for up to 1–2 weeks. If they soften slightly, spread on a baking sheet and warm in a 300°F oven for a few minutes to re-crisp.
Notes
- Freezing Instructions: The pretzels are noticeably tastier prior to freezing, however if you are in a pinch, you can freeze them once cooled after step 5. Freeze for up to 2 months. Thaw at room temperature. Bake at 300°F (150°C) for 8-10 minutes to re-crisp.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Whisk | Liquid Measuring Cup | Glass Mixing Bowl
- Best Pretzels to Use: Choose a thick variety of hard pretzels for maximum crunch. The pretzels pictured here are sourdough hards; you could also use pretzel rods, honey wheat braided twists, or old-fashioned pretzel twists.
- Oil: Vegetable or olive oil both work. The oil helps the seasoning cling and promotes even toasting. I usually use olive oil. Avocado oil would work, too, but the pretzels may be green from the color!
- Mustard: You need both Dijon mustard and ground mustard. Together they create the bold, classic honey mustard flavor.
- Onion Powder: Essential for savory depth and overall flavor, I do not recommend skipping it.