Ohhhh, these pretzels.
You know them, have seen them, and probably have gotten addicted to them.
When I first discovered these as a kid, I was utterly hooked on them. Something about these pretzels; I just couldn’t stop eating them! My dad was equally hooked on them as I was.
Granted, they did give you pretty bad breath, but there’s nothing mint or gum can’t fix.
Talking about these honey mustard and onion pretzels just makes me want to go whip up a whole new batch.
I think I cracked the recipe to them. They taste EXACTLY like the ones you know and love and they’re so easy to make at home.
I really honestly think they’re PERFECT. I had my coworker try them, who knew exactly what I was talking about because he would buy bags of them at the store.
He said my version tasted EXACTLY like them and was very impressed. You really don’t need to go buy the pre-made ones anymore and just make them yourself from scratch!! :)
Since I came up with this recipe in 2014, I have had numerous feedback and one of the comments I got was that they come out soggy.
You have to make sure you use these big sourdough pretzels and not the thin pretzels that you’re used to eating. You also have to make sure they’re in an even layer on the baking sheet otherwise they’re just kind of steaming each other, you know? They’re like overcrowding each other like how when you fry too many things in a skillet, they don’t really get super crisp.
You also have to let it sit before you eat them straight from the oven. They harden up a bit more after coming out of the oven.
Hopefully with these tips, you’ll be able to make a successful batch of these honey mustard and onion pretzels that I love so much!
You’re going to want to make a triple batch. Everyone will devour these!
Honey Mustard and Onion Pretzels
Ingredients
- 12 oz sourdough hard pretzels, the pounder
- 1/3 cup vegetable oil
- 3 tablespoons honey
- 2 tablespoons yellow mustard
- 1 teaspoon onion powder
Instructions
- Preheat oven to 275 degrees Fahrenheit and line a large baking sheet with silicone baking mats or parchment paper.
- In a large bowl, whisk together vegetable oil, honey, yellow mustard, and onion powder.
- Smash the sourdough hard pretzels against your countertop into bite-size pieces.
- Pour the pretzels into the mixture and toss well to coat every piece.
- Pour the pretzels onto the baking sheet and spread them out in an even layer.
- Bake for 30 minutes, tossing/turning the pieces halfway through baking.
- Remove from oven, let cool, then store in an airtight container.
The kind of Honey Mustard and Onion pretzels that one can buy in the store are one of my favorite snacks so I was excited to see this recipe. I made them today. I followed the recipe to the letter..except I didn’t have parchment paper on hand. I am a bit disappointed in these. They aren’t like the store bought at all. They are edible, but there’s something lacking in the flavor. I’m not sure what yet. I will tinker with the ingredients before I completely write it off.
The store bought also has horseradish, and I would add some garlic salt.
I suspect the store-bought ones also have MSG, which has a way of tickling the taste buds, leaving you wanting more in the short term and leaving you feeling a bit off in the long run
Made them and love them however indeed not like shopbought ones. For me it is the sourness missing. Am thinking on how to achieve this. Maybe with middle easterb spuce sumac orbit of sour cream.
Haven’t made your pretzels yet, will be adding garlic salt I think…
As to your dog situation…how about offering to dog sit for a friend over a weekend? You’ll kind of figure out a potty/poo schedule and what their needs are. Also small dogs are great when trained on potty pads…either washable or disposable…esp. With the snow….! Good luck with the doggy!
Wish me luck with the pretzels!
Are you fucking kidding me? You try to keep people from copying your work like this? Get over yourself? You’re a fucking recipe blogger among thousands. The way you put honey and pretzels together isn’t going to win you fucking Pulitzer, you retard. Just let me copy the fucking instructions without viewing the source.
Jesus. Get some fucking perspective.
Merry fucking Christmas to you, too!
Bahahaha!!!! Thank you for the great recipe and for the Best “Laugh Out Loud” I’ve had all Week! Love, love your response Julie!!
Did you try copy/paste? Worked for me here, as it has for decades. Imbecile!
Hi! So I love this flavor of pretzels and I know that pretzel crisps has their version of them and I was wondering if you had any idea if I could use the original pretzel crisps with this recipe? Thanks for sharing!
I don’t think it would work with pretzel crisps since they’re so thin!
Have you tried this recipe with butter rather than the oil?
No, I haven’t, sorry!
After nearly an hour in the oven, they came up soft, Do I do something wrong? Which mustard do you use?
Greetings!
Hi Anna, that’s so strange! I’m not sure how hard pretzels can turn soft in the oven? If anything they would get harder. How much of the ‘sauce’ did you put on the pretzels and did you buy hard pretzels? Sorry for all the questions – just trying to help figure this out! I used regular yellow mustard that comes in a squeeze jar.
Mine came out soft too! But they were still delicious!!
Yum! I made as hot honey mustard, adding sriracha!! Btw, they won’t soften if you don’t cover while still warm, people! Thank you for great recipe! Glad I found your blog!
Mine seemed soft too, but I let them cool for quite a long time while still on the pan- occassioanlly pushing them around with my silicone spatula. Hopefully this helps you!
did anyones’ turn out a little sticky from the honey? Mine did, so i put them back in oven for 15 min. not only were they still sticky but thet had a burnish taste. (:>((
When you say yellow mustard, is that the ground or the liquid?
It’s the liquid yellow mustard that you typically put on hot dogs :)
These are really pretty good! I bought a bag of the “sourdough nibblers” that was 16oz, so I increased the quantities: 3/4c canola oil, 4tbsp honey, 3tbsp Dusseldorf mustard, a heaping tsp onion pwd, 1/2tsp garlic pwd (for good measure). I love Copy Cat recipes b/c you usually get to miss out on all the weird ingredients. I did some research.. my batch was made WITHOUT palm oil, maltodextrin, dextrose, whey, modified corn starch, hydrolyzed soy protein, turmeric(i could use that next time), citric acid, horseradish pwd, and “natural flavors”. Next time I think I will double the onion pwd for personal preference, use turmeric for better color, and maybe throw in a tsp of horseradish! If you can find the pretzels for cheap, then overall I think making them yourself will be cheaper than buying an equal quantity of the regular brand. Thanks for the great recipe, Julie!
You can buy 4.5# of sourdough pieces from Wege for $6.99 they are in 18oz bags. What would the recipe for this be?
I would multiply this recipe by 1.5 then.
Made these to the T. They were crunchy inside, but the outside was soft/soggy. Too much honey/sweet and they were all sticky. This didn’t have nearly the flavor I was hoping for. We are talking about Snyders of Hanover right?? The outside should have a little stickiness, but mostly a granular cheeto like residue with oniony mustardy goodness. Needs more of the mustard/horseradish tang. I think oil was a poor choice of carrier. It soaks in like when you fry something when the frying oil isn’t hot enough. I’d almost think you might want to use a water based sauce that you could dehydrate off and leave a nice powder coating with a little sweet sticky from the honey, but mostly mustard and onion.
I’ll try something else. Definitely overhyped. Super overhyped. I love these stupid pretzels and I am left with a hole in my soul due to the expectation I had created about being able to make them by the pool-full and gorge myself. :( :( :(
Following the comments on soggy result. I used diced spelt pita bread dried in the oven, then covered with the sauce and baked according to the recipe. Although slightly increased the oven temperature the last 10 minutes. Keep an eye on them to avoid burning. Nice and crunchy!
I’m so happy to find recipe. Very good. My next batch I will add more mustard and onion powder. But overall i think they are yummy. Thanks.
I just wanted to ask for some clarification. I have 32 oz pretzel pieces and would need to multiply the recipe roughly by 3 or a little less. This would make roughly 2 cups of oil. Are you sure? Am I wrong???
Your calculations aren’t wrong. That is definitely a lot of oil, haha – I also just did some searching and I’m thinking maybe my recipe is outdated b/c I can only find 16 ounce pretzel pieces/pounders. I’m wondering if 12 ounce was discontinued and 16 ounce is now what they offer. If that’s the case, you could just double my recipe instead of tripling it and perhaps add 1 tbsp. more honey and 1 tbsp. more mustard and more garlic powder as well. Keep the oil the same b/c you really don’t need to up that much.
Your recipe is pretty much bogus. I followed it as posted. I ended up with swampy pretzels.
Followed the recipe as posted.
Thanks for nothin.
They are in my oven now & smell heavenly. I tasted a tiny piece….so yummy! Thanks
Enjoy!! Good luck trying to not eat them all! Haha :)
Hi Julie!
I just found this recipe and am dying to make it, as these pretzels have been my addiction since I was a teen!
I do have a few questions:
1) have you ever used olive oil instead of vegetable oil? Wasn’t sure how that would work, but I don’t love vegetable/canola oil and was hoping for a substitute, and thought I would ask.
2) Reading others comments, I was also curious if you had also tried the addition of garlic powder and/or horseradish?
Thank you so much for sharing this recipe, and for your time reading this!
Hi! I haven’t used olive oil before but it would likely have a slight flavor to it. I haven’t tried the addition of garlic powder and horseradish but I bet adding the garlic powder along with the onion powder would be a great addition!
I LOVE ALL YOUR RECIPES, WILL DEFINITELY RECOMMEND TO FRIENDS!!!!!!!!
Thanks!
Thank you, thank you, thank YOU! Yes! I know what you’re talking about, they are totally addicting and I’ve eaten them for years, but sometimes they’re hard to find. I will certainly use your recipe to make my own.
Again, thank you!
Enjoy!
Hello – I am a big fan of the store bought ones so I had to try this recipe! I thought I was ready to go but then discovered we were out of oil – so I substituted 2/3 cup of butter. I used spicy brown mustard and added 1/2 tsp Penzey’s granulated garlic and 1/2 tsp Penzey’s wasabi spice to get the horseradish in addition to the tsp of onion powder in the recipe. I used disposable gloves and mixed the ingredients well by hand. Note the butter firms up quick if you let it sit. After 15 mins in the oven I turned them well, then at 30 minutes I just turned off the oven and left them in there. I actually forget about them and they were in there overnight! They came out really good. My wife and I both enjoyed them. I will try the oil for the next batch. Thanks for the idea!
Sounds delish! Thanks for writing!
Can you substitute the vegetable oil with olive oil
You want a neutral tasting oil so olive oil would make the pretzels taste funny.
They are the most taste and I love some more of those please
I go to a local store where everything they sell is pretty much homemade and they have a pretzel just like this that they make and I was talking to the lady who makes them and instead of using vegetable oil they use Orville Redenbacher’s popcorn oil. It gives the pretzels a buttery flavor.. I would assume the measurements would be about the same maybe a little less since it does have a powerful flavor
That sounds amazing! Haha
Made the honey mustard pretzels and they are awesome. Made exactly as directed and let sit for 1/2 hour to cool. Not soggy at all. Family devoured in a couple of days.
These came out ok but very sweet and not as much of that “onion” flavor. I actually made more oil and mustard and mixed in minced onion, onion powder, garlic powder and a pinch of turmeric and salt. Recoated and re cooked and it was delishish! Maybe a preference but definitely more onion, add garlic and it’s excellent
Just ate a cereal bowl full of your Mexican Street Corn. If the skillet wasn’t so hot, I would have scooped it out of that! Great recipe! Thank you.
I added some marmite to mine and it really upped the taste!!!
I read the reviews and didn’t want to make this recipe as directed. I went straight to the source of my favorite brand name honey mustard pretzels and read the ingredients. The comments about MSG are true, my favorite brand uses ‘hydrolized soy protein’, this is not good. Not only that, the store bought indredients used ‘honey powder’ what ever that is. In other words, no wonder some comments report a sticky product. I think I have the best ingredients ever and toot my own horn at the differnce a few changes made. First, I used melted butter, not oil, second, I used 2 tablespoons of granulated sugar instead of honey and allowed time for the sugar to dissolve into the melted butter. I used 2 tablespoons of a brand name horseradish/mustard and threw in a tablespoon of plain yellow mustard besides. I added a few shakes of onion powder. The mixture is somewhat soupy. I stirred the broken pretzels gently to coat evenly. Another major change I did was to reduce the oven temp down to 200 degrees. 275 is way too hot for this kind of coated pretzel. Instead of having the pretzels in the oven for only half an hour, I kept them in for at least an hour, stirring even 10-15 minutes….. Give this a try!
I made these after trying a Kraft/Planters recipe that I found on Pinterest that wound up in the trash. This recipe was amazing and tasted just like the Snyder’s product (only better). Since I was making this for gift-giving, I added around a cup of whole salted cashews. Cashews were soft after they came out of the oven, but were nice and crispy after they cooled off. Recipe with cashews made enough to make 5 generous single-serving gifts. Soooo good!
Bought a Honey mustard with onion, very disappointed the flavor was Not very good very bland. Won’t be buying this again, SURPRISED!!!
Heya. So I tried these and like some other commenters pointed out, they came out a bit sticky and wet – even though I’d spread them wider apart.
To be a little more constructive than some of the knobs commenting here, though, I’ll add some of my suggestions:
First, I think the sweetness can be toned down a touch, and a bit more of a zing added. I’m gonna try this again next weekend with a little less honey, and maybe a bit of garlic powder, or something with more bite.
Mainly, though, I think the oil should be replaced with something that doesn’t leave a residue. I don’t think water will work (as someone posted above), but I’ve seen some pretzel recipes call for an egg wash to give it the browned and crisp texture. I don’t see why we can’t use egg as the carrier for the flavour mix. That’s also gonna be part of my next test.
Will try to remember to report back if it works.
Thank you for sharing. It was my first time making. I used Snyder hard pretzels though not sour dough.
For me, these needed twice the amount of seasonings and even honey (especially onion powder) I added ranch seasoning, coarse sea salt, and
All purpose seasoning.
It helped and I will make these again.
Love these. I added a sprinkle of lemon pepper to magnify the mustard kick.
Thank you!