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!
Other pretzel recipe ideas:
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.
Karen
Wednesday 5th of August 2020
Omg I just made these, almost as written. I used canola, didn’t have vegetable oil. I added 1 teas horseradish per some comments. I used 2 baking sheets to give pretzels lots of room. Also left in oven a bit longer. They are Perfect!! Can’t wait to share with others. Thank you for this wonderful recipie! ?
Kim Cammidge
Thursday 30th of July 2020
I used to love your honey mustard bits..but the last bag I bought is terrible. The pretzel backs are burnt. Now I am turned off.
Julie Wampler
Saturday 1st of August 2020
i don't actually produce the product! haha this is a recipe blog :)
M Dianne Berry
Saturday 4th of July 2020
Love these. I added a sprinkle of lemon pepper to magnify the mustard kick.
Thank you!
M Dianne Berry
Friday 19th of June 2020
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.
GHentleman
Sunday 12th of April 2020
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.