Honey Mustard and Onion Pretzels


These honey mustard and onion pretzels taste EXACTLY like the ones you know and love. Recipe on

These honey mustard and onion pretzels taste EXACTLY like the ones you know and love. Recipe on

I think it’s safe to say that I’m officially sick of snow. I’ve been holding out on saying it because I honestly haven’t really mind it because every time it snowed, I got off work :) but now that we’re into March and the week of Spring, I’m completely over it. We were teased with 70-degree weather last week and it’s snowing hard outside right now. We’ll likely be off work again tomorrow, which is nice, but I actually have projects that have an impending due date. Ack!

Anyway, this weekend Jason and I went and finally opened a joint bank account. Yay for being married adults! It’s almost been a year since we’ve gotten married and it was just one more thing off our checklist. Also, this past weekend, Jason has 55% convinced me to get a puppy later this year. I’ve never had a dog before and I’m really OCD about a lot of stuff in our house but I think it’s a good intro to kids, or at least that’s what everyone says, but most importantly, I’ve always wanted a dog and wanted a pet. The idea of a dog that will unconditionally love you and always be happy to see you just makes me smile. Although, I just don’t know right now. We travel a lot and we’re out of the house 10 hours a day due to work so I don’t want to get a puppy/dog and have this be a mistake. However, I’ve heard great things from all our friends and it’s just a matter of patience and routine so hopefully with a lot of cute puppy photos (we’ve narrowed it down to two breeds that we both adore and agree on) and convincing, I’ll be ready by the end of this year to welcome a puppy into our lives. We’ll see though. I wish they offered puppy rentals trials for new dog owners, haha

These honey mustard and onion pretzels taste EXACTLY like the ones you know and love. Recipe on

These honey mustard and onion pretzels taste EXACTLY like the ones you know and love. Recipe on

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!! :)

Honey Mustard and Onion Pretzels
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

These honey mustard and onion pretzels taste EXACTLY like the ones you know and love.

Servings: 6 -8
  • 12 oz sourdough hard pretzels, the pounder
  • 2/3 cup vegetable oil
  • 3 tbsp honey
  • 2 tbsp yellow mustard
  • 1 tsp onion powder
  1. Preheat oven to 275 degrees Fahrenheit and line a large baking sheet with silicone baking mats or parchment paper.
  2. In a large bowl, whisk together vegetable oil, honey, yellow mustard, and onion powder.
  3. Smash the sourdough hard pretzels against your countertop into bite-size pieces.
  4. Pour the pretzels into the mixture and toss well to coat every piece.
  5. Pour the pretzels onto the baking sheet and spread them out in an even layer.
  6. Bake for 30 minutes, tossing/turning the pieces halfway through baking.
  7. Remove from oven, let cool, then store in an airtight container.
Recipe Notes

Keep a close eye on the pretzels so they don't burn!



Posted on March 17, 2014

dinner for two by julie wampler



Perfect for: singles & couples, newlyweds, empty-nesters, college students, YOU!


Order now:

Amazon | Barnes & Noble | Indigo | IndieBound

Digital: Kindle | Nook | iBook | Google Play

Leave a Comment

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *

  1. Sharon
    04/15/2015 at 8:52 pm

    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.

    • cindy
      07/21/2015 at 8:34 pm

      The store bought also has horseradish, and I would add some garlic salt.

    • Himalayan Chef
      02/28/2017 at 8:08 am

      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

    • Susana
      07/18/2017 at 12:27 pm

      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.

  2. Judy
    12/11/2015 at 2:39 pm

    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!

  3. Seriously?
    12/24/2015 at 11:27 pm

    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.

    • Julie
      12/25/2015 at 11:40 am

      Merry fucking Christmas to you, too!

      • CariLee
        01/21/2017 at 7:26 pm

        Bahahaha!!!! Thank you for the great recipe and for the Best “Laugh Out Loud” I’ve had all Week! Love, love your response Julie!!

  4. Jillian
    01/12/2016 at 8:13 pm

    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!

    • Julie
      01/14/2016 at 6:48 am

      I don’t think it would work with pretzel crisps since they’re so thin!

  5. Susan
    01/30/2016 at 1:04 pm

    Have you tried this recipe with butter rather than the oil?

    • Julie
      01/30/2016 at 5:42 pm

      No, I haven’t, sorry!

  6. Anna
    03/29/2016 at 4:09 pm

    After nearly an hour in the oven, they came up soft, Do I do something wrong? Which mustard do you use?

    • Julie
      03/30/2016 at 12:20 pm

      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.

  7. Adelaide
    04/23/2016 at 9:27 pm

    Mine came out soft too! But they were still delicious!!

    • Lisa
      07/08/2016 at 8:47 pm

      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!

    • Mollie
      01/21/2017 at 7:00 pm

      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!

  8. smurf
    08/07/2016 at 3:01 pm

    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. (:>((

  9. Footballmom
    09/03/2016 at 12:31 pm

    When you say yellow mustard, is that the ground or the liquid?

    • Julie
      09/04/2016 at 7:41 am

      It’s the liquid yellow mustard that you typically put on hot dogs :)

  10. Mollie
    01/21/2017 at 6:53 pm

    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!

  11. Thomas Walther
    01/22/2017 at 2:19 pm

    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?

    • Julie
      01/23/2017 at 4:39 pm

      I would multiply this recipe by 1.5 then.

  12. Phil
    06/12/2017 at 11:00 pm

    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. :( :( :(

  13. Susana
    07/18/2017 at 1:03 pm

    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!

  14. Carol
    08/25/2017 at 5:39 pm

    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.

  15. Sebastian
    11/06/2017 at 5:18 am

    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???

    • Julie
      11/06/2017 at 1:36 pm

      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.

1 2
Back to Top