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This homemade recipe for Honey Mustard and Onion Pretzels is a copycat version of the Snyder’s seasoned pretzels snack. Crunchy sourdough pretzels are coated in the very best honey mustard mixture that’s delightfully sweet and tangy. And yes… it’s even better than the original!
You know when the craving strikes and those snacks that are so addictive that you start with one piece and find yourself eating it by the handful? This is one of those! If you’ve ever had Snyder’s honey mustard pretzels, you already know what’s up. Crunchy, thick pieces of sourdough pretzels are coated in a honey mustard flavoring that’s sweet, tangy, and worth licking your fingers for. This is the homemade version of that crowd-pleasing snack!
Why You’ll Love These Honey Mustard Pretzels
Everything you love about a pretzel combined with the wonders of honey mustard – what’s not to love?! Here’s why I’ve been making these honey mustard hard pretzels more often than I care to admit lately:
- Better than store-bought. Maybe it’s the combination of real mustard with honey instead of a long list of ingredients I can’t understand! Whatever it is, this homemade snack always turns out so much better than what you can buy in a bag.
- SO easy. Smash your pretzels (the fun part), coat them in the honey mustard sauce, bake and enjoy. It’s pretty impossible to mess up this easy recipe.
- Copycat. I always have a great time recreating recipes! For more copycat versions of your favorite foods, check out my easy recipes for Copycat Texas Roadhouse Rolls and Copycat Diet Cherry Limeade.
Ingredients for Honey Mustard and Onion Pretzels
You only need 5 ingredients to make this budget friendly snack recipe! For exact ingredient measurements, scroll down to the recipe card at the bottom of this page.
- Pretzels – For this copycat recipe, you’ll want to use big sourdough hard pretzels. Don’t worry about them being too big – we’re going to smash them!
- Vegetable oil – This helps the honey mustard mixture stay together.
- Honey – I recommend using a good quality honey (local is always great if you can find it)! With your leftover honey, consider making these adorable Honey Lavender Cupcakes.
- Yellow mustard – Just plain yellow mustard works great!
- Onion powder – This is the not-so-secret ingredient that really sends the whole recipe over the top.
How to Make Honey Mustard and Onion Pretzels Step by Step
Here’s a sneak peek at how to make your new favorite snack recipe! For more information about the whole process, scroll down to the recipe card towards the bottom of the page.
- Make the honey mustard mixture. In a large mixing bowl, whisk together the oil, honey, yellow mustard, and onion powder until combined.
- Smash the pretzels. Get that rage out! Smash the pretzels against your countertop until small pieces are formed. Don’t smash them too much!
- Toss. Add the pretzel pieces to the honey mustard mixture and toss to coat.
- Bake. Spread the pretzels onto a baking sheet in an even layer. Bake at 275°F for 30 minutes. Stirring the pieces halfway through baking.
- Cool. Let the pretzels cool to room temperature before serving or storing for later.
Honey Mustard Pretzels Variations
Here are a couple of ways you can change this recipe up and still keep it tasty!
- Use different pretzels. You can definitely use another type of pretzel! This recipe really works well with any kind of crunchy pretzel. However, you should note that the consistency of the honey mustard works best with thick, sturdy pretzels.
- Add a garlicky note. The onion powder really compliments the honey mustard flavors perfectly. If you’d like to experiment with a little bit of garlic as well, add a teaspoon or so of garlic powder.
- Try different mustards. The flavor will be slightly different but it’s fun to change it up! You can use spicy mustard, grainy mustard, Dijon mustard, or even deli mustard. These varieties are sure to be just as tasty!
FAQs
Garlic powder, crushed red pepper flakes, dried herbs and a different kind of mustard are all add-ins/substitutes you can experiment with. If you tried something new and it worked for you, please comment below! I’d love to hear all about it.
It helps to 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 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.
Unfortunately, these would work best with big sourdough pretzels.
Storage Instructions
Once the pretzels have totally cooled to room temperature, you can store them in an airtight container at room temperature for about 5-7 days. The perfect make-ahead game day snack! Enjoy!
More Snack Recipes You’ll Love
Check out just a few more easy recipes you’ll love snacking on!
- Peanut Butter Pretzel Bites
- Air Fryer Pita Chips
- No-Bake Chocolate Peanut Butter Oat Snack Bites
- Ranch Oyster Crackers
- Homemade Chex Mix
- Chocolate and Peanut Granola Bars
Honey Mustard Pretzels
Equipment
Ingredients
- ⅓ cup (79 ml) vegetable oil
- 2 tablespoons honey
- 3 tablespoons yellow mustard
- 3 teaspoons onion powder
- 12 ounce (340 g) sourdough hard pretzels, the pounder
Instructions
- Preheat oven to 275 °F (135 °C) 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.1/3 cup (79 ml) vegetable oil, 2 tablespoons honey, 3 tablespoons yellow mustard, 3 teaspoons onion powder
- Smash the sourdough hard pretzels against your countertop into bite-size pieces.12 ounce (340 g) sourdough hard pretzels
- 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.
Video
Nutrition
Photographs by Meg McKeehan Photography
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!
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 :)
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. (:>((
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!
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.
Have you tried this recipe with butter rather than the oil?
No, I haven’t, sorry!
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!
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!
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!
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.