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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
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!
I LOVE ALL YOUR RECIPES, WILL DEFINITELY RECOMMEND TO FRIENDS!!!!!!!!
Thanks!
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!
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 :)
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.
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.
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.
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!
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. :( :( :(
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.