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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
- 12 ounce (340 g) sourdough hard pretzels, the pounder
- ⅓ cup (79 ml) vegetable oil
- 2 tablespoons honey
- 3 tablespoons yellow mustard
- 3 teaspoons onion powder
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.
- 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.
Video
Nutrition
Photographs by Meg McKeehan Photography
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!
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 added some marmite to mine and it really upped the taste!!!
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.
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
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.
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
They are the most taste and I love some more of those please
Can you substitute the vegetable oil with olive oil
You want a neutral tasting oil so olive oil would make the pretzels taste funny.
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!