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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
Do yoh use prepared mustard or dry
prepared mustard
No, they do not taste EXACTLY like store-bought. Hardly close. Disappointing claim and recipe. I used very expensive delicious best of all of them out there honey mustard, not yellow mustard…so maybe that’s on me. Will try again exactly as written, but I am skeptical. They are delicious and one-of-a-kind by Snyders who apparently have it down commercially=prepared. One more try and then probably back to store for Snyders!
Thanks for the recipe. I was all excited about this until I looked… At walmart, the Snyder hard pretzels are $2.50 for 13oz. The honey mustard pieces are the same price, for 12oz. I’m sure yours are better, but I think I’ll just keep buying them for the slight difference in price, once you buy the pretzels.
Very late finding this recipe. I am going to make them today, but can you tell me what the shelf life would be. It they last that long…lol
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! ?
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.
i don’t actually produce the product! haha this is a recipe blog :)
Love these. I added a sprinkle of lemon pepper to magnify the mustard kick.
Thank you!
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.
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.
Bought a Honey mustard with onion, very disappointed the flavor was Not very good very bland. Won’t be buying this again, SURPRISED!!!