Description
This Honey Mustard Pretzels recipe offers a delightful snack where crunchy sourdough hard pretzels are coated in a tangy and sweet honey mustard mixture, then baked to perfection. This easy-to-make treat is perfect for parties, snack time, or anytime you crave a flavorful, crunchy bite.
Ingredients
Scale
Honey Mustard Coating
- 1/3 cup (79 ml) vegetable oil
- 3 tablespoons yellow mustard
- 2 tablespoons honey
- 3 teaspoons onion powder
Pretzels
- 12 ounces (340 g) sourdough hard pretzels (the pounder), broken into bite-size pieces
Instructions
- Preheat and Prep Baking Sheet: Preheat your oven to 275°F (135°C). Line a large baking sheet with silicone baking mats or parchment paper to prevent sticking and ensure easy cleanup.
- Mix Honey Mustard Coating: In a large bowl, vigorously whisk together the vegetable oil, yellow mustard, honey, and onion powder until the mixture is smooth and uniform.
- Break Pretzels: Smash the sourdough hard pretzels against your countertop or use a rolling pin to break them into bite-size pieces. This allows the honey mustard mixture to coat the pretzels better.
- Coat Pretzel Pieces: Add the broken pretzel pieces to the bowl with the honey mustard coating. Toss thoroughly to ensure every piece is evenly coated with the flavorful mixture.
- Bake: Spread the coated pretzels out in a single, even layer on the prepared baking sheet. Bake in the preheated oven for 30 minutes, tossing or turning the pretzels halfway through the baking time to ensure they toast evenly.
- Cool and Store: Remove the pretzels from the oven and let them cool completely on the baking sheet. Once cooled, transfer them to an airtight container to keep them fresh and crunchy.
Notes
- Be sure to toss the pretzels halfway through baking to achieve even toasting.
- Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
- Allow pretzels to cool completely before storing to maintain crispness.
- Adjust honey or mustard quantities to dial up sweetness or tanginess according to your taste.
