Honey Mustard Pretzel Items – Sally’s Baking

These honey mustard pretzel items are crunchy, boldly seasoned, and dangerously snackable. When you love the store-bought model, this do-it-yourself take delivers much more taste with candy honey, tangy mustard, and savory onion in each chew.

Immediately’s completely snack-able honey mustard pretzels are extraordinarily straightforward to make with fundamental components. The flavored items bake low and sluggish so the coating dries and clings to each nook and cranny. The outcome? Crunchy, flavorful pretzel items that can have you ever reaching again for extra… and extra… and extra. (We communicate from expertise!!)

Like these common seasoned pretzels, they’re excellent for sport days, events, street journeys, vacation snack boards, or just protecting a jar on the counter for anytime snacking.

Why You’ll Love These Home made Honey Mustard Pretzel Items

• Recent and daring do-it-yourself taste—higher than store-bought!
• Makes an enormous batch with minimal effort.
• Candy + savory steadiness: honey, Dijon mustard, and onion work splendidly collectively.
• Attempt utilizing scorching honey for an additional kick!
• Make-ahead pleasant; stays crisp for 1–2 weeks.

Greatest Pretzels to Use

You should use most any laborious pretzels right here, however we particularly just like the thicker varieties (for max crunch!), just like the sourdough laborious pretzels pictured right here. Break them up into bite-size items earlier than coating them. Pretzel rods, the varieties labeled “old school,” or honey wheat braided twists would all be good to make use of, as effectively.

Flavoring Components You Want & Why:

• Oil (Vegetable or Olive): The oil acts because the glue that helps the seasoning combination cling to each nook and cranny of the pretzels. It additionally promotes even baking and that impossible to resist crisp coating as soon as the pretzels are toasted. I normally use olive oil.
• Honey: Honey brings sweetness and depth, however extra just isn’t higher right here. Throughout testing, we discovered that an excessive amount of honey made the pretzels extraordinarily sticky and heavy, so we scaled it again to only the correct quantity: sufficient for taste with out sacrificing texture. Scorching honey is a enjoyable choice if you would like a delicate kick of warmth.
• Brown Sugar: As soon as we diminished the honey, a bit brown sugar stepped in to maintain the sweetness balanced.
• Dijon Mustard: Dijon gives that traditional tangy, barely sharp mustard taste and types the spine of the seasoning.
• Floor Mustard: You want each dijon mustard and floor mustard, sure! Floor mustard provides a deeper, extra concentrated mustard taste that basically makes these pretzels style like honey mustard. (Not simply “honey with a bit mustard.”)
• Onion Powder: A key taste within the store-bought model, and in in the present day’s recipe as effectively! Onion powder provides savory depth and makes your complete seasoning style full. Don’t skip it as a result of the flavour distinction is noticeable.
• Salt: A small quantity seasons the coating and retains the sweetness in test. The pretzels themselves are already salty, so this simply ties all the pieces collectively.

In Pictures: The best way to Make Honey Mustard Pretzel Items

Whisk all of the components for the honey mustard coating collectively till emulsified:

Pour it over the pretzel items and stir or toss to coat:

The secret’s baking at a low temperature and stirring each quarter-hour. This offers the pretzels time to dry out and crisp evenly whereas the honey mustard coating units.

Cool utterly. Don’t skip the cooling step as a result of these crisp up much more as they cool. Due to the honey, count on them to nonetheless be *a bit bit sticky* even as soon as utterly cooled. (Finger-lickin’ good!)

These pretzel items make a straightforward do-it-yourself present (if you wish to share!). As soon as absolutely cooled, bundle them in jars or luggage, tie with ribbon, and add a handwritten label. In addition they disappear rapidly on snack boards subsequent to cheese, nuts, and olives.

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