Honey Mustard Pretzel Items – Sally’s Baking

These honey mustard pretzel items are crunchy, boldly seasoned, and dangerously snackable. In case 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 chunk.

At present’s completely snack-able honey mustard pretzels are extraordinarily simple to make with primary elements. The flavored items bake low and sluggish so the coating dries and clings to each nook and cranny. The end result? Crunchy, flavorful pretzel items that may have you ever reaching again for extra… and extra… and extra. (We converse from expertise!!)

Like these common seasoned pretzels, they’re excellent for recreation days, events, highway journeys, vacation snack boards, or just maintaining 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.
• Strive 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 arduous pretzels right here, however we particularly just like the thicker varieties (for max crunch!), just like the sourdough arduous pretzels pictured right here. Break them up into bite-size items earlier than coating them. Pretzel rods, the varieties labeled “old style,” or honey wheat braided twists would all be good to make use of, as nicely.

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 often 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 simply the correct amount: sufficient for taste with out sacrificing texture. Sizzling honey is a enjoyable possibility if you need a delicate kick of warmth.
• Brown Sugar: As soon as we lowered the honey, slightly 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 slightly mustard.”)
• Onion Powder: A key taste within the store-bought model, and in right now’s recipe as nicely! Onion powder provides savory depth and makes your entire 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 examine. The pretzels themselves are already salty, so this simply ties the whole lot collectively.

In Images: Find out how to Make Honey Mustard Pretzel Items

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

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

The bottom line is baking at a low temperature and stirring each quarter-hour. This provides 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 *slightly bit sticky* even as soon as utterly cooled. (Finger-lickin’ good!)

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

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