Honey Mustard Pretzels (Dot's Copycat!)

These savory Honey Mustard Pretzels (Dot's Copycat!) have the perfect blend of sweet honey and tangy mustard seasoning. They're a crunchy, irresistible snack perfect for parties, hangouts, game day, or just to level up your snack game!

Course Snack

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 284kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Honey Mustard Pretzels

1 lb. (16 oz.) bag pretzels (tiny twists, butter braids, or butter waffle/butter snap pretzels)
3/4 cup vegetable or canola oil
3-4 Tbsp. honey use more or less depending on how sweet you want them
2 Tbsp. ground mustard powder
1 1/2 Tbsp. white vinegar
1 Tbsp. Dijon mustard
1 Tbsp. brown sugar
1 Tbsp. granulated sugar
2 tsp. garlic powder
1 tsp. seasoned salt I use Lawry's
1 tsp. onion powder
1/2 tsp. turmeric
1/8 tsp. paprika

Seasonings for after baking

1 1/2 Tbsp. mustard powder, 2 tsp. garlic powder, 1/2 tsp. seasoned salt, pinch of turmeric)

US Customary - Metric

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Instructions

Preheat the oven to 225°F. Line 2 standard half baking sheets (18x13-inch) with parchment paper and set aside.
Pour the pretzels in a large bowl.
1 lb. (16 oz.) bag pretzels (tiny twists, butter braids, or butter waffle/butter snap pretzels)
In a measuring cup, whisk together all the ingredients. This will be the "sauce" to pour over the pretzels.
3/4 cup vegetable or canola oil, 3-4 Tbsp. honey, 2 Tbsp. ground mustard powder, 1 1/2 Tbsp. white vinegar, 1 Tbsp. Dijon mustard, 1 Tbsp. brown sugar, 1 Tbsp. granulated sugar, 2 tsp. garlic powder, 1 tsp. seasoned salt, 1 tsp. onion powder, 1/2 tsp. turmeric, 1/8 tsp. paprika
Pour over the pretzels and stir to coat completely.
Divide the pretzels onto each baking sheet. Try to spread them in an even layer. A little overlapping is okay. Bake for 40 minutes, stirring every 10 minutes. Rotate the baking sheets if needed/if the pretzels are browning too quickly. Allow them to cool completely because if you try them straight from the oven they aren't crunchy yet. Ensure the pretzels aren't overlapping too much as they cool because they might stick together in clumps.
Add the pretzels to a bowl or baggies, and add the extra seasonings on top. Stir or shake to coat completely.
1 1/2 Tbsp. mustard powder, 2 tsp. garlic powder, 1/2 tsp. seasoned salt, pinch of turmeric)
I've found these pretzels have even more flavor the longer they sit. Enjoy!

Video

Notes

These last for 1 week, or you could store in the refrigerator for up to 2 weeks.

Nutrition