There’s something absolutely magical about the combination of tangy mustard, sweet honey, and salty pretzels that gets me every time. I first discovered honey mustard pretzels at a friend’s game night three years ago, and I couldn’t stop reaching for them! When I asked where she got them, she just smiled and said, “Made them myself. Way better than store-bought.”

She wasn’t kidding. After snagging her recipe and tweaking it over dozens of batches (my family didn’t complain about being taste-testers!), I’ve perfected what I truly believe are the BEST honey mustard pretzels you’ll ever try. The coating bakes into this irresistible sweet-tangy glaze that clings perfectly to every twist and turn of the pretzels. The best part? They’re ridiculously easy to make.

Ready to ruin store-bought snacks for yourself forever? Let’s get into it!

Table of Contents

Ingredients

Making these addictive honey mustard pretzels doesn’t require a trip to any specialty stores. You probably have most of these ingredients in your pantry already!

1 pound pretzel twists (I like to use Snyder’s sourdough hard pretzels)
¼ cup vegetable oil

3 tablespoons honey (local is best, but any kind works)
2 tablespoons Dijon mustard
1 tablespoon yellow mustard

2 teaspoons mustard powder
1 teaspoon garlic powder
½ teaspoon onion powder

¼ teaspoon cayenne pepper (optional, for a bit of heat)

How to Make Honey Mustard Pretzels

This recipe is embarrassingly simple, which is probably why I make it so often! Here’s how to make it:

Preheat your oven to 275°F and line a large baking sheet with parchment paper.

Place pretzels in a large mixing bowl.
In a separate small bowl, whisk together oil, honey, both mustards, mustard powder, garlic powder, onion powder, and cayenne if using.
Pour the honey-mustard mixture over the pretzels.

Toss gently but thoroughly until all pretzels are evenly coated.
Spread pretzels in a single layer on the prepared baking sheet.
Bake for 15 minutes, then stir the pretzels.

Return to oven for another 15 minutes until the coating is set and pretzels are lightly toasted.
Allow to cool completely before eating (they’ll crisp up as they cool).

Tips and Variations

My first few batches were good, but not great. The breakthrough came when I switched from butter to oil in the coating. Butter tends to make the pretzels soggy, while oil helps the seasoning stick without compromising the crunch factor. Trust me on this one!

For those who love extra mustard punch, increase the mustard powder to 1 tablespoon. I’ve also made a spicy version by doubling the cayenne and adding a teaspoon of crushed red pepper flakes—perfect for those who like a little kick with their snack.

If you’re a sweet tooth like my youngest, try adding an extra tablespoon of honey and a sprinkle of brown sugar before baking. They caramelize beautifully in the oven and create these little pockets of sweetness that balance the tangy mustard.

How to Store

Store your honey mustard pretzels in an airtight container at room temperature for up to two weeks (though they’ve never lasted more than three days in my house!).

They’re not suitable for freezing as they’ll lose their crunch, but they maintain their perfect texture when stored properly in a cool, dry place. They’re perfect for make-ahead party snacks or weekly meal prep when you need something to munch on!