Featured Recipe

Honey Mustard Pretzels Plus

Name: Honey Mustard Pretzels Plus
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 12 servings
Ingredients: 10 cups small pretzels; 1/4 cup honey; 1/3 cup Dijon mustard; 3 tablespoons pure maple syrup; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; Coarse sea salt for finishing

By Kate

Created on 26 January 2026

Crunchy pretzels coated in a tangy blend of honey, Dijon mustard, maple syrup, and smoked paprika. Baked slow at low heat to lock in crunch and flavor. Stirred regularly to avoid burning or clumping. Cooled flat to keep them separate. Tossed with a dash of cayenne and sea salt at the end for a spicy, smoky kick. Great for snacking or topping salads. Easy swaps included for pantry rescue. Timing shifts based on smell and look, not clock. Flavor deepens after a day. Practical, flexible, no fluff.

Prep: 20 min

Cook: 45 min

Total: 65 min

Serves: 12 servings

snack pretzels honey mustard

Introduction

Honey mustard and pretzels? Classic combo, but tweak quantities and ingredients for more depth. Dijon brings sharper bite than yellow mustard. Maple syrup adds a richer, woodsy sweetness over plain honey. Smoke paprika introduces complexity, cuts the sugar edge without heat. Cayenne for heat; play with levels depending on mood. Low temp bake, slow and steady—locks coating without burning sugar or mustard. Stir often. Crucial to spread pretzels just right on trays so heat hits all sides. Overlapping equals soggy clumps and that crunch gone. Cool flat, no poking or crowding – that’s next-level attention. Flavor tightens up with time—no need to eat immediately. Day two is when magic happens. Swap honey for agave, Dijon for spicy brown mustard if your pantry lacks staples. A simple savory snack, but details matter. No shortcuts on stirring or cooling or it’s flat disappointment.

Ingredients

10 cups small pretzels

1/4 cup honey

1/3 cup Dijon mustard

3 tablespoons pure maple syrup

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

Coarse sea salt for finishing

In The Same Category · Starters & Nibbles

Explore all →

About the ingredients

Pretzels – standard small ones work best, uniform size for even baking. Avoid jumbo versions, they’re slow to crisp through. Honey can be replaced with agave nectar or light corn syrup if you want less floral sweetness. Dijon mustard provides the tang that cuts sweetness but spicy brown mustard or whole grain can sub for texture and a different punch. Maple syrup is a choice addition; you can swap it for light molasses or leave it out if unavailable but expect flavor shift—maple adds earthiness and depth. Smoked paprika introduces subtle smokiness without heat; cayenne complements, but optional if sensitive to spice. Garlic powder is a background umami, can swap for onion powder or skip. Salt finish crucial - coarse sea salt preferred over table salt to avoid clumping and overstating saltiness.

Method

Preheat oven to 230°F (110°C). Line two 18x13 inch half-size baking sheets with parchment, set aside.

In a large mixing bowl, pour pretzels. Measure sauce ingredients: honey, Dijon mustard, maple syrup, smoked paprika, garlic powder, and cayenne pepper. Whisk until smooth and uniform.

Pour sauce over pretzels. Use a rubber spatula or wooden spoon to fold pretzels gently. Aim for total coating without smashing. Every kernel should glisten but not drown in sauce.

Distribute coated pretzels evenly over prepared baking sheets. Spread in a shallow single layer. A slight overlap is fine but no dense piles; they’ll stick on cooling if too close.

Slide trays into oven. Bake 45 minutes, stirring every 12 minutes. Rotate sheets halfway through baking for even heat exposure. Watch for deep golden color, subtle caramel aroma. Avoid dark spots, they burn fast at this temp.

Remove when crisp but not brittle. Let cool fully on sheets. They firm up as they cool. Avoid stacking warm pretzels; they’ll steam and lose crunch.

Transfer cooled pretzels to a large bowl or sealable baggie. Sprinkle with coarse sea salt and a touch more cayenne if you want a sharper finish. Toss to scatter evenly.

Store in airtight container after cooling. Flavor improves overnight. Crunch stays best away from humidity.

Technique Tips

Oven low and slow – the secret to crunchy pretzels that won’t scorch. 230°F, slightly higher than original 225°F, allows caramelization but still gradual. Stirring every 12 minutes prevents clumping and uneven cooking. Use a sturdy spatula, cast iron if handy, to scrape from edges where sugar tends to concentrate and burn. Even spread on tray mandatory. Crowding kills crispness during bake and cooling. Important to cool completely on trays to set the coating; warm pretzels soften, lose crunch. Reserving salt and final cayenne toss until after cooling preserves texture. Avoid flipping with tongs; gentle folding works better to avoid breakage. Rotate sheets mid-bake for uniform heat distribution. Watch for golden brown spots and sweet nutty aroma as doneness guides, not timer alone. Store airtight, dry place to maintain crunch for days.

Chef's Notes

💡 Use small pretzels. Even size matters. Jumbo ones—too thick, uneven cooking. They'll lack crunch. Agave syrup works if honey's not on hand. Texture shifts.
💡 Watch the coating—aim for glistened pretzels. Not soaking. Stir gently. A rubber spatula helps avoid breakage. Let them cool down flat to retain crunch.
💡 Overlapping pretzels? No, just no. It'll lead to mushy mess. Spread evenly. Rotate baking sheets for even heat distribution. Check for golden hue.
💡 Baking temperature, lower but effective. 230°F keeps sugars from burning while allowing flavors to meld. Stirring every 12 minutes prevents clumping.
💡 Storage matters. Airtight containers, crucial for crunch. Humidity makes them soggy. Flavor develops over time. Wait a day to appreciate the depth.