These honey mustard pretzel pieces are crunchy, boldly seasoned, and dangerously snackable. If you love the store-bought version, this homemade take delivers even more flavor with sweet honey, tangy mustard, and savory onion in every bite.
Today’s totally snack-able honey mustard pretzels are extremely easy to make with basic ingredients. The flavored pieces bake low and slow so the coating dries and clings to every nook and cranny. The result? Crunchy, flavorful pretzel pieces that will have you reaching back for more… and more… and more. (We speak from experience!!)
Like these regular seasoned pretzels, they’re perfect for game days, parties, road trips, holiday snack boards, or simply keeping a jar on the counter for anytime snacking.
Why You’ll Love These Homemade Honey Mustard Pretzel Pieces
Fresh and bold homemade flavor—better than store-bought!
Makes a big batch with minimal effort.
Sweet + savory balance: honey, Dijon mustard, and onion work wonderfully together.
Try using hot honey for an extra kick!
Make-ahead friendly; stays crisp for 1–2 weeks.
Best Pretzels to Use
You can use most any hard pretzels here, but we especially like the thicker kinds (for maximum crunch!), like the sourdough hard pretzels pictured here. Break them up into bite-size pieces before coating them. Pretzel rods, the kinds labeled “old-fashioned,” or honey wheat braided twists would all be good to use, as well.
Flavoring Ingredients You Need & Why:
Oil (Vegetable or Olive): The oil acts as the glue that helps the seasoning mixture cling to every nook and cranny of the pretzels. It also promotes even baking and that irresistible crisp coating once the pretzels are toasted. I usually use olive oil.
Honey: Honey brings sweetness and depth, but more is not better here. During testing, we found that too much honey made the pretzels extremely sticky and heavy, so we scaled it back to just the right amount: enough for flavor without sacrificing texture. Hot honey is a fun option if you want a subtle kick of heat.
Brown Sugar: Once we reduced the honey, a little brown sugar stepped in to keep the sweetness balanced.
Dijon Mustard: Dijon provides that classic tangy, slightly sharp mustard flavor and forms the backbone of the seasoning.
Ground Mustard: You need both dijon mustard and ground mustard, yes! Ground mustard adds a deeper, more concentrated mustard flavor that really makes these pretzels taste like honey mustard. (Not just “honey with a little mustard.”)
Onion Powder: A key flavor in the store-bought version, and in today’s recipe as well! Onion powder adds savory depth and makes the entire seasoning taste complete. Don’t skip it because the flavor difference is noticeable.
Salt: A small amount seasons the coating and keeps the sweetness in check. The pretzels themselves are already salty, so this just ties everything together.
In Photos: How to Make Honey Mustard Pretzel Pieces
Whisk all the ingredients for the honey mustard coating together until emulsified:
Pour it over the pretzel pieces and stir or toss to coat:
The key is baking at a low temperature and stirring every 15 minutes. This gives the pretzels time to dry out and crisp evenly while the honey mustard coating sets.
Cool completely. Don’t skip the cooling step because these crisp up even more as they cool. Because of the honey, expect them to still be *a little bit sticky* even once completely cooled. (Finger-lickin’ good!)
These pretzel pieces make an easy homemade gift (if you want to share!). Once fully cooled, package them in jars or bags, tie with ribbon, and add a handwritten label. They also disappear quickly on snack boards next to cheese, nuts, and olives.
These honey mustard pretzel pieces are crunchy, bold, sweet, and tangy in every bite. Coated in a perfectly balanced honey-mustard seasoning and baked until crisp, they’re an easy make-ahead snack that disappears fast.
Preheat oven to 200°F (93°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a small bowl or liquid measuring cup, whisk together the oil, honey, brown sugar, Dijon, ground mustard, onion powder, and salt until emulsified.
Break the pretzels into pieces. Place them in a large zipped-top bag or in a large bowl. Pour the honey mustard mixture over the pretzels. Shake or stir thoroughly; you want every piece coated very well.
Spread the pretzels onto the prepared baking sheet. If they don’t all fit in a single layer, use two lined baking sheets. Sprinkle with coarse or flaky sea salt, if using.
Bake for 50–60 minutes, stirring every 15 minutes. Remove from the oven and cool completely.
Store completely cooled pretzels in an airtight container at room temperature for up to 1–2 weeks. If they soften slightly, spread on a baking sheet and warm in a 300°F oven for a few minutes to re-crisp.
Notes
Freezing Instructions: The pretzels are noticeably tastier prior to freezing, however if you are in a pinch, you can freeze them once cooled after step 5. Freeze for up to 2 months. Thaw at room temperature. Bake at 300°F (150°C) for 8-10 minutes to re-crisp.
Best Pretzels to Use: Choose a thick variety of hard pretzels for maximum crunch. The pretzels pictured here are sourdough hards; you could also use pretzel rods, honey wheat braided twists, or old-fashioned pretzel twists.
Oil: Vegetable or olive oil both work. The oil helps the seasoning cling and promotes even toasting. I usually use olive oil. Avocado oil would work, too, but the pretzels may be green from the color!
Mustard: You need both Dijon mustard and ground mustard. Together they create the bold, classic honey mustard flavor.
Onion Powder: Essential for savory depth and overall flavor, I do not recommend skipping it.
