Description
These oven-toasted pretzel bites are coated in a glossy honey-mustard glaze that bakes up irresistibly crunchy, sweet, and tangy.
Ingredients
Scale
- 16 ounces hard pretzels (thick crunchy style like sourdough or rods)
- 1/2 cup oil (neutral or olive oil to help the seasoning stick)
- 3 tablespoons honey (regular or spicy honey for extra kick)
- 1 tablespoon brown sugar (packed light or dark both work)
- 2 tablespoons Dijon mustard (smooth and tangy style)
- 2 teaspoons ground mustard (dry mustard powder for extra bite)
- 1 1/2 teaspoons onion powder (for savory depth)
- 1/2 teaspoon salt (fine salt for the seasoning mix)
- 1/2 teaspoon flaky sea salt (optional topping for finishing crunch)
Instructions
- Heat the oven to a low 200°F (93°C) and line a large baking sheet with parchment or a silicone mat.
- Stir the oil, honey, brown sugar, Dijon, ground mustard, onion powder, and salt together in a small bowl until smooth and fully blended.
- Break the pretzels into bite-sized chunks, place them in a large bowl or zip-top bag, and pour the seasoning mixture over them, tossing until every piece is well coated.
- Spread the coated pretzels out in a single layer on the prepared baking sheet, using two sheets if needed, and lightly sprinkle with flaky salt if using.
- Bake for about 50–60 minutes, stirring and turning the pretzels every 15 minutes so they dry and crisp evenly.
- Remove from the oven and let the pretzels cool completely so the coating sets and turns fully crunchy.
Notes
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg