These irresistible honey mustard pretzels are a homemade copycat version of the beloved Dot’s Pretzels, packed with the perfect balance of sweet honey and zesty mustard in every crunchy bite. After becoming absolutely hooked on the original version from Costco, I knew I had to create my own recipe that captured that same addictive flavor – and friends, this one’s a winner!
Why You’ll Love These Honey Mustard Pretzels
- Perfect sweet-tangy-salty balance in every bite
- Super crunchy texture that stays fresh for days
- Uses simple pantry ingredients you likely have
- Completely customizable seasoning levels
- No complicated techniques required
- Perfect for parties, game day, or everyday snacking
- Makes a generous batch for sharing (or not!)
I’ll admit – the first time I tried Dot’s Pretzels, I couldn’t stop reaching for “just one more.” The way the honey sweetness plays with that mustard kick is pure snacking magic! After multiple testing rounds (and many, many pretzels later), I’ve cracked the code on making these at home. The secret lies in a double coating of seasonings and baking them low and slow to develop that perfect crunch. Want to explore more party-perfect snacks? Check out my complete snack recipe collection for more crowd-pleasing treats.
My recipe testing journey taught me that using oil instead of butter gives the best texture, and those tiny twist pretzels work better than larger shapes. While the original Dot’s uses butter braids, I’ve made sure this recipe works perfectly with readily available pretzel shapes. The best part? You can adjust the honey-to-mustard ratio exactly to your taste. Trust me, once you make these, store-bought seasoned pretzels won’t be the same!
Ingredient Notes – The Building Blocks of Perfect Pretzels
Let me walk you through each ingredient that makes these honey mustard pretzels absolutely irresistible!
- Pretzels: I prefer mini twists or butter snaps for this recipe. While testing, I found these shapes hold the coating beautifully and crisp up perfectly. Plus, they’re easy to find at any grocery store!
- Double Mustard Power: We’re using both ground mustard powder AND Dijon mustard. The powder gives that distinctive bite while Dijon adds creamy tanginess. Trust me – this combo is magical!
- Oil Choice: Stick with vegetable or canola oil here. I know it’s tempting to swap in olive oil or butter, but after countless tests, neutral oils give us that perfect crispy coating without any unwanted flavors or sogginess.
- The Sweet Side: Both brown and white sugar play important roles. Brown sugar brings depth and moisture, while white sugar helps create that addictive crunch. Just like in my favorite breakfast treats, this sweet balance is key!
- Seasoning Blend: The garlic powder, onion powder, and seasoned salt create our savory base. Turmeric adds that gorgeous golden color, while paprika brings a subtle warmth.
Success Tips & Tricks – Your Path to Pretzel Perfection
After many (many!) batches, here’s what I’ve learned makes these pretzels absolutely perfect:
- Temperature is Everything: Keep your oven between 225°F-250°F. This low-and-slow approach ensures the coating dries evenly without burning. If your oven runs hot, stick to the lower temperature.
- The Stirring Strategy: Set a timer for every 10 minutes during baking. When you stir, be gentle but thorough. This prevents clumping and ensures even coating distribution.
- Cooling Matters: Patience is key! Let these beauties cool completely in a single layer. This final step is crucial for achieving that signature crunch. I spread mine on parchment paper and let them cool for at least 30 minutes.
- Storage Success: Once cooled, transfer to an airtight container right away. This keeps moisture out and maintains that perfect texture for up to a week – though they rarely last that long in my house!
Remember, these aren’t just any snack – they’re a labor of love that’s worth every minute of attention to detail!
Step-by-Step Instructions
Let me walk you through making these irresistible honey mustard pretzels! I’ve made these countless times, and I’ll share all my little tricks for getting them just right.
Preparing the Coating
- In a large mixing bowl, combine ¼ cup vegetable oil, 2 tablespoons honey, 1 tablespoon honey mustard sauce, and 1 tablespoon white vinegar
- Add 1 tablespoon ground mustard, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon turmeric
- Whisk until completely smooth – this mixture should look like a thin sauce
Coating & Baking Process
- Preheat your oven to 250°F (121°C) and line 2 large baking sheets with parchment paper
- Pour 16 ounces of pretzels into a large bowl
- Drizzle the prepared coating over the pretzels, stirring gently but thoroughly until every pretzel is evenly coated
- Spread pretzels in a single layer across prepared baking sheets
- Bake for 40 minutes, stirring every 10 minutes for even coating
Pro Tip: Don’t rush the baking process – low and slow is key for achieving that perfect crunch!
Recipe Variations & Uses
Flavor Variations
- Extra Tangy: Double the mustard sauce and reduce honey slightly
- Sweet & Spicy: Add ¼ teaspoon cayenne pepper to the coating mixture
- Ranch Style: Mix in 1 tablespoon of dried ranch seasoning with the coating
Creative Serving Ideas
- Package in mason jars for homemade gifts
- Create a snack board with cheese cubes and mixed nuts
- Crush slightly and use as a crunchy salad topping
Storage Tips
For best results:
- Cool completely before storing
- Keep in an airtight container at room temperature
- Will stay fresh and crunchy for up to 1 week
- Avoid storing in humid environments to maintain crispness
FAQs & Final Thoughts
Frequently Asked Questions
Yes! These pretzels actually taste even better the next day as the flavors have time to meld. Just make sure to store them in an airtight container at room temperature. They’ll stay fresh and crunchy for up to a week.
The key is baking them low and slow! If your pretzels aren’t crispy, they might need a few extra minutes in the oven. Also, make sure you’re stirring every 10 minutes and letting them cool completely before storing.
While I recommend sticking to the combination of ground mustard and Dijon for the most authentic flavor, you can experiment with different mustards. Just keep in mind it might change the final taste. Check out our other seasoned snack recipes for more inspiration!
Final Thoughts
Friends, I can’t tell you how excited I am for you to try these honey mustard pretzels! They’re seriously addictive – I’ve caught myself reaching for “just one more” handful more times than I care to admit! The perfect balance of sweet honey and zesty mustard makes these impossible to resist.
What I love most about this recipe is how customizable it is. Feel free to play around with the seasonings until you find your perfect blend. And don’t forget to let the pretzels cool completely – it’s worth the wait, I promise!
If you make these, I’d love to hear how they turned out! They’ve become a regular snack at my house, especially during movie nights and game days. Happy snacking!
Honey Mustard Pretzels (Dot’s Copycat!)
Equipment (affiliate links)
- 2 baking sheets (18×13-inch) standard half
- 1 Parchment Paper
- 1 Large bowl
- 1 measuring cup
Ingredients
- 1 lb pretzels (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
- 1 1/2 Tbsp mustard powder for after baking
- 2 tsp garlic powder for after baking
- 1/2 tsp seasoned salt for after baking
- pinch turmeric for after baking
Instructions
- Preheat the oven to 225°F. Line 2 standard half baking sheets (18×13-inch) with parchment paper and set aside.
- Pour the pretzels in a large bowl.
- 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!
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