Whether you like them large, soft, and doughy, or smaller, hard, and crunchy, pretzels have been a favorite snack for centuries. Our recipe for Honey Mustard Pretzels is a delicious way to create a variation on the basic, inexpensive snack with which you are familiar.
When you have a family, one kitchen essential is to have plenty of snacks on hand. Of course, many people do not have an unlimited grocery budget to keep the kids satisfied, so they choose very inexpensive snacks for the kids to enjoy between meals. Popcorn is a favorite snack for school age kids as well as pretzels.
These two snacks are inexpensive and salty, but not as unhealthy as greasy potato chips. However, over time, kids and adults alike will grow tired of the same old snack day after day. And yet, when the budget is really tight, finding inexpensive snack alternatives can be challenging. That is where a little kitchen creativity comes in handy. The wise cook learns to work with what is on hand to keep everyone interested and excited about what might be lurking in the kitchen. Our recipe for Honey Mustard Pretzels does just that.
Honey Mustard Pretzels Recipe
Pretzels are a wonderful, crunchy, and salty snack, but sometimes they can get a little dull. Our recipe for Honey Mustard Pretzels will give you a snack that you can serve at your next sports viewing party, for a potluck barbeque, or you can just enjoy them while watching a movie on the sofa.
Microwave Safe Bowl
- 16 ounces Mini Pretzels
- ¼ cup Honey
- 3 tbsp Dijon Mustard
- ¼ teaspoon Garlic Powder
- 2 teaspoons Dried Mustard
- ½ teaspoon Onion Powder
- 3 tbsp Butter
Preheat your oven to 250 degrees. Line a large baking sheet with parchment paper and set it aside.
In a small microwave safe bowl, microwave the butter for 20 to 30 seconds or until it is melted. Using a wire whisk, stir the honey, Dijon mustard, onion powder, garlic powder, and dried mustard into the melted butter.
Put the pretzels into a large bowl and drizzle the butter, honey, and herb mixture over the pretzels, tossing them with a large wooden spoon until they are fully coated in the mixture.
Spread the pretzels on the parchment lined baking sheet in a single layer and bake the pretzels for 1 hour in the preheated oven. Every 15 minutes, stir the pretzels.
Remove the pretzels from the oven and allow them to cool on the baking sheet. Separate any pretzels that are stuck together and serve them. You can store the pretzels in a large zip top bag or in a container with an airtight lid.
This recipe takes the boring old basic pretzel and adds several new flavors to create a snack that even the adults will be nibbling on. We use the sweetness of honey to offset the salt of the pretzels and the savoriness of the herbs included in the recipe. Dijon mustard is used to give a somewhat milder flavor than typical yellow mustard would contribute. You definitely could substitute typical yellow mustard in this recipe, especially if you and your family are big mustard fans.
We use melted butter in this recipe, but if you are trying to avoid dairy products, you can substitute a few tablespoons of your favorite cooking oil. We also used traditional twisted pretzels. This recipe would be just as good with pretzel sticks as well.
Garlic, dried mustard, and onion powder also round out the flavor profile of this recipe. If you are not a big fan of an onion flavor, you can reduce or even eliminate the onion powder in our recipe for Honey Mustard Pretzels.
Crunchy pretzels are often found in American bars and served during football watching parties. These pretzels are cousins of the large, doughy, soft pretzels that are often sold in American shopping centers. However, the pretzel actually originated in Europe during the Middle Ages. Southern German bakers began making the doughy twists and selling them on the streets as far back as the year 1111.
During the Middle Ages, the Catholic Church had a role in the development of the pretzel. During the 40-day period of Lent, entire communities adhered to rigid fasting requirements. During Lent, good Catholics were required to abstain from foods like dairy, meat, and eggs.
The pretzel, containing a simple mixture of flour, yeast, water, and salt, was one acceptable snack, and good German Catholics enjoyed these snacks in the days leading up to Easter. Additionally, monks would give these treats to young people, rewarding them for good behavior when young students said their prayers correctly.
When many German immigrants flooded to the United States in the early 1800s, they took their recipes for doughy, soft, and delicious pretzels with them. In the late 1800s, a baker named Julius Sturgis in Pennsylvania took credit for creating the first batch of hard, crunchy pretzels, which, before long, became even more popular than the soft, doughy ones. The hard pretzels would keep longer than the doughy ones.
Up till the 1930s, all pretzels were made by hand, but in 1935, a machine was invented that could make the wonderful snacks much more quickly. This gadget could make almost 250 pretzels per minute, and over time, mechanics made machines that worked even faster.
Pennsylvania is the leading manufacturer of pretzels in the United States, and they are just as popular as ever. Why not try our delicious twist on the classic standby with our recipe for Honey Mustard Pretzels?
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