Lately we’ve been playing around with recipes for honey mustard pretzels, thanks to having scored one-pound bags of Snyder’s of Hanover pretzels for 50 cents apiece at the bakery outlet.
We’ve experimented with proportions and also the type of pretzel: minis, nuggets and “snaps” (the square ones that look like tic-tac-toe grids — see illustration at left). Yesterday DF came up with what I think is the simplest and most flavorful honey mustard pretzels recipe in the whole wide world.
In the interest of scientific discovery, perhaps you should try it yourselves.
Here’s how:
Melt two tablespoons of butter. (We use a Pyrex cup in the microwave.)
Add three tablespoons of honey and three tablespoons of prepared mustard.
Stir in one teaspoon powdered mustard, a shake of garlic powder and a splash of Worcestershire sauce.
Pour one pound of pretzels into a large bowl and drizzle the sauce over them, stirring constantly until evenly distributed. (A rubber or silicon spatula works well.)
Coat two or three cookie sheets with cooking spray and spread the pretzels as evenly as possible. Bake at 250 degrees for at least one hour, stirring every 15 minutes. If they still feel super-sticky, bake them a little longer. (We have left them in for 75 minutes.)
Break up the pretzels with a pancake turner or your brave, brave hands. (Pro tip: It’s more fun to lick your fingers than a hot metal utensil.)








