Inspired by the crowd favorite Dot’s Honey Mustard Pretzels, my homemade version strikes similarities in every bite. Each pretzel perfectly combines sweet, salty, and a little tangy zesty kick. They have a satisfying crunch, are easy to make, and have that perfectly crafted flavor profile that makes them hard to resist! It wasn’t until just a few weeks ago when I tried Dot’s Pretzels for the first time. I grabbed a big bag from Costco on a whim and became obsessed, as one does. I set out to develop the recipe straight away to make this copycat recipe and the rest is history!
Pretzels: This recipe calls for a 16-oz. bag of pretzels. Feel free to use your favorite shape! Mustard: I’m using both ground mustard powder and Dijon mustard for the ultimate mustard kick! Seasonings: the best flavor combination for this recipe uses garlic powder, onion powder, seasoned salt, brown sugar, white sugar, turmeric for color, and a pinch of paprika for a little kick. Oil: vegetable oil or canola oil works best for a neutral flavor. I have not tested with any other oils. White vinegar: to help give a little bit of tang!
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Expert Tips
Low and Slow: Bake the coated pretzels at 250°F, or even 225°F, if your oven runs hot. This helps dry out the coating without burning the pretzels, ensuring a crunchy texture. Stir Occasionally: During baking, stir the pretzels every 10 minutes. This ensures even baking and prevents any pieces from sticking together. Cooling: Let the pretzels cool completely after baking, and make sure they’re not overlapping. This helps them crisp up, prevents them from sticking together, and ensures the seasoning sets properly.
Storage
Airtight Containers: Store the cooled pretzels in an airtight container to keep them fresh and crunchy for up to 1 week.
