Pretzel with honey mustard pairs a soft, chewy twist with a tangy drizzle for snacktime joy. Each knot bakes to a golden warmth and crackling crust that makes your kitchen smell like a cozy bakery in under 20 minutes.
This recipe resolves issues with dough drooping and sauce sliding off, providing a quick, reliable snack option for families during busy evenings.
I used to end up with dough that would droop or a sauce that slid off, especially on busy weeknights when the kids need snacks. But this easy honey mustard pretzel keeps its shape and sticks to the dough fine.
And best of all, the dough takes a quick 10-minute rest, then pops in the oven for 12 minutes to get that crackle (I learned to dust my tray lightly to stop stickiness). I felt so proud when the first batch came out warm and smelling like home.
If you want another snack that’s fun to share, check out my Sourdough Pretzel Bites recipe.
Table of contents
Dietary Considerations
- This recipe is gluten-free.
- This recipe is dairy-free and nut-free.
- This recipe contains egg wash, so it is unsuitable for vegan diets.
- This recipe is vegetarian.
- This recipe does not meet low-carb or keto diets due to high carbohydrate content from gluten-free flour.
Why You Will Love This Recipe
- Classic Chewy Texture With a quick baking soda bath pre-bake and a 12-minute oven time, this easy pretzel recipe yields a soft interior and a firm crust for dunking.
- Sweet-Tangy Dip in a Flash Whisk honey and mustard in under two minutes for a spread that adds gentle zip to your homemade honey mustard pretzel without any extra steps.
- Overnight Dough Prep Mix the dough before bed, chill for up to 24 hours, then shape and bake next day so you wake up to fresh pretzels.
- Easy Storage Trick Slip cooled pretzels into a sealed bag and they’ll stay soft for two days; a 30-second zap in the microwave revives their fresh-baked feel.
Homemade Pretzel with Honey Mustard
- Prep Time: 10 minutes
- Cool Time: 0
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 pretzels 1x
- Category: snack
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
A delightful recipe for soft, chewy pretzels paired with a tangy honey mustard dip, perfect for snacktime.
Ingredients
- 2 ½ cups gluten-free measure-for-measure flour (Bob’s Red Mill 1:1 blend with xanthan gum, spooned and leveled)
- 1 packet (2 ¼ teaspoons) instant yeast (SAF Red Label)
- 1 cup warm water (between 105–115°F, checked with a probe thermometer)
- 2 tablespoons brown sugar substitute (Swerve Brown)
- 1 teaspoon table salt (iodized)
- 2 tablespoons baking soda (Bob’s Red Mill)
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
- ⅓ cup yellow mustard (French’s Classic)
- 2 tablespoons monkfruit syrup (Lakanto Golden)
- 1 tablespoon apple cider vinegar (Bragg)
- ¼ cup mayonnaise (Hellmann’s)
Instructions
- Begin by gently kneading the gluten-free dough on a lightly floured surface for approximately 8 minutes. The dough should feel elastic and slightly tacky. This deep kneading is essential; it helps the flour retain gas so your pretzels rise effectively.
- Transfer the dough ball to an oiled bowl, cover it with plastic wrap, and place it in a warm area. Allow it to rest for about 1 hour or until it doubles in size, noticing air bubbles forming under the surface as a sign that your yeast is active.
- Once the dough has risen, divide it into equal pieces and roll each piece into long ropes. Form them into the classic pretzel shape. Maintaining a consistent diameter throughout helps ensure they bake evenly.
- Prepare simmering water and mix in the baking soda. Dip each pretzel in this bath for about 30 seconds to help develop that chewy crust characteristic of pretzels, then lift them out and let them drain.
- In a small bowl, beat the egg with the water for the egg wash. Just before baking, brush the mixture over each pretzel and sprinkle salt to your liking. The egg wash helps with even browning and ensures any toppings stay put.
- Preheat your oven to 425°F. Place the pretzels on a lightly dusted baking tray, ensuring they have space to expand. Bake for 12 to 15 minutes, rotating the tray halfway through to achieve an evenly golden color. They’re ready when they have a deep golden hue and a firm crust that springs back slightly when pressed.
- In a medium bowl, whisk together the yellow mustard, mayonnaise, apple cider vinegar, and monkfruit syrup until the mixture is smooth. After mixing, chill it briefly to allow the flavors to meld, resulting in a creamy dip that adheres well to the warm pretzels.
Notes
- Make sure to work with gluten-free flour that has xanthan gum included; this helps prevent the dough from cracking.
- For best results, use warm water within the specified temperature range to activate the yeast without killing it.
- Ensure your egg wash is applied right before baking for an optimal shine that helps toppings stick effectively.
- When you prepare the baking soda bath, it’s essential to keep the water simmering but not boiling too rapidly, as this can lead to a less desirable texture.
- If you’re looking for additional dipping options beyond honey mustard, consider using guacamole or a spicy dipping sauce that complements the pretzel flavor.
Nutrition
- Serving Size: 1 pretzel
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Ingredient Notes
- Gluten-free flour: Use Bob’s Red Mill 1:1 blend with xanthan gum for stretchy dough that won’t crack; spoon and level before measuring.
- Brown sugar substitute: I prefer Swerve Brown to feed yeast without spiking blood sugar; stir until completely dissolved in water.
- Egg wash: One large egg plus a splash of water adds sheen and helps any toppings stick; brush on just before baking.
- Yellow mustard: Use French’s Classic for bright tang in the dip; whisk until fully smooth before adding other dip elements.
- Monkfruit syrup: Lakanto Golden mimics honey’s sweetness with a lower glycemic impact; use at room temperature so it blends easily.
- Apple cider vinegar: Bragg adds mellow tang; pour in gradually and taste as you go to hit the right zip.
- Mayonnaise: I reach for Hellmann’s for a creamy dip base; whisk thoroughly to keep the texture even.
Recipe Baking Tips
- If dough sticks to your hands, dust them with 2 tablespoons rice flour 10 minutes into kneading.
- When pretzel bottoms darken unevenly, rotate baking sheet halfway 12 minutes into 25-minute bake.
- For pretzels spreading too much, let shaped dough rest 15 minutes before boiling for firmer twists.
- If honey mustard thins, whisk in 1 teaspoon cornstarch 5 minutes before serving to thicken sauce.
- When honey mustard separates, stir in 1 tablespoon Greek yogurt 10 minutes into chilling for stable dip.
Serving Suggestions
Serve pretzel with honey mustard beside garlic bread and kale apple salad with olive oil, lemon juice, salt, pepper, parsley.
Pair pretzel with honey mustard alongside broccolini saute and caprese salad featuring burrata, tomatoes, basil, olive oil, balsamic vinegar, oregano.
Use pretzel with honey mustard to build turkey club sandwich on sourdough bread with lettuce, tomato, bacon, mayonnaise, pickles, onion.
Add pretzel with honey mustard into chicken salad or potato salad bowl alongside celery, onion, mayo, mustard powder, paprika, dill.
Top pretzel with honey mustard with sriracha drizzle across twists before serving to introduce heat element and taste depth contrast.
Sprinkle sesame seeds and cilantro after drizzle, then top twisted edges with lime zest to complete scent and flavor notes.
Recipe variations
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Could you please share the five “pretzel with honey mustard” recipes (ingredients, quantities, instructions, tips) you’d like me to analyze? Once I have those, I can extract the core details and craft the “Recipe Variations and Add-ins” section tailored to your foundation recipe.
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How to Store?
To keep your pretzel with honey mustard fresh and delicious, follow these storage tips:
Room Temperature: airtight container at room temperature up to 2 days. Place pretzels in one layer. Store honey mustard in sealed jar.
Refrigeration: airtight container in refrigerator at 40°F up to 5 days. Store honey mustard in sealed jar. Rewarm pretzels before serving.
Freezing: Wrap pretzels in plastic wrap. Place in freezer bag at 0°F up to 3 months. Thaw at room temperature; rewarm.
Other Recipes You’ll Love
- Gluten Free Oatmeal Zucchini Cookies
- Gluten Free Chocolate Chips Zucchini Bread
- Gluten Free Chocolate Zucchini Cake
- Gluten Free Zucchini Brownies
You eat pretzels with yellow mustard.
A good dipping sauce for pretzels is honey mustard: 1/4 cup yellow mustard, 2 tbsp monkfruit syrup, 1 tbsp apple cider vinegar, 2 tbsp mayonnaise.
Ingredients are gluten-free measure-for-measure flour, instant yeast, warm water, brown sugar substitute, salt, baking soda, egg wash, yellow mustard, monkfruit syrup and apple cider vinegar.
Make honey mustard dip by whisking 1/4 cup yellow mustard, 2 tbsp monkfruit syrup, 1 tbsp apple cider vinegar and 2 tbsp mayonnaise until smooth.
Egg wash and coarse salt goes on top of a pretzel before baking.
If you enjoyed this Homemade pretzel with honey mustard or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
