Do you have a beer handy? Good. Now get it out, crack it, pour it and make these pretzels so that you can enjoy another cold one. Just for good measure. These honey mustard pretzels tangy enough to accompany that hoppy beer with perfect zest and zeal yet sweet enough to finish with that wonderful linger on your tongue. Honey and mustard, if ever there was a match made on a bar stool, this would be it.
My dear blogging friend Cassie whipped up an easy pretzel mix last week with Taco Seasoned Pretzels and I was positively inspired to make my own. With her promise of gleek worthy snacks and the easy preparation I was totally in, beer at the ready.
With a half bag of pretzels at my disposal and a Blue Moon Abbey Ale I was itching to go.
Because I used a liquid mixture (mustard) as my main seasoning I reduced the amount of oil needed to coat the pretzels to 1/4 cup and compensated it with the mustard. It all added up to about the same in the end.
For extra zing an addition of 1 heaping teaspoon of powdered mustard was added,
along with a tablespoon and a half (more or less) of honey,
and a another quarter cup of basic yellow mustard.
Into the big ol’ mixing bowl it went, tossed together until it was a heaping bowl of beer lusting yumminess.
The whole kit and kaboodle was baked for an hour at 200 degrees, tossed occasionally and then devoured whilst barely warm.
I was blown away at their ease and simplicity. And now there is no need for midnight runs to the store for honey mustard pretzels when I’m feeling hormonal, PMSy and munchy. Wait. What? I’m the only weirdo who does that? No judging. Just leave me to my beer and pretzels.
Honey Mustard Pretzels
4 cups Pretzels, any variety
1/4 cup Canola Oil, or Vegetable Oil
1/4 cup Yellow Mustard
1 tsp Mustard Powder
1 1/2 Tbsp Honey
Pre-heat oven to 200 degrees. In a rimmed baking sheet, lightly coat with non-stick spray.
In small bowl, whisk together all seasoning ingredients - oil, mustard, mustard powder and honey.
Toss pretzels with whisked seasoning mixture in a large bowl until all evenly coated.
Bake in preheated oven for 60-75 minutes, stirring every 15 minutes.
Serve while warm.
Adapted from Cassie Laemmli (Bake Your Day)'s Taco Seasoned Pretzels