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Honey Mustard Pretzel Bites Recipe
If you love salty snacks with a sweet and tangy twist, this Honey Mustard Pretzel Bites Recipe is going to be your new go‑to party snack—soft, chewy, baked pretzel bites with a golden crust and a creamy honey mustard dip on the side.
Full Recipe Introduction
These honey mustard pretzel bites are everything I want in a game day snack or easy appetizer: warm, soft in the middle, a little chewy on the outside, and brushed with buttery honey mustard that clings to every curve. They’re like your favorite soft pretzel from the mall, but cuter, more flavorful, and made right in your own kitchen.
This Honey Mustard Pretzel Bites Recipe is a fun twist on classic homemade pretzels. You still get that classic salty snack vibe, but the sweet and tangy honey mustard glaze and dip make them feel a little more special—perfect for football Sundays, holiday parties, casual dinners, or honestly, a snacky Friday night when everyone’s grazing.
I started making mustard pretzel bites when my kids were still teenagers and the house would fill up with friends on game days. Buying bags of pretzel bites and store-bought honey mustard dip added up fast, and I wasn’t thrilled with the ingredient lists. So I started testing a baked pretzel bites recipe, then layered on my old-fashioned honey mustard sauce that I’ve been making since the 90s.
What I love is that yes, we’re baking homemade pretzels, but the steps are simple and very forgiving. You get that “wow, you made these?” reaction with basic pantry ingredients: flour, yeast, honey, and mustard. And if you’re trying to balance fun food with slightly better choices, these soft pretzel bites are baked (not fried), made without weird preservatives, and you can control the salt and sweetness.
You can serve them with the honey mustard dip, or add a second bowl of warm cheese sauce for the “I want all the dips” crowd—I always have a few of those.
Let’s talk about why this Honey Mustard Pretzel Bites Recipe is worth printing and keeping in your kitchen binder.
Why You’ll Love This Honey Mustard Pretzel Bites Recipe
- Perfect for parties and game day – This is crowd-pleasing finger food that people grab without even thinking twice.
- Soft, chewy, and golden – You get that classic soft pretzel texture with a pretty, bakery-style browned crust.
- Sweet and tangy honey mustard flavor – The glaze and dip balance salty, sweet, and sharp mustard so every bite pops with flavor.
- Budget-friendly ingredients – Flour, yeast, honey, and mustard—no fancy specialty items or pricey store-bought snacks.
- Make-ahead friendly – You can prep the dough or even par-bake the pretzel bites ahead, then finish baking before serving.
- Customizable flavors – Turn them spicy, cheesy, or even whole-wheat with a few simple swaps.
- Fun for kids (and adults) to help shape – Rolling and cutting the dough into bite-sized pieces feels like a little kitchen project, not a chore.
- Better than bagged pretzels – These are warm, fresh, and actually taste like real butter, honey, and mustard—not just “pretzel flavor.”
Ingredients for Honey Mustard Pretzel Bites
Here’s everything you’ll need for this homemade pretzel bites snack recipe. I’ll share simple substitution ideas along the way.
For the Soft Pretzel Bites
- 1 ½ cups warm water (110°F) – Warm, not hot; it should feel like a warm bath for the yeast.
- 2 ¼ teaspoons active dry yeast (one standard packet) – You can also use instant yeast (see FAQ).
- 1 tablespoon packed light brown sugar – Helps feed the yeast and adds a little depth to the dough.
- 1 tablespoon honey – Adds subtle sweetness and ties into the honey mustard flavor.
- 4 cups all-purpose flour, plus more for dusting – Use a kitchen scale if you have one: about 480 grams.
- 1 ½ teaspoons fine sea salt – Table salt works too; just level off the measuring spoon.
- 2 tablespoons unsalted butter, melted and cooled slightly – Helps keep the pretzel bites soft and tender.
For the Baking Soda Bath
This is the secret to that classic pretzel color and flavor.
- 10 cups water
- ⅔ cup baking soda – Yes, it’s a lot, but that’s what gives you the deep golden crust.
For the Egg Wash & Topping
- 1 large egg
- 1 tablespoon water
- Coarse kosher salt or pretzel salt, for sprinkling – Don’t use table salt here; it’s too fine and will taste harsh.
For the Honey Mustard Butter Glaze
- 3 tablespoons unsalted butter, melted
- 2 tablespoons honey – Use a good, flavorful honey if you can; it really shines.
- 1 ½ tablespoons Dijon mustard – Gives that tangy, slightly sharp flavor.
- 1 tablespoon yellow mustard – Adds that classic, familiar mustard taste and bright color.
- Pinch of cayenne pepper (optional) – For a gentle heat in the background.
For the Creamy Honey Mustard Dip
- ½ cup mayonnaise – Full-fat gives the best texture; use avocado-oil mayo if you prefer.
- ¼ cup Dijon mustard
- 2–3 tablespoons honey, to taste
- 1 tablespoon apple cider vinegar – Balances the sweetness with a little acid.
- ¼ teaspoon garlic powder
- Salt and black pepper, to taste
You can whisk the dip together while the dough rises; it keeps well in the fridge and thickens as it chills.
Step-by-Step Directions
Let me walk you through this Honey Mustard Pretzel Bites Recipe. Take it one step at a time, and don’t stress—pretzel dough is very forgiving.
1. Activate the Yeast
- In a large mixing bowl or the bowl of a stand mixer, stir together the warm water, brown sugar, and honey. Sprinkle the yeast over the top.
- Let it sit for 5–10 minutes, until the mixture looks foamy and creamy on top.
- If nothing happens and it just looks like brown water, your yeast may be old or your water too hot. Start again with fresh yeast.
2. Make the Dough
- Add the melted butter and salt to the yeast mixture. Stir to combine.
- Add 3 ½ cups of the flour and mix with a wooden spoon, dough hook, or spatula until a shaggy dough forms.
- Add the remaining ½ cup flour, a little at a time, until the dough pulls away from the sides of the bowl and feels soft but not sticky.
- You may not need every last spoonful, or you may need a bit more, depending on your humidity and flour.
3. Knead and Let It Rise
- Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.
- If you’re using a stand mixer, knead with the dough hook on medium-low for about 4–5 minutes.
- Shape the dough into a ball and place it in a lightly greased bowl. Turn the dough once so it’s coated with oil.
- Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot for 45–60 minutes, or until doubled in size.
- A slightly warm (but turned off) oven or the top of a running dryer works nicely on chilly days.
4. Prepare the Baking Soda Bath & Oven
- Near the end of the rising time, preheat your oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large pot, bring 10 cups of water and ⅔ cup baking soda to a gentle boil.
- Use a deep pot; the baking soda can foam a bit. Stir to dissolve.
5. Shape the Pretzel Bites
- Punch down the risen dough to release air. Transfer it to a lightly floured surface.
- Divide the dough into 4 equal pieces.
- Roll each piece into a rope about 18–20 inches long and about ¾ inch thick.
- Using a sharp knife or bench scraper, cut each rope into 1–1 ½ inch pieces—these are your pretzel bites.
- Arrange the pieces on your baking sheets while you shape the rest. They can be close together but not touching.
6. Give Them Their Classic Pretzel Bath
- Working in batches (10–12 bites at a time), carefully drop the dough pieces into the boiling baking soda water.
- Boil for 20–30 seconds, then use a slotted spoon to remove them, letting excess water drip off.
- Place them back on the prepared baking sheets, spacing them an inch or so apart.
- This bath is what gives soft pretzel bites their signature chewy crust and deep color—don’t skip it.
7. Brush with Egg Wash and Bake
- In a small bowl, whisk together the egg and 1 tablespoon water for the egg wash.
- Brush each pretzel bite lightly with egg wash.
- Immediately sprinkle with coarse salt or pretzel salt—a light, even layer.
- Bake at 425°F for 12–15 minutes, rotating pans halfway through, until the pretzel bites are a rich, deep golden brown.
Your kitchen will smell like a ballpark snack stand—but better.
8. Make the Honey Mustard Butter Glaze
- While the pretzel bites bake, stir together the melted butter, honey, Dijon mustard, yellow mustard, and cayenne (if using) in a small bowl.
- Taste and adjust: add more honey for sweetness, or a little more Dijon for extra tang.
9. Brush and Serve with Dip
- When the pretzel bites come out of the oven, let them cool for 5 minutes, then brush generously with the honey mustard butter glaze.
- For the dip, whisk together the mayonnaise, Dijon, honey, apple cider vinegar, garlic powder, salt, and pepper in a small bowl until smooth. Adjust to taste.
- Serve the warm honey mustard pretzel bites with the creamy honey mustard dip on the side.
If you put these out for a party or game day snack, just stand back and watch them disappear.
Servings & Timing
- Yield: About 60–70 soft pretzel bites (roughly 8–10 appetizer servings)
- Prep Time: 25 minutes (mixing, kneading, shaping)
- Rise Time: 45–60 minutes
- Cooking/Baking Time: 20–25 minutes (boiling and baking)
- Total Time: About 1 hour 30 minutes
For a party, I usually plan on 6–8 pretzel bites per person if there are other snacks, and a few more if this is the star appetizer.
Variations on Honey Mustard Pretzel Bites
You know what? Once you nail this basic Honey Mustard Pretzel Bites Recipe, it’s easy to play around with flavors. Here are some simple twists:
- Spicy Honey Mustard Pretzel Bites – Add extra cayenne or a spoonful of sriracha to the glaze and dip for more heat.
- Cheesy Pretzel Bites – Sprinkle freshly grated Parmesan or sharp cheddar over the bites right when they come out of the oven.
- Garlic Herb Pretzel Bites – Stir minced garlic and chopped fresh parsley into the melted butter glaze instead of mustard, and serve with the honey mustard dip on the side.
- Whole Wheat Pretzel Bites – Swap 1–1 ½ cups of the all-purpose flour for white whole wheat flour for a heartier, nuttier bite.
- Gluten-Free Pretzel Bites – Use a good 1:1 gluten-free baking flour and check that your baking soda and mustard brands are gluten-free.
- Air Fryer Pretzel Bites – Boil as written, then air fry at 375°F for 6–8 minutes in a single layer, shaking once, watching closely so they don’t get too dark.
How to Store, Freeze & Reheat Pretzel Bites
Homemade pretzel bites are best the day they’re baked, but they store and reheat better than you might think.
Room Temperature
- Let leftover pretzel bites cool completely.
- Store in an airtight container at room temperature for up to 2 days.
- They’ll soften a bit but still taste great once warmed.
Refrigerator
- For longer storage, keep them in a sealed container in the fridge for up to 4–5 days.
- Reheat in a 350°F oven for 5–8 minutes or in an air fryer for 3–4 minutes to bring back some of that fresh-baked texture.
Freezer
- Freeze fully cooled pretzel bites in a single layer on a baking sheet, then transfer to a freezer bag.
- Store for up to 2 months.
- Reheat straight from frozen on a baking sheet at 350°F for 8–10 minutes, then brush with a bit of fresh melted butter or extra honey mustard glaze.
Make-Ahead Tips
- Dough: You can make the dough, let it rise, then refrigerate it (covered) for up to 24 hours. Let it sit at room temp for 20–30 minutes before shaping.
- Par-Bake: Boil and bake the pretzel bites for 8–9 minutes (light golden), cool, then store at room temp or in the fridge and finish baking for 4–5 minutes right before serving.
- Dip: The honey mustard dip can be made 2–3 days ahead, stored in the fridge, and stirred before serving.
Recipe Notes from My Kitchen
- Flour amounts are flexible. Every kitchen is different—humidity, brand of flour, even how you scoop. Go by feel: the dough should be soft, slightly tacky, but not glued to your fingers.
- Don’t be shy with the salt. Pretzels want a good sprinkle of coarse salt; it’s what takes them from “bread bites” to real pretzel territory.
- The baking soda bath really matters. I’ve tested skipping it when I was tired, and the bites were just…bread. The bath gives color, flavor, and chew. It’s worth the extra pot.
- Use real Dijon for the dip. Cheap yellow mustard is great in the glaze, but the dip tastes much better with real Dijon or a nice stone-ground mustard.
- Taste as you go. Especially with the honey mustard parts—everyone’s “sweet and tangy” preference is a little different. Start with the amounts listed, then tweak.
- Serve them warm. If you’re hosting, keep a tray in a low oven (around 200°F) and refill your platter as needed so people always get warm, soft pretzel bites.
Sometimes, on slower weekends, I shape a few of the ropes into classic pretzels, just for fun. Same dough, same process—just a different shape and a little nostalgia.
Honey Mustard Pretzel Bites Recipe FAQs
1. Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount of instant yeast and skip the activation step; mix it right in with the flour and salt, then add the warm water mixture and butter.
2. How do I keep the pretzel bites soft and not hard?
Don’t overbake them, and make sure they’re stored in an airtight container once cool. Brushing them with the honey mustard butter glaze while warm also helps keep them tender.
3. Do I really have to boil them in baking soda water?
For classic soft pretzel bites with a chewy crust and deep color, yes. If you skip the bath, they’ll taste more like simple bread bites.
4. Can I make these pretzel bites without eggs?
You can skip the egg wash and brush them with a little water or milk instead; they won’t be quite as shiny, but they’ll still bake up nicely.
5. What kind of mustard is best for honey mustard pretzel bites?
A mix works best: Dijon for sharp tang, yellow mustard for classic flavor, and honey for sweetness. Whole-grain mustard is great added to the dip for extra texture.
6. Can kids help make this recipe?
Absolutely—kids can roll the dough ropes, cut the bites (with supervision), and brush on the glaze. Just keep them away from the boiling baking soda bath.
7. Can I halve or double this recipe?
Yes. Halving works well for a small family snack; doubling is perfect for parties. Just use larger bowls and pans, and boil/ bake in batches.
8. What should I serve with honey mustard pretzel bites?
They’re great with other easy appetizers like veggie trays, wings, and cheese boards. For dips, I like to offer honey mustard, warm queso, and a simple marinara so everyone finds something they love.
Final Thoughts
This Honey Mustard Pretzel Bites Recipe brings together everything I love about homemade snacks—simple ingredients, a short list of steps, and that cozy feeling when a tray of warm, golden pretzel bites hits the table and everyone reaches in at once. You get salty, sweet, and tangy in every bite, plus a creamy honey mustard dip that people will ask for by name.
Give these pretzel bites a try for your next party, movie night, or weekend baking project. Then come back and tell me how they turned out, what variations you tried, and which dip disappeared first—I always love hearing how you make these recipes your own.
Honey Mustard Pretzel Bites
Ingredients
- 1 1/2 cups warm water about 110°F (warm, not hot)
- 2 1/4 teaspoons active dry yeast one standard packet; instant yeast may also be used
- 1 tablespoon light brown sugar packed
- 1 tablespoon honey
- 4 cups all-purpose flour plus more for dusting; about 480 g
- 1 1/2 teaspoons fine sea salt or table salt, leveled
- 2 tablespoons unsalted butter melted and cooled slightly
- 10 cups water for the baking soda bath
- 2/3 cup baking soda for the baking soda bath
- 1 large egg for egg wash
- 1 tablespoon water for egg wash
- coarse kosher salt or pretzel salt for sprinkling
- 3 tablespoons unsalted butter melted, for honey mustard butter glaze
- 2 tablespoons honey for honey mustard butter glaze
- 1 1/2 tablespoons Dijon mustard for honey mustard butter glaze
- 1 tablespoon yellow mustard for honey mustard butter glaze
- cayenne pepper pinch, optional, for honey mustard butter glaze
- 1/2 cup mayonnaise full-fat preferred, for creamy honey mustard dip
- 1/4 cup Dijon mustard for creamy honey mustard dip
- 2-3 tablespoons honey to taste, for creamy honey mustard dip
- 1 tablespoon apple cider vinegar for creamy honey mustard dip
- 1/4 teaspoon garlic powder for creamy honey mustard dip
- salt to taste, for creamy honey mustard dip
- black pepper to taste, for creamy honey mustard dip
Instructions
- In a large mixing bowl or the bowl of a stand mixer, stir together the warm water, light brown sugar, and 1 tablespoon honey. Sprinkle the active dry yeast over the top. Let sit for 5–10 minutes, until the mixture looks foamy and creamy on top. If it does not foam, discard and start again with fresh yeast and properly warmed water.1 1/2 cups warm water, 2 1/4 teaspoons active dry yeast, 1 tablespoon light brown sugar, 1 tablespoon honey
- Add the melted butter and fine sea salt to the activated yeast mixture and stir to combine. Add 3 1/2 cups of the all-purpose flour and mix with a wooden spoon, spatula, or dough hook until a shaggy dough forms. Add the remaining 1/2 cup flour a little at a time until the dough pulls away from the sides of the bowl and feels soft but not sticky. You may need slightly less or slightly more flour depending on your kitchen conditions.4 cups all-purpose flour, 1 1/2 teaspoons fine sea salt, 2 tablespoons unsalted butter
- Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. Alternatively, knead with a stand mixer and dough hook on medium-low for 4–5 minutes. Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm spot for 45–60 minutes, or until doubled in size.
- Near the end of the rising time, preheat the oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. In a large deep pot, bring 10 cups of water and 2/3 cup baking soda to a gentle boil, stirring to dissolve the baking soda. Be aware that the mixture can foam, so use a deep pot.10 cups water, 2/3 cup baking soda
- Punch down the risen dough to release the air and transfer it to a lightly floured surface. Divide the dough into 4 equal pieces. Roll each piece into a rope about 18–20 inches long and about 3/4 inch thick. Using a sharp knife or bench scraper, cut each rope into 1–1 1/2 inch pieces to form pretzel bites. Arrange the pieces on the prepared baking sheets while you shape the remaining dough; they can be close together but not touching.
- Working in batches of about 10–12 pieces at a time, carefully drop the pretzel bite dough pieces into the boiling baking soda water. Boil for 20–30 seconds, then use a slotted spoon to remove them, letting excess water drip off. Return the boiled bites to the prepared baking sheets, spacing them about 1 inch apart. Repeat with the remaining dough pieces.10 cups water, 2/3 cup baking soda
- In a small bowl, whisk together the egg and 1 tablespoon water to make an egg wash. Brush each pretzel bite lightly with the egg wash and immediately sprinkle with coarse kosher salt or pretzel salt. Bake at 425°F (218°C) for 12–15 minutes, rotating the pans halfway through, until the pretzel bites are a rich deep golden brown.1 large egg, 1 tablespoon water, coarse kosher salt or pretzel salt
- While the pretzel bites bake, prepare the glaze. In a small bowl, stir together the melted butter, honey, Dijon mustard, yellow mustard, and a pinch of cayenne pepper if using. Taste and adjust the flavors, adding more honey for sweetness or more Dijon for extra tang.3 tablespoons unsalted butter, 2 tablespoons honey, 1 1/2 tablespoons Dijon mustard, 1 tablespoon yellow mustard, cayenne pepper
- In another small bowl, whisk together the mayonnaise, Dijon mustard, honey, apple cider vinegar, and garlic powder until smooth. Season to taste with salt and black pepper. Adjust sweetness or tang by adding more honey or a splash more vinegar if desired. Refrigerate until ready to serve; it will thicken slightly as it chills.1/2 cup mayonnaise, 1/4 cup Dijon mustard, 2-3 tablespoons honey, 1 tablespoon apple cider vinegar, 1/4 teaspoon garlic powder, salt, black pepper
- When the pretzel bites come out of the oven, let them cool for about 5 minutes, then brush generously with the honey mustard butter glaze. Transfer to a serving platter and serve warm with the creamy honey mustard dip on the side.
