These sweet, salty, cheesy, pretzels will be the hit of the party! Pretzels get tossed in honey mustard and topped with cheese that gets crispy and golden in the oven. Green onions add a little fresh onion flare. You could totally skip the honey mustard part and just make cheesy pretzels. Up to you!
Servings 4 cups
Prep Time 5 minutes 
Cook Time 20 minutes Ingredients
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- 2 tbsp honey
- 1 tsp onion powder
- 3 cups salted pretzels (about 4.5 oz)
- 1 ¼ cup shredded cheddar cheese
- ½ cup thinly sliced scallions
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- In a large bowl whisk together the oil, mustard, honey, and onion powder. Add pretzels and carefully toss to coat. Spread the pretzels out on the baking sheet and bake for 8 minutes.
- Sprinkle the cheese on top of the pretzels, making sure to get cheese on each pretzel. Sprinkle all over with scallions. Bake for 9 more minutes, or until the cheese is melty, bubbling, and lightly golden on the edges.
- Let cool for 15 minutes, then break it up into pieces and serve!
Items you can prep ahead (optional)
- Grate 1 ¼ cups cheese
- These are best served fresh, but you can make them ahead and serve room temp. See leftovers tips.
Substitutions:
- To make gluten-free, use gluten-free pretzels. There are some really great ones out there and are easy to find.
- To make vegan, try is using maple syrup and vegan shredded cheese.
- Skip the honey mustard part and just make cheesy pretzies!
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- Let these come to room temp before munching.
- You could rewarm them in the oven at 300F for 10 minutes or 375F for 5 minutes. Then let them cool for 10 minutes, this will help them crisp up again, though they are still delish without doing that.
Servings 4 cups Prep Time 5 minutes Cook Time 20 minutes Ingredients
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- 2 tbsp honey
- 1 tsp onion powder
- 3 cups salted pretzels (about 4.5 oz)
- 1 ¼ cup shredded cheddar cheese
- ½ cup thinly sliced scallions
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- In a large bowl whisk together the oil, mustard, honey, and onion powder. Add pretzels and carefully toss to coat. Spread the pretzels out on the baking sheet and bake for 8 minutes.
- Sprinkle the cheese on top of the pretzels, making sure to get cheese on each pretzel. Sprinkle all over with scallions. Bake for 9 more minutes, or until the cheese is melty, bubbling, and lightly golden on the edges.
- Let cool for 15 minutes, then break it up into pieces and serve!
Items you can prep ahead (optional)
- Grate 1 ¼ cups cheese
- These are best served fresh, but you can make them ahead and serve room temp. See leftovers tips.
Substitutions:
- To make gluten-free, use gluten-free pretzels. There are some really great ones out there and are easy to find.
- To make vegan, try is using maple syrup and vegan shredded cheese.
- Skip the honey mustard part and just make cheesy pretzies!
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- Let these come to room temp before munching.
- You could rewarm them in the oven at 300F for 10 minutes or 375F for 5 minutes. Then let them cool for 10 minutes, this will help them crisp up again, though they are still delish without doing that.
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