Cheesy Honey Mustard & Onion Pretzels
Servings 4 cups
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
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.
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!
Notes
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.