Honey Mustard Pretzel Crackers
Honey Mustard Pretzel Crackers are a delicious and easy-to-make snack that will satisfy your cravings for something salty and sweet. These crunchy crackers are perfect for snacking on their own or as a tasty addition to your favorite dips and spreads.
To make these Honey Mustard Pretzel Crackers, you will need the following ingredients:
- 2 cups of pretzel sticks
- 1/4 cup of honey
- 1/4 cup of Dijon mustard
- 2 tablespoons of melted butter
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- Salt and pepper to taste
To start, preheat your oven to 350 degrees F. In a large bowl, mix together the honey, Dijon mustard, melted butter, garlic powder, onion powder, salt, and pepper until well combined. Add the pretzel sticks to the bowl and toss to coat them evenly with the honey mustard mixture.
Spread the pretzel sticks out in a single layer on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the pretzels are golden brown and crispy. Remove from the oven and let cool for a few minutes before serving.
These Honey Mustard Pretzel Crackers are the perfect combination of sweet and savory, with a crunchy texture that will keep you coming back for more. They are great for snacking on their own or as a tasty addition to your favorite dips and spreads.
Type: Snack
Ingredients:
- Pretzel sticks
- Honey
- Dijon mustard
Cooking tips:
- Make sure to toss the pretzel sticks well in the honey mustard mixture to ensure even coating.
- Use parchment paper to prevent the pretzels from sticking to the baking sheet.
- Let the pretzels cool for a few minutes before serving to allow them to crisp up even more.
Appearance:
These Honey Mustard Pretzel Crackers are golden brown and crispy, with a shiny glaze from the honey mustard mixture.
Taste:
The combination of sweet honey and tangy Dijon mustard creates a delicious flavor that perfectly complements the salty pretzel sticks. The garlic and onion powder add a subtle depth of flavor that makes these crackers irresistible.
