Since I used some dry mustard powder for a soup recipe today, I thought it would be a good idea to make some mustard pretzels. I couldn’t find a recipe quite to my liking (most include honey or use prepared mustard) so I devised my own. The results were successful, although a bit spicy.
This makes a small batch, probably 3/4 of the bag of pretzels. I used Rold Gold Tiny Twists, but you can use any pretzel of your liking.
For the coating:
1.5 tablespoons mustard powder
1+ tsp garlic powder (I think I used more than this, but I am a garlic fan)
a dash of salt
1/4 cup vegetable oil
Sprinkle the mustard powder into a small bowl. Then add the oil, garlic powder, and salt. Mix together.
Put pretzels into a pan. I used a small roasting pan. Drizzle the mixture onto the pretzels and stir up using a spatula, making sure to coat all of the pretzels. At this point, I found I had enough mixture to add more pretzels. So I did. The spatula is good for scraping any of the mixture that falls to the bottom, ensuring maximum coating.
You may choose to sprinkle some additional mustard powder once they are coated in the liquid. I found it resulted in a more authentic mustard pretzel. I also added a little more garlic and then mixed it all up again.
Bake at 200º for one hour, stirring every 15 minutes.