Honey Mustard Pretzels
Add to favorites
~ raw, gluten-free ~
Some people like to dip their pretzels in honey, others like mustard… why not bring the two together? This isn’t new news, Honey Mustard Pretzels have been on the market for years, BUT not in the raw form.
For this recipe, I ended up using organic yellow mustard because I had it on hand. But to keep your recipe completely raw, you must try making the Sweet & Spicy Mustard which is amazing!
Mustard seeds are an excellent source of selenium and manganese. They are also a good source of omega-3 fatty acids, magnesium, phosphorus, and tryptophan.
Truthfully, I never really thought much about mustard being a healthy food. But then when we create healthy recipes, it is always our goal to build the nutrient level with each individual ingredient. So now we can add mustard to the mix… literally.
Did you know that mustard can be used in hot compress preparation to help reduce the impact of strains and sprains in the body? They can also be used in poultices and plasters which can be massaged onto the chest helping decongest blocked sinuses and lungs? So next time you roll over and your spouse smells like mustard, they are either eating Honey Mustard Pretzels in bed or using the magic of mustard to heal!
This recipe was released in 2013, but I updated the photos and thought I would bump it up on the snack list. :)
Ingredients:
Preparation:
- In a food processor, fitted with an “S” blade, pulse together the almond pulp, ground flaxseed, and salt.
- Add mustard, almond butter, almond milk, aminos, honey, and vanilla. Process until everything is well combined.
Piping the pretzels:
- You will need a disposable piping bag and a 1/2″ piping tip.
- Place the piping tip in the bag and cut the tip off so the tip pokes through but is nice and snug in the bag. If the hole is too big, the tip will shoot right out once you apply pressure to the bag.
- Once you have the tip in place, slide the bag into a tall glass, and fold the edges over the glass rim. This will create a stand, and it will make it easy to fill it with the batter. I posted the photos below.
- Fill the piping bag with batter, about 3/4 quarter of the way full.
- Work all of the air bubbles out of the bag so that it doesn’t “burp” while creating a line of dough.
- You will need to re-load the bag 1-2 times throughout the process.
- Place a teflex sheet on the mesh sheet that comes with the dehydrator.
- Hold the bag at a 22 1/2 degree angle and with steady, consistent pressure, squeeze the batter out, and slowly slide the tip down the teflex sheet.
- Don’t go too fast and cause the line to break and don’t go too slow which will cause bulges. You will quickly get the hang of it.
- Create solid lines from one side of the tray to the other. I have an Excalibur dehydrator that has large square trays.
- Sprinkle coarse sea salt on top and lightly press it into the dough. Because we are not using yeast these pretzels won’t rise causing the dough to grab onto the salt, so we have to help it a little. :)
- Dehydrate at 145 degrees (F) for 1 hour to set the “outer crust.”
- Cut into 1″ pieces and then place them on the mesh sheet.
- Continue drying at 115 degrees (F) for 6-8 hours or until dry.
- They do firm up a tad more once they cool.
- Store in an airtight container for up to a week. If they soften before eaten, pop them back into the dehydrator to firm them up.
The Institute of Culinary Ingredients™
- To learn more about maple syrup by clicking (here).
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Learn how to make your own raw almond butter by clicking (here).
- Learn how to grind your own flaxseeds for ultimate freshness and nutrition. Click (here).
- Aminos is a gluten-free, soy-free… soy sauce substitute. There are many other comparable products that you can use. Click (here) to learn more about them.
Culinary Explanations:
- Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
- When working with fresh ingredients, it is important to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Dairy Free, Gluten Free, Refined Sugar Free, sugar free, Vegan
I neee these in my life! I have all the ingredients too! The only issue is I am allergic to almonds so I will sub coconut milk for almond mik and sunflower seed butter for the almond butter…but what flour for the almond pulp? I was thinking oat flour? I use oat flour & coconut flour every time I make your cinnamon, raisin bread and it comes out heavenly!
lol Dee…. looks like you are well on your way on creating a completely new recipe. :) Good luck. I spent a lot of time tweaking this recipe to taste like a pretzel. You will have to experiment and see what you think. :) Have a great weekend, amie sue
Raw Pretzels?! I was in a very pleasant state of shock to see what you’ve been up to when I opened my email this morning. I believe there’s nothing in the cooked/baked world you can’t do. Congratulations, & more power to your creativity & talent.
You must be a genius! No, you definitely are! How similar do these taste to real pretzels? They look amazing but the ingredients are things I never would have guessed! Thanks for all the great recipes!
Thank you Ben for your vote of confidence. :) Means a lot. My husband just says I am crazy but he loves it. I am not so sure that I am a genius unless that is defined as being a bit crazy?! hehe Regardless, it’s all good and I LOVE that I can share my passion with you (all). Did you make the pie this weekend Ben? Have a blessed evening, amie sue
Thanks, Amie-Sue. Yes, indeed. One key lime pie is sitting in the fridge. I had masses of filling, which I poured in cups without crust to be eaten as pudding.
Great recipe–no surprises there. The coconut milk is a superb addition. I skipped the topping–figured the filling was good enough.
I am glad to hear that you are enjoying the taste. I have been making this for years for Bob as it is one of all time favorites. Have a wonderful week! amie sue
I shared these and your basic salty pretzels with my husband, children and friends. My husband and friends especially liked honey mustard (the flavor is spot-on perfect), but my 13 year-old son is still too much part of the processed world to appreciate them. I liked the honey mustard, but I preferred the plain pretzel recipe. My vegetarian friend pointed out that these would be the perfect road trip food and I agree. Thanks for sharing!
Thank you Rebecca… that feed back means a lot to me. :) Have a wonderful evening and I hope to see you soon! amie sue
I don’t know if I misunderstood this recipe.?? I am in the process of making it now. You mention to add water to the mix, do you mean almond milk? Also, you have no mention of adding mustard. I am adding the mustard in with the step 2 ingredients and using almond milk in place of water. We’ll see how it turns out…tasty I hope~~:)
All fixed Linda, sorry about that. :) I hope you enjoy them! Have a great day, amie sue
Hi Amie Sue…. made the pretzels. Seemed to come out fine~~well at least they taste fine. Were your pretzels crunchy when you dehydrated them, or were they a bit soft and chewy on the inside? Just wondering. It seemed like I had to dehydrate them for longer than 6-8 hours as they were still pretty soft in the middle. Haven’t done this much, so excuse the inadequacy of the cook~~ha- he
Hi Linda,
Mine were crunchy. The dry time will always vary, depending how much moisture is in the batter… the dry times are always going to fluctuate from batch to batch. If they are still chewy, rather than crunchy, slide them back in for a bit longer. How is the flavor? amie sue
Took me a while to respond…The pretzels were still a bit soft. Hardened a bit more once cooled. Tasted great though. Next time will try to squeeze more liquid out of the almond pulp. Think I really need to bite the dust and buy one of the cheese presses you recommended! Next try is the sourdough pretzels. I love sourdough bread so looking forward to the pretzels.
Hi Linda… it takes a little time to learn to play with nut pulp because each batter will vary in moisture, if you squeeze the tarnation out of it, your pulp will be more dry and depending on the recipe, you might need to increase the liquids. If you have one of those days where your hand strength isn’t that of Popeye’s, your pulp will be more wet, and when using it, you might have to add more dry ingredients. Just a small leaning curve and one I know you will master. :) Does this help? amie sue