Mustard Pretzel Nuggets Recipes

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PRETZEL CRUSTED CHICKEN NUGGETS SALAD



Pretzel Crusted Chicken Nuggets Salad image

Provided by Molly Yeh

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 21

Nonstick cooking spray, for the baking sheet
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup grated Parmesan
1 teaspoon garlic powder
Freshly ground black pepper
3 heaping cups pretzels, preferably Dot's Homestyle Pretzels, finely crushed (a few larger pieces are okay)
1 pound boneless, skinless chicken breast, cut into 1-inch bite-sized pieces, patted dry
1/2 cup plain Greek yogurt
1/4 cup grated Parmesan
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 shakes Worcestershire sauce
Lots of freshly ground black pepper
Pinch kosher salt
1 clove garlic, grated with a fine zester
Juice and zest of 1/2 lemon
10 ounces chopped kale or baby kale
1/2 cup shaved or grated Parmesan, plus more for serving
4 radishes, thinly sliced
1 avocado, sliced

Steps:

  • For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
  • Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
  • For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
  • For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.

MUSTARD PRETZEL NUGGETS



Mustard Pretzel Nuggets image

This quick and fun snack is similar to the mustard pretzels you can buy at the store, but you can make it for a fraction of the price. It's a killer recipe for all kinds of parties and football gatherings. -Sarah Mathews, Ava Missouri

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 6 cups.

Number Of Ingredients 7

6 cups sourdough pretzel nuggets
1/3 cup prepared mustard
2 tablespoons honey
1 tablespoon cider vinegar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground mustard

Steps:

  • Preheat oven to 350°. Place pretzels in a bowl. In another bowl, mix remaining ingredients. Drizzle over pretzels; toss to coat., Spread in a greased 15x10-in. pan. Bake until lightly browned and crisp, 15-20 minutes, stirring every 5 minutes. Cool completely in pan on a wire rack. Store in an airtight container.

Nutrition Facts : Calories 204 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 411mg sodium, Carbohydrate 43g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

BALSAMIC-GLAZED PRETZEL NUGGETS



Balsamic-Glazed Pretzel Nuggets image

Provided by Food Network

Categories     appetizer

Time 5m

Yield about 4 cups

Number Of Ingredients 4

4 cups pretzel nuggets
3 tablespoons balsamic glaze, plus additional for garnish
1/4 cup plus 2 tablespoons grated Parmesan
2 teaspoons Italian seasoning

Steps:

  • Combine the pretzels and balsamic glaze in a bowl and toss until the pretzels are fully coated. Add the cheese and Italian seasoning and stir to coat. Transfer to a serving bowl and garnish with a drizzle of balsamic glaze.

MUSTARD PRETZELS



Mustard Pretzels image

Make and share this Mustard Pretzels recipe from Food.com.

Provided by Bluenoser

Categories     Egg Free

Time 15m

Yield 6 serving(s)

Number Of Ingredients 5

6 cups small pretzels
3 tablespoons prepared mustard
1 tablespoon honey
1/2 tablespoon cider vinegar
1/4 teaspoon dry mustard

Steps:

  • Preheat oven to 400F.
  • Spray large baking pan with nonstick coating.
  • Arrange pretzels in the pan.
  • In a small bowl, mix prepared mustard, honey, vinegar and dry mustard.
  • Slowly pour over pretzels, stirring to coat.
  • Spread out pretzels so they are in one or two layers.
  • Bake 8-10 mins, stirring once, or til they begin to brown.
  • Cool the pan on a wire rack til they begin to crisp.
  • They will keep at room temperature for 1-2 weeks.

Nutrition Facts : Calories 16.5, Fat 0.3, Sodium 84.2, Carbohydrate 3.5, Fiber 0.3, Sugar 3.1, Protein 0.3

MUSTARD PRETZEL DIP



Mustard Pretzel Dip image

This flavorful dip is addictive, so be careful! It's also delicious served with pita chips, crackers and fresh veggies.-Iola Egle, Bella Vista, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 3-1/2 cups.

Number Of Ingredients 8

1 cup sour cream
1 cup mayonnaise
1 cup prepared mustard
1/2 cup sugar
1/4 cup dried minced onion
1 envelope ranch salad dressing mix
1 tablespoon prepared horseradish
Sourdough pretzel nuggets

Steps:

  • In a large bowl, combine the first 7 ingredients. Cover and refrigerate for at least 30 minutes. Serve with pretzels. Refrigerate leftovers.

Nutrition Facts : Calories 101 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 347mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

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