Honey Mustard Chicken Pretzel Pockets

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This tasty honey mustard chicken makes a hearty dinner, when it’s hidden inside these freshly baked pretzel rolls.

This post was brought to you by the makers of French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the Sweet and Spicy Influencer Program…all opinions expressed are my own.

Well, hello friends!

This past weekend, we’ve been boiling in Portland. Hello 90’s weather 🙂

My daughter is in heaven because the hot temperatures mean we get to go swimming/play in the sprinklers/go to the splash pad etc..

My son hates the pool and anything to do with summer activities and water, so him and my husband hang out in the shade/in the car/somewhere where the air conditioning is prevalent.

And I?

I continue to bake.

I mean, the hot weather translates into me eating watermelon and popsicles, but I still get the urge to turn on the oven and bake up a storm, even if it means heating up my house. Most recently, I made these Honey Mustard Chicken Pretzel Pockets and they didn’t even last 24 hours! All four of us devoured these right up.

Honey mustard is a beautiful thing, especially if you make it with French’s latest mustard creations: French’s Spicy Yellow Mustard with Cayenne Pepper and French’s Sweet Yellow Mustard with Brown Sugar. For these Pretzel Pockets, the flavor possibilities are endless and you can adjust the recipe based on your love or aversion to spicy or sweet. Use all sweet, all spicy or a combination of both!  I love that French’s isn’t just for hotdogs and hamburgers, its perfect for bringing amazing flavor to everyday cooking, like these pretzel pockets.

Crafted with only simple, quality ingredients, including stone-ground #1 mustard seed, French’s Classic Yellow Mustard has been America’s best-loved mustard for more than 100 years.

Sounds good, right?

Here’s how to make them:

Start by salting, peppering and rosemarying {that could be a word….} some chicken tenders. Bake these in a 350 degree oven for about 15 minutes or until thoroughly cooked and lightly brown.

While chicken is cooking, you can make your dough: warm milk, yeast, sugar, flour, salt, BUTTER! All good things, all good things.

Cover with a clean dish towel or plastic wrap and place somewhere warm. I stuck mine on the stove because the chicken was cooking away 🙂

After chicken comes out of the oven, transfer to a large bowl and shred using two forks. I like the bigger pieces the forks create, but feel free to toss it all into a stand mixer and let it do the shredding.

Now comes the fun part! Pick out your favorite mustard: French’s Sweet Yellow or French’s Spicy Yellow.

We went with spicy 🙂 Measure that out and add it to the chicken…

along with some honey. We do need honey for our mustard after all!

Give a quick stir to the chicken to incorporate all the ingredients and set aside.

Now that the pretzel dough has doubled in size, roll it out to be a big rectangle and cut it into 3 rows of 4. Or 4 rows of 3. Doesn’t really matter.

Top each square with an equal amount of chicken and roll them up to seal well. Pinching the edges really works 🙂 This dough is super simple to work with.

If you flip over the rolls, you’ll see that the tops are smooth! Perfection. Dip these into a little soda water, top with salt and bake.

Perfection right here! Mustard and pretzels were meant to go together, ya’ll. Incase you were wondering…

Printable recipe below! Have a great day, friends.

More Honey Mustard Recipes to Try!

• Honey Mustard Chicken
• Ham & Cheese Honey Mustard Pretzel Melts
• Baked Honey Mustard Chicken
• Smothered Baked Pork Chops

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4 from 2 votes

Honey Mustard Chicken Pretzel Pockets

This tasty honey mustard chicken makes a hearty dinner, when it's hidden inside these freshly baked pretzel rolls.

servings 12 pretzel pockets

Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Cook ModePrevent your screen from going dark

Ingredients

for the pretzel dough:

• ▢ 1 1/4 cups warm milk
• ▢ 1 package quick-rise active yeast
• ▢ 2 tablespoons granulated sugar
• ▢ 2 1/2-3 1/4 cups all purpose flour
• ▢ 1/2 cup softened salted butter
• ▢ 1/2 teaspoon salt

for the chicken:

• ▢ 1 1/4 lbs chicken tenderloins
• ▢ 1/2 teaspoon dried rosemary
• ▢ salt & pepper to taste
• ▢ 1/2 cup French's Sweet or Spicy Yellow Mustard
• ▢ 1/2 cup honey
• ▢ 1/4 cup baking soda
• ▢ 6 cups water
• ▢ coarse sea salt

US Customary - Metric

Instructions

• For the pretzel dough: stir warm milk, yeast and sugar together to proof. Set aside 10 minutes.
• In a large mixing bowl of stand mixer, measure out 2 1/2 cups all purpose flour. Slowly stir in yeast mixture to the flour. Add in butter piece by piece until incorporated. Stir in salt and any extra flour to create a slightly tacky, smooth dough. Knead 3 minutes. Grease bowl and dough ball well and cover to rise 1 hour.
• For the chicken: place chicken tenders onto a parchment paper lined baking sheet. Sprinkle with salt, pepper and rosemary and bake at 375 for 15-20 minutes or until lightly browned and cooked thoroughly. Remove from oven and transfer to a large bowl. Shred chicken using two forks. Stir in French's Sweet or Spicy Yellow Mustard with 1/2 cup honey.
• Bring water and baking soda to boil in a small pot. Remove from heat and set aside.
• To assemble pretzel pockets: roll dough to be 22x30. Cut into 3 rows of 4. Or 4 rows of 3. Spoon chicken onto each square, bring edges up around filling and seal into a round shape by pinching the dough together. Gently dip each pretzel into the water solution and place onto a parchment paper lined baking sheet. Top with coarse sea salt and bake.
• Bake pretzels at 450 for 12 minutes or until thoroughly cooked.

Nutrition

Calories: 301kcal | Carbohydrates: 37g | Protein: 15g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 1033mg | Potassium: 266mg | Fiber: 1g | Sugar: 15g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

Course: Dinner

Cuisine: American

Keyword: Honey Mustard Chicken Pretzel Pockets