Honey Mustard Chicken Pretzel Pockets

5 from 1 vote

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Honey Mustard Chicken Pretzel Pockets

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:

Honey Mustard Chicken Pretzel Pockets

Raw Chicken on a baking sheet

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.

Dough

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

Dough Rising

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 🙂

Honey Mustard Chicken Mixture

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.

Sweet and Spicy Yellow Mustard Bottles

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

Squeezing mustard into measuring cup

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

Honey and mustard with shredded chicken

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

honey mustard chicken mixture

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

pretzel pocket dough

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.

pretzel pockets unbaked

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.

pretzel pockets unbaked

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.

Honey Mustard Chicken Pretzel Pockets

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!

5 from 1 vote

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 hr 30 mins
Cook Time 30 mins
Total Time 2 hrs

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

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: Chicken Pretzel Pockets
Polaroid photo of granola bars

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13 Responses
  1. Summer

    These look so good! I always have problems sealing little pockets like this and end up with a gooey mess on the cookie sheet. You said that you roll them and pinch them – how do you roll them? Is it that some doughs are easier to work with than others? I always pinch and the pinches don’t stay together, but I am usually using a ready-made dough of some sort. Any thoughts/tips?

  2. Ashley | Spoonful of Flavor

    These little pretzel pockets are perfect for snacks and even dinner! I love that they are relatively easy to make. The addition of the honey and mustard is the best part!

  3. Natalie | Paper & Birch

    I don’t know what 90’s means (Canadian here!) but that sounds sweltering! I’m only baking super early in the morning or late at night right now – too hot! But I may have to turn it on for these! They sound heavenly. 🙂

  4. Angie

    I was able to finally try this tonight and they turned out great! Unfortunately I was unable to roll them to the 22×30 dimension so I separated the dough into small balls weighing about 2.5oz each then filling them with the chicken. I used rotisserie chicken instead and the flavors worked nice together. The pretzel roll was fabulous, I will be making the pretzel by itself next time to dip in some cheese. Thank you for sharing!!

  5. Meghann Nuzzo

    Was I supposed to grease the parchment?? Mine ended up totally stuck… We flipped them over and ate like stuffed mushroom caps, LOL. Still delicious but I had visions of freezing them for my hubby to eat for lunches at work…

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