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Easy Everything Bagel Soft Pretzel
By: Schwartz UK
March 11, 2026
Whether you serve these on game day or as an after-school snack, there's no denying homemade pretzels hit different. Brushed with a French's® Creamy Yellow Mustard Spread mixture and topped with McCormick® Everything Bagel Seasoning before baking, they deliver the perfect savory tang in every bite.
Ingredients
3 tablespoons French's® Creamy Yellow Mustard Spread, plus more to serve
1 tablespoon McCormick® Everything Bagel All Purpose Seasoning
Nutrition Information
(per serving)
Whether you serve these on game day or as an after-school snack, there's no denying homemade pretzels hit different. Brushed with a French's® Creamy Yellow Mustard Spread mixture and topped with McCormick® Everything Bagel Seasoning before baking, they deliver the perfect savory tang in every bite.
Key products
Everything Bagel Seasoning
£0.00
Instructions
"
Instructions
PREHEAT oven to 350°F. Line two large baking sheets with parchment paper and spray with no stick cooking spray; set aside. Mix Creamy Yellow Mustard Spread, water and baking soda in small bowl until well blended (mixture will be foamy); set aside.
PLACE bread dough on clean, dry work surface. Cut dough in half lengthwise, then cut each half lengthwise into six pieces. Roll each piece of dough into a 20-inch long rope. To shape into pretzels, make a U-shape with each rope. Holding the ends of the rope, twist tops together twice, then bring ends down and gently press onto the bottom of the U to secure.
PLACE pretzels about 2-inches apart on prepared baking sheets. Brush tops and sides of pretzels with mustard mixture. Sprinkle evenly with Everything Bagel Seasoning.
BAKE 10 minutes. Switch baking sheet positions. Bake 12 to 14 minutes longer, or until pretzels are golden and cooked through. Serve with additional Mustard Spread for dipping.
Test Kitchen Tips: Hold the flour! Rolling dough out on an un-floured surface helps ease the rolling process. Baking soda in the mustard mixture is a key element for pretzels. Shape dough into twists, braids or nuggets.
