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