Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Small pretzels (abt 3/16" dia)

  2. 3 tablespoons 45ml Prepared mustard

  3. 1 tablespoon 15ml Mild or strong honey

  4. 1/2 tablespoon 7 1/2ml Cider vinegar

  5. 1/4 teaspoon 1 1/3ml Dry mustard

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 400 degrees. Spray a large baking pan with nonstick spray coating. Arrange the pretzels in the pan. In a small bowl, stir together the prepared mustard, honey, vinegar, and dry mustard. Slowly pour the mixture over the pretzels, stirring to coat. Spread out the pretzels so that they are in 1 or 2 layers. Bake for 8 to 10 minutes, stirring once, or until the pretzels begin to brown. Cool in the pan on a wire rack until they begin to crisp. The pretzels will keep at room temperature for 1 to 2 weeks. This recipe yields 6 servings. Serving size: 1 cup. Exchanges Per Serving: 1 1/2 Starch. Nutrition Facts: Calories 124; Calories from Fat 11; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 575mg; Carbohydrate 26g; Dietary Fiber 1g; Sugars 4g; Protein 3g.


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