Who remembers the Snyders’ honey mustard and onion pretzels? Before they became dairy, they were an all-time camp favorite. A bag was not opened for more than two minutes before it was all done (despite the late night hour, or perhaps because of the late night hour!). I hope this recipe is as nostalgic for you as it was for me!
- sourdough pretzels - 1 12-oz bag
- oil - 2/3 cup
- honey - 6 tbsp
- yellow mustard - 1/4 cup
- onion powder - 2 tsp
Preheat oven to 275°F (140°C). In a large bowl, whisk together oil, honey mustard, and onion powder. Crush the pretzels into bits and add to the oil mixture, tossing to coat. Pour the pretzels onto a baking paper-lined baking sheet in an even layer. Bake for 30 minutes, turning the pieces halfway through the baking.