Break pretzels into bite-sized pieces.
Combine oil and dressing mix.
Pour over pretzels.
Let stand, stirring occasionally, until all oil is absorbed by the pretzels.
Spread pretzels on baking sheet.
Melt margarine and add salad dressing mix (dry).
Stir and pour over pretzels.
Stir thoroughly.
Bake at 250\u00b0 for 1 hour, stirring every 15 minutes. Pour onto waxed paper to cool.
Store in airtight container.
Mix mayonnaise, mustard, half the bacon bits, and horseradish together in a bowl. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Sprinkle remaining bacon bits over dip before serving.
Mix together dressing, oil and garlic powder in large bowl. Add pretzels and toss to coat.
Put on baking sheet and bake 10 minutes at 350\u00b0.
Remove from oven; return pretzels to bowl. Toss again and put back in oven for 10 minutes more.
Break pretzels into small pieces.
Add oil to coat pretzels. Add dill weed, lemon pepper and Ranch dip.
Mix well.
Bake 10 to 15 minutes at 350\u00b0.
Let cool and enjoy.
Melt butter; stir in soup mix.
Pour over pretzels and mix well.
Put onto cookie sheet and bake at 200\u00b0 for 2 hours stirring every 15 minutes.
When time is over, take out of oven and cool. Store in plastic bag, sprinkling with all leftover spices from pan.
Melt margarine.
With whisk, combine dressing and margarine. Toss with pretzels.
Place on cookie sheet.
Bake at 250\u00b0 for 40 minutes.
Stir every 15 minutes.
Cool; place in sealed container. Enjoy!
Cook onions and tomatoes until soft; force through a sieve. Discard pulp.
Add sugar, salt and all but one pint of vinegar mixture.
Make a paste of mustard and vinegar.
Add to mixture and boil down until a consistency of boiled custard.
Grind peppers and add just before turning off the heat.
Pack as usual.
(Use the best vinegar.)
ups sugar, 1 tablespoon yellow mustard seed, 6 juniper berries, 1
Preheat oven to 325\u00b0F Break pretzels into bite size peices.
Mix the garlic powder and dry dressing mix. Add oil and stir. Pour mixture over pretzels.
Toss gently to coat then let stand 10 minutes. Stir again and let stand again for another 10 minutes.
Spread on cookie sheet in a single layer and bake for 7 minutes.
Turn pretzels and bake another 7 minutes. Serve with warm mustard.
Preheat oven to 325\u00b0F Line two large baking sheets with foil.
Combine all ingredients except pretzels in a small saucepan; heat over medium heat just until melted, stirring to combine.
Combine mustard mixture and pretzels in a very large bowl, working in batches if necessary. Toss to coat evenly. Transfer pretzels to prepared baking sheets; arrange in an even layer.
Bake until golden, about 30 minutes, tossing occasionally. Cool completely and serve. Store in sealed jars or bags.
if desired. Add the garlic-flavored croutons and toss again.
onstick cookie sheets.
Brush pretzels with beaten egg.
Sprinkle
Mix ingredients in order given.
Stir well in bowl.
Bake at 375\u00b0 for 12 minutes.
1 tablespoon yellow mustard, the spicy mustard, coarse-grained mustard, 1 tablespoon of
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.
Put one bag of pretzels in a gallon size ziploc
Mix first 5 ingredients until well blended.
Place broken pretzels or small pretzels in a gallon size ziplock bag.
Pour oil/dressing mix over pretzels, seal bag and shake until pretzels are very well coated.
Pour coated pretzels onto foil lined baking sheet.
Bake at 250 degrees for 30 minutes (if using sour dough pretzels) or 20 minutes (for regular small pretzel twists), stirring every 10 minutes.
Allow to cool, store in ziplock bag.
Enjoy!
br>In a bowl, combine mustard, minced garlic, honey, BBQ sauce
owl, mix olive oil, honey, mustard*, orange marmalade, paprika, pepper flakes