Honey Mustard Pretzels

Mix together:
2 tablespoons honey
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1/2 teaspoon dry mustard powder
1/2 teaspoon powdered ginger
1 teaspoon garlic powder
1 dash ground sea salt
2 tablespoons nonfat honey mustard salad dressing

Spread 1 - 1 1/2 lbs. nonfat pretzel sticks or twists in 9" X 13" baking pan or a large jelly roll pan (cookie sheet with sides).

Dribble mixture over pretzels.

Bake for 1 hour at 275�F, turning every 15 minutes with a flat spatula.

If you want them spicier, sprinkle on 1/4 tsp more of the mustard, ginger and/or garlic powder just before removing from the oven.

Let cool, then remove right away and continue cooling on waxed paper.

The honey coating will make them stick to the pan if you don't remove them before they completely cool.

When cool, store in an airtight container.