HONEY MUSTARD PRETZELS

Mix together:
2 TB honey
1/4 cup soy sauce, tamari, or shoyu (I used lite salt and a mixture of all 3)
1-2 TB Angostura Worcestershire Sauce (I hope that's the vegan one - the
ingredients sound like it)
1/2 tsp dry mustard powder (I used hot oriental style)
1/2 tsp ground ginger root (powdered) (Can be eliminated if you don't have
any)
1 tsp. garlic powder (or more to taste)
dash of ground sea salt, if desired
2 TB non-fat honey mustard salad dressing (can be left out if you don't
have any) *see note below

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 degrees, 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.