Around Philadelphia, where pretzels were first sold on the street, various recipes for roasting hard pretzels with creamy garlic sauces have been circulating for years. Most are made with bottled dressings; this version uses a homemade yogurt dressing with garlic and mustard.
Olive oil (for greasing pan)
1 tablespoon grated raw onion
1 clove garlic, finely chopped
1 cup sour cream
1 tablespoon balsamic vinegar
1/2 teaspoon dry mustard powder
2 tablespoons olive oil
1 pound large sourdough pretzels
Set the oven at 350 degrees. Lightly grease a large baking sheet with olive oil. Set it aside.
In a very large bowl, combine the onion, garlic, sour cream, vinegar, mustard, and olive oil. Add the pretzels and stir well with a large rubber spatula so the pretzels are coated all over. Transfer them to the baking sheet.
Bake the pretzels for 10 minutes, then turn them over and bake the other side for 5 minutes or until they are golden brown and crisp. Remove them from the oven and let them cool on the baking sheet.
To give away, pack the pretzels in small cans. Attach tags marked "store at room temperature" to each.
MAKES ABOUT 20 PRETZELS