Ingredients

• 8 cups West Coast Pretzels, cut into ½-inch cubes (about 5 pretzels)
• 1½ sticks (12 tbsp) unsalted butter
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp chopped fresh sage and 1 tbsp chopped fresh thyme
• ½ tsp black pepper
• 1½ cups low-sodium chicken or vegetable stock
• 2 tbsp spicy brown mustard
• 1 large egg
• Salt to taste (can use our pretzel salt too)
• Optional: 1 cup shredded sharp cheddar

Directions

1. 1Dry the pretzels. Thaw your pretzels, cut them into ½-inch cubes and spread on a sheet pan. Toast at 300°F for about 20 minutes, tossing halfway, until dry but not hard. Let cool.
2. 2Heat the oven. Raise the oven to 350°F and butter a 9×13-inch baking dish.
3. 3Cook the onion. Melt the butter in a large skillet over medium heat. Cook the onion until soft and golden, 6–8 minutes. Stir in the garlic, sage, thyme and pepper for 1 minute, then take it off the heat.
4. 4Mix. In a large bowl, toss the pretzel cubes with the butter and onion. Whisk the stock, mustard and egg together, pour it over and fold until the pretzels soak it up. Fold in the cheddar if using.
5. 5Bake. Spread in the dish, cover with foil and bake 25 minutes. Uncover and bake 15–20 minutes more, until the top is golden and crisp. Let it rest 5 minutes before serving.