Yes? No?
I say absolutely–dipping pretzels in a good yellow mustard is a delight known only to the enlightened few.
Missus QGG said no–it’s a crime akin to putting ketchup on potato chips.
So you make the call! Dipping pretzels in mustard–is it ambrosia or anathema?
Oh yeah, I love that combo. I prefer the large, soft pretzels you can buy at malls or shops to the crispy ones, but both are yummy with mustard.
I like 'em with cheese on them, too.
The mob has spoken! Mustard!
Actually, I believe that historically, pretzels are meant to be served with mustard.
No.
However, it should be noted that IMO, pretzels and mustard are the two most awful foods known to mankind, and I wouldn’t voluntarily eat either one.
Back in 1967, Jonathan (one of our renters) built himself a small popcorn style cart on bicycle wheels. Instead of popcorn, he sold these humongous soft dough style pretzels that none of the Berkeley natives had ever seen before. Since he served them with yellow mustard, I decided to try it that way too. It was fantastic and I can still remember that incredible flavor combination to this day.
He also started a small cart called “The Itinerant Snowflake,” that used the Torani™ Italian soda syrups as snow cone toppings. Both of these carts were positioned at the Telegraph Avenue and Bancroft Way entrance to the University of California.
They were the first two carts of what would finally become a giant brigade of food vendors that vied for these coveted spots located near the entrance. Almost forty years later, there are still food vendors selling comestibles from carts and stands at this same location.
All because of a tiny soft pretzel wagon.
Yeah, I do that sometimes. Pretzels can be too dry by themselves. It’s got to be the right kind of mustard, though.
Zenster, that story is delightful. Thank you for sharing it with me.
So, the majority so far says pretzels with mustard! Just as I thought!
::runs off to gloat::
Mmmmmm… it goes together like mayonnaise and chips! Yum!
Oh, yum yum yum. This is the ONLY way to appreciate some really good mustards.
… what’s wrong with ketchup and potato chips?
Girl, you made me hungry. A good dijon mustard, or even one of the “koops” variety, w/horseradish… Big salted, soft puffy pretzle. mmmmm. 
Arby’s Horsey sauce, and potato chips!
(think I have a “horseradish” fetish???
Oh, yeah…'til my tongue hurts from all that salt and mustard!
According to my Penguin Companion to Food (not a top-knotch reference, IMHO), Philadelphia is nicknamed “Big Pretzel” after the local treat of pretzels with a squirt of yellow mustard. It also says the first commercial pretzel bakery in the US of A opened for bidness in 1861. Beer is given as the traditional pretzel beverage.
The 1960 edition of “The New Larousse Gastronomique” and the 2001 plain old non-new “Larousse Gastronomique” both stress that pretzels are to be served with beer, and then add a note about icing. (The older book suggests several type of icing, including lemon.) Now, I don’t know about you, but I can’t see enoying a frosty brew (or even a room-temp German brew) with an iced pretzel. Therefore, I conclude the Larousse people are leaving out the truth about mustard in order to promote the idea that all the very best foods are French. Or at least associated with the French.
Viva la mustard!
Moderately topical to the OP, but if you like off-the-wall black humor:
A link (www.choppingblock.org) to a cartoon website. Current cartoon (May 5).
Backstory: This is a cartoon about a disturbed serial killer - that’s him in the hockey mask - sort of a Jason/Hannibal Lecter/Norman Bates.
Big soft pretzels with mustard are great with beer. Unfortunately, this is another thing the Brits get slightly wrong. There is usually a pretzel stand at The Great British Beer Festival, but they serve them two ways, either with butter and salt, or butter and sugar. They take a wholesome hunk of bread an ruin it by making a greasy mess of it.
Pretzels, both the soft and hard kinds, are wonderful in deli mustard with horseradish. YUM.
With. Definately with. Yellow mustard will do, but you really need spicy brown mustard.
I don’t think you can buy a soft pretzel in Philadelphia without mustard. 
Yum. Pretzels and mustard. You know, I usually skip breakfast (this figure isn’t going to watch itself, ya know) but today I think I’ll have the breakfast of champions.
There are Philadelphia soft pretzels, and everything else. Do not lump in Philly pretzels with the typical hard or big soft pretzels you’ve already alluded to. Philly soft pretzels are a whole other issue.
BTW, seems to me that spicy brown mustard is best with a hard pretzel, and yellow mustard is actually popular for dipping chips.