Place the pretzel rolls on two baking sheets and toast in a preheated 350-degree oven for approximately 10-12 minutes, or until golden brown.
Once toasted, remove the rolls from the oven and cool until easily handled.
Tear the toasted buns into bite-sized pieces and place them in a large bowl. Set aside.
While the rolls are toasting, saute the onion and celery in a large skillet with the butter and olive oil for approximately 3-5 minutes over medium heat.
Stir the salt, pepper, rubbed sage, garlic powder and pine nuts into the sauteed vegetables.
Continue sauteing the vegetables for an additional 3-5 minutes, stirring occasionally.
Add the sauteed vegetables and pine nuts into the large bowl with the toasted pretzel rolls. Stir well to combine.
Add the stock, one cup at a time to the stuffing mix, stirring after each addition until the stuffing is at the moisture level you prefer.
Turn the stuffing out into a casserole dish that has been sprayed with olive oil.
Bake the stuffing in a 425-degree oven to 35-40 minutes, or cover and refrigerate until ready to bake.
*Note - if baking later, remove the stuffing from the refrigerator 30 minutes prior to baking. Uncover and bake as directed.