1 (11 oz.) can refrigerated bread sticks
1 egg, beaten
Caraway or sesame seeds or coarse salt

MUSTARD DIP:

8 oz. sour cream
2 tbsp. dijon mustard

Remove bread sticks from can and separate immediately into eight pieces. Unroll each piece and shape into a "rope" about 15 inches long, using lightly floured fingers. Form each piece into a pretzel shape and arrange on lightly oiled 13 inch baking stone to form a circle 1/4 inch from edge. (Dough pieces should touch.) Brush top of the pretzels with beaten egg. Sprinkle lightly with caraway, sesame seeds, or coarse salt. Bake at 350 degrees for about 18 minutes. Allow to cool about 5 minutes.

For Mustard Dip: Combine the sour cream with the mustard. Place in a small bowl in the center of the bread ring and serve.