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

MUSTARD DIP:

8 oz. sour cream
1 1/2 - 2 tbsp. Dijon mustard

Remove breadsticks from can and separate immediately into 8 pieces. Unroll each piece and shape into a "rope" about 15" long using lightly floured fingers. Form each piece into a pretzel shape and arrange on 13" baking stone to form a 1/4" from edge. (Dough pieces should touch.)

Brush top with beaten egg. Sprinkle lightly with caraway, sesame seeds or salt. Bake at 350 degrees for about 18 minutes. Allow to cool about 5 minutes.

For mustard dip, combine sour cream and mustard. Place in small bowl in the center of the bread ring and serve. 8 servings.