Thaw the bread dough according of the package directions, but do not let it rise. Preheat the oven to 450-degrees. The dough will be easier to roll if it is at or near room temperature. Using a sharp knife, divide the dough into 8 pieces. Roll each piece into an 18-inch rope on a dry unfloured surface. Shape the dough into a traditional pretzel shape or into letters, pinching seams lightly.
In a shallow bowl, whisk together the warm water and the baking soda. In another bowl, whisk together the egg and 1 tablespoon water. Lightly coat a shiny baking sheet with canola oil. Carefully dip the pretzels into the baking soda and water mixture letting excess moisture drip off and then place them on the prepared baking sheet. Brush with the whisked egg water and sprinkle with salt. Bake for 9 to 12 minutes of until brown. Remove from oven and brush with melted butter. Yield: 8 servings. Serve warm with honey mustard dip.
Honey Mustard Dip
1/4 cup yellow mustard
2 tablespoons honey
In a small bowl, whisk together the honey and mustard. Keep the sauce covered in the refrigerator until served.
Not a NESTLÉ®-tested recipe.