Tuesday, February 10, 2015

#3398 - Breadstick Pretzels

(by Shirley McNevich)

1 - 11oz. can refrigerated breadstick dough
1 beaten egg
coarse salt

Open the breadstick dough and separate along the lines--you should have 12 breadstick doughs. Cut each breadstick dough in half LENGTHWISE. Twist each dough into a pretzel and set it on an ungreased cookie sheet. Repeat with all dough (you will need a second cookie sheet). Brush the beaten egg over all of the pretzels and sprinkle course salt over the tops of the pretzels. Bake at 375 degrees for 12-15 minutes or until golden brown.

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