Soft Baked Pretzels And A Cheesy Mustard Dip

• 1 (11 ounce) can pillsbury breadsticks
• 1 egg, beaten
• 2 tablespoons kosher salt (or you can you poppy seeds, or even grated parmesan, use your favorite pretzel toppings, I prefer ju)
• 8 ounces Velveeta cheese (I like spicy)
• 2 tablespoons Dijon mustard (you can add more if you want more tang)
• 3 tablespoons dark beer (if you don't want to use beer, you can use milk, but the beer to me just really adds a nice flavor)
• 1 teaspoon grated onion
• 2 tablespoons diced bacon, sauteed (optional as a garnish)

1. Cheese sauce -- Add the beer (or milk), cheese, mustard, and onion to a small sauce pan and heat up. Garnish with the sauteed bacon.
2. Bread -- Separate the 12 bread sticks and then cut each lengthwise in half to make 24 bread sticks. Now roll each one to make a small rope. Now make a knot. I don't care how you make the knot, use any design you want. I like to make a '"O" the cross the bottom and twist and then flip the cross piece back over the "O", but again, just make a knot, it isn't important that they look perfect.
3. Brush the breadstick with egg and then add the salt. Bake 375 for about 15 minutes until golden brown.
4. Serve with the cheese sauce. The perfect quick appetizer.

breadsticks, egg, kosher salt, velveeta cheese, dark beer, onion, bacon

Taken from www.food.com/recipe/soft-baked-pretzels-and-a-cheesy-mustard-dip-389681 (may not work)