Adapted from the Green Eggs and Ham Cookbook by Georgeanne Brennan. Makes 6 long pretzels.
1 11-oz package of bread-stick dough (in the refrigerated aisle of your supermarket)
1 egg beaten with 1 tsp of water
1 Tbsp coarse sea salt
Preheat the oven to 375°F.
Separate the dough into 12 sticks; then, pinch together in twos, end to end, so you have six long pieces of dough. Roll out one piece of the dough with your hands into a "snake" 2 feet long and as thick around as two pencils.
Tie the dough into loose knots and "dribble" it onto a baking sheet lined with parchment paper or a silicone mat.
Repeat with remaining dough, using a second baking sheet if needed.
Brush each strand with some of the egg wash, then sprinkle on a little bit of the sea salt.
Bake 15-20 minutes, or until golden brown and firm. Let cool on the baking sheets for at least 10 minutes, or longer, so they don't break when you pick them up.