Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Line two baking trays with baking paper. Open bread roll tin (see packing instructions). Separate the dough pieces, cut each in half and form into rolls of approx. 30-35 cm in length, tapering slightly towards the ends. Shape each into mini-bundles and place on the trays. Press the ends of the pretzel gently.
Whisk the egg yolk and milk together. Brush pretzels with it. Sprinkle with poppy seeds (or chia seeds) and a little salt. Bake one after the other in a hot oven for about 12 minutes.
In the meantime, mix vinegar, mustard, honey and thyme for the dip. Add the oil. Season to taste with salt and pepper. Serve with the pretzels.