unsalted butter, softened
aged chedder cheese, shredded
In bowl, cream butter until fluffy; beat in cheese and mustard.
Combine flour, salt and cayenne; add to bowl and stir just until mixture holds together, being careful not to overmix.
Form into disc and wrap in plastic wrap.
Chill for 30 minutes. Divide into 1 tablespoon balls; roll each ball into 10 inch strip.
Twist ends over each strip to form pretzel; place on baking sheet.
Brush with egg white; sprinkle with poppy seeds.
Bake in 375 oven for 12 to 15 minutes or until pale golden color.
You can make them up to three days ahead, then store in a cookie tin. Serve at room temperature or reheat them in a 300 oven for 5 minutes.