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1
Stir the cheese and butter together in a medium bowl to combine.
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2
Sift the flour, salt, baking powder, pepper, and cayenne together.
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3
Stir into the butter with the water to make a soft dough.
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4
Divide the dough into 2 rectangles and wrap each in plastic wrap.
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5
Refrigerate until chilled, at least 1 hour and up to 8 hours.
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6
(If well chilled, let the dough stand at room temperature for 10 minutes before rolling.)
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7
Position racks in the center and top third of the oven and preheat to 350F.
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8
Roll out 1 rectangle on a lightly floured work surface into a 1/4-inch-thick rectangle about 12 x 7 1/2 inches.
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9
Brush the top of the dough with some of the yolk mixture, and sprinkle with 1 1/2 teaspoons of seeds.
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10
Using a pizza wheel and a ruler, cut the dough into strips about 3/4-inch wide and 3 inches long.
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11
Place the strips 1 inch apart on ungreased baking sheets.
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12
Repeat with the remaining dough, glaze, and seeds.
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13
Bake until crisp and lightly browned, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, about 20 minutes.
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14
Cool on the baking sheets.
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15
(The straws can be prepared up to 3 days ahead and stored in airtight containers at room temperature.
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16
They can also be frozen, wrapped airtight, for up to 2 months.)
