Twisted Black Olive Breadsticks

1. 1

   Put oven racks in upper and lower thirds of oven and preheat oven to 400u00b0F

2. 2

   Line 2 large baking sheets with parchment paper.

3. 3

   Cut dough into 12 equal pieces.

4. 4

   Roll each piece into a 10-inch-long rope on a lightly floured surface with lightly floured hands, stretching as needed, then pat lightly to flatten slightly.

5. 5

   Spread top of each rope with 1/2 teaspoon olive paste, then fold in half. Let stand, uncovered, 10 minutes.

6. 6

   Working with 1 piece at a time, twist folded dough, stretching it slightly, into a 6-inch twist, then transfer to 1 of 2 baking sheets, pressing ends lightly onto parchment to keep twists from untwisting.

7. 7

   Brush twists generously with egg white and sprinkle with cumin and kosher salt, pressing to help adhere.

8. 8

   Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total.

9. 9

   Transfer twists to a rack and cool to just warm.

10. 10

    Note:.

11. 11

    Twists (without egg white and seeds) can be prepared 2 hours ahead and chilled, covered. Let stand at room temperature 15 minutes before coating with egg white and seeds and baking.

No additional tips available.