Twisted Black Olive Breadsticks

Directions

1. 1
   Put oven racks in upper and lower thirds of oven and preheat oven to 400°F
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.