Active time: 30 min Start to finish: 4 3/4 hr (includes thawing dough)

　　

Ingredients

Makes 12 soft breadsticks

　　1 lb frozen pizza dough, thawed

　　2 tablespoons prepared black olive paste (preferably not tapenade)

　　1 large egg white, lightly beaten

　　3/4 teaspoon fennel seeds

　　1/4 teaspoon cumin seeds

　　1 teaspoon kosher salt

　　

Special Equipment

parchment paper

　　

Step 1

Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment.

　　

Step 2

Cut dough into 12 equal pieces. 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.

　　

Step 3

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

　　

Step 4

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.

　　

Step 5

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

　　

Step 6

Bake twists, switching position of sheets halfway through baking, until golden, 22 to 24 minutes total. Transfer twists to a rack and cool to just warm.

　　Cooks' note:

　　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.