Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine all of the ingredients except the seeds and mix to form a soft dough. Knead for 8 to 10 minutes at medium speed in a stand mixer fitted with a dough hook. Cover and let rest for 10 minutes, then knead for 8 to 10 minutes more. Cover and refrigerate for 10 minutes to let the dough relax.
Place the dough on a lightly greased surface and roll it into a 12″x 18″ rectangle. Spray or brush the dough with a bit of water and sprinkle with the seeds.
Cut the dough in half the long way to make two 6″ x 18″ rectangles. Cut each rectangle crosswise into 1/3″ strips, making a total of 108 thin (1/3″ x 6″) strips.
Preheat the oven to 375°F. Line three baking sheets with parchment.
Transfer the cut strips of dough to the prepared baking sheets, placing them 1/2″ apart. Twist each strip by rolling its ends in opposite directions (they’ll elongate as you do this). Let the breadsticks rise, covered, for about 30 minutes.
Bake the breadsticks for 18 to 22 minutes, until they’re golden brown. Remove them from the oven and let them cool right on the pan.