Prepare the dough as you normally would for a loaf. (Follow the directions on your regular recipe.)

Let it bulk rise for five hours, doing a stretch and fold every hour.

After five hours, it should have doubled in size and be ready to use.

Divide the dough into 10 portions, then roll each into strips.

Pat the strips with wet hands and dip them into sesame seeds.

Twist each strip tightly and place it on a baking sheet lined with Gefen Parchment

Paper.

Bake at 475 degrees Fahrenheit for about 25 minutes.