In large bowl, combine 2 cups flour, undissolved yeast, salt, rosemary, oregano and thyme. Heat water and oil until very warm (120º to 130ºF); stir into dry ingredients. Stir in enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes (Or, place dough in greased airtight container and refrigerate for up to 24 hours.)

Divide dough in half; roll each to 9-inch square. With sharp knife, cut each square into 12 (3/4-inch wide) strips. Holding ends of each strip, twist in opposite directions 5 times. Place sticks, slightly apart, on 2 large greased baking sheets. Cover; let rest until risen slightly, about 10 to 20 minutes.

Brush with egg; sprinkle with seed.

Bake at 400ºF for 20 to 25 minutes or until done. Remove from baking sheets and cool on wire racks.