1. Preheat oven to 400°F. Grease two baking sheets. Combine flour, baking soda, salt, mustard and red pepper in large bowl. Reserve 1 tablespoon Parmesan; stir remaining Parmesan into flour mixture. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Add egg yolks and water, mixing until dough forms. Shape into a disc; wrap tightly in plastic wrap. Refrigerate 2 hours or until firm.
2. Roll out dough on lightly floured surface into 12-inch square (about 1/8 inch thick). Brush lightly with egg white and sprinkle with remaining 1 tablespoon cheese and sesame seeds, if desired. Cut dough in half. Cut each half crosswise into 1/4-inch strips. Twist 2 strips together. Repeat with remaining strips. Place twists 1 inch apart on prepared baking sheets.
3. Bake 6 to 8 minutes or until light golden brown. Remove to wire racks to cool completely. Store in airtight container.
Variation
Prepare dough and cut as directed. Place 3/4 of strips on cookie sheets. Form rings with remaining strips; seal edges. Place on baking sheets; bake and cool as directed. To serve, arrange 3 to 4 strips into small stacks. Insert stacks into rings.
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