Roll each portion on a lightly floured surface into a ball. Cover with a plastic wrap and rest for 20 minutes. Using the palm of the hand, roll each unit on a lightly floured surface into a rope of about 10 inches long. Twist once where the dough overlaps. Lift ends across to opposite edges.
Tuck ends under.
Place on a greased baking pan. Spray water on top. Proof at 90 deg. Brush with beaten egg. Add any desired toppings.