In the bowl of a stand mixer whisk together the flour, yeast, salt, pepper, garlic powder, cheese, and herbs.
Add the dough attachment and turn the mixer on medium-low. Slowly add the water and mix until the dough is just starting to come together and is pulling away from the sides of the bowl.
Remove the dough and place on a lightly floured surface. Use the palms of your hands to knead the dough until soft and elastic, about 1 to 2 minutes. If the dough feels wet or sticky, then sprinkle a little more flour on it as you are kneading.
Spray a large bowl with cooking spray. Form the dough into a ball and smooth it with your fingers. Place the dough in the prepared bowl and turn to coat with oil. Cover with plastic wrap and place in the refrigerator for at least 6 hours, preferably overnight for 12 hours, or up to 24.
Preheat your oven to 375 F.
Turn the dough out onto a floured surface and use a rolling pin to roll the dough out to a rectangle roughly 10"x15", about ⅛" to ¼" in thickness.
Use a pizza cutter, or sharp knife, to cut the dough, from the long side to long side of the rectangle. You'll want each strip to be about ¼-inch wide.
Carefully take each strip and spin it a bit with your two hands, similar to a jump rope. This will cause the strip to elongate. Don't overdo, or the stips will get too thin. Fold the strip in half and use your fingers to twist the dough.
Place the ropes of dough onto baking sheets lined with parchment paper and liberally sprinkled with cornmeal. You'll need two baking sheets (if you only have one, see NOTES).
Brush the ropes with olive oil and sprinkle with salt.
Place the baking pans on the racks and bake for 17 minutes, checking periodically for overbrowning (the bottoms will brown first). Switch the pans and rotate them 180°. Use a pair of tongs, or a couple of forks, to gently turn each stick over. This allows the breadsticks to brown evenly all over. Bake for another 5 to 10 minutes, until golden and crisp. Allow them to cool on racks. Serve at once, or store in an air-tight container for up to 4 days.