Mix yeast, sugar, coarse salt, oil, and water in a bowl - or use a mixer.

Add the flour gradually until the dough is soft and smooth.

Let the dough rise for 30 minutes under a shower cap or a cloth.

Take the dough out of the bowl and punch it down.

Roll out the dough into a long rectangle.

Spread the pesto on the dough, and fold one side halfway over the dough.

Repeat with the other side, folding it over the first side, so you now have a long dough bar.

Cut the dough into strips about 2 centimeters wide.

Twist the dough strips as follows:

Take one end of the strip between your thumb and forefinger.

Twist the strip around your fingers 2-3 times. Finish by taking the other end of the strip between your thumb and forefinger and over the twists. Remove your fingers so the end of the dough is secured inside the dough.

Place the twists with the twists facing up on a baking sheet lined with parchment paper.

Let them rise again for 40 minutes.

Beat the egg with a fork in a deep plate.

Brush the twists with the beaten egg and bake them at 225 degrees Celsius (437 degrees Fahrenheit) without a fan for 6-8 minutes.