Dissolve sugar and yeast in 1 cup warm water in a large bowl; let stand 5 minutes. Stir in 1/4 teaspoon salt. Lightly spoon flour into dry measuring cups and spoons; level with a knife. Add 2 cups plus 2 tablespoons flour and sesame seeds; stir to form a soft dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Preheat oven to 375°.
Divide dough into 4 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll portion into a 10 x 5-inch rectangle on a floured surface. Sprinkle with 1/4 teaspoon salt; gently roll salt into dough with a rolling pin. Cut dough into 8 (10-inch-long) strips. Gently pick up both ends of each strip; gently twist dough. Place dough twists 1 inch apart on baking sheets coated with cooking spray and sprinkled with cornmeal. Repeat procedure three more times with remaining dough and remaining 3/4 teaspoon salt.
Bake at 375° for 12 minutes or until lightly browned on bottom. Remove from pan; cool on wire racks.