Combine bran cereal, water and oil; let stand 5 minutes. Add 1 cup flour, undissolved yeast, and salt. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; roll to a 16 x 12-inch rectangle. With sharp knife, cut rectangle into 16 (1-inch) strips. Cut strips in half to make 32 strips. Holding ends of each strip, twist in opposite directions 6 to 8 times. Place on 2 large greased baking sheets. Cover; let rest 15 minutes or until risen slightly.
Brush breadsticks with beaten egg whites. Sprinkle with herbs, walnuts or cheese. Bake at 375°F for 15 to 20 minutes or until golden; switching positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks.