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Heat 3 tablespoons of olive oil in a large skillet over medium heat and add shallots. Season with Momofuku Savory Seasoned Salt. Cook for 2 minutes, then lower heat to low and cook an additional 12-15 minutes, until they are caramelized but not burned. (If they are burning, lower the heat.) Stir in Momofuku Chili Crunch Hot Honey and thyme. Cool completed.
Thaw puff pastry enough to be able to unfold it and roll it. (If you puff pastry comes as 1 large sheet, cut in half to have 2 rectangles.) On a floured surface, roll each rectangle into a larger rectangle—you should be aiming for about 12” x 10”.
Place 1 puff pastry rectangle down and top with cooled onions and grated cheese. (Go all the way to the ends of the rectangle but leave ½ inch at the top and bottom clear.) Brush clear areas at the top and bottom of the puff pastry with egg wash then top with second puff pastry rectangle. Pinch top and bottom to seal.
Slice puff pastry rectangles into 10–12 long strips. Twist each strip and place on a parchment paper lined sheet pan. Brush each twisted strip with egg wash and season with more Momofuku Savory Seasoned Salt. Freeze for 15 minutes.
Heat oven to 400°F.
Bake breadsticks for 30 minutes or until golden brown.