Lightly coat 2 baking sheets with cooking spray; set aside.
Prepare bread mix according to package directions, using 5 tablespoons olive oil and adding the orange zest and 1 1/2 teaspoons crushed anise seeds. Divide dough in half; roll each into a 16- by 8-inch rectangle. Fold the dough into quarters and transfer to prepared cookie sheet. Unfold and reshape, if needed; cover with a sheet of oiled plastic wrap. Repeat with remaining dough.
Let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour.Using a pizza wheel, cut each rectangle in half crosswise, then cut each half lengthwise into strips 3/4 inches wide and 8 inches long. (You should have 48 strips—roll each strip into a rope and place them 1/2 inch apart on an oiled baking sheet (breadsticks will stretch to 9 or 10 inches). Or, transfer the strips to the baking sheet and pinch ends to the center to form a pretzel, pressing ends for a crimped effect. You can also twist the strips (like cheese straws) and place on the sheet.
Cover with oiled plastic wrap and let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour.
Heat oven to 425°F
Coarsely crush the remaining 1/2 teaspoon anise seeds and place in a small dish. Stir in the salt and pepper; set aside.
Brush breadsticks with remaining 1 tablespoon oil and sprinkle with the salt mixture.
Bake until golden and crispy, 13 to 14 minutes. Transfer to wire racks and cool completely. (Can be made ahead and stored in an airtight container up to 4 days.).