- 2 1/4 to 2 3/4 cups all-purpose flour
- 1 package active dry yeast (2 1/4 tsp)
- 3/4 tsp salt
- 3/4 cup warm water (120 to 130 degrees)
- 2 Tbsp olive oil or cooking oil
- 1 Tbsp sugar or honey
- 1 egg yolk
- 1 egg white
Turn the dough onto a lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Cover and let dough rise until nearly double in size (about 1 hour).
Punch dough down. Cover; let rest 10 minutes. Grease a baking sheet. Divide dough in half. Divide each portion into 8 pieces. On a floured surface, roll each piece into a 12-inch-long rope for thin, crispy sticks or into a 6-inch-long rope for thick, chewy sticks. Place 2 inches apart on prepared baking sheet. Cover; let rise until nearly double in size (about 45 minutes).
Preheat oven to 425 degrees F. Beat together egg white and 1 tablespoon water until frothy. Brush over breadsticks. Sprinkle with coarse salt. Bake about 10 minutes or until golden. Remove from baking sheet. Cool on wire rack. Makes 16 breadsticks.