|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1 1⁄3 Cup (21.33 tbs) (105 To 115 Degree F)|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|All purpose flour||4 1⁄4 Cup (68 tbs), divided|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||2 Teaspoon|
|All purpose flour||2 Tablespoon|
|Egg white||1 , lightly beaten|
|Kosher salt||2 Teaspoon|
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, olive oil, honey, and 1 teaspoon salt in a large mixing bowl; beat at medium speed of an electric mixer until well blended.
Add 2 cups flour; beat 2 minutes at medium speed.
Stir in Parmesan cheese and pepper.
Gradually stir in enough of the remaining 2 1/4 cups flour to make a soft dough.
Sprinkle 2 tablespoons flour evenly over work surface.
Turn dough out onto floured surface, and knead until smooth and elastic (about 8 to 10 minutes).
Place dough in a large, well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and divide into 12 equal portions; roll each portion into a 10-inch rope.
Place ropes 1 inch apart on a large greased baking sheet.
Brush breadsticks with egg white, and sprinkle evenly with kosher salt.
Bake at 425° for 10 to 12 minutes or until golden.