These light-as-air, pencil-thin Italian breadsticks are said to have originated in 17th-century Piedmont (where they were created for an archduke with a sensitive tummy!). While they're a delightful accompaniment to any Italian meal, they also make tasty hors d'oeuvres, with or without a bowl of seasoned olive oil for dipping.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the dough ingredients — by hand, mixer, or bread machine set on the dough cycle — to make a soft, supple dough. Add one to two additional tablespoons of water if you are in a drier climate.
Divide the dough in half, cover with lightly greased plastic wrap, and let it rest and relax for 15 minutes (or for up to an hour or so; work it into your schedule as you see fit).
Working with one half of the dough at a time, pat or roll it into a 9" x 13" rectangle. Brush the dough lightly with the egg white and water, and sprinkle it with the seeds. Roll the dough lightly with a rolling pin to press the seeds in.
Use a pizza wheel or sharp knife to cut the dough (the short way) into strips about 3/8" wide. Twist the ends of each strip in opposite directions (as though you were wringing out a washcloth) to make a "twist," and place them on lightly greased or parchment-lined baking sheets.
Cover the breadsticks and let them rest and rise for 30 to 60 minutes, until they've puffed noticeably.
Towards the end of the rising time, preheat the oven to 425°F.
Bake the breadsticks for 12 to 14 minutes, or until they're golden brown. Remove them from the oven, and cool on a rack.
Substitute King Arthur White Whole Wheat Flour for half of the Italian flour, if desired. Or substitute King Arthur Unbleached All-Purpose Flour for the Italian-Style Flour. For either substitution, add 2 to 3 tablespoons additional water.
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