-
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Using a stand mixer fitted with dough hook, knead all ingredients to form a smooth dough, about 2 minutes on medium-low. If the dough looks dry, add more water 1 tablespoon at a time.
-
Divide the dough in half (about 320g each), 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 on a clean surface. Brush the dough lightly with the egg white and water, and sprinkle it with half of the herb mixture or seeds. Roll the dough lightly with a rolling pin to press the topping in.
-
Use a pizza wheel or sharp knife to cut the dough crosswise (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 divide them evenly between two pieces of parchment, spacing them closely together.
-
Cover the breadsticks and let them rest and rise for 30 to 60 minutes, until they've puffed noticeably. While the first batch rises, repeat the shaping process with the second half of dough and the remaining herb mixture or seeds.
-
Towards the end of the rising time, preheat the oven to 425°F with a baking stone in the center.
-
Transfer the parchment, breadsticks and all, to the hot stone and bake for 7-9 minutes, until golden brown. (Alternatively, bake the grissini on a parchment-lined baking sheet; you may need to extend bake time.) Remove them from the oven, and cool on a rack.
