1 1/3 C. warm water, (105 – 115 degrees F.)

3 T. vegetable oil

1 T. honey

1 tsp. salt

2 C. all-purpose flour

1 C. whole wheat flour + 1tsp. salt

1 egg white, slightly beaten

 

Dissolve yeast in warm water in large bowl.  Stir in oil, honey, 1tsp. salt and 1 C. of the flour.  Beat until smooth.  Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms.  Cover and let rise in warm place until double, about 45 minutes. Heat oven to 400 degrees F.  Stir down dough by beating about 25 strokes.  Turn dough onto well-floured surface; divide into 24 equal parts.  Roll and shape each part into rope about 9 inches long.  Place on greased cookie sheet.  Brush with egg white; sprinkle with coarse salt.  Bake until crust is deep golden brown and crisp, about 15 minutes.  Immediately remove from cookie sheet.  Store loosely covered.

Whole Wheat Breadsticks: Substitute Gold Medal whole wheat flour for the all-purpose flour.  Or substitute 1 C. whole wheat flour for 1 C. of the all-purpose flour; stir in with the 1 tsp. salt. Soft Pretzels: Divide dough into 12 equal parts.  Roll each part into rope about 18 inches long; twist into pretzel shape.  Continue as directed.  Makes 12 pretzels.