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1
Combine 1 1/2 cups flour, sugar, yeast and salt in a large bowl.
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2
Set aside.
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3
Combine water, yogurt and butter in a 1-quart saucepan.
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4
Cook over medium heat, stirring occasionally, until mixture reaches 120 to 130F (2 to 4 minutes).
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5
(Butter may not melt completely).
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6
Add warm yogurt mixture and vinegar to flour mixture.
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7
Beat at medium speed, scraping bowl often, until smooth.
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8
Stir in enough remaining flour to make dough easy to handle.
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9
Turn dough onto lightly floured surface; knead until smooth and elastic (3 to 5 minutes).
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10
Invert large bowl over dough; let rise in warm place until almost double in size (30 to 60 minutes).
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11
Divide dough in half; roll each half into 10X8-inch rectangle.
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12
Cut each into 8(1-inch wide) strips.
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13
Stretch each strip to about 12-inches long.
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14
Fold strip in half; twist several times.
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15
Pinch ends to seal.
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16
Place onto greased baking sheet.
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17
Cover loosely with plastic food wrap; let rise in warm place until double in size (15 to 20 minutes).
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18
Heat oven to 375F Brush breadsticks with beaten egg white.
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19
Sprinkle with desired topping.
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20
Bake for 20 to 25 minutes or until golden brown.
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21
Serve warm or cool.
