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1
Mix the warm water and honey in the bowl of a heavy-duty electric mixer.
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2
Sprinkle in the yeast and let stand until the mixture looks foamy, about 5 minutes.
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3
Add the cool water, the oil, basil, oregano, granulated garlic, and salt.
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4
Attach the bowl to the mixer and fit with the paddle blade.
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5
Mix on low speed to dissolve the salt.
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6
Gradually add enough flour to make a soft dough that pulls away from the sides of the bowl.
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7
Change to the dough hook.
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8
Knead on medium speed until the dough is smooth, supple, and slightly sticky, about 5 minutes.
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9
Gather the dough into a ball, place it in a lightly oiled medium bowl, and turn to coat.
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10
Cover tightly with plastic wrap and let stand in a warm place until doubled in bulk, about 1 1/4 hours.
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11
Position the racks in the top third and center of the oven and preheat the oven to 450F.
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12
Sprinkle two large baking sheets with cornmeal.
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13
Punch down the dough.
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14
Sprinkle a work surface with cornmeal, and pat and stretch out the dough into a 12 x 9-inch rectangle.
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15
Brush the top of the dough with water and sprinkle with the sesame seeds.
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16
Using a pizza wheel or sharp knife, cut the dough lengthwise into 1/2-inch-wide strips.
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17
Place the strips (they will stretch) about 1/2 inch apart on the baking sheets.
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18
Immediately place in the oven and bake, switching the position of the racks from top to bottom after 6 minutes, until the breadsticks are golden brown, 8 to 10 minutes.
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19
Let cool completely.
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20
(The breadsticks can be wrapped in aluminum foil and stored at room temperature for up to 1 day.)
