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1
Combine 3/4 cup warm water (105 degrees F to 110 degrees F) and the sugar in a food processor.
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2
Sprinkle the yeast on the surface and set aside until foamy, about 5 minutes.
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3
Add the olive oil and pulse once.
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4
Add the flour and salt; pulse to form a smooth dough, about 2 minutes.
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5
Brush a large bowl with olive oil.
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6
Transfer the dough to the bowl and form into a ball.
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7
Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours.
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8
Lay out a large sheet of parchment paper and brush with olive oil.
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9
Transfer the dough to the parchment and pat into a 6-by-12-inch rectangle.
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10
Brush the dough lightly with olive oil.
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11
Cover with plastic wrap and set aside 10 minutes.
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12
(At this point, you can refrigerate the dough, covered, up to 12 hours.)
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13
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment; brush with olive oil.
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14
Cut the dough in half crosswise with a chef's knife or pizza cutter to make two 6-inch squares.
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15
Cut each half into 10 equal pieces.
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16
On a lightly floured surface, stretch and roll each piece of dough with your hands into a thin 12-to-14-inch-long rope.
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17
Transfer the ropes to the prepared baking sheets, arranging them about 1/2 inch apart.
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18
Whisk the egg white with 2 tablespoons water in a small bowl.
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19
Brush the breadsticks lightly with the egg wash, then sprinkle with parmesan.
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20
Cover loosely with plastic wrap; set aside 10 minutes.
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21
Uncover the breadsticks and bake until golden and crisp, about 30 minutes, rotating the baking sheets halfway through.
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22
Slide off the baking sheets and let cool on racks.
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23
(The breadsticks will crisp up as they cool; if they are still flexible, bake about 7 more minutes.)
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24
Store in an airtight container up to 3 days.
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25
Photograph by Andrew Purcell
