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1
In the bowl of an electric mixer proof the yeast with the sugar in 1/4 cup lukewarm water for 5 minutes, or until it is foamy.
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2
With the paddle attachment beat in 1 cup warm water, 3 cups of the flour, the salt, the fennel seeds, and the pepper and beat the dough until it is smooth.
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3
With the dough hook of the electric mixer or by hand knead the dough, kneading in enough of the remaining 1/2 cup flour to form a smooth, elastic dough, for 10 minutes.
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4
Form the dough into a ball, put it in a well-buttered large bowl, turning it to coat it with the butter, and let it rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk.
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5
Punch down the dough and, working with one small piece of dough at a time, form it into 1/4-inch-thick ropes, each about 8 inches long.
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6
Arrange the ropes on buttered baking sheets, brush them lightly with the egg wash, and bake them in batches in the upper third of a preheated 450F.
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7
oven for 15 minutes, or until they are golden.
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8
The breadsticks may be made 1 day in advance and kept in an airtight container.
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9
Reheat the breadsticks, wrapped in foil, before serving.
