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1
In a food processor pulse together flour, sugar, and table salt several times to combine well.
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2
In a small bowl whisk together water, yeast, and butter or oil.
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3
Add yeast mixture to flour mixture and pulse until dough forms a ball, 8 to 10 times.
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4
Process dough continuously 30 seconds.
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5
Put dough in a lightly greased bowl, turning to coat, and let rise, covered tightly with plastic wrap, until doubled in bulk, about 1 hour.
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6
Line 2 jelly-roll pans or large baking sheets with parchment paper or foil.
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7
Turn dough out onto a lightly floured surface and punch down.
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8
Shape dough into a 12- by 3-inch rectangle and cut crosswise into twelve 3- by 1-inch strips.
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9
Roll each strip with palms of hands until 6 inches long and in pans arrange 2 inches apart.
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10
Cover pans loosely with plastic wrap or a kitchen towel and let sticks rise until doubled in bulk, about 1 hour.
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11
Preheat oven to 375F.
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12
Brush sticks with egg wash and sprinkle with kosher salt.
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13
Bake sticks in upper and lower thirds of oven, switching positions of pans halfway through baking, until well risen and golden, 20 to 25 minutes.
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14
Cool sticks in pans on racks.
