Parmesan breadsticks

Ingredients:

• 1 teaspoon active dry yeast
• A pinch of sugar
• 3 tbsp olive oil + extra for greasing
• 2 and 1/4 cups flour + extra for work
• 1 teaspoon of salt
• Protein of 1 large egg
• Grated Parmesan, for sprinkling

Preparation:

1. In a food processor, combine 3/4 cup warm water (40°C - 43°C) and sugar. Sprinkle the yeast onto the surface of the water and set aside until foamy, about 5 minutes.
2. Add the olive oil and pulse once. Add the flour and salt; knead until smooth, about 2 minutes. Grease a large bowl with olive oil. Transfer the dough to the bowl and form it into a ball. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour 30 minutes.
3. Line a large baking sheet with parchment paper and grease with olive oil. Transfer the dough to the parchment and form it into a 15 x 30 cm rectangle. Lightly grease the dough with olive oil. Cover with plastic wrap and let rest for 10 minutes (at this point, you can cover the dough and refrigerate it for up to 12 hours).
4. Preheat oven to 175°C. Line 2 baking sheets with parchment paper and brush with olive oil.
5. Using a chef's knife or pizza cutter, cut the dough in half crosswise to form two 15 cm (6 in) squares. Cut each half into 10 equal pieces. On a lightly floured surface, stretch and roll each piece of dough by hand into a thin rope 30 x 35 cm (12 x 14 in). Place the ropes on the prepared baking sheets, spacing them about 1 cm (0.4 in) apart.
6. In a small bowl, whisk the egg white with 2 tablespoons of water. Lightly brush the breadsticks with the egg mixture and sprinkle with Parmesan cheese. Cover with plastic wrap and let rest for 10 minutes.
7. Remove the plastic wrap and bake until golden brown and crisp, about 30 minutes, rotating the baking sheets halfway through. Then transfer the breadsticks from the baking sheets to wire racks. The breadsticks will crisp up as they cool; if they're still pliable, bake for an additional 7 minutes. Store in an airtight container for 3 days..