• Preheat oven to 320℉. Gather the ingredients so that you have everything close at hand on the counter or table.
• Line a baking sheet with parchment paper or a silicone baking mat.

Make the Dough

• In a medium bowl, combine the unfed sourdough starter, and 2 tablespoons extra-virgin olive oil. Mix together to combine.
• Add to this the all-purpose flour, granulated sugar, dried thyme and crushed rosemary, and kosher salt. Mix well, kneading until smooth and elastic.
• Cover and let dough rest for at least 10 minutes.

Prepare the Breadsticks

• Divide the dough in half, and then divide each half into 10 equal pieces.
• Using your hands, roll each piece into a long, thin stick or rod, approximately 10-11 inches. I don't worry too much about the length of each stick, but try to keep the diameter of each stick the same for even baking, about 3/8" or the size of a pen or pencil.
• Transfer each stick to the prepared baking sheet. Repeat with the remaining dough. (I was able to fit all of the breadsticks on the baking sheet, as they don't really expand when baking.)
• Cover the breadsticks with plastic wrap or a clean tea towel for up to an hour to enhance the sourdough flavors. (This step is optional, but I recommend it for the best taste.)

Add Toppings and Bake Grissini

• Spread 1 tablespoon extra-virgin olive oil over the breadsticks with a brush. Then top with your choice of seasonings. (I really like them with Everything Bagel, but grated Parmesan cheese, is also nice. Other possibilities are Herbs de Province, sesame seeds, the Works Bread Topping, or you could leave them plain.)
• Bake in preheated oven for a total of 40-45 minutes until golden brown, turning the pan after 20 minutes to ensure even browning.
• To ensure even more crunchiness, turn off the oven and allow the breadsticks to cure in the oven with the door ajar for at least 20 minutes. This is a procedure that I follow for my Tangy Sourdough Bread, and it works wonderfully.
• Makes 20 breadsticks.