Directions

1. Stir together 1/4 cup warm water and sourdough starter (or 1/4 teaspoon yeast to make a biga) in a medium bowl until dissolved and well incorporated. Add 3/4 cup all-purpose flour (about 3 1/4 ounces), and stir with hands until dough is well combined, gently kneading mixture as needed. Cover and let stand at warm room temperature (about 75°F) until mixture is puffed, bubbly, and faintly sour smelling, 8 to 10 hours if using starter or 4 to 6 hours if using a biga.
2. Combine sourdough starter mixture, 1 tablespoon oil, honey, yeast, and remaining 1/4 cup plus 2 tablespoons warm water in a stand mixer fitted with the dough hook attachment; beat on low speed 30 seconds. Add bread flour, 2 teaspoons salt, and remaining 1 1/3 cups all-purpose flour (about 5 3/4 ounces); beat on low speed until dough is smooth and slightly elastic, 8 to 10 minutes. Transfer dough to a lightly greased medium bowl; cover and chill at least 8 hours or up to 3 days.
3. Preheat oven to 350°F. Line two large baking sheets with parchment paper; set aside. Divide dough in half, and set one portion aside, covered, in refrigerator. Lightly flour a work surface, and roll remaining dough portion into a 12- x 7 1/2-inch rectangle.
4. Cut dough into 12-inch-long, 1/4-inch-wide strips using a pizza cutter or a knife. Lay strips about 1/2 inch apart on prepared baking sheets. (Avoid pulling or stretching dough strips while transferring.)
5. Bake grissini in preheated oven, one pan at a time, until pale and firm to the touch, 12 to 16 minutes. Let grissini cool on baking sheets 10 minutes. Repeat rolling, cutting, and baking process with remaining dough portion.
6. Reduce oven temperature to 300°F. Consolidate grissini in a single layer on two baking sheets. Return grissini to oven, one baking sheet at a time, and bake at 300°F until golden brown, 15 to 22 minutes. Let grissini cool completely on baking sheets, about 15 minutes.
7. Drizzle grissini evenly with remaining 2 tablespoons oil; roll breadsticks with hands to coat. Sprinkle evenly with remaining 1/2 teaspoon salt. Let stand until oil is absorbed, about 15 minutes.