Dissolve yeast in warm water.
Combine flour, shortening, sugar, salt and yeast. Knead into a smooth, elastic dough. Shape into a ball.
Cover and let rise until double in bulk, about 45 minutes to one hour. Punch down and place onto well-floured surface.
Divide dough evenly into four parts. Cover, then let sit for 10 minutes.
Divide each part into six even pieces. Roll each piece into eight-inch strands. Place on greased baking sheets.
Beat egg white and water until frothy. Brush breadsticks with egg white, sprinkle with salt and seeds.
Bake at 375 degrees Fahrenheit for 10–15 minutes or until golden brown.
Styling and Photography by Faigy Feldman