Combine warm water, sugar, and yeast in a large bowl and let sit for about five minutes, until foamy. Add eggs, softened margarine, salt, and za’atar, and mix to combine. Begin adding the flour two cups at a time, mixing well after each addition, until a dough forms.

Turn the dough out onto the counter and knead for three to five minutes, until you have a smooth, soft ball. Divide the dough into 20 equal pieces and roll each piece into a log to form breadsticks.

Generously oil a baking sheet and place the breadsticks onto the pan. They can be placed close together, as they can be pulled apart after baking if needed. Cover and let rise in a warm place for 30 minutes.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Brush the breadsticks with egg wash and sprinkle generously with za’atar, toasted sesame seeds, and a bit of coarse salt. Bake for 30 minutes, until golden and baked through.

Serve warm, fresh out of the oven, alongside small bowls of labneh drizzled with olive oil and za’atar, olives, tuna salad, Israeli salad, chummus, sliced eggs, fried eggplant, matbucha, or any of your favorite spreads to create a complete, satisfying meal.

Alternatively, you can spread the dough out onto a baking sheet instead of shaping individual breadsticks. Before baking, use different-sized cookie cutters or ramekins to press indentations into the dough, creating sections throughout. Remove the cut-out pieces of dough and shape them into breadsticks. Bake everything as directed. Once out of the oven, fill each indentation with your favorite spreads to create a beautiful, flavorful bread board.