Turn out on a very lightly floured surface and divide dough into 32 equal parts. Cover; let rest 10 minutes. Roll each piece of dough under hands to form a pencil-like rope about 8 inches long. Place ropes 2 inches apart on greased baking sheet.
Add 1 T. water to egg white, beat until frothy, and brush over each breadstick. Let rise in a warm place until doubled. Brush again with egg white mixture. Bake at 425° about 10 minutes.
Yield: 32 breadsticks.