In a large bowl, dissolve the yeast in the warm water and allow to stand for about 5 minutes.

Add 1 cup of the flour, sugar, garlic salt (if using), and shortening and beat with an electric mixer or large wooden spoon for about 3 minutes.

Stir in the remainder of the flour and continue mixing until the dough forms a ball and begins to pull away from the sides of the bowl.

Place the dough into a greased bowl, cover, and let it rise until doubled (about 40 to 45 minutes).

Turn out the dough onto a floured surface and knead for about one minute (the floured surface will help the dough lose its stickiness).

Roll out the dough to a 15 × 10-inch rectangle and place it in a greased jelly roll pan of the same size.

Cut the dough the short way into 12 even strips and then cut those strips in half for a total of 24 breadsticks.

Combine 1 tablespoon water with the egg white and blend well.

Brush the egg mixture onto the tops of the breadsticks, and then sprinkle with sesame or poppy seeds.

Cover and let rise for about 20 minutes.

Meanwhile, preheat the oven to 375°.

Bake the breadsticks for 18 to 22 minutes or until golden brown.