Simple and Versatile Breadsticks

I made these to go along with the mushroom bisque in the previous recipe. They are, without a doubt, leaps and bounds above the kind in a can, which I made last time. And they take very little time, and no crazy ingredients. Plus, you can use them in a bunch of ways! More options later. Let's start with the basics. Use a food processor. If you try a mixer (hand or stand) it will seize up well before you're done. Steel blade. In the processor bowl, combine 3 1/2 cups of flour, 1 teaspoon of instant or active dry yeast, and 2 teaspoons of salt. Pulse for 30 seconds to mix. While pressing and releasing the pulse button, add 1 Tbsp. of honey. If you spray the measuring spoon with nonstick spray, the honey will slip out much more easily. Continue pulsing and add 2 Tbsp. of olive oil, butter, lard, or shortening. I used standard Crisco vegetable shortening-- available everywhere, shelf-stable, and has a long shelf-life. Add 1 1/3 cups of water while still pulsing. The dough will form a ball in the processor bowl, and not be too sticky or too crumbly. (Too sticky? Add flour. Too crumbly? Add water.) Take the dough and put it in a greased bowl and cover with plastic wrap and a towel. Let it rest and rise for at least 1 1/2 hours-- I let it rise overnight. For spraying measuring spoons and bowls, I like a butter-flavored cooking spray. When it has rested, turn it out on a large surface/cutting board that has been lightly floured. Let it sit for 15 minutes, then pound it a bit-- you want to get rid of the bubbles formed from the yeast. You can now do pretty much anything you want! I used a pizza cutter to make strips about 10 inches long, and twisted the breadsticks before putting them on the parchment paper-lined baking sheet. And more options!!!! I sprayed the breadsticks with the butter-flavored cooking spray, then sprinkled them with kosher salt, ground pink pepper (you'll notice I use it a lot-- it doesn't burn as quickly as black pepper does), and shredded cheese-- in this case, "italian blend" of asiago, romano, parmesan, mozzarella, and monterey jack usually, and some queso quesadilla 'cuz I had it leftover in the fridge. :) I used about a cup total. OR you can go sweet, and after spraying with cooking spray or basting with butter, pour on sugar, cinnamon, and cream cheese/confectioner's sugar icing drizzle. OR you can go with chili seasoning, sesame seeds, or even drizzle with butter, sugar, honey, and crushed walnuts or pistachios for a baklava effect. OR Olives? OR Sundried tomatoes? Absolutely. OR sprinkle with crumbled bacon. OR cover with powdered sugar and dip into chocolate or fruit preserves or yogurt. So many ORs!!! Bake at 450 for 15-20 minutes. Keep an eye on them depending on what you top them with. The bread itself will be ready at the 15-20 minute mark. However busy you are, give this one a try. And if you have any other variations, please add them in the comments!