Dissolve yeast and sugar in water in a large mixing bowl; let stand 5 minutes. Gradually add 1 1/4 cups flour and salt, beating at low speed of electric mixer until moistened. Increase to high speed, and beat 3 minutes. Gradually add enough remaining flour to make a stiff dough.
Turn dough out onto a heavily floured surface; knead about 5 to 8 minutes, until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and turn out onto a lightly floured surface, linead several times until smooth. Let dough rest for 10 minutes.
Grease two baking sheets; sprinkle with cornmeal, and set aside.
Divide dough into fourths. Clip each fourth into 8 equal portions, using a pair of kitchen shears. Roll each portion into a pencil-like stick 9 inches long. Place sticks about 1 inch apart on prepared baking sheets. Brush lightly with half of egg white. Let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.
Brush lightly with remaining egg white, and sprinkle with coarse salt. Place a shallow pan containing 1 inch water on bottom rack of oven; place baking sheet on top rack. Bake at 400° for 15 minutes or until golden brown.