Mix flour, sugar, and salt in bowl. Sprinkle yeast on top.
Heat water and olive oil for 70 seconds on high to 120°-130° and check it with thermometer. This is for rapid rise yeast- if using standard yeast, follow the instructions on the packet.
Combine wet and dry ingredients and stir until they form a dough ball. Knead on floured surface until the dough is elastic and feels stretchy and well combined... about 5 minutes.
Coat dough with the olive oil along with the inside of a clean bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size.
Fold dough over and punch down, make sure it still has oil, re-cover and refrigerate over night. You can use the dough on the first day, but it will be better the next day.
Preheat oven to 450°.
Pinch off a golf ball size portion of the dough and roll out on the counter to form thin breadsticks or grissini. If you minimize the bench flour, the tackiness of the dough helps you roll out the dough.
While you are forming the breadsticks, add sprinkles of the seeds to the counter and roll the breadsticks in the seeds to adhere them.
Place breadsticks on a parchment paper lined baking sheet.
Bake at 450° for about 10 minutes or until they are golden brown.
Serve wrapped in prosciutto or with your favorite dip.