Dissolve sugar and yeast in warm milk in a bowl; let stand 5 minutes. Stir in olive oil.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine 2 1/2 cups flour, cornmeal, and salt in a large bowl.
Add yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (the dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Line 2 baking sheets with parchment paper. Punch dough down; turn out onto a lightly floured surface. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining portions to prevent drying), shape each portion into a 9-inch rope. Twist two ropes together; pinch ends to seal.
Place on prepared baking sheets. Repeat with remaining dough. Cover dough, and let rise 30 minutes or until doubled in size.
Preheat oven to 42
Combine water and egg white in a small bowl.
Combine fennel seeds and kosher salt in another bowl.
Brush the breadsticks with egg white mixture, and sprinkle evenly with fennel seed mixture.
Bake at 425 for 15 minutes or until puffed and lightly golden. Cool on a wire rack before serving.
