Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil. Gradually blend in enough water to bind dough together (you may not need the entire 3/4 cup of water). Process until dough forms ball, about 30 seconds longer. Turn dough out onto work surface. Knead until smooth and elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled, about 1 hour.

Punch down dough. Divide into 16 equal pieces. Roll each dough piece between palms and work surface into 12 inch long by 1/2 inch wide rope. Arrange ropes on 2 heavy large baking sheets, spacing 1 inch apart. Let rise uncovered in warm draft-free area until almost doubled, about 30 minutes.

Preheat oven to 325°F. Bake until breadsticks are very crisp and pale golden, about 40 minutes. Transfer breadsticks to racks and cool. (Can be made 3 days ahead. Store airtight at room temperature.) Makes 16

Per Breadstick: Calories 57; total fat 1 g; saturated fat 0.5 g; cholesterol 0