1Dissolve yeast in warm water in large bowl. Stir in all-purpose flour, basil, tarragon, oil and salt. Stir in enough whole wheat flour to make dough easy to handle (dough will be soft).
2Turn dough onto surface lightly sprinkled with whole wheat flour. Knead about 5 minutes or until smooth and elastic. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place 1 to 1 1/2 hours or until double. (Dough is ready if indentation remains when touched.)
3Grease 2 cookie sheets; sprinkle with cornmeal. Punch down dough. Divide into 24 equal parts. Roll and shape each part into rope, about 8 inches long, sprinkled with whole wheat flour if dough is too sticky. Place on cookie sheet. Cover and let rise in warm place 30 to 40 minutes or until double.
4Heat oven to 400ºF. Mix egg white and cold water; brush on breadsticks. Sprinkle with sesame seed. Bake about 15 minutes or until golden brown. Immediately remove from cookie sheets. Serve warm or cool.