Preheat the oven to 350°F (175°C) and line 3 baking sheets with parchment paper.

In the bowl of a standing electric mixer fitted with the dough hook, combine the warm water, active dry yeast, and 2 tablespoons of bread flour.

Let the mixture stand until foamy, about 5 minutes.

Add the remaining 3 cups of bread flour, solid vegetable shortening, kosher salt, and freshly ground black pepper to the mixer bowl.

Knead at medium speed until the dough is smooth and elastic, 7 to 8 minutes.

Cover the bowl with plastic wrap and let the dough rest for 15 minutes.

Turn the dough out onto an unfloured work surface.

Divide the dough into fourths.

Cut each quarter into 8 pieces.

Roll each piece into a 9-by-1/2-inch rope.

Using a knife, trim the breadsticks to 8 inches.

Arrange the breadsticks on the prepared baking sheets.

Bake for about 45 minutes, until golden and firm, shifting the pans halfway through baking.

Transfer the breadsticks to racks and let cool completely before serving.