Sprinkle the yeast over the warm water. Let stand for 5 minutes. In the bowl of a stand mixer fitted with a dough hook, add the flour and salt. Add the yeast mixture to the flour mixture.

Mix on low speed to combine then increase speed and knead for 10 minutes. If the dough is too dry, add a tablespoon of water at a time until the dough is smooth and not very sticky. If the dough is too moist, add more flour 1 tablespoon at a time.

Coat a large mixing bowl lightly with oil. Place the dough in the bowl and turn to coat the dough. Cover the bowl tightly with plastic wrap and let rise in a warm, draft free place for 1 1/2 hours or until the dough has doubled in size. Unwrap the bowl, and punch down the dough. Then cover it once again and allow to rise for 1 hour longer.

Preheat oven to 400°F. Place a metal cooling rack on a baking sheet. Repeat with another rack and baking sheet. Set aside.

Punch down the dough. On a lightly floured work surface form your dough into a rectangle. Cut the dough into 16 lengthwise strips.

Working with one piece of dough, wrap a slice of bacon around the dough in a spiral. Place breadstick on the wire rack. Repeat with remaining dough and bacon.

Bake in preheated oven for 30 minutes, or until bacon is crispy and dough is golden.