Soft Breadsticks

If at first you don't succeed, as the old saying goes, try, try again.  I made soft breadsticks last week with all-purpose flour and they turned out great.  Today, I tried with wholewheat 2 1/2 cups and all-purpose 1 cup.  I think I should have let the wheat flour soak for a while because it didn't absorb the water the way the all-purposed did, and I was afraid to add too much more flour.  It's in the pan rising (I hope) at the moment,  Is my thinking off base, or should I do a soaker?  Thanks. 

Carol