Step 1

Whisk the warm water, yeast, and sugar together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*

Step 2

Add the melted butter, salt, 1 cup (130g) bread flour, and garlic powder, if using. With a dough hook attachment, mix on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading in the next step would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough. Keep in mind that dough should be soft and a little tacky, but still manageable to knead with lightly floured hands.

Step 3

Keep the dough in the mixer and beat for an additional 8–10 full minutes, or knead by hand on a lightly floured surface for 8–10 full minutes. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading.

Step 4

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5–2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking With Yeast Guide.)

Step 5

Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.

Step 6

When the dough is ready, punch it down to release the air. Divide the dough in half—each half should weigh just under 1 pound. Working with 1 half at a time, cut 7 pieces, roughly equal in size (each piece will weigh about 2 ounces, or 55g, but don’t worry about making them exact). Using lightly floured hands and a very lightly floured work surface (you still want some grip for the tacky dough, so do not over-flour), roll each piece of dough into a log about 8 inches (20cm) long. Arrange 7 breadsticks on each prepared baking sheet. Repeat with 2nd half of dough.

Step 7

Cover shaped breadsticks with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until slightly puffy, about 20 minutes.

Step 8

Meanwhile, preheat oven to 400°F (204°C).

Step 9

Remove cover from breadsticks and bake for 18–19 minutes or until golden brown on top, rotating the pans (top to bottom, bottom to top) halfway through. If you notice the tops browning too quickly, loosely tent with aluminum foil.

Step 10

Melt butter, and stir in salt and garlic powder.

Step 11

Remove breadsticks from the oven, brush with garlic butter topping, and allow breadsticks to cool for a couple minutes before serving. Sprinkle with dried parsley or your favorite herb, if desired, and serve warm.

Step 12

Cover leftover rolls tightly and store at room temperature for 1 day or in the refrigerator for up to 5 days. Reheat as desired.