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Whisk together warm water, sugar, salt, and 3 tablespoons of the melted butter in the bowl of a standing mixer.
Sprinkle the yeast over the water mixture and set aside for 5-10 minutes to allow the yeast to get foamy.
Whisk foamy yeast into the water.
Combine flour and salt and add this to the liquid ingredients.
Use the bread hook attachment on the mixer to start combining the ingredients. Start the mixer on slow and speed it up gradually to high once the flour becomes fully incorporated.
Knead the dough in the mixer for about 5 minutes until it forms a smooth, elastic-like ball.
Transfer the dough ball to a large bowl coated in olive oil. Cover with plastic wrap and set aside in a warm, draft-free place.
Allow the dough to rest and double in size - 60-90 minutes.
Punch down the dough and divide into twelve equally sized pieces (about 2 oz. each)
Roll each piece of dough into a rope about the width of your thumb.
Place formed breadsticks on parchment lined baking sheets, 2-3 inches apart.
Cover the breadsticks again and allow to rise a second time - about one hour more.
Preheat oven to 400°F. Bake breadsticks for 12-15 minutes until golden brown.
While the breadsticks are cooking, re-melt the remaining butter if it has firmed up.
When the breadsticks come out of the oven, brush liberally with melted butter and sprinkle generously with garlic salt.