Step 1

Combine all ingredients except garlic powder and flaky salt for sprinkling in a stand mixer fitted with a dough hook and mix on low speed for 1 minute. After a shaggy dough forms, turn the speed up to 2 (low) and continue mixing for 12-15 minutes, until a smooth, shiny dough forms and pulls away from the sides of the bowl.

Step 2

Transfer the dough into a lightly oiled bowl and cover loosely. Allow to rise for 60-90 minutes, until doubled in size.

Step 3

Gently turn the dough out onto a very lightly oiled surface and press into a 5x10 inch rectangle, deflating any large bubbles. Use a bench scraper to cut the dough into 20 1/2 inch thick strips.

Step 4

Divide each strip in half, then gently roll with your hands to form a breadstick that is 1/4 inch thick--they will be about 12-15 inches long before baking. Place on a baking sheet lined with parchment, leaving about 1 inch of space between breadsticks, and allow to rise for 15-20 minutes, until noticeably puffy. (You will likely need to use two baking sheets)

Step 5

During the final rise, preheat the oven to 425°F.

Step 6

Just before baking, spritz or lightly brush the breadsticks with water and sprinkle with garlic powder and flaky sea salt. Bake for 12-15 minutes, until deeply browned all around.

Step 7

Remove from oven and allow to cool completely to finish crisping before serving.