Ingredients
1 cup warm water
2 1/4 teaspoons active dry yeast
2 tablespoons granulated sugar
3 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted (for dough)
Garlic Butter Topping
1/4 cup unsalted butter, melted
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon dried parsley (optional)
Instructions
In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until foamy.
Add flour, salt, and melted butter to the yeast mixture. Mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide it into equal portions. Roll each piece into a breadstick shape and place on a parchment-lined baking sheet.
Cover and let the shaped breadsticks rise again for 20 to 30 minutes.
Preheat the oven to 375°F and bake the breadsticks for 12 to 15 minutes or until lightly golden.
While the breadsticks bake, mix melted butter, garlic powder, salt, Italian seasoning, and parsley in a small bowl.
Brush the warm breadsticks generously with the garlic butter mixture immediately after baking.
Serve warm.
Notes
Use bread flour instead of all-purpose flour for a slightly chewier texture.
Make sure the water is warm, not hot, to properly activate the yeast.
Do not skip the second rise, as it helps create soft and fluffy breadsticks.
Brush with garlic butter while the breadsticks are still hot so the flavor absorbs better.
Store leftovers in an airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
Reheat in the oven or air fryer for the best texture.