Preheat oven to 375 degrees F.

Stir water, yeast, and sugar together in the bowl of a stand mixer. Let sit for 5 minutes till it starts to foam. With a dough hook attachment add in the flour, salt and garlic powder and knead till dough combines together around the hook (about 3-4 minutes). You may at this point need to add a bit more flour till the dough doesn’t completely stick to your fingers. Don’t add too much or the breadsticks will be dry. Cover with a towel, let rise 30 minutes or until doubled in size.

Melt butter and stir in garlic salt; pour in a pie tin/plate. Place a baking sheet on the counter. Separate dough into 2 sections. Sprinkle flour on counter. Roll the first half of the dough out into a rectangle about 1/3 inch thick. Use a pizza cutter to cut dough into strips. Dip both sides in butter in the pie plate, stretch, fold in half & twist. Place on the baking sheet. Repeat, placing the breadsticks so they all touch, until done. Repeat with the second half of the dough. This should make a FULL baking sheet of breadsticks. Sprinkle with more garlic salt, parmesan cheese & parsley flakes if desired. Let rise for 10-15 minutes before placing in oven. Bake till starting to get golden brown on top. Don’t over-cook or the breadsticks won’t be as soft.

I prefer cooking these on a light-colored cookie sheet so the bottom doesn’t get too done.