Ingredients
1cupwarm water,(+ 2 tbsp), 110 to 115 degrees F
1¼tspactive dry yeast
2tbspgranulated sugar,divided
3½cupsall purpose flour
1¾tspsalt
3tbspvegetable oil,or olive oil
2tbspbutter
¼tspsalt,or to taste
¼tspgarlic powder
Preparation
In the bowl of an electric stand mixer whisk together warm water, yeast and ½ teaspoon granulated sugar until yeast has dissolved. Allow to rest 10 minutes.
Add in remaining granulated sugar, 1½ cups flour, salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combined.
Switch mixer to dough hook attachment, add in remaining flour and knead mixture on low speed, adding up to ¼ cup additional flour as needed, and knead until the dough is smooth and elastic.
Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double. This will take about 1½ hours.
Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap while working.
Roll each piece into a 9-inch rope on a lightly floured surface, then transfer to two parchment paper-lined baking sheets.
Cover and let rise for 1 hour. Preheat oven to 425 degrees F during the last 10 minutes of rising.
Bake in preheated oven for 11 to 13 minutes until golden.
Meanwhile, in a small bowl whisk together ¼ teaspoon salt and garlic powder.
Remove breadsticks from the oven and run a stick of butter over hot breadsticks and immediately sprinkle with garlic salt mixture.
Serve warm. Let any leftover cool and store in an airtight container.
