Line 2 large baking sheets with parchment paper and set aside.
In a large mixing bowl or bowl of the stand mixer, combine the 1 cup + 2 tablespoons water, 1 tablespoon sugar, and 1 and ¼ teaspoon yeast. Let that mixture sit for 5-10 minutes, or until the yeast is nice and foamy.
Add 2 tablespoons of melted butter, 1½ teaspoon salt, and 2 cups of flour, and mix until combined. Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is soft and only slightly sticky to the touch.
Turn the dough out onto a lightly floured surface, and knead the dough until smooth and elastic, sprinkling with no more than 1 tablespoon of flour at a time as needed to make the dough manageable.
Place the dough in a lightly greased bowl, cover it with a clean towel or plastic wrap, and let rise for one hour, or until doubled in size. Depending on the temperature of your kitchen this will be between 1 to 1½ hours.
Once the dough has risen, turn it out onto a lightly floured surface and gently punch it down. Divide the dough into 12 equal-sized balls.
Roll each ball out into a 6 to 8-inch rope. Place the breadsticks onto the parchment-lined baking sheet, about 2 inches apart. Cover, and let rise until doubled in size, about 1 hour to 1½ hours.
After the dough has risen, preheat the oven to 400 degrees F.
While the oven is preheating, combine 2 tablespoons of melted butter, salt, garlic powder, and Italian seasoning in a small bowl. Brush the dough with the butter mixture, using only about half the butter mixture.
Bake the bread sticks until lightly golden brown, about 12-15 minutes, or until the internal temperature reaches 190-200 degrees F.
Remove the breadsticks from the oven, and brush them with the remaining butter. Let them cool slightly on the baking sheet for 5 minutes.
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Notes
Yeast: Use active dry yeast, not instant yeast for this recipe. And always ensure your yeast is fresh and not expired. Dairy-Free Breadsticks: Omit the parmesan and replace the melted butter with extra virgin olive oil.Storage Instructions: Breadsticks should be cooled completely and then stored in an air-tight bag, removing all excess air, or wrapped in foil at room temperature for 2-3 days. To reheat, wrap breadsticks in foil and place them on a baking sheet. Bake at 350 degrees F until warmed through, about 10 to 15 minutes. Alternatively, wrap the breadsticks in a moistened paper towel and place on a microwave-safe plate. Heat for 10-15 seconds, or until warmed through.