Ingredients:

  • 2 1/4 teaspoons active dry yeast
  • 1 cup warm water (105°F–115°F)
  • 1 tablespoon granulated sugar
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon kosher salt
  • 1/4 cup unsalted butter, melted (for dough)
  • 1/2 cup unsalted butter, softened (for brushing)
  • 2 teaspoons garlic powder
  • 1 teaspoon dried parsley flakes
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Activate the Yeast: Combine warm water, sugar, and yeast in a small bowl. Let stand for 5–10 minutes until foamy.
  2. Mix the Dough: In a stand mixer bowl, whisk together the flour and salt. Pour in the activated yeast mixture and the 1/4 cup melted butter. Mix on low speed until a shaggy dough forms.
  3. Knead: Increase mixer speed to medium-low and knead for 6–8 minutes until the dough is smooth and elastic. The dough should pass the windowpane test.
  4. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover tightly, and let rise in a warm spot for 60–90 minutes, or until doubled in size.
  5. Shape the Sticks: Gently punch down the risen dough. Divide it into 16–20 equal pieces. Roll each piece into a long rope, about 10–12 inches long and 3/4 inch thick.
  6. Second Rise (Proofing): Arrange the shaped breadsticks on baking sheets lined with parchment paper. Cover loosely and let rest for 30 minutes.
  7. Preheat and Bake: Preheat your oven to 400°F (200°C). Bake for 10–12 minutes, rotating the sheets halfway through, until the breadsticks are lightly golden.
  8. Prepare the Garlic Butter: While the sticks bake, mix the 1/2 cup softened butter, garlic powder, and dried parsley in a small bowl.
  9. Butter and Serve: Immediately after removing the hot breadsticks from the oven, brush them liberally with the garlic butter mixture. Sprinkle generously with Parmesan cheese while they are still glistening and serve hot.