- 1 cup + 2 tablespoons warm water
- 1 1/4 teaspoons yeast
- 2 tablespoons granulated sugar, divided
- 3-3 1/4 cups bread flour (or all-purpose flour)
- 1 3/4 teaspoons salt
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter or margarine
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- In the bowl of an electric stand mixer, whisk together the warm water, yeast, and 1/2 teaspoon sugar until yeast is dissolved. If using active dry yeast, let it proof for 10 minutes. If using instant yeast, no need to let it proof.
- Whisk in remaining sugar, 1 1/2 cups flour, salt, and oil. Attach a dough hook to the mixer and add the remaining 1 1/2 cups flour. Knead mixture until dough is smooth and elastic, pulls away from the sides and bottom of bowl, but is still slightly sticky. Add up to 1/4 cup more flour, if needed. Transfer dough to a large buttered or cooking sprayed bowl and cover with plastic wrap. Let rise until doubled, about 1 1/2 hours.
- Line a baking sheet with parchment paper or silicone baking mat. Punch the risen dough down and turn out onto a lightly floured surface. Divide the dough evenly into 2-ounce portions, about 12-13 pieces. Tuck each piece into a dough ball and keep covered with plastic wrap as you work. Roll each ball into a 9-inch rope and place on prepared baking sheet. Cover and let rise for 1 hour.
- Preheat oven to 425 degrees. Bake for 11-13 minutes, until golden on the bottoms. Briefly broil, if needed, to finish browning the top of the breadsticks.
- Meanwhile, in a small bowl, whisk together the garlic powder and 1/2 teaspoon salt. When breadsticks are done baking, remove from oven and immediately spread margarine or butter over each breadstick. Then sprinkle evenly with salt mixture. Serve warm or allow to cool and store in an airtight container.
Bread flour will give a more chewy texture, but all-purpose flour will work fine as well.