Add the warm water, yeast and 1/2 tsp granulated sugar to the bowl of a stand mixer and stir to combine. Allow this to rest for 10 minutes until the yeast mixture starts to froth up.
2
Add the remaining sugar, 1.5 of cups of the flour, salt and olive oil, then mix using the paddle attachment of the stand mixer. Mix until smooth.
3
Add the remaining flour and change to the dough hook attachment of the mixer. knead on low speed until dough is smooth and elastic.
4
Transfer the dough to a large lightly oiled bowl, cover with with a damp towel and allow to rest in a warm draft free place until doubled in size. This should take around 1.5 hours.
5
Punch the dough down and divide into 12 equal portions and, on a lightly floured surface, roll each piece into a 9 inch rope. Transfer onto two parchment lined baking sheets.
6
Cover and allow to rise for a further 1 hour. Preheat your oven to 220c (425f / Gas Mark 7) during the last 10 minutes.
7
Bake for 10 - 12 minutes or until golden. Meanwhile, in a small bowl combine melted butter, salt and garlic powder.
8
Remove breadsticks from oven and liberally brush the garlic butter mixture and serve warm.
9
If making ahead and you want to freeze the breadsticks, it is better to do this at this stage before brushing with the garlic butter mixture. Simply defrost, gently reheat and brush with garlic butter before serving.
Storage
10
Left over breadsticks can be allowed to cool and store in an airtight container.
