For the dough:
- 2 tablespoons granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 cups warm water (110 to 115 degrees F)
- 3 1/2 to 4 1/2 cups all-purpose flour
- 1 tablespoon salt
- 2 tablespoons unsalted butter, melted
For the garlic butter topping:
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- In large bowl or bowl of stand mixer, whisk sugar and yeast into warm water to dissolve. Let mixture sit 10 minutes until yeast is foamy. Add 3 1/2 cups flour, salt and melted butter. Stir until dough forms.
- On lightly floured surface, knead dough by hand 10 minutes, adding just enough remaining flour until smooth, soft and only slightly sticky dough forms; OR, using dough hook of stand mixer, knead dough on medium speed 5 minutes, adding just enough remaining flour until smooth, soft and only slightly sticky dough forms (it should pull away from sides of bowl). Place dough in clean, lightly oiled bowl, turning dough once to coat. Cover bowl with towel or plastic wrap and let dough rise 1 hour until doubled.
- Heat oven to 400 degrees F. Line 2 baking sheets with parchment paper or nonstick baking mats. Punch down risen dough. Roll dough into 2-foot-long log, then cut dough into 16 equal-sized pieces (about 1 1/2 inches long). Roll each piece into 7 to 8-inch long breadstick shape. Transfer to prepared baking sheets spaced 2 inches apart (about 8 breadsticks per sheet). Cover breadsticks with towel and let rise 30 minutes.
- Brush breadsticks with 1 tablespoon melted butter and sprinkle with 1/4 teaspoon salt. Bake 15 minutes, rotating baking sheets as needed, until breadsticks are lightly browned and baked through.* Once baked, brush with remaining 2 tablespoons butter, then sprinkle with remaining 1/4 teaspoon salt, garlic powder and oregano.
- *NOTE: If desired, place fully baked breadsticks under the broiler for a few minutes to give them an even deeper golden brown color.