- 2 tablespoons white sugar
- 3/4 teaspoon active dry yeast
- 1 cup warm water (105 to115 degrees F/40 to 45 degrees C)
- 1 tablespoon warm water (105 to115 degrees F/40 to 45 degrees C)
- 3 cups bread flour
- 1 1/2 teaspoons salt
- 2 tablespoons butter, melted
- 2 tablespoons butter, melted
- 1/2 teaspoon garlic salt
- Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix 2 tablespoons butter into flour mixture until incorporated. Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes.
- Place dough in a container and cover container with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours.
- Line a baking sheet with parchment paper.
- Divide dough into 2-ounce portions and roll into 7-inch long sticks. Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours.
- Preheat oven to 400 degrees F (200 degrees C). Remove plastic wrap from dough.
- Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes. Brush each breadstick using 2 tablespoons melted butter; top with garlic salt.