Whisk the warm water, yeast, and sugar together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top.

Add the melted butter, salt, 1 cup (130g) bread flour, and garlic powder, if using. With a dough hook attachment, mix on low speed for 30 seconds, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes.

Keep the dough in the mixer and beat for an additional 8-10 full minutes, or knead by hand on a lightly floured surface for 8-10 full minutes.

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil or plastic wrap.

Allow the dough to rise in a relatively warm environment for 1.5–2 hours or until double in size.

Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.

When the dough is ready, punch it down to release the air. Divide the dough in half. Working with 1 half at a time, cut 7 pieces, roughly equal in size. Roll each piece of dough into a log about 8 inches long.

Cover shaped breadsticks and allow to rise until slightly puffy, about 20 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Remove cover from breadsticks and bake for 18–19 minutes or until golden brown on top.

Melt butter, and stir in salt and garlic powder.

Remove breadsticks from the oven, brush with garlic butter topping, and allow breadsticks to cool for a couple minutes before serving.

Cover leftover rolls tightly and store at room temperature for 1 day or in the refrigerator for up to 5 days.