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Ingredients One per line	1 ½ cup warm (105–115°) water 1 tablespoon sugar 1 tablespoon yeast ½ teaspoon kosher salt 3–4 ½ cups all-purpose flour garlic salt powdered parmesan cheese
Directions One per line	In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. Add salt and stir. Add 1 ½ cups of flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger. Cover and allow to rise for 45 minutes or until doubled in bulk. While the dough is rising, line a baking sheet with parchment and set aside. Remove from bowl and place on a surface sprayed with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter. Roll out each piece of dough into a snake about 18? long, then drape the middle of the “snake” over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures! Cover pan and allow dough to rise for another 30 minutes. When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 12-15 minutes (it will depend on your oven) or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt.
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