Olive Garden Breadsticks

In the bowl of a stand mixer, add the warm water, yeast, and 1/2 teaspoon of the granulated sugar. Whisk well until the yeast dissolves. Let the mixture sit for about 10 minutes or until it becomes foamy.

Add the remaining sugar, 1 1/2 cups of flour, salt, and oil to the yeast mixture. Using the paddle attachment, mix at low speed until combined.

Switch to the dough hook attachment. Add the remaining 1 1/2 cups of flour, and knead at low speed. Gradually add up to 1/4 cup more flour, if needed, until the dough is smooth and elastic. This should take about 7–8 minutes.

Transfer the dough to a lightly greased mixing bowl. Cover with plastic wrap or a clean kitchen towel and place in a warm, draft-free area. Let the dough rise for about 1 1/2 hours. (Or until it has doubled in size.)

Once the dough has risen, punch it down to release the air. Divide it into 12 equal portions. Roll each piece into an 8-inch rope on a lightly floured surface.

Arrange the breadsticks on two parchment-lined baking sheets, leaving space between them. Cover the trays with plastic wrap or a towel and let the breadsticks rise for another hour.

Preheat the oven to 425 degrees Fahrenheit during the last 10 minutes of the second rise. Bake the breadsticks for 11–13 minutes. Or until they turn a light golden brown.

While the breadsticks are baking, combine the salt and garlic powder in a small bowl. Once the breadsticks come out of the oven, immediately brush them with the melted butter. Sprinkle the garlic-salt mixture evenly over the tops.

Serve the breadsticks warm, and enjoy! If you have leftovers, let them cool completely before storing in an airtight container.