In a mixing bowl, combine 1 cup of warm water with 2 ¼ teaspoons of active dry yeast and 1 tablespoon of granulated sugar. Stir gently and let sit for 5–10 minutes until frothy.

Add 2 ½ cups of all-purpose flour, 2 tablespoons of melted unsalted butter, and 1 teaspoon of salt to the yeast mixture. Mix until combined and a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm area for about 1 hour, or until doubled in size.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Punch down the dough and divide it into 12 equal pieces. Roll each piece into a long cylinder about 6 inches long.

Arrange the shaped breadsticks on the baking sheet, cover lightly, and let rise for about 30 minutes.

Bake in the preheated oven for 12–15 minutes, or until golden brown.

Melt 4 tablespoons of unsalted butter, stir in 1 teaspoon of garlic powder, and brush over warm breadsticks.