8 steps, about 30 minutes start to finish.
In a large bowl or stand mixer, combine warm water, yeast, and 1 tablespoon of the sugar. Let sit for 5 minutes until foamy.
Add 3 cups of flour, remaining tablespoon of sugar, salt, and vegetable oil. Mix until a shaggy dough forms, then knead (by hand or with a dough hook) for 5–7 minutes until smooth and elastic. Add the remaining ½ cup flour as needed if the dough is sticky.
Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm place for 45–60 minutes until doubled.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Punch down the dough and divide into 12–14 equal pieces. Roll each piece into a rope about 8 inches long.
Place on prepared baking sheet, cover, and let rest for 15 minutes.
Bake for 12–15 minutes until light golden brown.
Immediately brush with melted butter mixed with salt and garlic powder. Serve warm.
“For extra soft breadsticks, brush with butter as soon as they come out of the oven and again right before serving.”
