Combine the bread flour and the salt in a bowl.

I made the dough in my stand mixer. Combine the water, butter, yeast, and sugar in the bowl of the mixer.

Run the mixer at low speed with the hook attachment and then slowly add the flour. Once the flour incorporates with the liquid, turn the mixer on medium (speed 4) and then knead the dough for about 7-8 minutes. The dough should appear very soft, smooth, and elastic. If needed add a bit of water or flour depending on the consistency. Begin with 3 ¼ cups of flour and then add more if needed.

Shape the dough into a tight ball and then place it in a well-oiled bowl. Let it rest in a warm, draft-free place for about 1 – 1 ½ hours or until double in volume.

Turn the dough onto a lightly floured work surface. Deflate it gently and then divide it into 12 equal parts.

Roll each piece of dough into a roughly 7-inch long log. Place them on a greased or parchment-lined baking tray. I used 2 trays and place about 6 logs in each of them.

Cover with a kitchen cloth and let it rise again for about an hour. The dough would appear puffy and out of shape at the end of the rise time.

Preheat the oven to 400 F.

Bake the breadsticks for about 12 minutes or until golden brown. I baked them in 2 batches.

As soon as they come out of the oven, brush each breadstick with melted butter and top with salt and garlic powder. I used garlic salt instead of garlic powder and salt. I just sprinkled the garlic salt on buttered rolls.

The breadsticks taste best when eaten fresh, but if you bake it ahead, make sure it is reheated before serving.