Measure water into mixing bowl and sprinkle yeast over water.
1 ½ Cups Warm Water, 2 ¼ teaspoons Active Dry Yeast
Sprinkle sugar over yeast and stir together. Wait 5 - 10 minutes for mixture to become bubbly.
1 Tablespoon Sugar
Add Olive Oil, Salt, and one Cup of Flour. Mix until incorporated
2 Tablespoons Olive Oil, 1 ½ teaspoons salt, 4 - 4 ½ Cups All Purpose Flour
Continue adding flour 1 Cup at a time. You might not add all the flour. With the last cup begin adding ¼ cup at a time.
Knead until smooth and elastic, about 5 minutes
Move dough to a large bowl that has been lightly oiled. Cover with plastic wrap or a clean dish towel
Let rise until doubled, about 1 ½ - 2 hours
Punch down down gently to deflate the dough
Divide dough into 16 equal pieces and shape into a rough ball. Then shape each ball into a 6-8 inch breadstick.
Place each bread stick to a baking sheet lined with parchment paper or lightly sprayed with a nonstick spray. Place about ½ inch apart. Cover loosely with a clean cloth and let rise for about 30 minutes.
Preheat oven to 400°F
Bake in a preheated oven for 12- 15 minutes until lightly browned
Brush butter over the top of baked breadsticks while they are still warm
Sprinkle with coarse salt
Notes
Bread dough can be mixed by hand or in a stand mixer
Try to make breadsticks as evenly sized as possible
Bake on a baking sheet lined with parchment paper or lightly sprayed with a nonstick spray
Breadsticks are best served warm, but if serving later place breadsticks in an airtight container or bag once the breadsticks have fully cooled
To freeze unbaked breadsticks
Shape breadsticks and place them on a baking sheet lined with parchment
Place the entire baking sheet in the freezer
Once the breadsticks are frozen, remove them from the baking sheet and place breadsticks in a freezer-safe bag
To use, remove breadsticks from the freezer and place frozen breadsticks on a baking sheet lined with parchment paper. Cover with a clean dish towel and allow breadsticks to thaw and then rise slightly.