In the bowl of an electric stand mixer, whisk together the warm water, yeast, and 1/2 tsp granulated sugar until the yeast has dissolved. Allow these ingredients to rest for 10 minutes.
Add in the remaining granulated sugar, 1 1/2 cups flour, salt, and vegetable oil. Then attach the mixer with the paddle attachment and blend the mixture until it's mixed well.
Switch the mixer paddle to a dough hook attachment. Add in 1 1/2 cups flour and knead the mixture on low speed, adding up to 1/4 cup additional flour as needed. Knead until the dough is smooth and elastic.
Transfer the dough to a large buttered mixing bowl, and cover it with plastic wrap. Allow the dough to rest in a warm place until it doubles, which will be about 1 1/2 hours.
Punch the risen dough down, and divide it into 12 equal portions (2 ounces each by weight). Keep them covered with the plastic wrap as you work. Roll each piece into a 9-inch rope on a lightly floured surface. Then transfer them to two parchment paper-lined baking sheets.
Cover and let the dough rise for another hour. During this time, preheat oven to 425.
Bake the dough in the preheated oven for 11 to 13 minutes, until the breadsticks are golden.
Meanwhile, in a small bowl whisk together 1/4 tsp salt and garlic powder.
Remove the breadsticks from oven and run a stick of butter over the while they're hot. Then immediately sprinkle them with the garlic salt mixture. Serve and enjoy!
As you're mixing the dough, it should pull away from the sides of the bowl but should still be slightly sticky. If you add too much flour, the dough will become too hard to shape, and breadsticks will be drier and denser.
If the yeast doesn’t bubble up during the 10-minute rest, then it’s gone bad, so you'll want to start with new yeast (make sure it hasn’t expired).
Be sure to allow the dough and shaped breadsticks enough time to rise so they’re fluffy.