In the bowl of a stand mixer (or large bowl), combine warm water, instant yeast, and sugar. Stir gently and let sit for 5 minutes until the surface looks foamy.

Pour in the melted butter and salt. Stir briefly to combine.

Add the bread flour all at once. Using the dough hook on low speed, mix until a shaggy dough forms. Increase to medium speed and knead for 6-8 minutes until the dough is smooth, soft, and slightly tacky. It should pull away from the sides of the bowl cleanly. By hand: stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8-10 minutes.

It should feel soft, smooth, and spring back when you poke it. If it's very sticky, add flour 1 tablespoon at a time. If it's stiff and dry, add water 1 teaspoon at a time.

Lightly oil a large bowl. Place the dough inside and turn it over once so the top is lightly coated.

Cover with plastic wrap or a damp kitchen towel. Let rise in a warm spot for about 1 hour, or until doubled in size.

Line a large baking sheet with parchment paper. Lightly brush or spray with oil.

Turn the risen dough out onto a lightly floured surface. Gently press to deflate.

Using your hands (no rolling pin needed), press and stretch the dough into a rough rectangle, about 10 x 7 inches.

Using a bench scraper or sharp knife, cut the dough into 14 roughly equal strips, each about ¾ inch wide.

Gently roll each strip between your palms and the counter to smooth them into 8-9 inch logs. Place on the prepared baking sheet about 1 inch apart. They should be close enough to touch as they rise, which is what creates the pull-apart effect.

Cover loosely with plastic wrap or a kitchen towel. Let rise for 15 minutes while you preheat the oven.

Set to 400°F (200°C) while the breadsticks are doing their second rise.

Place the baking sheet on the center rack. Bake for 18-20 minutes, or until the tops are light golden brown. They should feel set but still soft when gently pressed.

While the breadsticks bake, melt the butter and stir in garlic powder, Italian seasoning (if using), and flaky salt.

As soon as the breadsticks come out of the oven, brush generously with the garlic butter. Don't be shy. Hit every surface you can reach.

These are best eaten within the first 20 minutes, but they reheat well wrapped in foil at 300°F (150°C) for 10 minutes.

Press dough into a 10 x 7 inch rectangle.

Cut into 14 strips, about ¾ inch wide.

Roll each strip into a smooth 8-9 inch log.

Place 1 inch apart on the baking sheet.

Press dough into a 10 x 7 inch rectangle.

Cut into 14 strips.

Roll each strip into a 10-inch rope.

Hold one end and twist the rope 3-4 times.

Press both ends onto the baking sheet to anchor.

Preheat oven to 400°F (200°C).

Bake on center rack for 18-20 minutes until light golden brown.

Brush with garlic butter immediately upon removal.

Let cool 3-5 minutes on the pan, then serve.

Grease the skillet with butter.

Arrange shaped breadsticks in concentric circles, touching each other.

Let rise 15 minutes, then bake at 400°F (200°C) for 20-22 minutes.

Brush with garlic butter and serve directly from the skillet.