In a stand mixer bowl, stir together the active sourdough starter, warm water (80-85°F / 27-29°C), honey, and softened butter until roughly combined.

Add the flour, salt, garlic powder, and Italian seasoning. Mix on low speed with a dough hook until a shaggy dough forms, about 2 minutes.

Increase to medium-low speed and knead for 7-8 minutes until the dough is smooth, elastic, and slightly tacky. It should pull away from the bowl sides cleanly. By hand: 10-12 minutes on a lightly floured surface.

Shape into a ball. Place in a lightly oiled bowl, cover with a damp towel or plastic wrap.

Let the dough rise covered at room temperature (72-78°F / 22-26°C) for 4-6 hours. It should increase in volume by about 50-75%. It won't fully double, and that's intentional. You want it still active when it goes into the fridge.

During the first 2 hours, do 2 sets of stretch and folds|stretch-and-fold, 45 minutes apart. This builds structure without heavy kneading.

The dough should look puffy with some bubbles on the surface. It should feel airier and lighter than when you started.

Press plastic wrap directly onto the surface of the dough (or use a tight-fitting lid). This prevents the surface from drying out.

Place the bowl in the fridge for 8-16 hours. Overnight is ideal. The dough will continue to rise slowly in the fridge, maybe another 20-30%.

Turn the cold dough out onto a lightly floured surface. Let it sit for 5-10 minutes to take the chill off. Don't wait for it to come fully to room temperature — you want it cool and firm.

Press and stretch into a rectangle about 10×14 inches, ½ inch thick.

Using a bench scraper or pizza cutter, cut into 12-16 strips about ¾ to 1 inch wide.

For straight breadsticks: transfer strips to a parchment-lined baking sheet, spaced 1 inch apart. For twisted: hold each strip by both ends and twist 3-4 times, pressing ends down. For pull-apart: arrange strips side by side, touching, in a greased 9×13 dish.

Cover loosely and let rise at room temperature for 45-60 minutes. Because the dough is cold, it needs more proofing time than the yeasted version. The breadsticks should look puffy and slightly expanded.

Preheat oven to 400°F (200°C).

Melt butter, stir in garlic powder, Italian seasoning, parsley, and salt.

Light coat of herb butter on tops before baking.

Baking sheet: 14-16 minutes until golden on top. Pull-apart dish: 16-18 minutes.

Brush immediately with remaining herb garlic butter. Sprinkle Parmesan over the wet butter. Serve warm.

Press and stretch dough into a 10×14 inch rectangle, ½ inch thick.

Cut lengthwise into ¾ to 1 inch wide strips.

Place strips on parchment-lined baking sheet, spaced 1 inch apart.

Cut the rectangle into strips.

Hold each strip by both ends and twist 3-4 times.

Place on baking sheet, pressing ends down so they don't untwist.

Cut into strips as above.

Arrange strips side by side, touching, in a greased 9×13 dish.

Let rise until they've merged into each other.

Preheat oven to 400°F (200°C).

Space breadsticks about 1 inch apart.

Bake 14-16 minutes until golden on top.

Brush with herb garlic butter immediately. Sprinkle Parmesan.

Preheat oven to 400°F (200°C).

Arrange strips side by side, touching, in a greased dish.

Bake 16-18 minutes until golden.

Brush generously with herb garlic butter and sprinkle Parmesan.