In a mixing bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5–10 minutes until frothy.

Mix in olive oil, salt, and 2 cups of flour. Stir until combined, then gradually add the remaining flour until the dough pulls away from the sides.

Transfer your dough to a lightly greased bowl, cover it with a cloth, and let it rise in a warm spot for about 1 hour or until it has doubled in size.

While your dough rises, lightly grease a baking sheet with olive oil or nonstick spray.

After it’s risen, punch the dough down to release any air bubbles. Roll out the dough on a floured surface to form a rectangle about 1/2 inch thick, and cut it into strips approximately 1 inch wide.

Place the strips onto your prepared baking sheet. Cover them again with a cloth and let them rise for another 30 minutes.

Preheat your oven to 375°F (190°C). Once preheated, brush the tops of each breadstick generously with melted butter.

Lightly score the tops of the breadsticks to let steam escape while they bake.

Bake for 15–20 minutes, or until they are golden brown and fragrant.

As soon as they’re out of the oven, brush with a little more melted butter and sprinkle with garlic powder, onion powder, Italian seasoning, and Parmesan cheese if desired.

Let them cool for a few minutes before cutting them into individual pieces.

Use a sharp knife or kitchen scissors to slice each breadstick, then serve warm and enjoy.