• In a large mixing bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes, until foamy.

  Add salt and gradually mix in flour until a soft dough forms.

  Knead dough for 5–6 minutes, until smooth and pulling away from the sides of the bowl.

  Cover and let dough rest for 10 minutes.

  Preheat oven to 425°F and lightly grease baking sheets.

  Divide dough into portions about the size of a baseball.

  Roll each portion into a rope approximately 18 inches long.

  Using your palms, pull the left side of the rope toward you while pushing the right side away, allowing the dough to naturally twist.

  Place twisted breadsticks on prepared baking sheets and let rise for 10 minutes.

  Bake for 12–15 minutes, or until lightly golden.

  While breadsticks bake, stir together all glaze ingredients.

  Brush warm breadsticks generously with garlic dill butter glaze immediately after removing from the oven.

Note

• Dough should be soft but not sticky; add flour gradually if needed.

  For a milder flavor, reduce garlic powder slightly.

  Breadsticks are best served warm but can be reheated briefly in the oven.

  These freeze well after baking; reheat before serving.