Ingredients:
For the Dough:
1 package active dry yeast
4 1/4 c. all-purpose flour plus more for dusting
2 T. unsalted butter, softened
2 T. sugar
1 T. fine salt
For the Topping:
3 T. unsalted butter, melted
1/2 t. kosher salt
1/8-1/4 tsp garlic powder
pinch of oregano
Directions:1. Make the dough: Place 1/4 c. warm water in the bowl of a mixer, sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt, and 1 1/4 cups plus 2 T. warm water; mix with the paddle attachment until slightly sticky dough forms, 5 minutes
2. Knead the dough by hand on a floured surface until very soft and smooth, 3 minutes. Roll into a 2 foot long log; cut into 16 1 1/2 inch long pieces. Knead each piece slightly and shape into a 7 inch breadstick; arrange 2 inches apart on a parchment lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
3. Preheat oven to 400 F. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of butter and sprinkle with 1/4 tsp kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine remaining 1/4 tsp salt with garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with flavored salt.
