Combine the water and milk in a saucepan and heat until the mixture is 110-115°F.
1 cup water, 2 tablespoons whole milk
In the bowl of a stand mixer fitted with the paddle attachment, whisk the water-milk mixture, yeast, and ½ teaspoon granulated sugar together. Allow to bloom for 10 minutes.
1¼ teaspoons active dry yeast, 2 tablespoons granulated sugar
Add in the remaining sugar, 3 cups flour, salt and olive oil. Blend together until well combined, adding more flour 1 tablespoon at a time as needed.
3-3½ cups all-purpose flour, 1¾ teaspoons kosher salt, 3 tablespoons olive oil
Switch the mixer to the dough hook attachment and knead on low speed for 7-8 minutes, or until the dough is smooth and elastic.
Transfer the dough to a large oiled mixing bowl, cover with a kitchen towel, and allow it to rest for 45-90 minutes in a warm, draft-free place until doubled in size.
Punch the dough down, then divide it into twelve 2-ounce portions (about 56 grams each). Roll each piece into a 9-inch rope on a lightly floured surface, then transfer to 2 parchment paper-lined baking sheets.
Cover and let rise for 1 hour.
While the dough rises, preheat oven to 425°F.
Bake the breadsticks for 11-13 minutes. until golden brown.
In a small bowl, whisk together kosher salt and garlic powder. In a separate bowl, melt the butter in the microwave.
¼ teaspoon kosher salt, ¼ teaspoon garlic powder, 2 tablespoons unsalted butter
Remove the breadsticks from the oven, brush with melted butter, then sprinkle with the garlic-salt mixture. Garnish with Parmesan, if desired, and serve warm.
Parmesan cheese