Servings: 16 to 20 BREADSTICKS PREP TIME: 40 MINUTES

DOUGH: subheading: DOUGH:
1 1/2 cups warm water 1 ½ cups warm water
1 tablespoon instant yeast 1 tablespoon instant yeast
2 tablespoons sugar 2 tablespoons sugar
1 teaspoon salt 1 teaspoon salt
3 to 4 cups flour, about 15-20 ounces (see note) 3 to 4 cups flour, about 15 to 20 ounces (see note)
 
FOR BREADSTICKS: subheading: FOR BREADSTICKS:
3 tablespoons butter, melted (for the baking sheet) 3 tablespoons butter, melted (for the baking sheet)
Dried herbs (I like rosemary, oregano, basil), garlic powder and grated Parmesan cheese Dried herbs (I like rosemary, oregano, basil), garlic powder and grated Parmesan cheese
 
FOR GARLIC KNOTS: subheading: FOR GARLIC KNOTS:
1/4 cup unsalted butter, melted ¼ cup unsalted butter, melted
2 tablespoons Parmesan cheese 2 tablespoons Parmesan cheese
3/4 teaspoon garlic powder ¾ teaspoon garlic powder
1/2 teaspoon dried oregano ½ teaspoon dried oregano
1/2 teaspoon dried parsley flakes ½ teaspoon dried parsley flakes

In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
Let the dough rest in the bowl for 10 minutes.
While the dough rests, preheat the oven to 400 degrees F.
FOR BREADSTICKS: Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
Twist each strip slightly and place about ½-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
FOR GARLIC KNOTS: Combine butter and seasonings. Divide dough into 20ish equal pieces. Roll out each piece into a snake, tie into a knot with the ends tucked under, and set on a tray. Brush butter topping evenly over knots.
Let rise for 20 minutes (you can cover with greased plastic wrap, if desired, I usually go without). Bake for 15 minutes until golden.