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In the bowl of an electric stand mixer, whisk together warm
water, yeast and 1/2 tsp granulated sugar until yeast has
dissolved. Allow to rest 10 minutes. Add in remaining 1 Tbsp -
2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and
vegetable oil, then fit mixer with paddle attachment and blend
mixture until well combine. Switch mixer to dough hook
attachment, add in remaining 1 1/2 cups flour and knead
mixture on low speed, adding up to 1/4 cup additional flour as
needed, and knead until dough is smooth and elastic (dough
should pull away from sides of the bowl but should still be
slightly sticky). Transfer dough to a large buttered mixing bowl,
cover with plastic wrap and allow to rest in a warm place free
from draft until double, about 1 1/2 hours.
Punch risen dough down, divide into 12 equal portions (2 ounces
each by weight), keep them covered with plastic wrap as you
work.
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Roll each piece into a 9 inch rope on a lightly floured surface,
then transfer to two Silpat lined or buttered cookie sheets. Cover
and let rise 1 hour. Preheat oven to 425 during the last 10
minutes of rising.
Bake in preheated oven 11 - 13 minutes until golden (I actually
broiled mine during the last minute for a perfectly golden crust).
Meanwhile, in a small bowl whisk together 1/2 tsp salt and garlic
powder. Remove breadsticks from oven and run a stick of
margarine or butter over hot breadsticks and immediately
sprinkle with salt mixture. Serve warm or allow to cool and store
in an airtight container.
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