1tablespooninstant yeast, see note for active dry yeast
3 to 3 ½cups(426 to 497 g)all-purpose flour (can sub bread flour - see note)
½cup(57g)finely grated Parmesan or Asiago cheese (freshly grated is best)
3tablespoonssalted butter, melted
In the bowl of a stand mixer fitted with the dough hook (you can also make these breadsticks by hand in a large bowl with a spoon), combine the water, sugar or honey, yeast, salt, garlic powder, and 1 cup of the flour. Mix to combine. With the mixer on low speed, add the cheese and then gradually add the flour, a little at a time, until a soft ball of dough forms and clears the sides of the bowl. Knead for 2-3 minutes, adding more flour if the dough is overly sticky. Take care not to over flour the dough; depending on elevation, humidity, temperature and other factors, including how you measure flour, you may need to add more or less flour. Don't stress about the exact amount, focus more on the texture of the dough.
Let the dough rest in the bowl for 10-15 minutes. Spread the melted butter on a half sheet pan (11X17 inches).
Turn the dough out onto a lightly greased countertop and cut the dough into about 12 even pieces (or pat the dough into a rough rectangle 14X6-inches and cut into 12 strips). Take each piece of dough and roll between your hands into a thick strip (see video and pictures in the post for a how-to). Fold one end under the other and bring it through the hole, just like tying a knot. It's ok if the dough sticks a bit; it doesn't have to be perfect.
Place the breadstick knots on the prepared baking sheet an inch or so apart. Let them rest for 10-15 minutes (or up to 30 minutes) in a warm spot until noticeably puffy. Preheat the oven to 400 degrees F.
Bake the breadsticks for 15-16 minutes until lightly golden. Brush with additional melted butter, if desired (not necessary, but delicious).
Yeast: for active dry yeast, proof the yeast in a few tablespoons water and a pinch of sugar until bubbling before using in the recipe.Flour: I've also used whole wheat flour in this recipe; I use white whole wheat and use 50% whole wheat/50% bread or all-purpose flour.