• In a large bowl (the bowl of a stand mixer if you're using one), stir together 1 cup of flour, sugar, yeast, salt, Italian seasoning, and garlic powder. Add the water and butter and stir until combined. Add 2 more cups of flour and stir with a spoon.
• Put the bowl in a stand mixer fitted with the dough hook and gradually add the remaining 3 to 4 cups flour, ½ to 1 cup at a time. As the dough gets closer to being ready, reduce the amount of flour you add at once so that you don’t add too much. (You can make this dough by hand as well. Just stir in the flour gradually, until you can no longer use a spoon, then knead it in by hand, just until a soft, smooth dough forms.) When the dough is soft and slightly tacky, but not sticky, it’s ready.
• Cover and place the dough in a warm, draft-free spot for at least 20 minutes, up to 1½ hours.
• Preheat the oven to 400°F. Line two baking sheets with parchment paper.
• Uncover the dough and divide it into 4 equal pieces. Divide each piece into 6 equal portions so you have 24 pieces. Keep the dough covered to prevent drying out while you roll each breadstick.
• Roll each piece of dough into a smooth ball, pinching the seams in the back and rolling, until smooth. Place the ball on the counter and roll back and forth with both hands to make a cylinder that is roughly 6" long and 1" wide.
• Place the breadsticks on the prepared baking sheets, about 1" apart.
• Bake for 13 to 15 minutes, until light golden brown.

Garlic Butter

• In a bowl, combine the butter, Italian seasoning, garlic powder, and salt. Brush over the breadsticks while warm. Sprinkle with the Parmesan and serve.