Breadsticks

I'm going to get these breadsticks down so they're really good. I think my problem was that the rack was way too low in the oven. The bottom got cooked too fast and the dough not fast enough. They needed to be fluffier. I googled it and I think I needed to also make the water warmer. If you add 110-115 degree water to room temp flour then it should be 78 degrees which is perfect for yeast. Also, err on the side of too much water and make sure you don't add any more salt than it asks for. I also didn't add enough seasonings. I thought I was adding a lot but it needed even more.
Amendment 1: I made these again and they were awesome! Turned out the first couple times I omitted the 30 min rise all together. How did I miss that? The only thing I would change this time would be cook even less time. I was right around 15 min and they were just a tad crispier than I would have liked. Right when you start to see a little golden brown on top, take them out.

Divine Breadsticks

*Makes about 20-25 breadsticks, depending on how thick or thin you cut them

1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.