In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and instant dry yeast. Stir gently and let sit 5–7 minutes until foamy. If it doesn't foam, discard and use fresh yeast.

Mix dry ingredients

In a large mixing bowl (or bowl of a stand mixer fitted with a dough hook), whisk together bread flour and salt until evenly distributed.

Combine wet and dry

Add the foamy yeast mixture, warmed milk, and melted butter to the flour. Begin mixing by hand or on low speed until a shaggy dough forms (about 2 minutes).

Knead

Knead the dough on a lightly floured surface for 6–8 minutes by hand, or 4–6 minutes in a stand mixer on medium-low, until the dough is smooth, slightly tacky, and elastic. Add a few drops of water or a teaspoon of flour if needed to achieve the right texture.

First rise

Lightly oil a clean bowl with 1–2 tsp olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.

Shaping & Proofing

Divide and rest

Punch down the risen dough gently to release air. Turn out onto a lightly floured surface and divide into 24 equal pieces (about 1.25–1.5 ounces / 35–45 g each). Let the pieces rest for 5 minutes to relax the gluten.

Shape breadsticks

Working with one piece at a time, roll each portion between your palms or on the work surface into a thin baton about 6–8 inches long and 1/2 inch in diameter (adjust to desired small size). Place shaped breadsticks on a parchment-lined baking sheet, spacing about 1 inch apart.

Final proof

Cover the shaped breadsticks loosely with lightly greased plastic or a clean kitchen towel and let proof until slightly puffy, about 20–30 minutes (they will not double). Meanwhile, preheat the oven to 400°F (200°C).

Bake & Finish

Prepare topping

In a small bowl mix melted butter with minced garlic (or garlic powder) and dried herbs. Reserve a tablespoon of melted butter/garlic mixture for serving if desired.

Brush and salt

Just before baking, brush each breadstick lightly with half of the garlic-butter mixture. Sprinkle lightly with fine sea salt or flaky salt and, if using, a pinch of grated Parmesan.

Bake

Bake in the preheated 400°F (200°C) oven on the center rack for 10–12 minutes, or until the breadsticks are golden brown at the tips and set. Rotate the pan halfway through for even browning.

Finish and serve

Remove from oven and immediately brush with the remaining garlic-butter mixture. Sprinkle remaining Parmesan and herbs if desired. Let cool on a wire rack for 5 minutes. Serve warm or at room temperature.