1. In the bowl of a stand mixer fitted with the dough hook attachment, add instant yeast and warm water. Allow the mixture to sit for 2-3 minutes (this is not necessary, but I like to allow the mixture to sit to make sure the yeast is active. It should be frothy on the surface and smell yeasty). Add in the bread flour, egg, softened butter, garlic powder and salt. Knead on medium-low speed for 5 minutes.

2. Transfer dough to a lightly greased bowl, then spray the top of the dough with nonstick cooking spray, or drizzle with olive oil. Cover with plastic wrap and allow to rise for 60 minutes in a warm place.

3. Punch dough down, then transfer to very lightly floured countertop. Divide the dough into 14 roughly equal pieces of dough. Roll each dough into a 7-inch long log. Depending on your countertop, you may not need any flour. You want the dough to have some tackiness to it, so it grips to the countertop very slightly. This helps you roll tight, even breadsticks. Too much flour prevents you to have the grip to roll tight, even breadsticks.

Place onto a parchment paper lined baking sheet.

Repeat with remaining pieces of dough.

4. Bake the breadsticks in 350F oven for 16-20 minutes, or until light golden brown in color.

5. While the breadsticks bake, make the garlic butter. In a medium size bowl, stir together the butter, parsley, garlic, onion and garlic powder, a pinch of salt and parmesan cheese.

6. Brush the garlic butter over the warm breadsticks. Top with additional freshly grated parmesan cheese, if desired.