• In a bowl of stand mixer or large mixing bowl, combine warm water and quick rise yeast. Let it sit for 5 minutes.
• Then using the dough hook or a wooden spoon/rubber spatula, stir in the sugar, garlic powder, salt, and 1 cup of the bread flour.
• Stir in another cup of flour, followed by another cup of flour. Then test your dough. A good way to test if you have enough flour is to pinch the dough with your fingers, the dough should be smooth and a tad tacky, but it should not stick to your fingers when pinched. If the dough is still too sticky, add 1 tablespoon of additional flour at a time until its no longer sticky but just a bit tacky.
• Once the dough has enough flour, bump up the speed on the stand mixer to medium (level 2 or 3 only, anything higher can damage your mixer) and let the dough knead for 2 minutes. Or knead it by hand on a lightly floured surface until smooth.
• Place the dough in a lightly oiled bowl, cover with clean towel or plastic wrap. Place bowl in a warm, draft free area to rise for 30-45 minutes, until it has doubled in size.
• After it has doubled, turn the dough out onto a very lightly floured surface (If using a pastry mat you probably won't need any flour). With your hands, shape the dough into a rectangle and using a dough cutter, cut it into 16 equal pieces.
• Roll the pieces into 8 inch ropes, tie into knots and place on a large baking sheet lined with parchment paper.
• Once all the knots are tied, let them hang out on top of stove while the oven preheats to 425°F, or at least 15-20 minutes until they are puffy.
• Then bake the breadsticks for 10-15 minutes until light golden brown and when tapped they sound hollow. The internal temperature should be 200°F.

Garlic Butter Topping

• While the knots are baking, melt butter and mix it with the garlic powder and Italian Seasoning.
• Immediately brush the breadsticks with garlic butter, sprinkle with grated Parmesan and serve!