Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) all-purpose flour, 1/4 cup (50 grams) granulated sugar, 4 1/4 teaspoons (12.75 grams) kosher salt, and 1 (0.25-ounce) package (7 grams) instant yeast. Beat at medium-low speed just until combined.
• In a medium saucepan, combine 1? cups (320 grams) water, 1/2 cup (120 grams) whole milk, 1/4 cup (56 grams) olive oil, and 2 tablespoons (28 grams) softened unsalted butter. Cook over medium heat, stirring frequently, until the butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Remove from heat.
• Add the warm milk mixture to the flour mixture in the mixer bowl. Beat at medium-low speed until combined, about 1 minute, stopping to scrape the sides of the bowl as needed.
• With the mixer on low speed, gradually add 3 1/2 cups (438 grams) all-purpose flour, beating just until combined.
• Switch to the dough hook attachment and beat at medium-low speed until a soft, slightly sticky dough forms, about 4 to 6 minutes, stopping to scrape the bowl and dough hook. If the dough is too sticky, add up to the remaining 1/4 cup (31 grams) flour, 1 tablespoon (8 grams) at a time, until the dough is manageable (it should be extensible enough to pass the windowpane test but may still stick slightly).
• Spray a large bowl with cooking spray. Transfer the dough to the bowl, turning it to grease the top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
• Position a rack in the top third of the oven and preheat to 425°F (220°C). Line 3 rimmed baking sheets with parchment paper.
• Punch down the dough and cover; let stand for 10 minutes. On a clean surface, divide the dough into 24 portions (about 51 grams each). Cover the portions with a sheet of plastic wrap.
• Shape each portion into a smooth ball. Cover and let the balls rest 10 minutes.
• Gently flatten each ball to release large air bubbles, then roll each into an even 9- to 10-inch rope, very lightly flouring the surface or your hands as needed. Place the ropes seam side down, about 1 inch apart, on the prepared pans (they will shrink to about 7 to 8 inches). Pinch or press in any pointed ends to round the ropes if needed.
• Cover the pans and let the ropes rise in a warm, draft-free place (75°F/24°C) until puffed and the dough holds an indentation when lightly poked, 25 to 35 minutes.
• In a small bowl, whisk together 1 large egg (50 grams), lightly beaten, and the remaining 1 tablespoon (15 grams) water. Brush the egg wash evenly over the risen dough.
• Bake one pan at a time on the top-third rack until golden brown, 10 to 12 minutes. Let the baked breadsticks cool on the pan for 5 minutes.
• In a small bowl, stir together 1/4 cup (57 grams) melted unsalted butter, 1/2 teaspoon (3 grams) garlic salt, and 1/2 teaspoon dried Italian seasoning. Brush the warm breadsticks with the butter mixture. Garnish with grated fresh Parmesan cheese, if desired, and serve warm.