Feed sourdough starter 4-12 hours before starting the dough. It should be a bubbly starter that passes the float test, meaning a small spoonful floats on top of water rather than sinking.

Add all the dough ingredients to a bowl of a stand mixer with a dough hook attachment.

Knead on medium speed until you have a soft, smooth dough that is glossy and elastic. It can take over 10 minutes for this to be accomplished. It must pass the windowpane test to confirm the gluten structure is strong enough to trap the carbon dioxide produced during the long bulk rise without tearing.

Place a lid, plastic wrap, damp tea towel, or beeswax wrap over the bowl and allow to rise at room temperature until it doubles in size. Rising time can be anywhere from 6-12 hours depending on the temperature of your house and the strength of your starter.

Pour bread dough onto a clean and lightly floured work surface.

Divide into 12 evenly sized balls using a bench scraper or a sharp knife to ensure clean cuts without tearing the gluten.

Roll each piece of dough into a log 8 inches long, applying even pressure to maintain a consistent thickness from end to end.

Place parchment paper on a baking sheet and carefully place the shaped breadstick dough onto the parchment, leaving at least an inch of space between each one.

Cover with a towel and allow to rise for 1-2 hours until puffy and about doubled in size. At this stage, they can also be refrigerated for up to a day for enhanced flavor (cold retardation).

Bake breadsticks in a preheated oven at 400°F for 20 minutes, until they are a consistent golden brown on top.

Meanwhile, while the breadsticks are baking, make the topping by combining the melted butter, garlic powder, and salt.

Brush the topping on the breadsticks as soon as they are done baking and still hot to allow for maximum absorption. Sprinkle with your chosen herbs immediately so they adhere to the butter.