Soft Sourdough Breadsticks

Steps

1. 1Add sourdough starter, water, sugar, salt, softened butter and flour to the bowl of a stand mixer fitted with a dough hook (alternately you can knead by hand). Mix until a smooth dough forms.
2. 2Continue kneading on low speed for 8 minutes. The dough should be smooth and elastic.
3. 3Form the dough into a smooth ball and transfer to a large bowl. Cover loosely and allow to ferment at room temperature for 8-12 hours, or until it has doubled in size. (Alternately, let the dough ferment at room temperature until nearly doubled, then cover tightly and refrigerate for 24 hours and up to 2 days before proofing and baking. You can roll and cut them straight from the fridge, they will just take longer to proof.)
4. 4Turn out your dough onto a large, lightly floured cutting board. Roll to a 12x7-inch rectangle.
5. 5Use a pizza cutter to slice the rectangle into 12 even breadsticks. Transfer breadsticks to a parchment-lined half sheet pan, leaving space between each one.
6. 6Cover pan with plastic wrap and allow breadsticks to proof in a warm place (75°-80°F) for 1-2 hours, or until they look "poofy." Meanwhile, preheat oven to 400°F.
7. 7Remove plastic wrap from pan, and bake breadsticks on the center rack for 10-12 minutes or until lightly golden.
8. 8Use a pastry brush to brush hot breadsticks with the 1½ tablespoons melted butter. Immediately sprinkle with coarse salt and garlic powder to taste.
9. 9Serve breadsticks warm, or allow to cool completely before freezing in an airtight container.