Feed your sourdough starter and let it rise at room temperature until it doubles in size with bubbles on the surface and sides of the jar.

In a large mixing bowl or the bowl of a stand mixer, combine your active starter, melted butter, sugar, water, salt, and flour.

Knead the dough by hand for about 10 minutes or until you get a smooth dough. You can use a stand mixer with a dough hook on medium speed for 8-10 minutes.

Let the dough rise to about 50-70% during bulk fermentation at room temperature or in a warm place. This will take about 6-7 hours.

Transfer the breadstick dough to your work surface that has been dusted with a little flour.

Using a pizza cutter or bench scraper, divide the dough into 12 equal pieces, each weighing approximately 80g.

Roll each piece of dough into a 6-7 inch log shape and then place them on parchment paper-lined baking sheets.

Cover the shaped breadsticks with a damp towel, clean tea towel, or loosely with cling film.

Let them rise until they become puffy and rise by about 30%. This will take 1-2 hours depending on how warm your kitchen is.

Preheat your oven to 400°F. Bake the breadsticks in the preheated oven for 20 minutes or until golden brown, rotating the pan halfway through.

While baking, prepare the garlic butter by melting 4 tablespoons of butter, Italian seasoning, and crushed garlic in a small saucepan.

Remove the fluffy breadsticks from the oven and brush each of them with warm garlic butter.

Enjoy!