Copycat Olive Garden Breadsticks

Proof the yeast: In a large bowl, stir the water and honey. Sprinkle yeast on top and let sit for 5 minutes until it dissolves and bubbles up. Add the melted butter and salt and stir.

Make the dough: Add the flour and use a spoon to stir until it forms a rough ball. Transfer the dough to a clean counter surface and knead by hand for 8 to 10 minutes until it's smooth and shiny. Do the windowpane test: pinch the dough with your fingers and slowly stretch it to create "a windowpane." If light can pass through it without tearing, it's ready. If the dough tears, continue kneading for a minute longer, then check again. If at any point the dough sticks to the counter and your hands, add more flour, 1 tablespoon at a time. You can make the dough in a stand mixer with the dough hook attachment. Knead it for 5 to 6 minutes on medium-low speed until it passes the windowpane test.

Proof the dough: Grease the same large bowl with olive oil. Add the dough and turn in the bowl to coat with some oil. Cover the bowl loosely with plastic wrap. Let it sit in a warm place for 1 1/2 hours, until the dough doubles in size. Meanwhile, lightly spray a baking sheet with nonstick cooking spray. Set it aside.

Shape the breadsticks: Punch the dough down with your fist and transfer it onto your counter. Divide it into 12 even pieces. I prefer to weigh them to ensure even sizing—about 57 grams each. Roll each breadstick against the counter until it is 6 to 7 inches long and smooth. Transfer them onto the prepared baking sheet. Cover it loosely with plastic wrap and let rise for 20 minutes while you preheat the oven.

Preheat the oven to 425˚F. Set a rack in the center and one in the bottom third. Bring 4 cups of water to a boil. You'll need it to bake the breadsticks. 3 minutes before you bake the breadsticks, pour the 4 cups of boiling water into an oven-safe 8- or 9-inch baking pan and place it on the bottom rack. This will create steam in the oven while the breadsticks bake. Bake the breadsticks for 14 minutes, turning the baking sheet once halfway through.

Meanwhile, make the garlic butter: In a small bowl, combine the melted butter, parsley, and garlic powder. As soon as breadsticks come out of the oven, brush them with it.

Serve the breadsticks: Allow the breadsticks to cool slightly, then serve warm. Leftovers reheat well. Pop them in a 325˚F oven for just a few minutes until warmed through. In a pinch you can also microwave them for 15 to 20 seconds.