In the bowl of a stand mixer combine the warm water, granulated sugar, and active dry yeast, stir and let it rest for 5 minutes until bubbly.

Add 2 cups of all-purpose flour and 1 ½ teaspoons salt, then mix with the dough hook on medium-low speed until the dough comes together.

Increase the mixing speed to medium-high and mix for 3 minutes to develop the gluten.

Remove the dough from the mixer, place it in a lightly oiled bowl, cover, and let it rest for about 1 hour or until doubled in size.

Grease a 9x13-inch baking dish with half of the melted unsalted butter and set aside.

After the dough has risen, dump it onto a floured surface and roll it into a 9x13-inch rectangle.

Place the dough rectangle in the buttered baking dish and brush the top with the remaining melted butter. Cover and let it rise for 20 minutes.

Preheat the oven to 450°F and whisk together the seasoning mixture ingredients.

Cut the risen dough into 12 equal sticks and bake for 15-18 minutes until golden brown.

Immediately brush the baked breadsticks with melted butter and sprinkle with the seasoning mixture. Let cool before serving.