Feed sourdough starter 4-12 hours before starting the dough. It should be a bubbly starter that passes the float test.

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

Knead on medium speed (KitchenAid stand mixer says not to knead over level 2) until you have a soft, smooth dough that is glossy and elastic. It can take over 10 minutes for this to be accomplished. It should past the windowpane test.

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

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

Divide into 12 evenly sized balls. I like to use a bench scraper to make this easy, but a sharp knife will also work.

Roll each piece of dough into a log 8” long.

Place parchment paper on a baking sheet. Carefully place the shaped breadstick dough onto the parchment.

Cover with a towel and allow to rise for 1-2 hours until puffy, about doubled in size. They can also be placed in the fridge at this point and allowed to ferment up to a day.

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

Meanwhile, while the breadsticks are baking, make the topping.

Combine melted butter, garlic powder, and salt.

Brush the topping on the breadsticks as soon as they are done baking and still hot. Sprinkle with herbs