The Best Einkorn Breadsticks -

4 cups all purpose einkorn flour
¼ cup granulated sugar
1 tbsp instant yeast
1 tsp Italian seasoning
½ tsp garlic powder
1 cup warm water - Not too hot. Ideally, it needs to be around 100°F. If it is any hotter you run the risk of killing your yeast.
¼ cup butter (melted)
2 tsp salt

In a stand mixer add the sugar, yeast, salt, garlic powder, Italian seasoning, melted butter, and warm water. Using the whisk attachment mix on low for 1 minute. Let stand 2-3 minutes or until you start to see the mixture turn foamy on top.
1 cup at a time begin adding the flour into the mixture. Using the dough hook mix on medium speed 3-5 minutes or until all the flour has been added and the dough has formed a ball and is pulling away from the sides of the bowl.
Turn the dough out onto a floured surface. Using a bench scraper cut the dough in half, in half again, and then in thirds. Until you have 12 equal dough pieces. Roll each dough piece into a long slender piece that resembles a breadstick. It should be about 7 inches long.
Place the rolled-out breadsticks onto a baking sheet that is lined with parchment paper or greased. Cover the dough with a wet tea towel to prevent the breadsticks from drying out. Place in a warm draft-free area for 30 minutes or until the breadsticks have doubled in size.
Preheat oven to 400°F.
Once the breadsticks have doubled in size remove the tea towel and place in a 400°F oven to bake for 13 minutes or until the breadsticks are lightly golden brown on top.

In a microwave-safe bowl or small pot on the stovetop melt the butter. Add in the garlic powder, Italian seasoning, and grated parmesan cheese. Stir until it is well combined.
Using a pastry brush brush the garlic butter onto each of the breadsticks until each one is evenly coated.

Storage

Einkorn breadsticks should be stored in an airtight container and kept at room temperature. If stored properly they will last up to 3 days.

Serving: 1 breadstick | Calories: 210kcal