• 1 tablespoon dry active yeast
• 1 tablespoon sugar
• 1 1/4 cups warm water
• 3 cups all-purpose flour
• 1 teaspoon sea salt
• 1 cup melted butter
• 5 cloves garlic, minced
• 1 teaspoon garlic powder
• 3 to 4 cups fine breadcrumbs (plain, Italian or Lemon Pepper)

Place yeast and sugar in a large bowl and stir together. Add warm water and mix thoroughly. Allow yeast to activate, about 5 to 10 minutes. Add flour and sea salt and stir with a fork until dough holds together and is smooth and elastic. Cover dough and let rest 30 minutes. On a floured surface, lightly knead dough into a ball and then divide into 24 equal portions. On floured board, roll out into bread sticks. (The shorter the stick, the thicker and chewier the bread sticks will be; the longer the stick, the thinner and crunchier.) Mix butter and both garlics in a large dish. Place breadcrumbs in another large dish or pan. Dip dough sticks into butter mixture and then into the breadcrumbs. Place onto greased cookie sheet 2 to 3 inches apart. Preheat oven to 400 degrees. (This allows about 10 minutes for the bread to begin to rise.) Bake about 15 minutes until inside is cooked through. Makes 24.