In a mixing bowl, combine warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit undisturbed for 5-10 minutes, or until bubbly and frothy.

Once the yeast mixture is frothy, stir in the softened unsalted butter and half of the all-purpose flour. Mix until smooth, then gradually add the remaining flour, mixing until fully combined.

Knead the dough on a lightly floured surface for 6-8 minutes by hand or 4-5 minutes in a stand mixer until it becomes smooth and elastic.

Lightly oil a clean bowl and place the kneaded dough inside, turning it to coat with oil. Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm place for about 60 minutes.

Once the dough has risen, gently punch it down to release the air. Divide the dough into 8-12 equal pieces and roll each piece into a rope shape, measuring about 8-10 inches long.

Cover the shaped breadsticks with a clean towel and let them rest for an additional 15 minutes.

In a separate bowl, whisk together melted unsalted butter, minced garlic, Italian seasoning, and a pinch of salt.

Preheat your oven to 400°F (200°C). Brush the tops of each breadstick generously with the garlic-butter mixture. Bake for 12-15 minutes, or until golden brown.

Once out of the oven, brush them again with the remaining garlic-butter for extra flavor, and sprinkle with fresh parsley if desired.