In the bowl of a stand mixer whisk together the warmed water, sugar and yeast. Cover bowl and set aside to allow the yeast to become activated, about 8-10 minutes. Yeast mixture should appear foamy in appearance.

Add the flour, salt and oil into bowl with activated yeast. With the dough hook attached to stand mixer, mix the ingredients together at low speed until a shaggy dough forms. Increase mixer speed to medium and knead the dough until smooth but soft to touch, about 5-6 minutes.

Use lightly greased or wet hands to transfer the dough into a greased mixing bowl. Cover bowl with plastic wrap and set aside in a warm area to rise for 60-90 minutes or until doubled in size.

Deflate the dough and set aside to rest for 5 minutes before cutting into (12) equal pieces and shaping into roughly a 7 to 8 inch log. Transfer shaped dough to (2) parchment lined baking sheets spacing them at least 1 inch apart. Cover with plastic wrap and set aside to rise until doubled, about 30-40 minutes or longer as needed.

Preheat oven to 400F. In a small dish, whisk together the egg and water. Use a pastry brush to apply egg wash to risen breadstick dough. Bake breadsticks, rotating the baking sheets halfway through bake time, for 18-20 or until golden brown in appearance. If your oven runs hot, check on the breadsticks at the 16 minute mark.

In a small saucepan, melt the butter under medium heat. Remove from heat. Whisk in the parsley, garlic powder and salt. Use a pastry brush to generously coat the breadsticks with the garlic butter. Serve breadsticks with your favorite dish. Enjoy!