Activate the yeast: In the bowl of your stand mixer combine the warm water with the active dry yeast and 2 tbsp of sugar. Stir and let it rest for about 10 minutes until the yeast start to foam up.
Make the dough: Add the flour and salt over the yeast mixture. Using the dough hook, mix everything for about 5 to 7 minutes, until the dough is smooth, elastic and comes clean from the side of the bowl. If the dough is too wet add a bit more flour, a tbsp at a time, if too dry, add a bit more water.
First rise: Transfer the dough to a large oiled bowl, cover with plastic wrap and let it rest in a warm, draft free environment for about 1½ hours, until doubled in size.
Shape into breadsticks: Punch the risen dough to let the air out. Divide it into 12 equal pieces. Working with one piece at a time, keep the other pieces covered with a clean tea towel, roll each piece into a 9-inch rope, on a lightly floured surface. Transfer the breadsticks to two baking sheets lined with parchment paper, or one if the baking sheet is large enough.
Second rise: Cover the baking sheets with breadsticks with a clean tea towel and let rise for another hour or until doubled in size.
Prep the oven: Preheat the oven to 425°F.
Bake: Transfer the baking sheets to the oven and bake 11 to 13 minutes or until golden.
Make the topping: In a small bowl whisk together the melted butter with the garlic powder and salt.
Finish the loaves: Immediately after removing the breadsticks from the oven, brush them with the melted butter mixture generously. Serve warm.