Add parchment or a silicone mat to a large baking sheet.
Shaping the Breadsticks
Twist off a chunk of all purpose refrigerator dough (around 1 - 1 ¼ pounds). The size of the chunk will depend on how many breadsticks you plan to make.
Shape it into a ball on a lightly floured surface. Portion the dough into 9-12 equal pieces (60-70 grams) using a bench scraper or knife.
Roll/shape each piece into a 7-8" log. If the dough keeps springing back, give it a few minutes for the gluten to warm up and relax. Add flour to your hands as needed to prevent sticking.
Transfer the breadsticks to the prepared baking sheet with about 1" between. Cover with plastic and a towel then let rise in a warm place until puffy (~20 minutes depending how warm your kitchen is).
PREHEAT oven to 450º F with rack in center position. If your oven runs hot, preheat to 425º F. Keep your eyes on the breadsticks for the last minute or two.
Make the Garlic Butter
Melt the butter and stir in the garlic powder or fresh minced garlic and salt.
Time to Bake
When it's time to bake, gently brush melted garlic butter or dairy-free milk on the top of each breadstick. If adding sesame seeds, sprinkle them on now so they stick.
Bake for 12-15 minutes until light - medium golden. Broil for the last minute if you prefer a darker crust.
Remove the pan from the oven, brush with more butter, a sprinkle of parmesan cheese, sea salt, and Italian seasonings if desired.
Notes
Vegan Parmesan Cheese - I'm obsessed with this parmesan cheese and it's dynamite on breadsticks. Make a batch and store it in the fridge indefinitely. Shake it over everything for a salty, cheesy, garlic boost of flavor!Soft Breadsticks - Brushing the baked breadsticks with garlic butter when they come out of the oven makes the crust soft and tender.Baking Time - For softer breadsticks bake just until golden; for crispier breadsticks, bake until richly golden brown. Keep your eyes on the breadsticks for the last minute or two.Freezer Friendly - Freeze any leftover baked and cooled breadsticks in a ziplock in the freezer for up to several months.