Mix the yeast, sugar, and warm water together in a large bowl or your mixer bowl. Let it sit for a few minutes until the yeast is foamy.

Add the oil, salt, and half the flour. Mix well.

Add the rest of the flour. Mix and then knead (or use your dough hook) for about five minutes. (I never knead bread this long. Just knead until you can't knead no more. I was grammatically incorrect right there on purpose.)

Remove the dough and spray the bowl with cooking spray. Then put the dough back in to rise. (I admit that I never do this. I just let the dough rise in the un-sprayed bowl). Cover the bowl loosely with plastic wrap.

Let rise for about one hour or until doubled.

Punch down.

Remove dough from bowl and place on a generously floured surface.

Roll dough out into about 1/2-inch thickness. Cut the dough into sixteen one-inch wide pieces.

Roll each piece into a long "snake."

Moisten the top and bottom of each skewer with water.

Poke a hole in one end of your rolled dough and slide the dough down a little on the skewer. Start twisting the dough around the skewer until you have reached the bottom. Puncture the bottom of the dough with the skewer and slide the dough up to meet the rest of the wrapped dough.

Place the skewers over a 9x13 pan so that the breadsticks are suspended over the pan. Let rise until doubled in size.

Brush breadsticks with melted butter.

Bake in a 375-degree oven for 15-20 minutes, until golden brown.

Remove from oven. While still hot, brush with a mixture of 1/4 cup melted butter, garlic powder, Italian seasoning, and Parmesan cheese. (You may not need all this).

Sprinkle lightly with Kosher salt.