Crispy on the outside, soft and chewy on the inside.

Ingredients

• For the dough:
• 1 package active dry yeast
• 1/4 cup warm water
• 4 1/4 cup all purpose flour
• 2 tablespoons unsalted butter, softened
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 1/4 cups warm water, and 2 tablespoons
• For the topping:
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon dried oregano

Directions

• 1. For the dough:
• 2. Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, salt and the 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, about 5 minutes.
• 3. Knead the dough by hand on a floured surface until very smooth and soft, about 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 1 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
• 4. Preheat EGG to 400 degrees, using indirect heat, a plate setter and a stainless steel grate.
• 5. For the topping:
• 6. In a small bowl, combine the salt, garlic powder and dried oregano. Set aside
• 7. Brush the breadsticks with the melted butter and sprinkle with the salt.
• 8. Bake until lightly golden brown, about 15 minutes. Remove from the EGG and brush again with melted butter. Sprinkle with the garlic powder mixture. Serve hot.

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