Preheat the oven to 400°F. Line two baking sheets with parchment paper and set aside.

In a small bowl combine 1/4 cup lukewarm water, 1 tablespoon granulated sugar, and 2 1/2 teaspoons active dry yeast. Stir and let sit 5–10 minutes until foamy.

In the bowl of a stand mixer add 2 cups all-purpose flour and 1 teaspoon salt. Fit the paddle attachment (not the dough hook).

With the mixer on low, pour in 1 cup very hot water and mix just to combine.

When the yeast mixture is foamy, pour it into the mixing bowl. With the mixer on low, slowly add the remaining 1 cup all-purpose flour. Increase speed slightly and mix until the dough is very smooth and pulls away from the sides of the bowl.

Turn the dough out onto a floured work surface. The dough should be soft and slightly tacky. Cut the dough into 4 equal pieces, then cut each piece into 3 equal pieces to make 12 portions.

Roll each portion into a 10-inch rope by rolling it against the counter with your hands. Arrange the ropes on the prepared baking sheets, leaving space between them for expansion.

Bake the breadsticks in the preheated oven for 12–14 minutes, until lightly golden.

Choose a finish: - Little Caesars Crazy Bread finish: In a microwave-safe bowl combine 4 tablespoons melted butter and 1/2 teaspoon garlic salt. Microwave 30–60 seconds to warm. Place 1/2 cup grated Parmesan cheese in a large shallow dish. Working 2–3 breadsticks at a time, brush them with the garlic butter, then move them into the Parmesan and shake or roll to coat. Repeat with remaining breadsticks. Serve warm with 1/2 cup marinara for dipping. - Olive Garden breadstick finish: In a microwave-safe bowl combine the other 4 tablespoons melted butter and the other 1/2 teaspoon garlic salt. Microwave 30–60 seconds to warm. Brush the garlic butter over the baked breadsticks and serve warm.