In a large bowl, sprinkle the active dry yeast and the sugar into the 1 cup warm water. Stir gently, then let sit 5–8 minutes until the mixture is bubbly and the yeast has activated.

Add the 2 tablespoons yogurt and 2 tablespoons oil to the yeast mixture and stir to combine.

Stir in 2 teaspoons salt. Add about half (1 5/8 cups) of the 3 1/4 cups bread flour and mix with a wooden spoon or in a stand mixer until incorporated.

Gradually add the remaining flour while mixing until the dough comes together. Turn the dough onto a lightly floured surface and knead about 5 minutes, until smooth, elastic, and no longer sticky.

Lightly oil a clean bowl, place the kneaded dough inside, cover with plastic wrap, and let rise in a warm place 60–90 minutes, or until doubled in size.

Punch the risen dough down and divide it into two equal portions. Each portion makes one batch of breadsticks; work with one portion now and keep the other portion covered for a second batch.

Preheat the oven to 500°F (260°C). If using parchment, place a sheet on a baking sheet or use a pizza pan.

In a medium bowl, combine the 8 oz room-temperature cream cheese, the two seeded, rinsed, and diced jalapenos, and 1/2 cup of the grated mozzarella. Mash and mix with a fork until evenly combined. Set this cream cheese mixture aside.

Roll out one portion of dough on parchment or a lightly floured surface into a 12–14 inch square or circle to your desired thickness. Transfer the dough (on parchment if used) to your baking sheet or pizza pan.

Spread half of the cream cheese–jalapeno mixture evenly over the rolled dough, reserving the other half for the second portion of dough.

Sprinkle the dough with the 1 cup grated mild cheddar, then top with the remaining 1/2 cup grated mozzarella.

Bake in the preheated 500°F oven 15–20 minutes, or until the crust is puffed and lightly golden.

Remove from the oven and let rest 2–3 minutes, then cut into long strips. Serve warm.