Here's another wrinkle on breadsticks that I found at the PMQTT today:
I take a 14" dough ball (24 ounces) flatten it with a rolling pin, and square it up. I then cut the square in half. I take one half the square, and I cut it into 8 equal strips about 1" x 4" usually. Then I pick up each piece, stretch to about 12" and I twist them. Using my left hand I twist outward, and my right hand I twist it inward, doing this several turns. Then I take both ends and merge then together, and the rest of the dough spirals together like a double helix. I take these and I place them in a 9" aluminum round pan. I get all 8 in there but they are snug. I place it in my conveyor ~ 6 min. 535 degrees ~ they come out the other side with a little browning still a little white. But very soft. I apply liberally a garlic butter, with parsley, and garlic salt, and I sprinkle parmasan grated cheese on them, and serve with pizza sauce, and/or ranch dressing...
For dessert sticks I apply hot butter, and sprinkle cinnamon & sugar, and serve with a vanilla icing.