1. 1. Prepare Your Dough Mixture: In a large mixing bowl, combine the sourdough discard, all-purpose flour, salt, garlic powder, and dried Italian herbs. Use a spoon or your hands to mix these dry ingredients together until they are well combined.

2. 2. Add Wet Ingredients and Form Dough: Pour in the warm water and 2 tablespoons of olive oil. Mix everything together until a shaggy dough forms. Once it starts to come together, turn the dough out onto a lightly floured surface.

3. 3. Knead the Dough Briefly: Knead the dough for about 5-7 minutes. You’re looking for a smooth, elastic dough that is no longer sticky. If it’s too sticky, add a tiny bit more flour; if it’s too dry, add a few drops of water.

4. 4. Shape the Breadsticks: Divide the dough into 12-16 equal pieces. Roll each piece into a rope, about 6-8 inches long and 1/2 inch thick. Try to make them as uniform as possible for even baking.

5. 5. Arrange and Prepare for Baking: Lightly grease a baking sheet or line it with parchment paper. Place the shaped breadsticks on the prepared baking sheet, leaving a little space between each one. Preheat your oven to 400 F (200 C).

6. 6. Brush and Bake: In a small bowl, melt the butter and combine it with the remaining olive oil. Brush this mixture generously over the tops of the breadsticks. This will help them brown beautifully and add flavor.

7. 7. Bake Until Golden: Bake for 15-20 minutes, or until the breadsticks are golden brown and cooked through. They should sound hollow when tapped on the bottom.

8. 8. Final Touches: Once baked, remove the breadsticks from the oven. If desired, sprinkle with dried parsley for an extra touch of color and freshness. Serve warm and enjoy!