Start by adding the warm water, olive oil, instant yeast, sugar, and minced rosemary to the bowl of your stand mixer fitted with the dough hook attachment. Mix quickly to combine the ingredients.

Gradually add in 2 cups of flour, mixing until it is well combined. In a separate bowl, mix together the remaining 2 cups of flour and salt.

With the mixer running on low speed, slowly add the flour-salt mixture to the dough. If the dough appears too sticky, add an extra tablespoon or two of water until it forms a smooth ball.

Once your dough comes together, place it into a bowl and cover it with a damp towel. Allow it to rest for 30 minutes, which enhances the gluten structure.

Transfer the dough onto a lightly floured surface. Roll it out into a 13-inch square, then cut 13 1-inch strips in one direction and cut down the middle in the other direction to create 26 strips.

Take three strips, stretch them slightly, and braid them together. Pinch the ends together firmly. It’s easiest to start braiding from the middle, alternating directions.

Once braided, stretch each breadstick to about 10 inches in length and place them on a parchment-lined baking sheet. Cover with parchment and repeat until all strips are braided.

Allow the breadsticks to rest, covered, for another 30 minutes to puff back up.

Meanwhile, preheat your oven to 425 degrees F. In a small bowl, combine the olive oil, granulated garlic, salt, and rosemary for the topping.

Brush the olive oil mixture generously over the breadsticks before baking. Place in the oven and bake for 11-13 minutes, rotating the pan halfway through for even browning.

When the breadsticks are 2-3 minutes away from being done, carefully sprinkle them with Vegan Parmesan.

Once baked, remove the breadsticks from the oven and allow them to cool slightly on a wire rack. Serve warm with dipping oil, if desired.