Combine warm water and sugar in a small bowl, sprinkle in active dry yeast. Stir gently and let sit until foamy, about 5 minutes.

In a large bowl, whisk together flour and salt. Pour in yeast mixture and olive oil, stirring until a shaggy dough forms, about 1 minute of mixing.

Turn dough onto a floured surface. Knead for 5–7 minutes until smooth and elastic. Return to bowl for rising.

Cover bowl with plastic wrap, place in a warm spot, and let the dough double in size for about 45–60 minutes.

Punch down the risen dough, then divide into 12 pieces. Roll each into an 8-inch rope and place on a parchment-lined baking sheet.

Preheat your oven to 400°F (200°C).

Melt butter in a small bowl, then whisk in minced garlic, Italian seasoning, and chopped parsley.

Generously brush each breadstick with garlic butter, reserving a bit for brushing after baking.

Sprinkle shredded mozzarella and Parmesan evenly over each breadstick.

Bake at 400°F for 12–15 minutes until cheese bubbles and edges are golden brown.

Remove from oven and brush with reserved garlic butter.

Let breadsticks cool for 2 minutes before serving.