Combine warm water, active dry yeast, and sugar in a mixing bowl, whisking until the yeast dissolves. Let the mixture rest for five minutes until it begins to bubble and activate.
Add all-purpose flour and salt to the bowl, stirring with a wooden spoon until a cohesive dough forms.
Gently knead the dough on a lightly floured surface until it becomes smooth and pliable.
Shape the dough into a ball and cover it, allowing it to rest for 15 minutes to relax the gluten.
Divide the dough into 8 equal portions and roll each portion into an 8-inch rod on a floured surface.
Place the shaped breadsticks onto a lightly greased baking sheet, spacing them evenly apart.
Bake the breadsticks in a preheated oven at 350 degrees Fahrenheit for 8 to 12 minutes or until they develop a golden brown crust.
Notes
Store breadsticks in an airtight container for several days or in the freezer for several months. Thaw and reheat.