In the bowl of a stand mixer fitted with a dough hook attachment, add the flour, yeast, garlic powder, sugar and rosemary. Mix until combined.

In a microwave safe bowl add the beer. Microwave on high for 20 seconds, test temperature with a cooking thermometer and repeat until temperature reaches between 120 and 125 degrees Fahrenheit.

Add the beer to the stand mixer and mix on medium speed. Once most of the dough has been moistened, sprinkle with the salt and add softened butter.

Turn speed to medium-high and beat until dough is smooth and elastic, about 8 minutes.

Transfer dough to a lightly oiled bowl, tightly wrap with plastic wrap. Allow to sit in a warm room until doubled in size, about 45 to 60 minutes.

Preheat oven to 400.

Remove from bowl and add to a lightly floured surface. Cut into 8 equal sized pieces.

Roll each piece of dough into a 7-inch breadsticks. Transfer to a baking sheet that has been covered with parchment paper.

IN a small bowl whisk together the melted butter and garlic powder. Brush breadsticks with the butter mixture, reserving any leftover.

Sprinkle with coarse salt (I used smoked Maldon salt)

Bake at 400 for 12 minutes or until a light golden brown.

Brush with remaining butter prior to serving, if desired.