Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, salt, and instant yeast.

Add liquids and fat: Pour in the warm milk and add the softened butter. Stir with a spoon until a shaggy dough forms.

Knead the dough: Turn the dough onto a lightly floured surface. Knead for 5–7 minutes until smooth and slightly springy. If it’s sticky, dust with a little flour; avoid adding too much.

First rest: Lightly oil a bowl and place the dough inside, turning once to coat. Cover with a clean towel and let rest for 10–15 minutes. This short rest relaxes the gluten and makes shaping easier.

Prepare the air fryer: Lightly oil the air fryer basket or line it with a piece of parchment cut to fit. Preheat to 350°F (175°C) for 3 minutes if your model requires preheating.

Shape the breadsticks: Divide the dough into 8–10 equal pieces. Roll each piece into a rope about 6–7 inches long. Aim for even thickness so they cook uniformly.

Proof briefly: Arrange a batch of breadsticks in the basket, leaving a little space between each. Cover loosely with a towel and let them puff for 10–15 minutes while the next batch rests on the counter.

Make the butter topping: Stir the melted butter with the minced garlic and a pinch of salt. You can also add a pinch of Italian seasoning now or save it for after cooking.

Brush and cook: Lightly brush the breadsticks with the garlic butter. Air fry at 350°F (175°C) for 6–8 minutes, or until lightly golden on top and cooked through. Thicker sticks may need a minute more.

Finish and season: While hot, brush with more butter. Sprinkle with Parmesan, Italian seasoning or parsley, and flaky salt if using.

Repeat: Cook remaining batches the same way. Serve warm with marinara, pesto, or warm cheese sauce.