Take the dough out of the refrigerator. Clean a surface on the kitchen counter. Oil the wooden chopping board nicely. Line the baking pan with parchment or butter paper and set aside.
Take out the dough off the bowl. Deflate it gently on the wooden chopping board.
Divide the dough into 10-12 equal parts.
Take one piece of the dough and roll it between your palms and then roll it out into a long log of about 7-8 inches. Place it inside the baking pan on one side.
Finish the rest of the pieces like wise, stretched in to sticks, laid next to each other, leaving no space. This way, the bread sticks would rise up in height.
Cover up the pan with a damp cloth or plastic cling wrap and set aside for another 1 hour for second time proofing.
Baking the bread sticks
Preheat the oven at 410*f and adjust the rack toward the 3rd tier.
Remove the wrap from the baking pan. Sprinkle with Italian seasoning and some salt. Press it down gently.
Bake these breadsticks for 10-12 minutes till they become golden brown on the top.
Take these out of the oven and brush with butter immediately.
Let them rest in the pan for 5-7 minutes.
Take them out and serve them warm with warm marinara sauce.
Storage
You may store them in the air tight container or the plastic bags used for storing breads.
Notes
If you do not want to bake Pull-Apart Bread Sticks, then you may set them spaced out from each other on a baking sheet and follow the rest of the process similarly.
