Preheat oven to 350°F and line a baking sheet with parchment paper.
Whisk all dry ingredients in a medium bowl together. Add butter and mix with your fingertips until evenly combined.
Add water, gently knead with your hands to get a slightly smooth dough (don't knead too much, mix until it comes together and look smooth). (Add ½ to 1 teaspoon addional water if needed)
Divide dough into 20 small pieces. Roll each piece with the palm of hands on the kitchen counter to get a 12-inch long breadstick (don't bother if it breaks, just pinch it back together and proceed).
Gently transfer the breadstick onto the baking sheet and proceed with remaining dough. Lay breadsticks in a single layer and not touching each other (they will not expand).
Bake for 35-40 minutes until golden brown in color (rotate pan halfway through baking).
Place pan on a wire rack to cool completely.
Notes
Breadsticks can be stored at room temperature for several days.Don't roll them thicker than ¼-inch. If the breadsticks are thicker, then they'll take longer to bake and it might not get crunchy all the way though.