Combine the einkorn flour and salt in a large bowl. Whisk to thoroughly combine. Add warm water to a measuring cup then dissolve the yeast in the water. Add the liquid and olive oil to the flour. Stir together until combined then knead briefly until smooth. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.

Cover the bowl and let rise for 40 minutes. Remove the dough from the bowl and wrap it loosely with plastic wrap (it will swell in size) then refrigerate at least 2 hours or up to 3 days.

When ready to make the bread sticks, preheat the oven to 475 degrees. Cut the dough into 2 pieces. Roll out 1 piece to approximately 8" x 12". Sprinkle 2 Tbsp of the Parmesan cheese over the dough then press the cheese into the dough using the roller. With the long side horizontal (or landscape) and using a ruler, mark the dough in ½" intervals. Cut strips of dough 8" long and ½" wide. Since the dough is 12" wide when you start, you will be able to get 24 strips from this piece of dough. The dough is much easier to work with when it is cold, so carefully transfer the strips to a rimless baking sheet and place in the freezer for 10 minutes. Repeat these steps with the second half of dough.

Remove the strips from the freezer. Spray a rimless baking sheet with cooking spray then set aside.

Stack two strips on top of each other. One side of the dough has cheese pressed into it and will not stick to the other strip so turn one strip upside down and place the two cheese-less sides together.

Starting at the center of the double strip, twist the dough all the way to the ends. Pinch the ends together, transfer to the prepared baking sheet then press the ends onto the baking sheet to anchor them. Repeat with the remaining strips and the second half of the dough. If the dough starts to get soft and delicate, place them in the freezer for 10 minutes to firm up.

Bake one of the sheets of twists for 5 minutes. Flip over and return to the oven, rotating the pan. Bake for another 3 minutes. Remove from the oven and repeat with the second sheet of twists.To prepare ahead, simply bake the first 5 minutes and then hold the last 3 minutes until right before serving.

While the twists bake, melt the butter in a small glass bowl in the microwave. Add the garlic powder then set aside.

Brush the melted butter over the hot twists. Sprinkle with dried parsley and kosher salt and serve.