In a large bowl, dissolve the yeast in warm water. Sprinkle sugar on top. Let the yeast rest 10-15 minutes or until the yeast starts to bubble and grow. If the yeast does not grow, start over with different yeast.
Add the salt, vegetable oil, garlic, onion and Italian Seasoning to the yeast. Stir to combine. I mix this recipe by hand, but you could use an electric mixer, if you prefer.
Gradually add the flour, about 1/2 cup at a time, until the dough is formed and no longer sticky.
Put the dough on a lightly floured surface and knead until the dough is smooth and elastic. This step usually takes 10-15 minutes.
Lightly spray wax paper with cooking spray then cover the dough with the wax paper. Let rest for 45 minutes to one hour. The dough will almost double in size.
Lightly grease one or two baking sheets with cooking spray. Set aside. I need two baking sheets to fit all of the breadsticks.
Roll the dough into a 10x12-inch rectangle that is about 1/2-inch thick.
Cut the dough into ten 12-inch sticks then cut the sticks in half. You will have 20 5-inch sticks.
Place the breadsticks about 1/2-inch apart on the prepared baking sheets.
Cover the breadsticks with wax paper that has been sprayed with cooking spray. Let rest about 10-15 minutes. I preheat my oven while the breadsticks are resting.
Preheat the oven to 375F.
Bake for 15-20 minutes or until the breadsticks are lightly browned. If you like a crunchier crust, bake the breadsticks a little longer.