Stir the all-purpose flour, yeast, and salt together in a mixing bowl.

Pour in the water, oil, and honey.

Set a timer for 2 minutes and stir vigorously until the timer goes off.

Stir in the whole wheat flour until mixed. Set a timer for 5 minutes. Cover the dough with a towel and let the dough rest.

Line a rimmed baking sheet with parchment paper or spray with cooking spray. Set aside.

When the timer goes off, sprinkle a tablespoon of all-purpose flour on the counter. Dump the dough on top of the flour. Flip the dough over to coat the other side with flour.

Set a timer for 5 minutes. Use both hands to fold the dough in half toward you. Use your palms to stretch the dough away from you. Turn the dough a quarter turn. Continue to knead by folding, stretching, and turning the dough. If the dough or your hands get too sticky, sprinkle with 1 more tablespoon of flour. The dough should be slightly sticky.

When the timer goes off, poke the dough with a finger. If it springs back quickly the gluten is elastic and you are done kneading. If not, knead for another 2 to 3 minutes.

Heat the oven to 400°F.

Divide the dough into two equal portions. Divide each half into two equal portions again. Keep dividing until you have 16 equal-sized pieces of dough.

Roll each piece of dough on the counter with your hands into a cylinder about eight inches long.

Place each breadstick 1 inch apart on the prepared baking sheet.

Cover with a towel. Let the breadsticks rise for 10 minutes.

Remove the towel and place the baking sheet in the oven. Bake for 5 minutes.

Meanwhile, heat butter and garlic powder in a small saucepan over low heat until melted.

Use oven mitts to carefully remove the breadsticks from the oven. Brush the bread sticks with half of the melted butter. (If you don’t have a brush, use a small spoon to drizzle it on and spread it around.)

Return the breadsticks to the oven and bake another 7-8 minutes, until lightly browned.

Meanwhile, make the Pizza Dipping Sauce: Place tomato paste, water, garlic, basil, oregano, sugar, and salt in a small bowl. Use a fork or whisk to stir the ingredients together until thoroughly mixed.

Use the oven mitts to remove the baking sheet from the oven.

Brush the breadsticks with the remaining melted butter.

Use tongs to transfer the bread sticks to a wire rack. Cool for 10 minutes.

Serve with pizza dipping sauce.

Store leftovers in a covered bag or container for up to 3 days. Or refrigerate for up to 1 week.

Wash the dishes and clean up after yourself.