Using a stand mixer fitted with a paddle attachment, beat the flour, sugar, yeast, psyllium husk powder, baking powder, and salt until mixed.
Slowly add the water, eggs, and olive oil. Mix until the dough comes together, 1-2 minutes.
Beat this mixture again over high speed for 3-4 minutes until the dough resembles a thick brownie batter consistency.
Add the dough to a gallon-sized ziptop bag by placing the bag inside a large measuring cup or bowl and folding the sides over the sides. Add the dough to the bag and close it, squeezing out all the air.
Line a baking sheet using parchment paper and spray with nonstick cooking spray.
Snip off ½-inch corner of the bag to create a piping bag. Pipe 3-inch long tubes of dough directly onto the parchment, leaving an inch or two of space between the breadsticks. Allow to rise for 20 minutes.
Preheat the oven to 375 degrees F.
Place the risen breadsticks into the oven and bake for 15 minutes or until the bottoms are golden brown and the inside sounds hollow when tapped with your finger.
Meanwhile, make the topping. Melt the butter in a skillet over low heat. Add the garlic and cook gently for 2-3 minutes to cook out the raw garlic flavor.
Remove from the heat. Add the cheese, salt, Italian seasoning, and parsley.
Brush your baked breadsticks with the garlic butter. Serve warm.