Place an oven-safe cooling rack on a baking sheet. Set aside.
Add yeast to warm water, then sugar, stir to hydrate the yeast. Let this sit for a few minutes for the yeast to bloom.
In a mixer bowl with the dough hook attachment, mix together flour and salt.
Carefully pour the yeast mixture and oil onto the mixer bowl. Turn on the mixer to low-medium speed. Knead the dough for 10-20 minutes.
Once the dough forms a ball and clings to the hook, remove from the bowl. Knead by hand for at least 5 minutes then shape it into a ball.
Place the dough on a greased bowl and cover with cling wrap. Let the dough rise for 1 ½ hours or until it doubles in size.
Unwrap the bowl and punch the dough to deflate it. Weigh portions of the dough, about 30-40 grams.
Roll out the dough and form a rectangle. Sprinkle about ½ teaspoon of parmesan and ½ teaspoon of cheddar cheese, roll the dough to form a log, then pinch the seam to secure the cheese. Repeat with the other portions of dough.
Place leftover cheese and ground black pepper in a wide plate. Roll the logs of dough on the cheese.
Wrap the breadsticks with bacon strips. Bake in the preheated oven (375F/191C) for 15-20 minutes.
Mix the melted butter, garlic and parsley in a small bowl.
Remove the breadsticks from the oven. Brush lightly with melted butter mixture.