These chewy, buttery Olive Garden Breadsticks are my weakness!
That golden crust, the soft pillowy inside, and that irresistible buttery garlic topping, they’re spot-on. I can never stop at just one!
Each bite is warm, savory, and comforting—exactly what you want, but better fresh from your oven.
And thanks to my copycat recipe, you can skip the restaurant. Because, let’s be real, breadsticks are the real reason we all go to Olive Garden.
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Why You’ll Love This Olive Garden Breadsticks Recipe
Just Like OG: The garlic butter topping, the perfectly chewy texture, these homemade breadsticks are the real deal. Dare I say, they’re better than Olive Garden’s!
Simple Ingredients: With baking staples like flour and sugar, you get warm, fresh-baked breadsticks without leaving home.
Instant Crowd Favorite: That fresh-from-the-oven aroma will send everyone running. Take it from me, these breadsticks will fly off the baking sheet!
Customizable Toppings: The classic garlic butter topping is a winner in my book. But why stop there? Get creative and try different herbs, cheeses, or seasonings.
Ingredients for Olive Garden Breadsticks
- Active Dry Yeast: Consumes sugar to produce carbon dioxide. This helps the breadsticks rise, giving them a light, fluffy texture.
- Warm Water: Activates the yeast. I heat the water to 110°F, which does the job without killing the yeast.
- Granulated Sugar: Helps the yeast bubble and adds a subtle sweetness to the dough.
- All-Purpose Flour: I use AP flour, not bread flour. It absorbs moisture for a soft yet chewy texture.
- Salt: Enhances flavor, controls yeast activity, and strengthens the dough’s gluten. I use table salt, but kosher salt also works for the topping.
- Olive Oil: I use extra virgin olive oil for richness and tenderness.
- Unsalted Butter: For that irresistible topping! I melt and brush the breadsticks warm for a rich, buttery flavor. If using salted butter, adjust the amount of salt in the topping.
- Garlic Powder: For that classic Olive Garden garlic butter topping! For a more pungent flavor, skip the garlic powder and use fresh garlic.
How to Make Olive Garden Breadsticks
Soft, fluffy, and golden, these homemade breadsticks are the perfect copycat. And the best part? They’re made with pantry staples — no reservations required.
1. Prepare the yeast. Combine the instant yeast, warm water (110°F), and 1/2 teaspoon granulated sugar in a stand mixer bowl. Let it rest for about 10 minutes until foamy.
2. Mix wet ingredients. Add the remaining sugar, 1 1/2 cups flour, salt, and olive oil to the active yeast mixture. Mix with the paddle attachment until thoroughly combined.
3. Knead. Change to the dough hook attachment and add the remaining flour. Knead for 7-8 minutes until smooth and elastic. To check that it is kneaded properly, stretch a small piece. If it forms a thin, translucent membrane without breaking, it’s ready.
4. Rise and shape. Transfer the dough to a greased bowl. Cover and let the dough rise for about 1 1/2 hours until it doubles in size. Then, divide the risen dough into 12 pieces and roll those into 8-inch ropes.
5. Rise again. Transfer the dough ropes to parchment paper-lined baking sheets. Let them rise again for 1 hour.
6. Bake. Preheat the oven to 425°F. Bake the breadsticks for 11-13 minutes until lightly golden brown.
7. Top and serve. Brush the hot breadsticks with melted butter. Then, sprinkle the salt and garlic powder mixture over the top. Serve warm.
Tips for the Best Copycat Olive Garden Breadsticks
Heading to Olive Garden just for the breadsticks? Skip the drive! With my top tips, you’ll get restaurant-worthy breadsticks straight from your oven.
- Temperature is key. Keep all ingredients at room temperature for better yeast activation and even rising. Also, use warm water (not hot!) for proper yeast activation.
- Measure flour carefully. Spoon and level your flour rather than scooping. Too much flour will make the dough dense.
- Knead by hand. No stand mixer? Knead the dough by hand on a lightly floured surface. I know it takes more elbow grease, but it's worth the labor.
- Check dough consistency. The dough should be slightly sticky but not overly so. Add more flour sparingly as needed. This leads to soft, fluffy breadsticks without being dry.
- Create a warm place. If you have a naturally warm, draft-free spot for rising in your house, use it! If not, make one by placing the bread in a turned-off oven with the light on. This ensures the yeast activates properly.
- Boost the texture. Want a crispier crust and softer interior? Place a shallow pan of hot water on the bottom oven rack while baking. For softer sticks, I brush them with butter before and after baking.
- Don’t overbake the breadsticks. I bake just until golden brown on top. Overbaking will make the breadsticks dry instead of soft and chewy.
- Try tasty variations. Add extra flavor by sprinkling Parmesan or Italian seasoning on top. Sometimes, I skip the garlic salt and sprinkle cinnamon sugar on the melted butter. Yum!
Serving Suggestions for Homemade Breadsticks
Want to keep your breadsticks warm longer? Serve them upright in a tall glass wrapped in a warm napkin. As for pairing suggestions, here are my personal faves:
- Garlic dipping sauce
- Marinara
- Soups
- Salads
- Spaghetti
- Lasagna
- Chicken parmesan
- Eggplant parmesan
- Buttered noodles
How to Store
These breadsticks are perfect for pasta night, soup, or devouring off the baking sheet. This recipe makes plenty and they’re great for freezing.
In fact, you can even freeze the dough if you like. Just follow the directions up to shaping, then freeze. That way, you can enjoy warm, freshly baked breadsticks whenever the craving strikes!
To Store: Place the cooled breadsticks in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 3-4 days.
To Freeze: Wrap leftover breadsticks individually in plastic wrap or foil. Place them in a freezer-safe airtight container. Freeze for up to 3 months. For unbaked breadsticks, freeze the shaped breadsticks on a tray, then transfer them to a freezer bag. Thaw overnight, let rise, and bake.
To Reheat: Wrap the breadsticks in foil. Heat them in a 350-degree oven for about 5 minutes. Or microwave them covered with a damp paper towel for 15-20 seconds.
More Bread Recipes Your Family Will Love
Olive Garden Breadsticks
12
servings30
minutes13
minutes169
kcalThese Olive Garden Breadsticks are just like the restaurant! Topped with garlic butter, they're soft, chewy, and downright irresistible.
Ingredients
- For the Breadsticks:
1 cup + 2 tablespoons warm water (110 degrees Fahrenheit)
1 1/4 teaspoons active dry yeast
2 tablespoons granulated sugar, divided
3 cups all-purpose flour, divided (+ more as needed)
1 3/4 teaspoons salt
3 tablespoons olive oil (or vegetable oil)
- For the Topping:
1/2 teaspoon salt, or to taste
1/4 teaspoon garlic powder
2 tablespoons unsalted butter, melted
Instructions
- In the bowl of a stand mixer, add the warm water, yeast, and 1/2 teaspoon of the granulated sugar. Whisk well until the yeast dissolves. Let the mixture sit for about 10 minutes or until it becomes foamy.
- Add the remaining sugar, 1 1/2 cups of flour, salt, and oil to the yeast mixture. Using the paddle attachment, mix at low speed until combined.
- Switch to the dough hook attachment. Add the remaining 1 1/2 cups of flour, and knead at low speed. Gradually add up to 1/4 cup more flour, if needed, until the dough is smooth and elastic. This should take about 7–8 minutes.
- Transfer the dough to a lightly greased mixing bowl. Cover with plastic wrap or a clean kitchen towel and place in a warm, draft-free area. Let the dough rise for about 1 1/2 hours. (Or until it has doubled in size.)
- Once the dough has risen, punch it down to release the air. Divide it into 12 equal portions. Roll each piece into an 8-inch rope on a lightly floured surface.
- Arrange the breadsticks on two parchment-lined baking sheets, leaving space between them. Cover the trays with plastic wrap or a towel and let the breadsticks rise for another hour.
- Preheat the oven to 425 degrees Fahrenheit during the last 10 minutes of the second rise. Bake the breadsticks for 11–13 minutes. Or until they turn a light golden brown.
- While the breadsticks are baking, combine the salt and garlic powder in a small bowl. Once the breadsticks come out of the oven, immediately brush them with the melted butter. Sprinkle the garlic-salt mixture evenly over the tops.
- Serve the breadsticks warm, and enjoy!
Notes
- Check dough consistency. The dough should be slightly tacky but not sticky. Add additional flour sparingly to achieve the right consistency.
- Make a warm spot to rise. If you don’t have a good rising spot, place the bread in a turned-off oven with the light on.
- Don’t overbake. They will continue to brown slightly after removal from the oven.
- Freeze unbaked shaped breadsticks. That way, you get fresh-baked breadsticks on demand. Freeze them on a tray, then transfer to a freezer bag. Thaw in the fridge overnight, let rise, and bake as directed.
Nutrition
- Total number of serves: 12
- Calories: 169kcal
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 5mg
- Sodium: 389mg
- Potassium: 37mg
- Carbohydrates: 26g
- Sugar: 2g
- Protein: 3g
- Iron: 1mg
4 Comments
1+2cup tablespoons water……..does not make sense.
Sorry, Denise!
That was a typo. It should say 1 cup + 2 tablespoons warm water. I’ll fix that right away! Thanks for catching it!
Looks yummy..I have an up coming g winnette..night in march so will make these to enjoy with a good glass of wine ….Thank you
Mmmm… you couldn’t pick a better appetizer to serve with a tall glass of wine. These things are practically an addiction for me! I have a really hard time not eating an entire basket, either at the restaurant or at home. Haha.