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These Copycat Olive Garden Breadsticks are soft and fluffy on the inside just like the real deal. You can enjoy them whenever you want when you make them at home.
Why You’ll Love This Recipe!
If you are a big fan of Olive Garden Breadsticks, you are going to love this recipe. It’s been years since I’ve actually been to Olive Garden but those unlimited breadsticks are definitely one of the best things about the place! I decided I needed to figure out how to make a copycat recipes of these breadsticks that was quick and easy and this is the recipe! Enjoy these delicious homemade breadsticks any night of the week. The flavor is spot on.
Ingredients Needed
- Active dry yeast
- Flour. I like to use unbleached all purpose flour and you can also use bread flour.
- Butter. I use salted butter but you could also use unsalted butter.
- Sugar
- Salt
- Garlic Powder
- Oregano
Tips from Leigh Anne
- The recipe makes about 16 olive garden breadsticks which is too many for my reduced size family so I usually cut the recipe in half and it still works great. Eight breadsticks was enough for dinner and a few for leftovers too.
- If you need to make these extra quick and easy, you can use some frozen bread dough to make the breadsticks and no one will probably know the difference! You will get 8 breadsticks out of one loaf of frozen bread dough. You can also use frozen rolls and make one breadstick from each roll (they will be slightly smaller)
How to Make Olive Garden Breadsticks
- Place 1/4 c warm water in a bowl and sprinkle yeast on top, stir and allow to sit for 5 minutes until foamy..
- Add the sugar, butter, salt and 4 cups flour in the bowl of a standing mixer with the dough hook attachment. Pour in yeast mixture, remaining water, kneading until a sticky dough forms.
- Add in some additional flour (1/4 cup or more) and continue mixing until a nice soft, smooth dough forms.
- Divide dough into two pieces on a lightly floured surface and roll each piece into a foot long roll. The dough does not need to rise before doing this.
- Cut each roll of dough into 8 pieces.
- Roll each piece into a nice 7 inch long bread stick.
- Allow breadsticks to rise in a nice warm place for 30 minutes. I put my breadsticks into my oven which I have preheated to 150 degrees and then turned off. Cover them and let them rise.
- After they have risen, mix together the topping and brush half the mixture over the breadsticks.
- Bake at 400 degrees F. for 12-15 minutes or until golden brown.
- Brush with remaining melted butter mixture after taking them out of the oven.
They are now ready to enjoy these delicious Olive Garden breadsticks. Of course, like any bread, they are best eaten warm right out of the oven!!
Breadstick Variations
- Add a sprinkle of powdered Parmesan cheese before baking
- Use an Italian Seasoning blend on them or your favorite herb. You can even use fresh herbs instead of dry. (use twice as much fresh herbs as dry)
- Do a sweetened version by brushing with butter as soon as they come out of the oven and then give them a sprinkle of cinnamon sugar.
Pair This With
- Spaghetti with meat sauce
- Tortellini and Sausage Soup
- Pasta e fagio
Frequently Asked Questions
If using instant or rapid rise yeast there is not need to proof the yeast first. Just add the yeast in with the flour and other dry ingredients.
You can freeze the dough before you shape it. When ready to use, thaw the dough and let it finish the second rise and then bake. You can also freeze the breadsticks in an airtight container after they have been baked. Thaw in the fridge and rewarm, wrapped in foil in the oven at 350 degrees F.
We love to serve them with our favorite pizza sauce.
Try these other delicious breads!
Be sure and follow me over on You Tube for weekly cooking demos.
Olive Garden Bread Sticks
Ingredients
- 2 1/4 tsp dry active yeast
- 1 1/4 cups warm water divided
- 4 1/4 Cups flour
- 2 Tbsp butter softened
- 2 Tbsp sugar
- 1 1/2 tsp salt
Topping:
- 3 Tbsp butter melted
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1/2 tsp oregano
Instructions
- To make the dough place 1/4 c warm water in a bowl and sprinkle yeast on top, stir and allow to sit for 5 minutes until foamy..
- Add the sugar, butter, salt and 4 cups flour into a mixer. Add in yeast mixture, remaining water and mix until a sticky dough forms.
- Add some additional flour (1/4 cup or more) and continue mixing until a nice soft, smooth dough forms.
- Place on floured counter top and divide dough in half, forming two one foot long logs of dough.
- Cut each log into 8 even pieces. Roll each piece into a 7 inch long breadstick. You will have 16 breadsticks.
- Place the breadsticks on a parchment lined cookie sheet. Place breadsticks about 1- 1 1/2 inches apart. Cover with a cloth and let rise in a warm place for about 45 minutes.
- Preheat oven to 400.
- Make the topping and brush the breadsticks with 1/2 the mixture before baking.
- Bake until lightly golden brown, about 12-15 minutes.
- After you remove from the oven brush with the remaining butter mixture.
Tips & Notes:
- The recipe makes about 16 bread sticks which is too many for my reduced size family so I usually cut the recipe in half and it still works great. Eight bread sticks was enough for dinner and a few for leftovers too.
- If you need to make these extra quick and easy, you can use some frozen bread dough to make the breadsticks and no one will probably know the difference! You will get 8 breadsticks out of one loaf of frozen bread dough. You can also use frozen rolls and make one breadstick from each roll (they will be slightly smaller)
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Nutrition Facts:
Marie Girard says
Love them thanks
Kathy says
I made the version for 2 on You Tube. They are delicious!
Christy says
Delicious and pretty fast due to rising once, go’s great for all kinds of meals.
Beverly N says
The recipe was easy. I made this with my 7 year old granddaughter, Annalee. I’m showing my 3 grandkids how to make bread and this was a quick good one to go with our spaghetti dinner. We didn’t baste the breadsticks prior to baking, and they browned up in 9 minutes (on parchment using the copper colored nonstick baking sheets). They were done and did rise well, but would have liked to have had a higher oven rise on them. Thanks for sharing your recipe!