Olive Garden Breadsticks

Copycat Olive Garden Breadsticks - this delicious recipe is simple and tastes just like the real thing - but beware, they're addicting!

copycat Olive Garden breadsticks

Who else is excited about soup season? Soup is one of my favorite foods, and I like to eat soup at least once a week. I like pretty much every variety, from broccoli cheese soup to tomato basil soup. I love that there are so many different flavor combinations, and it’s always warm and comforting. Soup is the perfect meal for a cold night! Of course, if you’re making soup for dinner, you need some fabulous bread to go with it, and that’s where these copycat Olive Garden breadsticks come in! They taste just like the breadsticks from Olive Garden, but even better, because you can make them at home! Best of all, they’re easy to make, and way cheaper than store-bought.

You’ll start by mixing up a simple breadstick dough. If you have a stand mixer, it makes the kneading part a little easier, but you can definitely mix the dough up by hand, too! Once it’s mixed, let it rise about one hour, or until it has doubled in size.

Next, divide the dough into twelve equal sized pieces that are about two ounces each. If you’re neurotic like me, you can use a kitchen scale. I actually ended up with thirteen breadsticks, based on that two ounce weight. The more the merrier! 🙂

Roll each piece of dough out into a long rope (about nine inches long) and place 2 inches apart on a lined baking sheet. They totally don’t have to be perfect. Even if they’re a little wonky, they’ll still turn out delicious.

Cover the breadsticks and let them rise for about one hour. During the last ten minutes of rise time, preheat the oven to 425.

Bake the breadsticks 12-14 minutes, or until golden brown, then brush with melted butter and sprinkle with garlic salt. If you don’t have garlic salt, you could mix some garlic powder and regular table salt together, but I love how much flavor the garlic salt adds. Yum!

These breadsticks are chewy and crisp on the outside, and light and fluffy on the inside. I’m kind of shocked by how much they taste like Olive Garden breadsticks, except even better!

Copycat Olive Garden Breadsticks - this delicious recipe is simple and tastes just like the real thing - but beware, they're addicting!

Copycat Olive Garden Breadsticks - this delicious recipe is simple and tastes just like the real thing - but beware, they're addicting!

They’re definitely best when eaten the same day, but they’re so delicious that leftovers shouldn’t be a problem. These breadsticks are a must-make during soup season!

For more bread recipes, check out:

Olive Garden Breadstick Recipe

4.89 from 18 votes
Copycat Olive Garden Breadsticks - this delicious recipe is simple and tastes just like the real thing - but beware, they're addicting!
Course Bread
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 12 minutes
Let Rise 2 hours
Total Time 27 minutes
Servings 12 breadsticks
Calories 701 kcal
Author The Baker Upstairs on lilluna.com

Ingredients

Breadstick

  • 1 cup and 2 Tbsp warm water
  • 1 1/4 tsp yeast
  • 2 tbsp sugar
  • 1 1/2 tsp salt
  • 3 tbsp oil
  • 3-3 1/4 cups flour

Topping

  • 2 tbsp butter melted
  • 1/2 tsp garlic salt

Instructions

  1. In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let sit 5-10 minutes, or until foamy. Add the salt, oil, and two cups of flour, and mix until combined. Add additional flour, ¼ cup at a time, until the dough pulls away from the sides of the bowl and is soft and only slightly sticky to the touch.

  2. Knead the dough until smooth, sprinkling with flour as needed to make the dough manageable. Place the dough in a lightly greased bowl and let rise one hour, or until doubled.
  3. After the dough has rise, punch it down gently and divide it into 12 equal sized balls. Roll each ball out into a nine inch rope, and place on a baking sheet lined with parchment or a silicone liner. Repeat with remaining dough, using two baking sheets. Cover and let rise one hour.
  4. During the last ten minutes of rise time, preheat the oven to 425. Bake 12-14 minutes, or until golden brown. Remove from oven and brush with melted butter, then sprinkle with garlic salt. Serve warm.

Recipe Video

Author

Alicia Skousen

Hi! I’m Alicia and I blog at The Baker Upstairs. I am in love with all things food! I love to bake bread, cupcakes, cookies… you name it! When I’m not baking, I am running after my two adorable little girls, working as an RN, knitting, reading, and trying to squeeze in time with my husband every day.

More by Alicia

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Comments

  1. 4 stars
    Every time I bake bread it come out like a brick. I need a tip. Yeast dies in hot water, won’t activate in cold water? What happens if one skips the second rise and goes right to bake?
    I’m gonna try you directions. Wish me luck.

    1. water should be at 110 degrees for proofing yeast, warm, not hot. And don’t put your salt directly in with the yeast, salt retards/kills the yeast, so I generally put the salt in with the flour. Hope that helps.

    1. FIGURING HIGH, I CALCULATED 2,052 CALORIES FOR THE WHOLE RECIPE. DIVIDED BY 12, THAT’S APPROX 171 CALORIES PER BREADSTICK. TO REDUCE CALORIES, I SPLIT THE RECIPE INTO 18, OR 114 CALORIES.

  2. 5 stars
    Made these tonight to go with Pasta e Fagioli. They were awesome!! My family said they were just like Olive Garden. It is definitely a keeper. Thank you for the recipe ????

        1. 5 stars
          No, that means use between 3 cups of flour and 3 and 1/4 cups of flour. Yeast recipes are never exact, you have to add enough flour to make a soft dough. So you may need more than 3 cups to get the right consistency. Hope that helps!

    1. i don’t understand about the flour, is that 3 cups of flour and 3 1/4 cups of flour, please help, i want to make these bread stick, thank you lonna harris

  3. 5 stars
    Try this recipe today for Father’s Day fantastic worked out exactly like Olive Garden easy to make if I can make it anyone can if you want a decent bread p please try this recipe it’ll be worth your wild.Can’t wait to make another batch

  4. 5 stars
    I made these last night to accompany the zuppa toscana soup I made and they were great! I’d never made bread sticks, or bread of any kind before and was a little intimidated by it, but these were super simple and turned out wonderful. my husband and i agreed that they are better than olive garden bread sticks, and my house smelled wonderful after baking them. thank you for the recipe!

  5. 4 stars
    THis was a good Recipe but the breadsticks WEREN’T As airy as the ones at olive garden. I would recommend Adding extra yeast to get make them LIGHTER. Going to try that next time I make them.

  6. wow how do you find time for YOURSELF? I could never do all that in one day, I might do it in a week, ty for your recipes going to try these bread sticks they look so yummy

  7. Have you ever frozen tHem? For examPLe, cook bit remove, cool and Then freeze, thawing anD browning when ready to use?

  8. 5 stars
    SO glad you shared this recipe! These are so addicting!! We usually have some kind of bread with our meals & everyone loves these!

  9. So I tried out youR recipe 2 times today and They didn’t turn out good at all. I followed the recipe exactly, even made sure the water was at 110 degrees. It seemed that using the 1 cup + 2 tbs warM water Was not enouGh. The ending dough wasn’t soft and slightly sticky to the touch. Instead, it was lumpy and kind oF dry even after using only 3 cups oF flour. Needless to say, the Breadsticks came out very doughy on the insidE, not at all liGht and soft. So, can you tell me whatI’m doing wrong? Should I add more water? And iF yes, how much? Also, you said you used the dry active yeast, and then later said you used the instant yeAst with regular flour. Can you tell me which I should use? I used the active dry kind foR my 2 tries. Would love to get this recipe righT, would really appreciate your help. I Don’t know how all your other reviewers are having success with your recipe and I ‘m not, especia since I’m following it to the t, and I mean the t. SoRry For all the caps, couldn’t turn it off somehow