Olive Garden Breadsticks

Just like the originals, these copycat Olive Garden breadsticks are light, airy, and flavored with butter and garlic salt.

Olive Garden breadsticks pair perfectly with any soup, salad, or pasta. Especially Chicken Gnocchi Soup, Minestrone, or our copycat recipe for Zuppa Toscana.

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We love Olive Garden Breadsticks!

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!

I think we can all agree that they’re dangerously delicious!

Here are more reasons we love them:

• Perfect copycat. They taste just like the breadsticks from Olive Garden, but made in your own kitchen.
• Taste. They’re pillowy soft and full of delicious flavor.
• Convenient. These breadsticks are surprisingly easy to make and way cheaper than store-bought.

Serve them hot on the side of Spaghetti, or dip them straight in Marinara or Alfredo Sauce.

Ingredients

• warm water – For the yeast to active the water needs to be about 110-115°F.
• active dry yeast – Alternatively, you can use 1 teaspoon of rapid rise yeast which doesn’t need to be bloomed in water, simply mix it in with the other dry ingredients. 
• sugar
• salt
• vegetable oil – or canola or olive oil
• all-purpose flour – You can also use an equal amount of bread flour for a chewier texture. When making the dough add 3 cups of flour, and if needed, add another ¼ cup to get the right texture
• butter (melted) 
• garlic salt (with parsley flakes)

How to Make Olive Garden Breadsticks

1. YEAST. In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let sit for 5-10 minutes or until foamy.
2. DRY INGREDIENTS. Add the salt, oil, and two cups of flour to the yeast mixture, 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.
3. KNEAD + RISE. 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 for one hour, or until doubled.
   • The dough should be smooth and elastic after kneading. I have found this takes anywhere from 7-10 minutes. Use medium speed if you are using a dough hook attachment with an electric mixer.
4. DIVIDE. After the dough has risen, punch it down gently and divide it into 12 equal portions. On a lightly floured surface roll each ball out into a nine-inch rope, and place it on a baking sheet lined with parchment paper or a silicone liner.
5. 2ND RISE. Repeat with the remaining dough, using two baking sheets. Cover and let rise for one hour.
6. BAKE. During the last ten minutes of the rise time, preheat the oven to 425°F. Bake for 12-14 minutes or until golden brown.
7. SERVE. Remove your homemade breadsticks from the oven and brush with melted butter then sprinkle with garlic salt. Serve warm.

Storing + Freezing Breadsticks

STORE. Fresh breadsticks are definitely best when eaten the same day, but they still make delicious leftovers. Store them at room temperature in a bag or container in the refrigerator for 3-5 days.

Freeze the dough to be baked at a later time.

• Shape the dough into breadsticks but do not rise a second time.
• Instead, place them on a baking sheet and into the freezer. Once solid, transfer them to a freezer-safe storage container. Freeze for up to 3 months.
• To bake, thaw completely. Spread them out on a baking sheet, spray one side of a large piece of plastic wrap with cooking oil, and cover the breadsticks, oil side down.
• Once the dough has thawed, remove the plastic and bake according to the recipe directions. 

Freeze baked breadsticks. Allow the breadsticks to cool completely. Place the breadsticks into a freezer-safe container and freeze for 1-2 months. Reheat them in the microwave or in an oven.

For more bread recipes, try:

Garlic Knot Recipe

20 mins

Cheesy Garlic Bread

20 mins

Copycat Texas Roadhouse Rolls

2 hrs 35 mins

Italian Bread Recipe

2 hrs 40 mins

4.96 from 64 votes

Olive Garden Breadsticks Recipe

By: Kristyn Merkley

Just like the originals, these copycat Olive Garden breadsticks are light, airy, and flavored with butter and garlic salt.

Servings: 12 breadsticks

Prep: 15 minutes mins

Cook: 12 minutes mins

Let Rise: 2 hours hrs

Total: 2 hours hrs 27 minutes mins

Ingredients 

1x2x3x

Breadstick

• ▢ 1 cup plus 2 tablespoons warm water
• ▢ 1¼ teaspoon active dry yeast
• ▢ 2 tablespoons sugar
• ▢ 1½ teaspoon salt
• ▢ 3 tablespoons vegetable oil
• ▢ 3 to 3¼ cups all-purpose flour

Topping

• ▢ 2 tablespoons butter melted
• ▢ ½ teaspoon garlic salt (with parsley flakes)

Instructions 

• In a large bowl or the bowl of a stand mixer, dissolve the yeast and sugar in the warm water. Let sit for 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.
• 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 for one hour, or until doubled.
• After the dough has risen, 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 for one hour.
• During the last ten minutes of the rise time, preheat the oven to 425°F. Bake 12-14 minutes or until golden brown.
• Remove from oven and brush with melted butter, then sprinkle with garlic salt. Serve warm.

Video

Notes

• STORE. Fresh breadsticks are definitely best when eaten the same day, but they still make delicious leftovers. Store them at room temperature in a bag or container.
• Freeze the dough to be baked at a later time.
  • Shape the dough into breadsticks but do not rise a second time.
  • Instead, place them on a baking sheet and into the freezer. Once solid, transfer them to a freezer-safe storage container. Freeze for up to 3 months.
  • To bake, thaw completely. Spread them out on a baking sheet, spray one side of a large piece of plastic wrap with cooking oil, and cover the breadsticks, oil side down.
  • Once the dough has thawed, remove the plastic and bake according to the recipe directions. 
• Freeze baked breadsticks. Allow the breadsticks to cool completely. Place the breadsticks into a freezer-safe container and freeze for 1-2 months. Reheat them in the microwave or in an oven.

Nutrition

Calories: 183kcal, Carbohydrates: 28g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 407mg, Potassium: 48mg, Fiber: 1g, Sugar: 2g, Vitamin A: 59IU, Calcium: 5mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.