Olive Garden Breadsticks

Olive Garden Breadsticks Ingredients

• Warm water (1 cup plus 2 tablespoons): Activates the yeast and helps bring the dough together. Warm water works best because it helps the yeast bloom properly. For the yeast to active the water needs to be about 110-115°F.
• Active dry yeast (1¼ teaspoon): Helps the breadsticks rise and creates the soft, fluffy texture. Alternatively, use 1 teaspoon of rapid rise yeast, which doesn’t need to bloom in water; simply mix it in with the other dry ingredients. 
• Sugar (2 tablespoons): Feeds the yeast and adds a touch of sweetness to the dough.
• Salt (1½ teaspoon): Balances the flavors and strengthens the dough structure.
• Vegetable oil (3 tablespoons): Keeps the breadsticks soft and tender. Neutral oils like canola oil also work well.
• All-purpose flour (3 to 3¼ cups): Forms the dough and gives the breadsticks structure while still keeping them soft. 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 (2 tablespoons): Adds rich flavor and helps keep the tops soft after baking.
• Garlic salt with parsley flakes (½ teaspoon): Adds the classic buttery garlic flavor that makes these breadsticks taste just like the restaurant version.

How to Make Olive Garden Breadsticks

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.

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.

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.

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.

2ND RISE. Repeat with the remaining dough, using two baking sheets. Cover and let rise for one hour.

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.

SERVE. Remove your homemade breadsticks from the oven and brush with melted butter then sprinkle with garlic salt. Serve warm.

Kristyn’s Recipe Tips

• The water should feel warm but not hot so the yeast activates properly.
• The dough should stay slightly soft and tacky for fluffy breadsticks.
• Rolling the dough ropes evenly helps the breadsticks bake at the same rate.
• These taste best fresh from the oven with melted butter brushed on top.
• Sprinkle parmesan cheese over the buttered breadsticks for extra flavor.

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

Video

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.

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Notes

Recipe Tips.

• The water should feel warm but not hot so the yeast activates properly.
• The dough should stay slightly soft and tacky for fluffy breadsticks.
• Rolling the dough ropes evenly helps the breadsticks bake at the same rate.
• These taste best fresh from the oven with melted butter brushed on top.
• Sprinkle parmesan cheese over the buttered breadsticks for extra flavor.

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. 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. 

Freeze the dough. 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. 

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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.

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This recipe was first shared November, 2017.