This post may contain affiliate links. Please read our disclosure policy.
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.
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
- 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.
Variations
- Coat the outside with garlic butter and add grated parmesan cheese.
- Before baking sprinkle your favorite cheese on top.
- To make it sweet, brush with butter and sprinkle on cinnamon and sugar.
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
Olive Garden Breadsticks Recipe
Just like the originals, these copycat Olive Garden breadsticks are light, airy, and flavored with butter and garlic salt.
Video
Ingredients
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.
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.
Never could get anything made with yeast to turn out good. And these were great!! Family devoured them
Awesome!! That’s wonderful to hear. I’m glad you family enjoyed!!
Looking forward to trying your exciting recipes. Thank you
Hope you enjoy them!!
Nice
So yummy! I made these and everyone loved them. Next time, I will make sure the dough sticks are more even. A few of them looked like bowling pins. 😉
When I make breadsticks, I roll the dough into a prepared shallow baking back, score the dough into 18 (6×3) sticks with a metal spatula, prep and bake. I break them apart when they’re done and cooled a bit.
Takes much less time than hand rolling individual breadsticcicks.
Thanks for sharing what you do! Sounds like a great method too.
Tried these tonight. Not in any way like the soft, fluffy sticks I wanted. They were quite crusty. Followed the recipe exactly.
Thanks for the feedback and for giving the recipe a try!
Halle, I love crusty bread sticks, how did you get them crusty?
Delicious!!! My husband loves them and so do I. Easy!!!
Delicious! Made them for the first time this evening, and they turned out GREAT!! Thank you for the recipe!
These breadsticks are delicious . Not exactly olive garden but pretty close. My picky husband loved them and even ate leftovers. Also easy.
No need to eat out, these are just as good as the originals!! Now I just need a big bottle of Olive Garden salad dressing.
I never realized how easy these would be to make at home! Love this recipe!
These are better than Olive Garden’s breadsticks! So fresh, soft, and moist. My family loves these breadsticks!
These breadsticks taste just like the ones at Olive Garden. I love how easy they are to make too!
A wonderful recipe I use this all the time now in my customers love it
Oh I’m so happy to hear that! Thanks for sharing!
Is that all purpose flour?
Yes, all purpose works great for this recipe!
What kind of oil is used?
I typically use canola oil, but you could use vegetable oil or avocado oil or even coconut oil… whatever kind you prefer.
Turned out perfectly -Family loved them
Yay!! That makes us so happy to hear! Thanks for sharing.
These are even better the Olive Garden ones! So good!!! My family devours them.
I made these and seriously tricked my family. They thought they were the real deal. So easy, but so so good!
Hi, I’m really looking forward to try these. I was just wondering how long you think it will take the dough that is frozen in breadstick form to unthaw?
Generally it takes about 2-3 hours for frozen bread dough to thaw when left out on the counter at room temperature to thaw. You can speed up the process by using the microwave if you would like: Spray a microwave-safe plate with nonstick cooking spray and place the dough directly on the plate. Microwave on the defrost setting, uncovered for three to five minutes. I hope this helps!
Looks great
Thank you! I hope you enjoy it! 🙂
Great recipe, tastes amazing and easy to follow.
Awe, thank you so much for saying that!!
Hi! I’m making these tomorrow to bake on Sunday. If I freeze them how long does it usually take to defrost before I can cook then? Thank you!!!
Hi Melissa! Hope the breadsticks turned out delicious. You may have already figured out the answer to your question, but I’d say a few hours is what it takes to thaw. It kind of depends on the temperature of your kitchen… obviously the warmer, the faster they will thaw. 🙂
Amazing! Better than the original!
Wohoo!! Thank you for saying that!
These breAd sticks came out so amazing!!! So glad i made them froM scratch!
I am glad you did too! Thank you for sharing that!!
Hi im new to bread and find all the waiting/rising/kneading thing kind of confusing. Your video seems to show yeast, sugar, water and then goes straight into adding oIl, flower etc. but the directions say to pause for 5-10 minutes. Which version is right?
I have tried so many copycat recipes for olive garden breadsticks and this is the easiest and most like the originals! They’re SO good and soft.
Awe, I am so glad you think so 🙂 I am glad you tried them!
WILL TRY THIS LATER TO GO WITH MY ZUPPA TOSCANA. WAS WONDERING WHAT OIL YOU USED? ALSO, JUST TO MAKE SURE, IS RAPID RISE INSTANT YEAST OK TO USE? THANKS!
This recipe is from a contributor, but I would think canola oil or olive oil. Really, you can use different oils. And, yes that yeast should be ok 🙂
Thank you krystyn! Made this last night and my husband loved it so much he almost finished it haha! The breadsticks were so soft. Definitely a keeper recipe.
I love hearing that! They are addicting! Thank you!
Making these for tonight’s dinner. What kind of oil did you use? Is vegetable oil okay? Also, can I brush these will melted butter before I put them in the oven? Thanks for sharing this recipe! I’m very excited to try it!
Yes & yes 🙂 Sorry I didn’t respond before your dinner. Hopefully, they turned out 🙂
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
We like bread in a loaf, in a roll, in a stick. If you like the bread sticks at olive garden you will like these.
These are really good and easy. I like to make a double batch and keep some in the freezer.
You better believe that I’ll be making these asap! So soft & so yummy!! yay for making them at home!
These are so addicting! I always have to double sometime triple the recipe. The go so fast!
SO glad you shared this recipe! These are so addicting!! We usually have some kind of bread with our meals & everyone loves these!
Have you ever frozen tHem? For examPLe, cook bit remove, cool and Then freeze, thawing anD browning when ready to use?
I personally have not, but you should be able to 🙂
I made these for tonight’s supper … fairly easy and very good!
Glad you liked them! Thank you for letting me know!
Excellent
Thank you 🙂
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
They are super yummy! Hope you like them 🙂
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.
Thank you for trying them 🙂
Going to try these very soon. Yum
Hope you like them, as much as we do!
What means 11/4 for the yeast?
1 and 1/4 teaspoon
Are you using instant yeast? What kind of flour do you use for this RECIPE? Thank you
Yes, instant yeast & just regular flour 🙂 Enjoy!
Great????
Thank you so much!!
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!
I am so glad to hear that!! I am happy that you gave them a try & liked them 🙂 Thank you!
Love it thank you
You are so welcome 🙂
How can I make these gluten free and can rapid rise yeast be used?
So between 3 and 3-1/4 cups flour. Is that All Purpose flour or Bread flour?
All-purpose 🙂 Hope you like them!!
Plz answer my quEry
Which yeast did u use is it instant “saf” or normal ?
Thanx
I would use the active dry yeast. I hope that answers your question 🙂
Will like To do it ,but not sure of the amount of FLOUR is it 14cups
I added the dash in there..it’s 3-3 1/4 cups 🙂
I work at Olive garden, the bread sticks were bags that were warmed then had a butter sauce and garlic salt put on them , that’s it!
LOL! Doesn’t sound appetizing that way! Thanks!
What type of flour did you use??
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
Thank you so much for sharing that!! I am happy to hear you liked them 🙂 We love them too!
It’s says 3-3 14 cups of flour. Is that 3 cups to 14 cups of flour? Help!
It’s 3 – 3 1/4 cups of flour.
Thanks Kara!!
I’m still confused. Is that 3 and 3/4 cups flour?
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!
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
It is 3 to 3 1/4 cups total. Start at 3 cups, then you may need to add 1/4 cup more. Hope that helps! 🙂
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 ????
You are welcome! That sounds good! I am glad your family liked them 🙂 Thank you!
Are they really 701 calories each?
Curious about calorie count also? Olive garden sticks are ~140 calories each.
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.
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.
I’m not sure..I haven’t tried! Good luck & I’d love to know how they turn out!
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.
Never use hot water water to activate yeast should he between 85-90 degrees warm not hot
I made these today and they turned out awesome. Just like Olive Garden’s according to my husband. I know my company tonight will love them as well.
Yay! I hope your company loves them too!
I have been wanting to try a good Olive Garden copycat breadstick recipe! This is just the ticket! Totally putting these on the menu!
I hope you like them!! Let me know!
I made these for dinner last night and ate them for breakfast this morning. They were delicious! This recipe is a keeper!
Woohoo! So, glad you liked them! Thank you for sharing!
I am so sorry! It must be with the yeast. Does it foam?