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