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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.
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 🙂