Olive Garden Breadstick Recipe

Olive garden breadsticks served in a tea towel.

4.96 from 64 votes

Olive Garden Breadstick Recipe

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

Prep Time15

Cook Time12

Let Rise2

Total Time2 27

Course: Bread

Cuisine: American, Italian

Servings: breadsticks

Author: Kristyn Merkley

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

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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