These copycat Olive Garden breadsticks are wonderfully fluffy and doused in garlic butter. Dip them in your favorite sauce or pair them with soup or salad!
In my early days of marriage, Olive Garden was my favorite restaurant. The soup and salad combo with the breadsticks was my frequent craving. Tim and I would specifically pick days when they had unlimited breadsticks just so we could eat them to our hearts desire!
Once I began cooking more at home and loving cooking more and more, I knew I had to recreate the breadsticks. And so — I did! These homemade Olive Garden copycat breadsticks became our go-to carb for dipping into Alfredo sauce dishes and getting those last flavorful drops of dressing on the bottom of our salad bowls.
Olive Garden Breadsticks Video
How To Make Olive Garden Breadsticks
Are you craving Olive Garden breadsticks? We’ve got good news for you — this recipe is designed to deliver restaurant quality satisfaction in the comfort of your own home!
- Make the dough: In the bowl of a stand mixer, whisk together the warm water, yeast, and sugar and let it stand for 5-10 minutes. Add the olive oil, salt, and flour, then knead the dough for 10-15 minutes.
- Proof the dough: Transfer the dough to a lightly oiled bowl, cover, and allow it to rise until doubled in size.
- Shape the breadsticks: Divide the dough in half and roll each section into a 12-inch log. Slice each log into six equal pieces, then shape the pieces into 7-8 inch long breadsticks.
- Allow the breadsticks to rise: Place the breadsticks on a parchment-lined baking sheet and proof until they are puffy. Preheat the oven to 375°F.
- Bake the breadsticks: Bake the breadsticks for 15-20 minutes.
- Brush the breadsticks with garlic butter: Mix together the melted butter and garlic powder and brush the mixture onto the fresh breadsticks using a pastry brush.
Tips For the Best Breadsticks
You may be skeptical… can these breadsticks compare to the famous Olive Garden ones? With these tips, we guarantee you’ll be savoring the most delicious breadsticks of your life.
- Be mindful of the water temperature. The water should be 105-115°F to properly activate the yeast — use a thermometer to check. If the water is too hot, it will kill the yeast.
- Use fresh yeast. If the yeast isn’t foaming after 10 minutes, it may be time for a quick run to the grocery store for new yeast!
- Opt for bread flour. This flour is our tried-and-true choice for breadsticks. Bread flour is higher in protein than all-purpose flour, which leads to better gluten development and chewier bread.
- Measure the flour correctly. Ensure consistent results by fluffing the flour with a spoon, then scooping it into the measuring cup and leveling it off with the back of a knife. Avoid dipping the measuring cup directly into the flour, as this packs the flour into the cup and leads to dense breadsticks.
- Add more flavor (optional). For extra savoriness, sprinkle freshly grated Parmesan cheese over the breadsticks before baking. To emphasize the garlic flavor, add fresh minced garlic to the butter topping. Want an Italian flair? Sneak in a pinch of Italian seasoning and salt to the butter mixture.
Ways To Serve
Honestly, these Olive Garden copycat breadsticks are amazing on their own or dipped in marinara sauce or Alfredo sauce. But if you want a heartier meal, cozy up with a bowl of soup — zuppa Toscana, minestrone, and chicken gnocchi soup are a few of our favorites. You also can’t go wrong with creamy one-pot pasta! Do you want to balance out the carbs? Rustle up an arugula Caprese salad or Caesar salad to enjoy with the breadsticks.
Storage & Reheating
Leftover breadsticks mean only one thing — the fun isn’t ending! Follow this guide to get the most out of your breadsticks for multiple meals to come.
- Room temperature: Store the baked and cooled breadsticks in an airtight container or ziplock bag at room temperature for up to three days.
- Refrigerator: Store leftover baked breadsticks in an airtight bag in the fridge for up to four days.
- Freezer: Arrange the baked and cooled breadsticks in a single layer on a baking sheet, then transfer to the freezer. Once fully frozen, place the breadsticks in an airtight container or bag and freeze for up to two months. Thaw the breadsticks in the fridge overnight before reheating.
- Reheating: To restore crispness, reheat leftover breadsticks in the oven at 425°F for 4-5 minutes.
More Bread Recipes
- Baguette — Foolproof and no-knead!
- Sourdough Bread — Tangy, crusty, and airy
- Brioche Bread — Sweet and buttery
- Challah Bread — Super fluffy and topped with poppy seeds
Recipe
Ingredients
- 1 1/4 cups lukewarm water 110°F
- 2 tsp active dry yeast
- 1 tbsp sugar
- 3 tbsp olive oil
- 2 tsp salt
- 3 1/2 cups all purpose flour
- 4 tbsp salted butter
- 2 tsp garlic powder
Instructions
- In the bowl of a stand mixer, whisk together the warm water, yeast, and sugar. Cover the bowl and allow the yeast to activate for 5-10 minutes.
- Whisk in the olive oil and salt. Sift the flour into the bowl.
- Using the dough hook attachment, mix the ingredients together on low speed until the flour is incorporated. Then, increase the speed to medium-high and mix for an additional 10-15 minutes or until the dough is smooth and elastic.
- Transfer the dough to a lightly oiled bowl, cover, and allow the dough to rise until it has doubled in size, about 1 hour.
- Divide the dough in half and roll each section into a 12-inch log on a lightly floured surface. Slice each log into 6 equal pieces (about 2 inches each), creating 12 total pieces. Shape the pieces into 7-8 inch long breadsticks.
- Place the breadsticks on a parchment-lined baking sheet. Cover with plastic wrap or a towel and allow the breadsticks to rise until they are puffy, about 30 minutes to 1 hour. Meanwhile, preheat the oven to 375°F.
- Bake the breadsticks for 15-20 minutes, or until they are golden brown. In the meantime, whisk together the melted butter and garlic powder.
- Once the breadsticks come out of the oven, use a pastry brush to douse them in the garlic butter. Serve warm and enjoy!
Is this still possible to achieve if I don’t have a stand mixer? I only have a hand held one.
Hey Yul, It would be better to knead with your hands than a hand held mixer. It might take longer to achieve the desired consistency with hands though.