I recently posted an Olive Garden soup recipe that I love (my Pasta e Fagioli copycat recipe) and realized I needed to post a breadstick recipe to go along with it. These breadsticks are deliciously soft and fluffy, with just the right amount of chew and they taste just as delectable as the real thing. According to this source I found online the Olive Garden uses margarine to coat their breadsticks. With that said, if you prefer butter over margarine (like me) then feel free to use that instead. Now you can enjoy bottomless breadsticks at home =)!
Ingredients
- 1 cup + 2 Tbsp warm water (110 - 115 degrees)
- 1 1/4 tsp active dry yeast
- 2 Tbsp granulated sugar, divided
- 3 - 3 1/4 cups all-purpose flour
- 1 3/4 tsp salt
- 3 Tbsp vegetable oil
- 2 Tbsp margarine or butter*
- 1/2 tsp salt
- 1/4 tsp garlic powder
Topping
Directions
- In the bowl of an electric stand mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes. Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combine. Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.
- Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two Silpat lined or buttered cookie sheets. Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising.
- Bake in preheated oven 11 - 13 minutes until golden (I actually broiled mine during the last minute for a perfectly golden crust). Meanwhile, in a small bowl whisk together 1/2 tsp salt and garlic powder. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with salt mixture. Serve warm or allow to cool and store in an airtight container.
- Recipe Source: Cooking Classy
Amber Massey: Delish! I’ve been craving OG soup salad and breadsticks.. Even tho I’ve never actually experienced it, ha! It is the commercials. They work:) November 8, 2012 at 8:11am
Noelle: wow they look perfect! im trying this for sunday dinner. November 8, 2012 at 8:34am
sally @ sallys baking addiction: oh no you didn’t girl!!! Jaclyn, I love you! the one and only reason I go to olive garden is for the breadsticks (duh!)… oh, and the sangria too! These look spot-on! i would prefer butter as well :) November 8, 2012 at 2:00pm
Melissa @ No. 2 Pencil: This look perfect! Love! November 8, 2012 at 6:16pm
Joan: We finally had an Olive Garden open in my area. The recipe looks great and will try it soon! November 8, 2012 at 8:10pm
Ashley @ Wishes & Dishes: I love their breadsticks so much! Can’t wait to try this… November 8, 2012 at 9:01pm
angela @ anotherbiteplease: yes please! I eat way too many that one girl should eat at dinner. lol November 9, 2012 at 2:21pm
Chung-Ah | Damn Delicious: I love your copycat recipes! And how did you know that I am obsessed with Olive Garden’s bread? It’s been ages since I’ve been there so I’ve been having a major craving for their bread! I’m so glad I have this recipe though to remedy that! November 10, 2012 at 10:22pm
Elizabeth: Yummy…thanks.
NEW FOLLOWER.
Elizabeth
Silver’s Reviews
http://silversolara.blogspot.com
November 11, 2012 at 6:16pm
Sami: What can I do to prevent the bottom of my breadsticks from burning? :( The tops had barely browned but the bottoms were as black as charcoal at 425 for 10mins. November 12, 2012 at 6:13pm
Jaclyn: Did you bake them on a silpat lined sheet? That is what I used, or you may want to try a parchment paper lined baking sheet. Then to get the perfectly golden crust on top without over-baking you can actually broil them near the end of baking (keeping a close eye on them to make sure they don’t burn). Also you may want to consider raising the level of your oven rack, the top of your oven may be cooler than the bottom. Hopefully that helps! November 12, 2012 at 11:27pm
Anonymous: Olive Garden breadsticks are the best! Can’t wait to make these! November 17, 2012 at 3:56pm
Anonymous: We made these today and they were a big hit with the kids! Thanks for the recipe.
While we were at it, we also used up our over ripened bananas and made your Perfect Loaf Banana Bread. Didnt have the raw sugar for the topping, so substituted with light brown sugar and it was delicious. Thank you November 28, 2012 at 5:14pm
Nilda: I am going to try the breadsticks and the soup both from Olive Garden copycat. I love both… December 10, 2012 at 9:58am
Anonymous: I don’t have a standup mixer, will a hand held work ??? December 11, 2012 at 8:06am
Jaclyn: For part of the time, then when it starts to get to thick you can mix it by hand. Hope you enjoy! December 11, 2012 at 9:51pm
Anonymous: I used to work at Olive Garden until recently and the bread sticks are from Turano. They would deliver them. So if you can find those in the store, that is what they used and then they added the butter and spices. December 13, 2012 at 11:42pm
Anonymous: I used to work at Olive Garden until recently and the bread sticks they use are delivered from Turano bread. Olive Garden would add the butter and seasoning to them. December 13, 2012 at 11:46pm
Anonymous: I made these tonight they were very good. Thanks for sharing. December 15, 2012 at 9:07pm
Kent Amoth: Actual topping is 50/50 Kosher salt, garlic powder. Was GM with Darden restaurants for 5 years December 31, 2012 at 10:25am
Copycat Olive Garden Breadsticks | Good Eats Girl: [...] Copycat Olive Garden Breadsticks (slightly adapted from Cooking Classy) [...] January 9, 2013 at 4:33am
KBug: as a former employee, I can definitely give you some advice on how to make these a ton easier. January 15, 2013 at 12:52am
Jaclyn: I’m always up for new advice, especially if you worked there =). January 17, 2013 at 11:03am
Garlic Breadsticks « 365 Days For Foodies: [...] *Original Recipe: Cooking Classy [...] January 22, 2013 at 3:41pm
Aubrey: These are great!!!!!! Made them today ate them with zuppa toscana i made and was delish!!!!!! They are awesome! This recipe is great, please do try! February 3, 2013 at 7:48pm
alana: I came across your website couple days ago and wow such amazing recipes that are now on my to do lost! Jacyln i made these breadsticks today with pasta! they are soo AMAZING!!!!:)))) My hubby gobbled more then hgalf and my son and i the rest! JUst delish! Thanks babe!!!!!! February 20, 2013 at 8:45pm
Jaclyn: Alana – I’m so glad you and your husband loved these breadsticks! Thanks so much for your comment, I hope you continue to love what you find here! February 24, 2013 at 9:43am
eRiN: This is my new favorite recipe. First time making breadsticks, only my 2nd time even making bread, and they came out SO well. I just wish I had halved the recipe …. because I want to eat them allllll … March 4, 2013 at 8:52pm
Jaclyn: Erin – so glad you’ve enjoyed these breadsticks! Thanks so much for your comment! March 6, 2013 at 10:19am
JohnS: A bread machine makes the first part much easier, and less to clean… March 7, 2013 at 6:55am
Olive Garden Breadsticks | superstevied: [...] View the original pin at http://www.cookingclassy.com/2012/11/olive-garden-breadsticks-copycat-recipe/ [...] March 22, 2013 at 8:23am
Olive Garden Breadsticks | Copycat Crafts: [...] LINK: Olive Garden Breadsticks Copycat Recipe – Cooking Classy. [...] April 3, 2013 at 6:43am
Angie @ Big Bear’s Wife: Those breadsticks are beautiful! April 3, 2013 at 7:10am
Jaclyn: Thanks Angie! April 3, 2013 at 8:40am
Alana: Made these again and just love them sooo much! Can u post a recipe for gnocchi? Thanks darling April 10, 2013 at 8:18pm
Jaclyn: Hi Alana – this is kind of embarrassing but I’ve actually never made gnocchi :), but I will definitely have to add it to my list! April 16, 2013 at 6:41pm
shelly: wish there was nutrition info also but still awsome! April 14, 2013 at 2:49pm
Vera Hrytz: Thank you so much for this recipe. I made these today and they turned out amazing. Nice and golden on the out side and soft and fluffy inside. April 26, 2013 at 11:37pm
Jaclyn: You’re welcome Vera! Thanks for your comment! May 7, 2013 at 9:02am
coraki: LOL its bread sticks. Who cares about nutrition info. I am going to have a go at this. I have tried to come up with something on my own but never seems to be the same. TY. Also trying the chocolate buttercream recipe. I was looking for that when I found this. GOD is good. April 27, 2013 at 11:42am
Jaclyn: I hope you love them both! May 3, 2013 at 11:50pm
Robb: These bread sticks were better than olive garden, my picky two year old ate two and she won’t eat olive garden’s I was shocked. I did do things just a little different, I don’t have a stand mixer so used my food processor with a dough blade, worked great, and I was out of veg oil so I used olive oil. Also I stuck the formed sticks in the refrigerator on 2 parchment lined cookie sheets for a few hours while I was cooking other food and took them out for 30 minutes to finish proofing at room temp and baked according to recipe. May 6, 2013 at 9:20am
Jaclyn: That’s awesome to hear Robb! I’m so glad they were enjoyed :)! Thanks for your comment and tips! May 7, 2013 at 9:30am
Joyce: Tried these yesterday…they came out perfect. I would say they tasted like Olive Garden breadsticks. Thank you so much for the recipe. If you are afraid of trying these I say go for it. Follow the recipe and you can’t go wrong. I am by no means a great cook but I found these to be pretty simple to make. May 11, 2013 at 1:47pm
Kathleen: I wonder if these freeze well? I am thinking about making them ahead of time and freezing the formed dough before baking so I don’t have to make these every time we want breadsticks to go with dinner. May 16, 2013 at 4:28pm
Jaclyn: You probably could do that, just after the first rise (and shaping) is when I’d freeze them then thaw them out and let them do the second rise before baking. May 16, 2013 at 10:14pm
Kathleen: That is exactly what I was thinking! Thanks! May 17, 2013 at 8:10am
Lindsey: Can you freeze the dough?
Also, if u wanted to do all the raising the day before and cook them the next day (to save time), how would we go about doing so? Thanks! :) May 20, 2013 at 12:54am
Lindsey: Sorry just read the freezing answer above lol…the other question still applies though :) May 20, 2013 at 12:56am
Jaclyn: I wouldn’t recommend doing all of the rising the day before because I’m not sure how they’d turn out. I’d probably try to do the second rise the day you bake them. May 20, 2013 at 9:05am
Leah: I made these last night and filled them with mozzarella cheese. So good!! Seriously, the best breadsticks ever. Thanks for the great recipe! May 20, 2013 at 1:59pm
Jaclyn: That sounds amazing Leah! I’m going to have to try that sometime, thanks for the tip :)! May 20, 2013 at 4:04pm