My favorite breadsticks recipe! Perfectly soft, fluffy and chewy and finished with a buttery garlic topping. No one can resist these! And since they’re made fresh from scratch they’re even better than Olive Gardens!
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 are the perfect side dish to all your favorite soups. Soup, salad and breadsticks for dinner – sounds great to me!
Now you can enjoy bottomless breadsticks at home =)!
How do You Make Breadsticks?
Once you realize how easy these are to make you’ll want to make them all the time!
- To start dissolve yeast in warm water with sugar. Let rest.
- Add in granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then blend in stand mixer.
- Add 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.
- Transfer dough to greased bowl, cover and rest 1 1/2 hours.
- Punch risen dough down, divide into 12 equal portions. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to lined baking sheets.
- Cover and let rise 1 hour. Preheat oven.
- Bake 11 – 13 minutes until golden then brush with melted butter, sprinkle with salt and garlic powder.
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Olive Garden Breadsticks Copycat Recipe
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Perfectly soft, fluffy and chewy and finished with a buttery garlic topping. No one can resist these! And since they're made fresh from scratch they're even better than Olive Gardens!
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
Topping
- 2 Tbsp butter
- 1/2 tsp salt
- 1/4 tsp garlic powder
Instructions
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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.
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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.
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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.
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Recipe Source: Cooking Classy
Dulci Navarro: Is that one 1/4 tsp or 1 and 1/4 tsp of yeast? March 1, 2019 at 12:17pm
Jaclyn: 1 and 1/4 teaspoons. March 12, 2019 at 10:23pm
Donna Rector: Can you make pasta e fagiolli in the Crock-Pot? December 19, 2018 at 3:51pm
Jaclyn: Yes that can be made in the crockpot. You’ll want to brown the beef and saute the veggies first then add to the slow cooker. Then add the pasta and beans near the end. January 7, 2019 at 11:13pm
Tina: Good day! Can I use breadflour to this recipe instead of APF? Will it affect the taste and texture of the bread? August 9, 2018 at 2:31am
David R Campbell: Jaclyn,
Can these be made days in advance then frozen? If so, would you butter them before freezing or after reheating? I need to make 4 dozen for Easter and don’t want to spend all Sunday morning making them. March 29, 2018 at 8:31am
Allison Warfel: In general, fresh dough can be made a head and frozen. Shape and prepare as usual, then freeze. Take them out to thaw and rise. I can’t speak for this recipe (yet) but I have raw frozen crescent rolls and to make them, I take a couple out the night before then place them in a pan in my unheated oven the night before. By the end of 12 hours, they’re thawed, risen and ready to bake. I hope this comparison is helpful. November 12, 2018 at 6:44am