Breadsticks Recipe (Olive Garden Copycat)

November 7, 2012

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!

Breadsticks Recipe

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.

Olive Garden Breadsticks Copycat Recipe

4.72 from 7 votes

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!

Servings: 12
Prep Time 25 minutes
Cook Time 11 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 6 minutes

Ingredients

  • 1 cup + 2 Tbsp warm water (110 - 115 degrees)
  • 1 1/4 tsp active dry yeast
  • 2 Tbsp granulated sugar, divided
  • 3 - 3 1/2 cups all-purpose flour
  • 1 3/4 tsp salt
  • 3 Tbsp vegetable oil

Topping

  • 2 Tbsp butter
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Recipe Source: Cooking Classy

Recipe Notes

*Salt in topping originally listed at 1/2 tsp I've reduced to 1/4 tsp, or add to taste.

Nutrition Facts
Olive Garden Breadsticks Copycat Recipe
Amount Per Serving
Calories 169 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 5mg2%
Sodium 453mg20%
Potassium 37mg1%
Carbohydrates 26g9%
Sugar 2g2%
Protein 3g6%
Vitamin A 60IU1%
Calcium 5mg1%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Course: breads
Cuisine: Italian
Keyword: Breadsticks
Author: Jaclyn

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126 Comments

  • Kayden

    I made this for my parents and brother and they really liked it! They’re very tasty, and I’d totally recommend this recipe to anyone! :)

  • Maria O’Donnell

    Not very flavorful but the beginnings are there. I suggest brushing with egg white or butter before broiling for that crispy crust and also melting butter with fresh garlic, garlic powder, and garlic salt and brushing the breadsticks on both sides twice. You think it sounds drenched but it won’t be

  • Kelly

    I made this for my family to try because they love olivegarden bredsticks and all of them were gone in like 5 minutes. (Btw i have a family of 5 and made 12 bredsticks)

    • Jaclyn

      Jaclyn Bell

      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.

  • Tina

    Good day! Can I use breadflour to this recipe instead of APF? Will it affect the taste and texture of the bread?

  • 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.

    • 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.