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 =)!
Print
Olive Garden Breadsticks Copycat Recipe
Did you make this recipe? Leave a review.
Yield: 1 dozen
MY LATEST VIDEOS
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 margarine or butter
- 1/2 tsp salt
- 1/4 tsp garlic powder
Instructions
-
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
helen: i just want to reply to Sami’s comment. i’m not a professional baker but i do bake a lot from appetizer to dessert.
check your oven temperature and use parchment paper. i use parchment because that’s all i can afford and so far i don’t have any trouble. i depends also of the pan you use. i ho
pe it will help.
Thanks, Jacklyn for the recipe. i’ll make it tonight, i will let you know how it turn out. October 10, 2013 at 10:02am
Jaclyn: I hope you love these Helen! October 10, 2013 at 4:26pm
Mary: Sami I had thr same trouble even with parchment paper, I decreased the ovem temp and added a little bit to cook time worked great March 17, 2018 at 1:29pm
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 https://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
Robb: I just love this recipe and decided to convert it to use a tangzhong just to try the difference. Subtracting 8 tsp flour and 1/2 cup water from the original recipe I heated it to about 149°F stiring constantly until it thickened to create the tangzhong. After it cooled to room temp I followed the recipe and added the tangzhong with the sugar, oil, flour, and salt and continued with the recipe. I made six breadsticks and six rolls. The breadsticks were too soft for my taste but the rolls came out amazingly soft and stayed that way for two days. I always thought rolls needed eggs and milk to be soft, I was wrong but don’t understand why. May 22, 2013 at 6:18am
Jaclyn: I’ve never tried a tangzhong, just learned of it for the first time after reading your comment actually :). I love learning new things about baking and bread making. Thanks for your comment and tips! May 25, 2013 at 9:08pm
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
zaina: hello , i cant thank you enough for sharing this recipe i made it last night and i was stunned everyone loved it only the jealous ones where not so happy :-b … thank you so much again … am ur new follower yaaaaaaiii and honored to be for such a wonderful website. just one question i want to try to make these into subs what would be the changes to consider . June 7, 2013 at 7:18am
Jaclyn: Thanks for the compliment zaina, I’m so happy you are following :)! I’m glad you liked these! To make them into sub size rolls you’d have to roll them thicker, I’d reduce the temp to 400 degrees and you’d need to bake them a little longer. Hope that helps! June 10, 2013 at 10:46pm
Sha: I just made these- followed the recipe almost exactly- I just used olive oil instead of veg and oiled my bowl instead of buttering it and I baked on parchment paper. These are the perfect texture and really does a great job of satisfying the craving for OG bread sticks! I can’t wait to have them with a nice salad with OG dressing! Thanks for the great posting :) June 7, 2013 at 7:18pm
Jaclyn: You’re welcome Sha, I’m so glad you liked them, thanks so much for your comment! June 10, 2013 at 10:40pm
Kay: Made these for supper tonight and they were great. I made half of them for now and froze 6 breadsticks before baking them to enjoy at a later time, so they will be fresh when we have them with another meal. Thanks foe the wonderful recipe. June 27, 2013 at 4:17pm
Jaclyn: You’re welcome Kay – I’m so glad you liked them! June 27, 2013 at 6:33pm
Classic Corn Chowder | Brie and Vanilla: […] Here is the amazing recipe I used from a new favorite blog of mine, ‘Cooking Classy.’ https://www.cookingclassy.com/2012/11/olive-garden-breadsticks-copycat-recipe/ […] August 6, 2013 at 11:08am
25 Favorite Copycat Recipes | Bake Your Day: […] Olive Garden Breadsticks by Cooking Classy […] August 30, 2013 at 4:00am
Monica: I bake my bread stick it turn out the color is white instead of the gold color. Do I need to brush some egg wash on it? September 14, 2013 at 8:27am
Jaclyn: Yeah you could definitely add an egg wash on them if you’d like. September 19, 2013 at 11:09am
Jessica: This breadstick recipe is awesome!! We made it exactly as written. I also froze the leftovers, and pulled them out a few weeks later. After thawing on the countertop and warming them wrapped in foil in the oven, they tasted just as soft as the originals. Thanks for the great recipe!! September 29, 2013 at 8:25am
Jaclyn: I’m going to have to make a double batch next time and freeze some! Thanks for your comment Jessica! October 7, 2013 at 7:39pm
Sree: Hi Jessica
Did u freeze them after baking or before baking …… January 13, 2014 at 10:57am
myth: Hey i tried ur recipe and it came out fabulous… i gave a couple to my neighbors too and they claimed these were better than what they get from the bakery ! i’m so pleased at the results ! All the bread recipe’s i’ve tried were total disasters but these were so easy and painless… thanks a ton !! September 30, 2013 at 1:58pm
Jaclyn: You’re very welcome! I’m so happy to hear everyone liked them! Thanks for your comment! October 1, 2013 at 5:02pm
Hannah: perfect! now all we need is the alfredo dipping sauce recipe! October 2, 2013 at 12:45pm
Jaclyn: I have an alfredo sauce recipe posted that is probably very similar here: https://www.cookingclassy.com/2012/03/better-than-olive-garden-fettuccine-alfredo/ October 3, 2013 at 6:16am
helen: I made it tonight with spaghetti. i didn’t use any machine cuz i don’t want a lot of things to wash later..lol..it turned out very good. my family like it very much. i let it rise close to the window so that the heat of the sun will help to rise it properly. i always does it during sunny day. my bread always soft, when it rise it is higher than the bowl..lol.
Thanks, Jacklyn for sharing the recipe. October 10, 2013 at 8:08pm
Jaclyn: You’re welcome Helen! I’m so glad you and your family liked these breadsticks! October 23, 2013 at 7:43am
Katelynn: Thank you so much for this recipe! I made it twice it one night because like someone else, mine burned fairly quickly on the bottom. The second batch I watched like a hawk! Even with broiling though I couldn’t get them to brown on up so I just flipped them over lol which also prevented the bottoms from burning :) They were DELICIOUS! My friend made Zuppa Toscana soup and some pasta so these went really well with them. Thank you again! November 26, 2013 at 1:08pm
Jaclyn: I’m so glad you liked these Katelynn and I’m glad you got them to brown nicely :). Thanks for your comment and the tip! November 26, 2013 at 9:29pm
Sree: Hi
Can I make this dough in advance and freeze that? January 13, 2014 at 10:53am
Amanda: Has anyone made the dough in a bread machine? If so, how did you do it? Thanks! January 27, 2014 at 12:29pm
SUE: JUST MADE THE BREAD STICKS.REALLY GOOD,USED BREAD FLOUR AND TURNED OUT.TENDER,AND TASTY.A KEEPER.THANKS February 9, 2014 at 5:54pm
Jaclyn: I’m so glad you liked them Sue! Thanks for your comment! February 9, 2014 at 10:57pm
Efrain- Rooks to Cooks: I always liked going to Olive Garden for their bread sticks and now I can’t wait to make these for the next time I make pasta! Thanks for the post~ April 8, 2014 at 11:23am
Connie: I found your recipe today after a failed attempt yesterday using another recipe I had found online. Well, your recipe turned out PERFECT!! They are DELICIOUS!! I did cheat and used my bread machine for all the “dough making” tasks, but other than that, followed your recipe exactly and oh man, now I can’t wait to have them with dinner with some spaghetti and meatballs! (Hopefully they will last that long!) THANKS SO MUCH FOR THE RECIPE! May 19, 2014 at 12:26pm
Jaclyn: Thanks for your feedback Connie! I’m so glad you liked these breadsticks! May 19, 2014 at 8:49pm
Lauren: These were actually better than Olive Garden’s. Making them again today for my daughter. Thanks for the recipe! May 23, 2014 at 9:37am
Jaclyn: I love hearing you liked these better than those at Olive Garden! Thanks so much for your comment Lauren! May 23, 2014 at 9:31pm
Restaurant-Style Breadsticks: […] Recipe adapted from Cooking Classy. […] June 8, 2014 at 6:11am
Melinda: I just made your breadsticks and i really loved them.they tasted amazing .the only thin I wasn’t happy about is that they didn’t turned out as pretty as yours July 8, 2014 at 11:15pm
Shari S: Hi made these tonight and they turned out AMAZING!! Will for sure be making these again in the future. Thanks for the recipe share! August 8, 2014 at 8:39pm
Jaclyn: So glad to hear it Shari! August 25, 2014 at 2:57pm
Amber: Can i make these without the expensive mixer? All I have is an electric hand mixer. Just wondering because i really want to make them!! :) September 15, 2014 at 12:26pm
Jaclyn: Yes you can stir it in a bowl with a wood spoon until heavy then knead the remaining flour into dough by hand. September 15, 2014 at 10:21pm
Amber: Thanks!!!! :) September 16, 2014 at 7:22am
Jaclyn: You’re welcome! September 16, 2014 at 10:56am
Erica: Can you make it by using the bread machine? If so do I skip the steps until I have to punch down the dough? Thanks! September 20, 2014 at 8:06pm
Jaclyn: I haven’t ever tried but I’d imagine it should work fine, and yes those kneading/rising steps would just be done in the bread maker. October 15, 2014 at 10:35pm
Erica: Can I make this with a bread machine? September 21, 2014 at 1:33pm
Jaclyn: I think that would be just fine for the kneading portion. September 22, 2014 at 10:14pm
Connie: I did use my bread machine for all the “dough making” tasks and they turned out PERFECT! October 16, 2014 at 7:36am
Leslie: I just have to say, the Pasta e Fagioli soup is spot on. You never know when you do one of these copy cat recipes how close it will come to the restaurant version, but I am really impressed with your recipe. We don’t eat out much anymore since we’ve embarked on our healthier eating at home lifestyle. Olive Garden soup and breadsticks was a favorite. I love making soup and this is going in my recipes in rotation binder. Thank you! September 22, 2014 at 2:50pm
Jaclyn: Thanks so much for your review Leslie! I’m so glad you enjoyed the soup and thought it was a good copycat! September 22, 2014 at 9:03pm
Nanette: I just finished mixing the dough. It never got smooth and elastic. I kneaded it by hand after it mixed in my kitchen aid for a little bit. The surface was breaking as I hand kneaded. It’s proofing now, we’ll see if it’s to dense soon. November 2, 2014 at 4:59pm
Anna: Made these tonight. They came out great! Even when I put all the sugar in at the beginning. Oops! To quote my brother, “These are awesome!” November 17, 2014 at 7:52pm
Adrienne: Can you double the recipe? Or should I make two batches? I made these yesterday as a test batch for Thanksgiving. For the second rise, I prop mine under my undercabinet lights in my kitchen, which works really well. November 23, 2015 at 8:42am
Janet: Delicious! Turned out perfect without the silpat lined sheet. Thanks for the recipe. Perfect recipe again. January 29, 2017 at 5:26pm
Jaclyn: Thanks for the great feedback Janet! January 30, 2017 at 2:53pm
Lindsey: You are the best!!! I have to make at least 72 breadsticks for a luncheon tomorrow, but knew I couldn’t make all the breadsticks the morning of. I had to find a recipe that was not only delicious and not fussy, but one that I could prep the night before. I’ve been trying different recipes all weekend. And yours was the first that met all my needs! Hooray! I did the first rise, shaped, then placed on a baking sheet. (I’m pretty confident you could freeze at this point, but I just kept them in the fridge.) Today I pulled them out, let them do the second rise, and baked them and they are perfect! Thank you!!!!! May 8, 2017 at 8:13am
Jaclyn: I’m so glad you loved them Lindsey! And 72 breadsticks? Wow, you’re my hero! May 9, 2017 at 1:18pm
Daphne: I tried these and sadly they did not turn out :( I added all 3-1/4 C flour and let it rise, but when I pulled it out I couldn’t even handle the dough, it was so wet and would just stick to absolutely everything (including my hands). I tried to portion it out on a floured surface but the only way I could get it to work was by kneading some extra (like 1/4 to 1/2 C extra) flour into it. Any advice? I live in a super hot and humid place, does that affect it? Should I try handling it with a greased surface instead of a floured one next time? June 27, 2017 at 2:34pm
Lisa: Do you use rapid yeast or regular? Thank you January 11, 2018 at 6:44am
Jaclyn: Regular active dry yeast. January 11, 2018 at 10:29am
Lisa: Can’t wait to try them. January 11, 2018 at 6:45am
Liz: This recipe has become the staple bread stick recipe at our house. So hard not to eat them all by myself! February 9, 2018 at 3:51pm
Jaclyn: I know exactly what you mean :). Thanks for your review Liz! February 10, 2018 at 10:20am
David R Campbell: Made this yesterday and it was perfect.
Four out of four adult picky eaters said it was better than Olive Garden’s.
I’m going to make this today to work on perfecting my shaping skills.
Thanks! March 19, 2018 at 9:27am
Jaclyn: So glad you liked them – thanks for your feedback! :) March 23, 2018 at 4:49pm
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