How to Make Olive Garden Breadsticks
One of the best things about Olive Garden is their famous breadsticks. I’m pretty sure a lot of people can make a meal out of just endless breadsticks and salad. Now you can enjoy unlimited breadsticks in the comfort of your own home.
If you love Olive Garden’s breadsticks as much as we do, then you’re in luck! We know how difficult it can be to recreate that special restaurant taste at home, so today we’re bringing you a delicious and easy-to-follow homemade olive garden breadsticks recipe.
Olive Garden breadsticks are the perfect side dish for all kinds of flavorful dishes – from pastas to your favorite soups and salads. Plus, who doesn’t love homemade fluffy breadsticks? Treat yourself (or your friends) today by baking this copycat olive garden breadsticks recipe.
These step-by-step instructions will have you enjoying that iconic garlic-buttery flavor right in your own kitchen.
These copycat breadsticks are light and fluffy on the inside with a crispy, buttery exterior. Serve them warm with a side of marinara sauce or garlic butter for dipping and enjoy!
Whether it’s for an intimate weekend dinner or a big family feast — everyone is sure to love this homemade copycat version of Olive Garden’s classic crowd pleaser.
*Scroll down for the printable recipe card
- 1 cup and 2 tablespoons warm water
- 1 ¼ teaspoon active dry yeast
- 2 tablespoons white granulated sugar
- 3 cups bread flour
- 1 ¾ teaspoon salt
- 3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 teaspoon garlic salt
- 2 tablespoons parmesan cheese
Add in half the flour to the yeast mixture and stir together.
In a large bowl, add the sugar and yeast to the warm water and stir together.
Let sit for 10 minutes until the yeast has activated, the mixture will look puffy and bubbly
Add the other half of the flour and combine until a dough ball has formed.
Transfer this to a clean surface and knead the dough together for about 5 minutes
Place in a greased bowl and cover with plastic wrap or a clean kitchen towel. Let sit in a room temperature area for a rise time of 1 ½ hours.
The dough should have almost doubled in size. Punch down the dough and divide dough into 12 equal portions.
Roll each portion on a lightly floured surface out into about 8 inch sized breadsticks and lay on a parchment paper covered baking sheet.
Once you have rolled out each dough portion, cover these breadsticks with plastic wrap and let rest for another hour for a second rise.
At the last ten minutes of rising, preheat the oven to 425 degrees fahrenheit.
Place bread sticks in the oven for 15 minutes or until the tops of the breadsticks are golden brown.
While the sticks are in the oven, melt the butter and mix together the garlic salt and parmesan together in a small bowl.
As soon as the breadsticks are out of the oven, brush the top of the breadsticks with the melted butter and sprinkle the garlic parmesan mixture on top.
Enjoy warm breadsticks.
Bread flour helps give a fluffier breadstick than regular all purpose flour would give. When you don’t have bread flour on hand, all-purpose is the next best thing. You might get a slightly different texture though with your buttery breadsticks.
Olive Garden breadsticks are not vegan because of the butter used on the topping.
How do you store the breadsticks?For best results, Olive Garden breadsticks are best stored in an airtight container at room temperature.
Yes! But I would recommend wrapping them in aluminum foil before placing them in a freezer bag. That will help to keep your amazing breadsticks from getting freezer burn.
How to reheat olive garden breadsticks?When you’re ready to eat them, just place them on a prepared baking sheet and bake at 350 degrees for about 10-15 minutes, or until they’re nice and warm.
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Baking Sheets
Pastry Brush
Parchment Paper Sheets
Ramekins
Mixing Bowls Set
Active Dry Yeast
Bread flour
Garlic Salt
How to Make Olive Garden Breadsticks
Recipe details
- 12 servings
- Prep time: 15 Minutes Cook time: 13 Minutes Total time: 28 min
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28 minutes plus 2 to 2 1/2 hours rise time.