Craving the unlimited, buttery, garlic-dusted breadsticks from Olive Garden? You’ve come to the right place. This is the only copycat Olive Garden Breadsticks recipe you’ll ever need. We’ve cracked the code to that impossibly soft, fluffy texture and the savory garlic-salt topping that makes them so addictive. Forget going out—you can now have a basket of these iconic breadsticks fresh from your own oven, and they taste even better than the original.
This recipe is designed for the enthusiastic home cook. We’ll walk you through every step, from activating the yeast to kneading the dough and getting that perfect golden-brown bake. The result is a batch of pillowy, warm breadsticks perfect for dipping in soup or serving alongside your favorite pasta.
Why This Olive Garden Breadsticks Recipe Works
What sets this recipe apart is its focus on the details that create that signature texture. The secret lies in a slightly sweet, enriched dough and a specific baking temperature. Unlike other recipes that can be dense or dry, our method ensures a light, airy crumb every time.
We also don’t skimp on the topping. A generous brushing of melted butter infused with garlic powder and a sprinkle of salt is the final touch that makes these breadsticks truly taste like they came straight from the restaurant. It’s simple, straightforward, and absolutely foolproof.
Ingredients You’ll Need
You only need a few pantry staples to create these amazing copycat breadsticks. The magic is in the method, not in complicated ingredients.
For the Breadstick Dough
- Active Dry Yeast: This is the key to a light and airy dough.
- Sugar: Just a little to feed the yeast and add a subtle sweetness that balances the savory topping.
- Warm Water: It’s crucial to use water between 105-115°F (40-46°C) to activate the yeast without harming it.
- All-Purpose Flour: The backbone of our breadsticks. No need for fancy bread flour.
- Salt: Essential for flavor and for controlling the yeast’s activity.
- Melted Butter: Adds richness and flavor to the dough itself, creating a tender crumb.
For the Garlic Butter Topping
- Butter: The base of our delicious topping.
- Garlic Powder: Provides that classic, savory flavor without the harshness of fresh garlic.
- Salt: A final sprinkle enhances the overall flavor.
How to Make Olive Garden Breadsticks Step-by-Step
Follow these simple steps for perfect breadsticks. We’ve broken down the process to make it easy for anyone, even if you’re new to baking with yeast.
Step 1: Activate the Yeast
In the bowl of a stand mixer, combine the warm water, active dry yeast, and sugar. Give it a gentle stir and let it sit for about 5-10 minutes. The mixture should become foamy and bubbly, which means your yeast is active and ready to go.
Step 2: Make and Knead the Dough
Once the yeast is activated, add the salt and about half of the flour to the bowl. Using the dough hook attachment, mix on low speed until combined. Gradually add the remaining flour and the melted butter. Increase the speed to medium-low and knead for 5-7 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Step 3: First Rise
Lightly grease a large bowl with oil or cooking spray. Form the dough into a ball and place it in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for about 60-90 minutes, or until it has doubled in size.
Step 4: Shape the Breadsticks
Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a 7-8 inch rope. Place the ropes on a large baking sheet lined with parchment paper, leaving some space between them.
Step 5: Second Rise
Cover the baking sheet loosely with plastic wrap and let the breadsticks rise for another 30-45 minutes. They should look puffy and slightly larger. While they rise, preheat your oven to 400°F (200°C).
Step 6: Bake to Perfection
Bake the breadsticks for 12-15 minutes, or until they are a beautiful golden brown. The smell in your kitchen will be incredible!
Step 7: Brush with Garlic Butter
While the breadsticks are baking, melt the butter for the topping. As soon as the breadsticks come out of the oven, immediately brush them generously with the melted butter. Sprinkle them with garlic powder and salt. Serve warm for the best experience.
Pro Tips for Perfectly Soft Breadsticks
- Don’t overheat your water. Water that is too hot will kill the yeast. Use a thermometer if you’re unsure.
- Proper kneading is key. Kneading develops the gluten, which gives the breadsticks their structure and chewy-soft texture. Don’t cut this step short.
- Find a warm spot for rising. Your oven (turned off) with the light on is a great, draft-free environment for dough to rise.
- Brush the butter on while they’re hot. This allows the butter to melt into every nook and cranny for maximum flavor.
What to Serve with Your Homemade Breadsticks
These Olive Garden Breadsticks are the perfect companion for so many meals. Naturally, they are fantastic with pasta dishes like a classic creamy chicken alfredo. They are also perfect for dipping into hearty soups. Imagine sopping up a delicious bowl of comforting potato soup or a flavorful white chicken chili. Honestly, they’re so good you might just eat them on their own!
Storage and Reheating Instructions
Store any leftover breadsticks in an airtight container at room temperature for up to 3 days. To reheat, wrap them in foil and bake at 350°F (175°C) for 5-7 minutes, or until warmed through. You can also microwave them for about 15-20 seconds for a quick, soft breadstick.
Frequently Asked Questions
Yes! You can prepare the dough through the first rise, then cover it tightly and refrigerate for up to 24 hours. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes before shaping and proceeding with the second rise.
You can, but it’s not necessary. All-purpose flour provides the perfect soft texture for these breadsticks. Bread flour has a higher protein content, which could result in a chewier, less tender breadstick.
Store leftovers in an airtight container or zip-top bag at room temperature for up to 3 days. To reheat and bring back their softness, wrap them in foil and bake at 350°F (175°C) for 5-7 minutes.
The signature softness comes from an enriched dough, which includes sugar and butter. This, combined with a proper two-stage rise, creates a light, airy, and tender crumb that stays soft long after baking.
The most common reasons are expired yeast or water that was too hot or too cold. Always check the expiration date on your yeast and use a thermometer to ensure your water is between 105-115°F (40-46°C) to activate the yeast perfectly.
The Ultimate Restaurant Favorite, Made at Home
There’s nothing better than recreating a beloved restaurant favorite in your own kitchen. This copycat Olive Garden Breadsticks recipe delivers on every level—flavor, texture, and that comforting aroma. We hope you and your family love them as much as we do. Share your creations and tag us on Pinterest!
Olive Garden Breadsticks Recipe
Olive Garden Breadsticks (The ONLY Copycat Recipe You Need)
Ingredients
Equipment
Instructions
- In a stand mixer bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- Add salt and half the flour to the yeast mixture. Mix with the dough hook. Gradually add the remaining flour and melted butter. Knead on medium-low for 5-7 minutes until dough is smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Roll each piece into a 7-8 inch rope. Place on a parchment-lined baking sheet.
- Cover the shaped breadsticks and let them rise for another 30-45 minutes until puffy. Preheat oven to 400°F (200°C).
- Bake for 12-15 minutes until golden brown.
- As soon as they come out of the oven, brush generously with melted butter. Sprinkle with garlic powder and salt. Serve immediately.
Notes
Make-Ahead Tip: You can prepare the dough through the first rise, then cover and refrigerate for up to 24 hours. Let it come to room temperature before shaping and proceeding with the second rise.
