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Copycat Olive Garden Breadsticks – buttery, garlicky, soft and chewy homemade breadsticks made with simple ingredients and easy steps.

  • Total Time: 2 hours 45 minutes to 3 hours (including rising times)
  • Yield: 12 breadsticks 1x

Ingredients

Scale
  • For the dough:
  • 1 cup plus 2 tablespoons (250 grams) warm water (100-110°F)
  • 1 1/2 teaspoons instant yeast
  • 2 tablespoons (25 grams) granulated sugar
  • 3 tablespoons (42 grams) unsalted butter, melted
  • 1 3/4 teaspoons fine sea salt
  • 3 cups (381 grams) bread flour, plus more as needed
  • For the topping:
  • 2 tablespoons (28 grams) unsalted butter, melted
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder

Instructions

  1. Line two baking sheets with parchment paper and set aside.
  2. In a stand mixer fitted with a dough hook, combine warm water, yeast, sugar, melted butter, and salt. Gradually add bread flour while mixing on low speed.
  3. Knead the dough on medium speed for 10-15 minutes until tacky and elastic, adding more flour if too sticky.
  4. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
  5. Divide dough into 12 pieces, roll each into 8-inch logs, and place on prepared baking sheets spaced 2 inches apart. Cover and let rise until doubled, about 1 to 1 1/2 hours.
  6. Preheat oven to 400°F. Bake breadsticks for 12-14 minutes until golden brown.
  7. Brush baked breadsticks generously with melted butter. Mix kosher salt with garlic powder and sprinkle evenly on top. Serve warm.
  8. To reheat leftovers, warm breadsticks on a baking sheet in a 425°F oven for 4-5 minutes, optionally brushing with butter and sprinkling garlic powder and salt.

Notes

Water temperature should be warm (100-110°F) to avoid killing the yeast., Bread flour is preferred for chewier texture; if using all-purpose flour, knead longer for gluten development., The sugar activates the yeast but does not make the breadsticks sweet., You can knead dough by hand for 15-20 minutes if no mixer is available., Dough is ready when doubled in size and indentations remain after pressing fingers (ripe test)., Breadsticks can be prepared ahead: after shaping, cover and chill in fridge up to 24 hours or freeze shaped logs up to 2 months., For longer storage, freeze baked cooled breadsticks for up to 2 months; thaw and reheat as usual., Leftover breadsticks keep for up to 3 days in an airtight container at room temperature., To make vegan, use plant-based butter substitutes in dough and for brushing., Instant yeast is used; active dry yeast can substitute 1:1 but may require proofing and longer rising time.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 12-14 minutes
  • Category: Side Dish
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 breadstick
  • Calories: Approximately 150-170 calories per breadstick (estimate)
  • Fat: Approximately 6 grams per serving (estimate)
  • Carbohydrates: Approximately 22 grams per serving (estimate)
  • Protein: Approximately 4 grams per serving (estimate)