Olive Garden Breadsticks Recipe (Oven)

Warm, buttery, garlicky Olive Garden breadsticks with flour, yeast, melted butter, and a little sugar—you’ll want to eat them hot right off the tray.

These breadsticks are a soft, slightly chewy miracle with a golden crust and savory garlic topping. They’re ridiculously snackable (honestly, maybe too snackable?), and they fill your kitchen with that cozy, bakery smell I wish I could bottle.

From the first bite, these copycat Olive Garden breadsticks will have you wondering why on earth you ever put on real pants to go get them. There’s something weirdly comforting about replicating a restaurant bite-for-bite in your own flour-dusted kitchen. Maybe it’s the smell of fresh-baked dough… or maybe it’s just the smug joy of unlimited breadsticks without a side of small talk. Either way, these are perfect fresh out of the oven on a chill night, or alongside dinner when it needs something bready. No pretense, no fluff. Just a soft, garlicky carb hug.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Olive Garden Breadsticks

These aren’t your average dinner rolls. These are pillow-soft on the inside, golden on the outside, and always disappear before I’d like to admit.

Ridiculously simple to make: You just mix, knead, rise, roll, and bake—nothing wild or technical here.
That iconic chewy-tender texture: Soft and slightly springy, like a plush bread hug for your mouth.
Savory garlic butter topping: Melted butter + garlic salt = yes. No notes.
They freeze like champs: So you can have warm, fresh breadsticks whenever scrolling through takeout menus leaves you uninspired.
Perfect with just about anything: Soups, salads, pasta… or just you on the couch.
Kid-tested, adult-inhaled: Even picky eaters fold for these.

Ingredient Notes

Just a handful of ingredients, but each one earns its place. Nothing fancy here—just the good stuff.

Warm water: It needs to be just warm enough to wake up the yeast, but not a scorch-fest. Aim for around 110°F.
Active dry yeast: This gives the breadsticks lift and softness. Let it get nice and foamy in the water to prove it’s alive. Like a microbial proof of life.
Granulated sugar: Just a touch helps feed the yeast and gives a whisper of sweetness—not obvious, but you’d miss it if it wasn’t there.
All-purpose flour: Go classic here. The amount you need may vary slightly, depending on your kitchen’s humidity, but start with the 3 cups and adjust as you go.
Salt: There’s salt inside the dough and on top. Trust me, you want both. It wakes up the flavor.
Olive oil (or vegetable): This makes the dough soft, a little rich, and helps with that tender interior.
Garlic powder: Paired with salt and butter, it gives that dreamy, craveable topping.
Unsalted butter: For brushing the tops right out of the oven—let it soak in and carry the garlic salt into every bite.

How To Make This Olive Garden Breadsticks

Okay, deep breath. Grab your stand mixer and let’s carb it up. It’s a chilled-out process, I promise. Most of the time is just waiting and maybe poking the dough once or twice.

Bloom the yeast: In the bowl of your stand mixer, combine warm water, yeast, and just a smidge (1/2 teaspoon) of sugar. Whisk it gently until you don’t see any dry granules. Now let it hang out for about 10 minutes. You’ll know it’s ready when it’s foamy and smells like bread already. If nothing happens, your yeast may be kaput.
Start the dough: Add the remaining sugar, the first half of the flour (about 1.5 cups), salt, and oil. Use the paddle attachment at low speed just to mix everything together. You’ll get something that looks vaguely like dough but not quite there yet.
Knead the dough: Switch to the dough hook, add the rest of the flour, and let the machine knead at low speed for about 7–8 minutes. You’re aiming for a dough that pulls away from the sides and feels soft, smooth, and elastic. If it’s too sticky, sprinkle in up to 1/4 cup more flour, a tablespoon at a time.
First rise: Plop that dough into a lightly greased bowl, cover with plastic wrap (or a clean kitchen towel), and let it rise in a warm, draft-free spot for about 90 minutes. You’re looking for it to double in size, like a little marshmallow cloud.
Shape the breadsticks: Once it’s puffed and giggly, punch down the dough. (Yes, punch it. Gently. You’re the boss.). Divide your dough into 12 pieces. Roll each into a rope about 8 inches long like you’re making play-dough snakes.
Second rise: Place the ropes on two parchment-lined baking sheets with space between them so they don’t become one big mega-breadstick. Cover again and let them rise for another hour.
Bake time: During the last 10 minutes of the second rise, preheat your oven to 425°F. Bake the breadsticks for about 11–13 minutes, depending on your oven. You’re aiming for golden tops with toasty edges. The moment you see that golden glow, pull ’em out.
Butter and garlic finish: Immediately (like, before you peel off your oven mitt), brush the tops with melted butter. Sprinkle over your salt and garlic powder mix while they’re still warm and buttery so it sticks like a dream.

Storage Options

Let’s be honest: leftovers are rare. But if you’ve got a little self-control, these breadsticks keep surprisingly well.

For short-term storage, pop the cooled breadsticks into an airtight container or ziplock bag and stash them on the counter for up to 2 days. Will they be peak fluffy? Not quite. But a quick zap in the microwave or warm-up in the oven (wrapped in foil, maybe with a dab of butter) goes a long way.

Want to keep them longer? Freeze those beauties! After baking and cooling, freeze in a single layer on a tray. Once solid, toss them all into a freezer bag. That way, you can pull one out as needed and defrost at your leisure (or desperate craving). Warm them in the oven at 350°F for about 10–12 minutes straight from frozen. Boom—back to soft, warm carb bliss.

Oh, and if you’re on a garlic-free kick (weird, but okay), I’d brush with plain butter instead and skip the topping. They still work.

Variations and Substitutions

You don’t have to play it straight if you don’t want to. These breadsticks are ready for a little improvisation.

Whole wheat flour: Sub in 1 cup of whole wheat flour if you’re feeling wholesome. They’ll be a bit heartier but still plenty soft.
Herbed butter finish: Melt butter with a pinch of dried oregano, thyme, or even basil before brushing if you want a flavored bakery vibe.
Cheesy garlic sticks: Add a light sprinkle of finely grated Parmesan or Romano right after the butter-brushing step. Melts in, adds a nutty bite.
Vegan swap: Sub butter with plant-based spread and use olive or vegetable oil in the dough. Boom, fully vegan breadsticks.
Mini version: Split the dough and roll shorter lengths to make adorable “party size” breadsticks. They’re fun dipping-sized snacks—just slice the bake time to 7–9 mins.

What to Serve with Olive Garden Breadsticks

These little guys play well with just about anything savory. But if you’re building your dream spread, here are a few ideas.

They’re magic alongside a soup—especially something creamy. Like, say, tomato basil or broccoli cheddar. Tear and dunk. Repeat. You could even serve them with this pan seared cod and rainbow chard to balance out the richness.

Need carbs on carbs? Pasta is the obvious bestie. A bowl of spaghetti, fettucine alfredo, lasagna, or honestly, just buttered noodles sling well with these breadsticks lounging on the side.

If you’re doing a salad-as-main-night (props to you), these add heft. Caesar salad especially… crunchy romaine, salty cheese, creamy dressing… and hot garlicky bread alongside? Yes.

Hosting a casual gathering? Skip chips. Stack these in a napkin-wrapped basket with a side of warm marinara or even alfredo sauce. Fancy appetizer? Not really. Way better? Absolutely.

Oh, and they’re a great finish to a cozy dinner before something sweet shows up. Like this Texas sheet cake, if we’re going there. And I definitely am.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make Olive Garden breadsticks without a stand mixer?

Yep! You’ll just want to mix everything by hand in a large bowl with a wooden spoon, then knead the dough on a lightly floured surface for about 10 minutes. It’s a bit more of an arm workout, but dare I say therapeutic? Just keep going until the dough is smooth and elastic. You’ll get a feel for it.

Why didn’t my breadsticks rise properly?

It could be a yeast issue. Double-check that your yeast wasn’t expired and that your water was warm (around 110°F), not hot. Too hot will kill the yeast, too cold won’t wake it up. Also, be sure to give them enough time to rise in a cozy, draft-free spot. Breadsticks like naps too, apparently.

Can I freeze the dough instead of baking it right away?

You can! After shaping into breadstick form but before the second rise, freeze them on a baking sheet until solid. Then toss them in a bag or container. When you’re ready to bake, let them thaw and fully rise (about 2 hours) before putting in the oven. Just add a couple extra minutes to the bake time.

How do I make them extra soft and fluffy?

The trick is a gentle knead and proper rise time. Don’t rush the proofing process—even if the dough looks ready, give it time to double for max fluffiness. Also, don’t skimp on the butter finish. That alone boosts softness and gives them that signature melt-in-your-mouth quality.

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