Olive Garden Breadsticks
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. Soft, slightly chewy, with a golden crust and savory garlic topping, these copycats fill your kitchen with that cozy, bakery smell. 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.
12
breadsticks
Ingredients
Dough
- 1 cup (240 ml) warm water about 110°F
- 2 1/4 tsp (7 g) active dry yeast
- 2 tbsp (25 g) granulated sugar divided use
- 3 cups (390 g) all-purpose flour plus up to 1/4 cup extra as needed
- 1 1/2 tsp (9 g) salt plus more for topping
- 2 tbsp (30 ml) olive oil or vegetable oil
Topping
- 4 tbsp (56 g) unsalted butter melted, for brushing
- 1 tsp (2 g) garlic powder
- 1/2 tsp (3 g) salt
Equipment
- Stand Mixer (optional)
- Mixing bowls
- Baking Sheets
- Plastic Wrap or Kitchen Towel
- Parchment paper
- Pastry brush
Instructions
- Bloom the yeast: In the bowl of your stand mixer, combine warm water, yeast, and 1/2 teaspoon of the sugar. Whisk gently to dissolve. Let sit for about 10 minutes, until foamy.
- Start the dough: Add the remaining sugar, 1.5 cups of flour, salt, and oil. Mix with the paddle attachment (or by hand) on low until just combined.
- Knead the dough: Switch to the dough hook. Gradually add the remaining flour and knead for 7–8 minutes, until the dough is soft, smooth, and elastic and pulls away from the bowl. If it’s very sticky, add up to 1/4 cup more flour, 1 tbsp at a time.
- First rise: Place the dough in a lightly greased bowl and cover with plastic wrap or a clean towel. Let rise in a warm, draft-free spot for 90 minutes, until doubled in size.
- Shape the breadsticks: Punch down the dough, then divide it into 12 equal pieces. Roll each piece into a rope about 8 inches long. Arrange them on two parchment-lined baking sheets, spaced apart.
- Second rise: Cover with plastic or a towel and let rise again for about 1 hour, until noticeably puffy.
- Bake: During the last 10 minutes of rising, preheat your oven to 425°F (220°C). Bake the breadsticks for 11–13 minutes, until just golden on top.
- Butter and garlic finish: Brush the hot breadsticks immediately with melted butter. Mix salt and garlic powder, then sprinkle over the tops while still warm.
Notes
Storage: Store leftovers in an airtight container at room temperature up to 2 days; reheat to refresh softness. To freeze, let the baked breadsticks cool, then freeze in a single layer before storing in a bag. Bake from frozen at 350°F (175°C) for 10–12 minutes.
Variations: Use 1 cup whole wheat flour in place of some all-purpose for a heartier texture; brush with herbed butter or sprinkle grated Parmesan after buttering for a cheesy finish; substitute butter and oil with vegan alternatives for dairy-free breadsticks.
Nutrition
Calories: 162kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 310mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin A: 90IU | Calcium: 10mg | Iron: 1.6mg