Copycat Olive Garden Breadsticks

If you love buttery, garlic breadsticks, then you will swoon for this Copycat Olive Garden Breadsticks recipe. Simple to make & tastes just like your favorite Italian restaurant.

If there is one thing I really love, it’s bread. It is the one thing that can get me up & in the kitchen when the craving strikes. I’m known for making 4-5 different bread recipes all in one day – because they all look so good when I’m thumbing through grandma’s old cookbook. I always want to make them all.

So when I found her traditional breadstick recipe she noted some particular characteristics that made them sound just like Olive Garden’s famous sticks. I decided to make them & add a couple of my own twists to give it the restaurant flare. They turned out even better than I had hoped & tastes just like the real thing.

**Note – this post was originally written in 2018 – it has since been updated with new images and answers to frequently asked questions.

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There is one thing we eat a ton of when we dine out…BREAD. When we hit Anthony’s it’s all about the sourdough loaf. We have them bring us probably 3-4 loaves while we are there & always order a couple more to take home.

So when we go out for Italian it’s the same. They only put like 7-8 sticks in the basket, so when there are 5 of us all wanting one – you can see how quickly a basket can empty.

Breadstick Recipes

So, of course, we ask for them to refill it multiple times while we dine. This means it should come as no surprise that when I can make them at home & we don’t have to ask for more & fear being judged by the waitress – we are all in! 🙂

Between grandmas’ recipe, the butter & garlic seasoning – these really taste just like what we are used to. I loved every single bite. I may or may not have polished off a decent number all by myself.

homemade breadsticks

Here are some commonly asked questions

Can I use Gluten-Free flour?

I have not tried that yet. If you decide to give it a go, I would suggest using one that has a 1:1 ratio for the best possible results. Please let me know how it turns out. I’d love to share that with others.

My dough didn’t rise, what happened?

Most of the time this means your water or milk (depending on which one you are using) was either too hot or too cold. If it is too hot it will kill the yeast, too cold & it just won’t rise. I find that using a thermometer helps & bringing the water to 115-125 degrees is best.

That’s a lot of sugar, can I reduce?

The sugar is what helps to feed the yeast. Please don’t reduce it. It does not make these breadsticks sweet at all.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

garlic breadsticks recipe

Can these breadsticks be frozen?

You can freeze them after they are baked. Just wrap them tightly in plastic wrap and mark them with the date. Use within 3 months. I have not tried freezing the dough for baking later, so I can’t give an accurate answer on that one.

Why is the cooked dough so dense?

This dough should be light and fluffy like you see in the images here. If you find that your dough is not rising or it comes out more dense, please see the following suggestions below.

1. Kneading. While the recipe here does not call for kneading as a separate step, the dough needs the kneading to form the gluten because that is what makes bread light and fluffy. This can be as easy as letting your mixer work the dough for a couple of extra minutes.
2. Check that yeast. If your yeast doesn’t proof, it could either be expired or the temperature of the liquid wasn’t the right temperature and the yeast died. Too cold and it will take much longer to proof, too hot or expired – and won’t grow at all.
3. Too much flour. If you have too much flour it will make the dough dense. I know the inclination is to add more when the dough is sticky – but mix in just enough to be able to form it into the rolls with wet or oily hands. If you live in a lower elevation, or higher humidity, you probably won’t need as much flour. 

Copycat Olive Garden Breadsticks Recipe

Stay tuned – I’m working on a way to make these in just 1 hour. 😉

SO GOOD!

How many can this serve?

This recipe makes 24 breadsticks. So it will depend on your portion sizes and how many each person has. I can tell you that when our family of 5 dines at Olive Garden, we probably plow through 24 between us all.

recipe for olive garden breadsticks

What is the best yeast?

You can use rapid rise, premium or whatever you have on hand. I buy my yeast in the bulk section of my store, so it’s not brand-name or anything fancy & it works just great.

Can this recipe be doubled?

You can, and we do it often. But you will need the larger mixer or be ready to knead it by hand. This makes a lot of dough.

How to Make Olive Garden Breadsticks?

1. In the bowl of a stand mixer, combine yeast & sugar with warm water and then wait until yeast proofs (about 5 minutes).
2. Add salt, oil & 2 cups flour. Mix on low with the paddle attachment to combine.
3. On low, slowly add the remaining flour until the dough is smooth.
4. Switch to the dough hook & knead the dough for 10 minutes.
5. Place dough into a large, greased bowl.
6. Cover & set in a warm place to rise for 1 hour.
7. Punch dough down & place on a lightly floured surface.
8. Roll dough into one big log.
9. Divide that log into the number of breadsticks you want. (This will make approx 24 breadsticks)
10. Roll out each piece into a long, thin stick. Place on a parchment-lined baking sheet about 1-inch apart.
11. Cover the breadsticks with a towel (or lightly greased plastic wrap), & let rise until double in size; approx 30 to 60 minutes.
12. Lightly spray the tops of the breadsticks with cooking spray before baking.
13. Bake at 425 degrees for 12 to 14 minutes or until golden brown.
14. Melt the remaining butter in the microwave.
15. In a small bowl, combine the salt & granulated garlic – mix.
16. Remove breadsticks from oven & immediately brush the tops & sprinkle with salt/garlic mixture.
17. Enjoy warm. Store leftovers in an airtight container.

What is the best way to store leftover breadsticks?

I like to place them in a zip-top bag and refrigerate until ready to enjoy again. To reheat, I like to use my air fryer at 350 degrees for 8-10 minutes to keep them from getting too hard and chewy.

To make Homemade Copycat Olive Garden Breadsticks you will need…

• warm water
• dry active yeast
• granulated sugar
• salt
• oil
• all-purpose flour
• butter – topping
• salt
• granulated garlic

best breadsticks recipe

Products I love when making copycat breadsticks…

This homemade breadsticks recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade breadsticks before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe.

• pro-6 qt mixer
• Yeast
• granulated sugar
• all-purpose flour
• table salt
• mixing bowl
• 3/4 sheet pans
• granulated garlic

If you love this Easy Copycat Olive Garden Breadsticks recipe, you’re going to love these other delicious recipes too. Please click each link below to find the easy, printable recipe!

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olive garden bread recipe

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Copycat Olive Garden Breadsticks

Course Side Dish

Servings: 24 breadsticks

If you love buttery, garlic breadsticks, then you will swoon for this Copycat Olive Garden Breadsticks recipe. Simple to make & tastes just like your favorite Italian restaurant.

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Prep Time 2 hrs 30 mins

Cook Time 25 mins

Total Time 2 hrs 55 mins

Ingredients

  

1x2x3x

• 1 cup + 2 tbsp of warm water 115˚F is perfect
• 2 tbsp granulated sugar
• 1 ¼ tsp dry active yeast or 1¼ oz packet
• 1½ tsp salt
• 3 tbsp oil
• 3-3¼ cups all-purpose flour

Topping

• 4 tbsp butter
• 1 tsp salt
• ½ tsp granulated garlic

Instructions

• In the bowl of a stand mixer, combine yeast & sugar with warm water and then wait until yeast proofs (about 5 minutes).
• Add salt, oil & 2 cups of the flour. Mix on low with the paddle attachment to combine.
• On low, slowly add the remaining flour until the dough is smooth.
• Switch to the dough hook & knead the dough for 10 minutes.
• Place the dough into a large, greased bowl. Cover & set in a warm place to rise for 1 hour.
• Punch dough down & place on a lightly floured surface. Roll dough into one big log.
• Divide that log into the number of breadsticks you want. (This will make approx 24 breadsticks)
• Roll out each piece into a long, thin stick. Place on a parchment-lined baking sheet about 1-inch apart.
• Cover the breadsticks with a towel (or lightly greased plastic wrap), & let rise until double in size; approx 30 to 60 minutes.
• Lightly spray the tops of the breadsticks with cooking spray before baking.
• Bake at 425 degrees for 12-14 minutes or until golden brown.
• Melt the remaining butter in the microwave.
• In a small bowl, combine the salt & granulated garlic – mix.
• Remove breadsticks from oven & immediately brush the tops with the melted butter & sprinkle with salt/garlic mixture.
• Enjoy warm. Store leftovers in an airtight container.

Notes

To get nice smooth and evenly shaped breadsticks you can sort of flatten each stick and then pull the long ends together, almost forming a tube. Pinch together. Then place that seam you created down on the baking sheet so that it becomes the bottom of the breadstick.

 

*note – I found that the best way to reheat & retain their hard outside while being soft & fluffy on the inside is to place in my air fryer for approx 8-10 min.

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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