Olive Garden Breadsticks Recipe

Soft, Buttery, and Better Than the Restaurant!

Description

Craving those iconic, warm, garlicky Olive Garden breadsticks? You’re in luck. This perfect copycat recipe brings that soft, chewy interior and golden, buttery exterior right to your kitchen. Whether you’re serving them with pasta, soup, or just on their own (we won’t judge!), these homemade breadsticks will have your whole family thinking you ordered takeout.

What makes these breadsticks unforgettable is their light texture, fluffy crumb, and the addictive garlic butter brushed on top not once—but twice. They’re simple, satisfying, and utterly irresistible. And the best part? No waiting for a restaurant table. You can make a batch at home with pantry staples and a little kneading love.

Ingredients (U.S. Standard Measurements)

For the Dough

1 ½ cups warm water (about 110°F)
2 ¼ teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted
1 ¾ teaspoons salt
4 cups all-purpose flour (plus more for dusting)

For the Garlic Butter Topping

¼ cup unsalted butter, melted
½ teaspoon garlic powder
½ teaspoon salt
Optional: pinch of parsley flakes (for color)

Instructions

Activate the yeast:
In a large bowl or stand mixer, combine warm water, yeast, and sugar. Stir gently and let sit for 5–10 minutes, until it becomes foamy.
Make the dough:
Add melted butter, salt, and 2 cups of flour to the yeast mixture. Mix on low speed or by hand until combined. Gradually add the remaining flour until a soft dough forms.
Knead the dough:
Knead the dough for about 7–8 minutes by hand or 5 minutes in a stand mixer with a dough hook, until smooth and elastic.
Let it rise:
Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm area for 1–1½ hours, or until doubled in size.
Shape the breadsticks:
Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 6–7 inch log. Place breadsticks on a baking sheet lined with parchment paper, about 2 inches apart.
Second rise:
Cover the breadsticks loosely and let them rise for 30–40 minutes until puffy.
Preheat the oven to 400°F (200°C).
Bake:
Bake for 12–14 minutes or until lightly golden on top.
Brush with garlic butter:
While hot, brush the breadsticks generously with the garlic butter mixture. Serve warm!

Nutrition Facts (Per Breadstick, Based on 12 Servings)

Calories: 180
Fat: 6g
Saturated Fat: 3.5g
Carbohydrates: 28g
Sugar: 2g
Protein: 4g
Sodium: 290mg
Fiber: 1g

Tips & Tricks

Use fresh yeast: If your yeast doesn’t foam, toss it and start fresh for best results.
Flour matters: Don’t add too much—just enough to make a soft dough. Over-flouring leads to dense breadsticks.
Double the butter: For extra decadence, brush the breadsticks once before baking and again right after.
Customize the topping: Add a little grated Parmesan or Italian seasoning to the garlic butter for more flavor.
Freeze for later: Bake, cool, and freeze in a zip-top bag. Reheat at 300°F for 10 minutes.

Something Extra from Me

Want to turn these into cheesy stuffed breadsticks? Roll each dough log around a thin stick of mozzarella cheese before baking. It adds a gooey, melty surprise in the middle that pairs perfectly with marinara or Alfredo dipping sauce.

Also, you can transform this dough into a pizza crust, garlic knots, or even buttery dinner rolls. Versatility at its best.

If you’re running a food blog or a bakery-themed page, share a behind-the-scenes photo of the rising dough or buttery brush action—that always performs well with readers and Pinterest fans!