These Olive Garden Breadsticks are soft, buttery, and perfectly seasoned—just like the ones I get at the restaurant. Warm from the oven and brushed with garlic butter, they make the ultimate side for pasta, soups, or salads. Now I can bring that restaurant-style experience home anytime I crave it.
Why You’ll Love This Recipe
I love how close this recipe comes to the real thing. The breadsticks are light and fluffy on the inside, with a golden crust and just the right amount of garlic-salt flavor. They’re easy to make with simple ingredients, and I get to enjoy them fresh out of the oven. Plus, they freeze well, so I always make extra for later.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Warm water
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Active dry yeast
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Granulated sugar
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All-purpose flour
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Salt
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Unsalted butter, melted
For the topping:
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Unsalted butter, melted
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Garlic powder
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Salt (or garlic salt for extra flavor)
directions
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I start by mixing warm water, sugar, and yeast in a bowl and let it sit for 5–10 minutes until foamy.
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I add the flour, salt, and melted butter to the yeast mixture and stir until a soft dough forms.
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I knead the dough on a floured surface for about 7–8 minutes, until smooth and elastic.
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I place the dough in a greased bowl, cover it, and let it rise for 1 hour, or until doubled in size.
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Once risen, I divide the dough into equal pieces (about 12), roll them into logs, and place them on a greased or parchment-lined baking sheet.
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I cover the breadsticks loosely and let them rise again for 20–30 minutes.
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I preheat the oven to 400°F (200°C), then bake the breadsticks for 12–15 minutes until golden brown.
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While still warm, I brush them with melted butter mixed with garlic powder and a pinch of salt. I serve them immediately or keep them warm until dinner is ready.
Servings and timing
This recipe makes about 12 breadsticks.
Prep time: 20 minutes
Rise time: 1 hour 30 minutes
Bake time: 12–15 minutes
Total time: approximately 2 hours 5 minutes
Variations
Sometimes I sprinkle Parmesan cheese or Italian seasoning on top before baking for extra flavor. If I want a cheesy version, I mix shredded mozzarella into the dough or stuff the breadsticks with cheese. For a spicy twist, I add a pinch of red pepper flakes to the butter topping. I’ve even tried making mini versions to serve as appetizers with dipping sauces.
storage/reheating
I store leftover breadsticks in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, I freeze them and reheat in the oven at 350°F (175°C) for about 8–10 minutes, or until warm and soft. I brush them again with melted butter after reheating to bring back that fresh-baked feel.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, I use instant yeast often and skip the proofing step. I just mix it in with the flour and continue with the recipe—it works just as well.
How do I get the breadsticks super soft?
I make sure not to overbake them, and I brush them with plenty of butter as soon as they come out of the oven. Covering them with foil while cooling also keeps them soft.
Can I make the dough ahead of time?
Yes, I sometimes make the dough a day ahead and let it rise slowly in the refrigerator. When I’m ready to bake, I bring it to room temperature, shape, rise again, and bake as usual.
Why didn’t my breadsticks rise?
It’s often due to old or inactive yeast, or if the dough was left in a cold spot. I always make sure the yeast is fresh and let the dough rise in a warm, draft-free area.
What can I serve these with?
I usually pair them with pasta dishes, soups like minestrone or creamy tomato, or as a side with salad. They’re also great dipped in marinara or Alfredo sauce.
Conclusion
These Olive Garden Breadsticks bring all the comfort of the restaurant into my kitchen. I love how soft, fluffy, and flavorful they turn out every time. Whether I’m serving them alongside a hearty Italian dinner or just enjoying them warm with a dipping sauce, this recipe is always a favorite in my home.
Print
Olive Garden Breadsticks Recipe
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Total Time: 2 hours 5 minutes
- Yield: 12 breadsticks
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
These Olive Garden Breadsticks are soft, buttery, and perfectly seasoned with garlic, bringing the beloved restaurant flavor to your home kitchen.
Ingredients
- 1 cup warm water (110°F/45°C)
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons unsalted butter, melted
- For the topping:
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (or garlic salt)
Instructions
- In a bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and melted butter to the yeast mixture. Stir until a soft dough forms.
- Knead the dough on a floured surface for 7–8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Divide dough into 12 equal pieces, roll into logs, and place on a greased or parchment-lined baking sheet.
- Cover loosely and let rise again for 20–30 minutes.
- Preheat oven to 400°F (200°C). Bake breadsticks for 12–15 minutes until golden brown.
- While warm, brush with melted butter mixed with garlic powder and salt. Serve immediately.
Notes
- Sprinkle with Parmesan or Italian seasoning before baking for extra flavor.
- Mix shredded mozzarella into the dough or stuff with cheese for a cheesy version.
- Add red pepper flakes to butter for a spicy twist.
- Make mini versions for appetizers with dipping sauces.
Nutrition
- Serving Size: 1 breadstick
- Calories: 150
- Sugar: 2g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
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