Copycat Olive Garden Breadsticks
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My Copycat Olive Garden Breadsticks recipe makes warm, buttery, perfectly seasoned breadsticks every single time; dare I say, they are 1000% better than Olive Garden’s! The only thing you’ll wish you had at home is the magical unlimited refills!
Is there anything better than freshly baked bread?! The slightly salty, buttery, garlicky coating makes them even more incredible; it’s not too overpowering, though, just the right amount to make you reach for another breadstick. Similar to my 1-Hour Dinner Rolls, it feels impossible only to eat one!
Breadsticks are great by themselves, but if you want to pair them with something, try them with my classic Spaghetti and Meatballs, Skillet Rotini Lasagna, dunk them in my famous bread dipping oil, or in this Pot Pie Soup or enjoy with my Caesar Pasta Salad.
And be sure to check out my other copycat recipes in the Copycat Series, too!
Why You’ll Love Them
- Do we really need more reasons on why we love bread?! 🤪
- ✅ Soft & Fluffy Texture – Just like Olive Garden’s, but even fresher!
- ✅ Easy to Make – Simple ingredients you’ll likely have already and minimal effort for a restaurant-quality result.
- ✅ Customizable – Add cheese or herbs for your own twist. See my variations below for more ideas!
- ✅ Make-Ahead Friendly – Freeze or refrigerate the dough for fresh breadsticks anytime. See my tips below on how to do this!
I knew when I launched my Copycat Series that the famous Olive Garden Breadsticks had to make the line up. And when I polled my Instagram followers to ask what recipes they were interested in seeing for this series, these breadsticks were requested so many times! I had fun developing this recipe for you and I know it will live up to the hype and may even exceed your expectations 😉 It’s kind of hard not to love a warm, buttery, freshly baked breadstick!
- Water: the water will need to be warmed to 105°F-110°F. If the water is too cold, the yeast will activate very slowly, making the dough take much longer to rise—or not rise at all and if the water is too hot, it can kill the yeast, preventing the dough from rising. Use a thermometer to ensure the water is at the perfect temperature.
- Bread flour: I like using bread flour in this recipe (and when making cinnamon rolls) because it gives them a chewy yet soft texture. However, since all-purpose flour is more commonly stocked, you can use that too, and it will produce just as yummy and soft breadsticks!
- Yeast: you will need 2 1/4 tsp. of instant yeast (rapid rise/quick rise), which is one standard packet. See the FAQ section below if you only have active dry yeast.
- Sugar: sugar acts as food for the yeast and will also tenderize the dough.
- Salt: helps keep the breadsticks from tasting bland.
- Garlic powder & garlic salt: I like to add garlic powder in the dough to give them more or a pronounced garlicky flavor. Then the garlic salt is for finishing and brushing on with melted butter.
- Butter: Just like my orange cinnamon rolls, I like adding melted butter in the dough to give them delicious flavor and make a rich, soft dough.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Bring the dough together
Whisk together the warm water, yeast, sugar, salt, garlic powder, and melted butter. Add the dough hook attachment. Gradually add the flour and knead for 10-15 minutes.
First Rise
Cover with plastic wrap in a warm place until doubled in size, ~1 – ½ hours—warmer the environment = faster rise
Divide dough and shape
Divide the dough into 12 equal portions, and roll each portion into a breadstick-shaped log like a rope or snake.
Second Rise
Rise again for 45-60 minutes.
Bake!
Bake until golden, brush with the butter garlic salt mixture when they’re fresh out of the oven, and enjoy warm. You will LOVE THEM!
Variations
- Herbs: Mix in fresh rosemary, basil, or oregano for an herby flavor and dip in my viral bread dipping oil!
- Garlic Parmesan Breadsticks 🧄🧀: Add 1 teaspoon Italian seasoning to the dough and after baking, brush with garlic butter and sprinkle grated Parmesan cheese on top.
- Cheesy breadsticks: Before baking, sprinkle mozzarella, Parmesan, or cheddar cheese over the breadsticks.
Storage / Freezing
- Storage: I love these best when they’re served fresh and warm. But feel free to store leftover breadsticks in an airtight container or resealable bag for up to 2 days to keep them soft.
- Reheat in a warm oven (350°F for about 5-10 minutes) or microwave for 10-15 seconds before serving. You can reapply melted butter and garlic salt on top, too!
- Freezing instructions for the baked breadsticks: Let the breadsticks cool completely, then freeze in an airtight container for up to 2-3 months. To thaw, leave the breadsticks out on the counter for a few hours or overnight in the refrigerator. Reheat in a 350°F oven for ~10 minutes.
FAQs
Can I make the dough ahead of time and bake later?
Yes! I often like to do this for holidays or when I’m busy hosting. You’ll make the dough and shape into the rope (Step 7) and place on a lined baking sheet, cover, and refrigerate for up to 24 hours. This process slows down the rising time and helps the flavor develop even more. When ready to bake, bring them to room temperature for about an hour, or until they’ve doubled in size, and bake as directed.
Can I make the dough and then freeze it to bake the breadsticks later?
Yes!
✅ After the first rise (Step 4), shape the dough into breadsticks.
✅ Place them on a parchment-lined baking sheet and freeze until solid (about 1–2 hours).
✅ Transfer to a freezer-safe bag and store for up to 2-3 months.
To Bake:
Place frozen breadsticks on a baking sheet and let them thaw and rise for 1–2 hours at room temperature. Bake as directed.
Why isn’t my dough rising?
It could be for a few reasons: 1. Your yeast might be expired. 2. The water might have been too hot (killing the yeast). 3. The dough might be in a cold environment. Try placing it in a warm spot, like near an oven or a sunny window.
I only have active dry yeast, can I use that instead of instant yeast?
Yes! You can use active dry yeast instead, with no changes to the amount needed or recipe directions. Just not, the rise times will be about 15-30 minutes longer.
Can I double the recipe? I need more than 12 breadsticks!
Yes! But I recommend making two single batches because unless you have a large mixer, your mixer might be unable to knead that much dough at once.
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Copycat Olive Garden Breadsticks
Ingredients
Breadsticks
- 1 1/2 cups water, warmed to 105-110°F
- 2 1/4 tsp. instant yeast
- 2 Tbsp. granulated sugar
- 1 3/4 – 2 tsp. fine sea salt (if you're sensitive to salt, use less )
- 1 tsp. garlic powder
- 4 Tbsp. melted butter, unsalted
- 3-4 cups bread flour* (plus more for kneading/dusting (start with 3 cups and add more as needed usually, 3 ⅓ – 3 ½ cups is the sweet spot for me))
Topping
- 1/4 cup melted butter, unsalted
- 1 tsp. garlic salt
- Other yummy optional toppings to add: fresh parsley, parmesan and/or Italian seasoning
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In the bowl of a stand mixer, gently whisk together the warm water, yeast, sugar, salt, garlic powder, and melted butter. Add the dough hook attachment.1 1/2 cups water, warmed to 105-110°F, 2 1/4 tsp. instant yeast, 2 Tbsp. granulated sugar, 1 3/4 – 2 tsp. fine sea salt, 1 tsp. garlic powder, 4 Tbsp. melted butter, unsalted
- Gradually add the flour (start with 3 cups) with the mixer on low. Increase the speed to medium and knead the dough for 10-15 minutes. It will be tacky, but pull away from the sides of the bowl and be smooth. If it’s too wet, add 1 Tbsp. more flour at a time until you have a workable dough that’s not super sticky.3-4 cups bread flour*
- Place the dough in a lightly oiled bowl and cover with plastic wrap in a warm place until doubled in size, ~1 – ½ hours—warmer the environment = faster rise.
- Punch the dough down, and divide the dough into 12 portions using a bench scraper. (I like to use a kitchen scale to weigh the entire dough ball and divide by 12 to get 12 equal-shaped breadsticks, but you can just eyeball it).
- Working one at a time, using lightly floured hands and a lightly floured work surface, roll each portion into a breadstick-shaped log like a rope or snake. Apply light, even pressure, and avoid pulling and stretching the dough. Try to make them even in size, about 8-10 inches long but it’s ok if they’re not perfect because they’ll still taste the same! Place on prepared baking sheets about 2 inches apart so they don’t bake into each other.
- Cover with a clean kitchen towel and rise again 45-60 minutes or until noticeably puffed.
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- Bake for ~12-14 minutes or until light golden brown on the tops. Mix the melted butter and garlic salt together in a small bowl. Brush with the garlic butter when the breadsticks are fresh out of the oven, garnish with any other toppings and enjoy these nice and warm!1/4 cup melted butter, unsalted, 1 tsp. garlic salt, Other yummy optional toppings to add: fresh parsley, parmesan and/or Italian seasoning
- Crisp on the outside and pillowy soft heaven on the inside with lots of garlic flavor. YUM.
Video
Notes
- Storage: I love these best when they’re served fresh and warm. But feel free to store leftover breadsticks in an airtight container or resealable bag for up to 2 days to keep them soft.
- Reheat in a warm oven (350°F for about 5-10 minutes) or microwave for 10-15 seconds before serving. You can reapply melted butter and garlic salt on top, too!
- *Bread flour: If you love that chewy-yet-soft texture, bread flour is the way to go. However, All-Purpose flour is a more commonly stocked flour and will produce just as yummy and soft breadsticks!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
These breadsticks are amazing!😋
They turned out a little deformed,so I’ll have to practice some more. I’ve tried so many breadstick recipes that flopped until this one.
Thank you so much for sharing your recipies with us.😊
Thank you so much for making them Lisa! That’s how mine usually look too, LOL. Still taste the same as the prettier ones though! So happy you liked them, thank you again!
These breadsticks are so easy to make. The instructions are clear and I always love a recipe that includes ingredient measurements alongside so you don’t have to jump back and forth. So delicious too!
They turned out perfect! Thank you so much Jane for making them & for the kind words about my site/recipe card! 🙂
This is an amazing recipe…they were so good my family thinks I am a genius! I haven’t been to Olive Garden in a while but my son said these were just as good or better :-). I made them with the Italian Wedding Soup recipe (which is really good too!). Everyone should make these…today!
Awww I am so glad your family loved them! So cute about what your son said:) Thank you for making these, and the soup!!