Copycat Olive Garden Breadsticks

Recreate Olive Garden’s famous breadsticks at home! This easy copycat recipe delivers the most perfect golden, soft, fluffy, and buttery garlic breadsticks!

Course Appetizer

Cuisine Italian

Prep Time 30

Cook Time 12

rise time 2 30

Total Time 3 12

Servings breadsticks

Calories 196kcal

Author Tawnie Graham of Kroll's Korner

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

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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.

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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!

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