You will be blown away by our Olive Garden Breadsticks Copycat recipe. It is so good, that you won’t even miss eating the ones at Olive Garden.
I won’t lie, there are plenty of times I long for a restaurant meal, but when I can make it in the comfort of my own home, that is when these copycat recipes stand out and come in handy.
Now you too can make your own Olive Garden breadsticks recipe easy and in no time at all. Check your pantry to make sure you have the list of Olive Garden Breadsticks ingredients then get to work!
Recipe Ingredient Notes
To make Olive Garden Breadsticks Copycat, you will need the following ingredients:
Breadsticks
- Hot water (105-115℉)
- Sugar
- Active dry yeast
- Bread flour
- Salt
- Salted butter softened
Topping:
- Salted butter melted
- Garlic salt for topping
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Olive Garden Breadsticks Copycat
- In a small bowl, dissolve the sugar and yeast in the water and let sit for 5 minutes, until it frothy and bubbly.
- In a stand mixer bowl, combine 2 ½ cups flour and salt. Using the paddle attachment, mix the softened butter into the flour until well combined. (If you don’t have a stand mixer, simply mix ingredients together in a bowl using a large mixing spoon.)
- Add the sugar and yeast mixture to the flour mixture. Using the dough hook, knead dough in the bowl for 8 minutes (if you don’t have a mixer, feel free to knead by hand).
- The dough may be sticky, so add more flour as needed or until the dough stops sticking to the sides of the bowl (at the most, add ½ cup – if you add more than that, your breadsticks won’t turn out).
- Cover the bowl with a towel and let dough sit for 1 ½ hours or until it has doubled in size.
- Once the dough has doubled, divide dough into 12 equal portions (if you want to weigh them, they will be about 2 ounces each). Roll into elongated shapes about 1 ½” thick and 6-7″ long.
- Place the dough on baking sheets and cover with a towel. Let dough sit for 1 hour, until doubled again in size.
- Preheat oven to 400℉.
- Bake breadsticks for 10 minutes or until they start to brown slightly.
- Make the topping by combining the melted butter and garlic salt. When the breadsticks come out of the oven, brush them with the melted butter mixture using a pastry brush. Serve and enjoy!
Storage Suggestions
If you store the breadsticks at room temperature in an airtight container and they will last about 2 days. If you store them in the fridge for 3-4 days.
You can also put them in a freezer bag and store them in the freezer for up to 3 months.
Another way to make them
While these breadsticks are absolutely delicious as is, you can always top them with some mozzarella cheese and pop them back in the oven for 2-3 minutes. Let the cheese melt to turn these into a cheesy breadstick version of the Olive Garden breadsticks.
Enjoy More Delicious Yeast Breads
Browse our comprehensive collection of yeast leavened bread recipes here
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- Twisted Cheese Breadsticks
Olive Garden Breadsticks Copycat Recipe
Ingredients
- 1 cup hot water, (105-115℉)
- 2 Tablespoons sugar
- 2 teaspoon active dry yeast
- 2 ½ – 3 cups bread flour
- 1 ½ teaspoon salt
- ¼ cup butter (salted), softened
Topping:
- 3 Tablespoons butter (salted), melted
- ½ teaspoon garlic salt, for topping
Instructions
- In a small bowl, dissolve the sugar and yeast in the water and let sit for 5 minutes, until it frothy and bubbly.
- In a stand mixer bowl, combine 2 ½ cups flour and salt. Using the paddle attachment, mix the softened butter into the flour until well combined. (If you don't have a stand mixer, simply mix ingredients together in a bowl using a large mixing spoon.)
- Add the sugar and yeast mixture to the flour mixture. Using the dough hook, knead dough in the bowl for 8 minutes (if you don't have a mixer, feel free to knead by hand).
- The dough may be sticky, so add more flour as needed or until the dough stops sticking to the sides of the bowl (at the most, add ½ cup – if you add more than that, your breadsticks won't turn out).
- Cover the bowl with a towel and let dough sit for 1 ½ hours or until it has doubled in size.
- Once the dough has doubled, divide dough into 12 equal portions (if you want to weigh them, they will be about 2 ounces each). Roll into elongated shapes about 1 ½" thick and 6-7" long.
- Place the dough on baking sheets and cover with a towel. Let dough sit for 1 hour, until doubled again in size.
- Preheat oven to 400℉.
- Bake breadsticks for 10 minutes or until they start to brown slightly.
- Make the topping by combining the melted butter and garlic salt. When the breadsticks come out of the oven, brush them with the melted butter mixture using a pastry brush. Serve and enjoy!
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Oh yum! I love those breadsticks, but they are kind of dangerous! I swear I eat like 10 of them in one setting. 🙂 Thanks for sharing though!
I love them too!! Good to know info!
Thanks for sharing at Show & Share!
I cant wait to cook these for my family on Super Bowl Sunday! We all adore Olive Garden Bread sticks…. I think I will make 2 batches 😉
I used to work at the OG and the breadsticks don’t have the melted butter and garlic salt on them before baking. We put it on once we pull the hot breadsticks out of the oven.. Makes a big difference.
Did you just use Reg AP for this recipe! Looks great, I was just curious, bc different flours have diff protein %’s THANKS!
Yep! Just regular All Purpose flour!
About how many breadsticks do wou make in one batch?
It depends on the size that you make them . . . I was able to get about 18 breadsticks, but they weren’t that big. I hope that helps!
Do you only do one rise on these?
How would you need to change the recipe if I have dry active yeast instead of instant yeast?
Here is the difference between the 2 yeasts –
Active Dry Yeast
This is probably what comes to mind when you think of yeast. It’s dry and granular, about the consistency of cornmeal. To use it, you dissolve a few teaspoons in warm water (110-degrees or cooler) and then add it to the rest of the ingredients. This yeast will behave ‘typically’ and will give your dough two rises.
Instant Active Dry Yeast
This is also known as “bread machine yeast.” This yeast is milled into finer particles and it does not need to be dissolved in water like active dry yeast does so you can add it along with the dry ingredients.
Wondering if doubling the recipe works? I see you have an option to change the servings but curious if you’ve ever doubled it with success. Thank you!
You should be able to double this recipe just fine. Who doesn’t want more breadsticks?