Olive Garden Breadsticks Copycat Recipe

Published: November 21, 2011Updated: October 12, 2018Author: Camille Beckstrand
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Olive Garden Breadsticks Copycat Recipe
One of my favorite restaurants is Olive Garden . . . and my husband and I basically devour their breadsticks because they are so good! I came across this recipe and had to put it to the test to see if it really did match up with Olive Garden’s famous breadsticks.

 

Serves: 12

Olive Garden Breadsticks Copycat Recipe

1 hr, 10 Prep Time

20 minCook Time

1 hr, 30 Total Time

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Ingredients

  • 1 1/3 cups water
  • 1 1/2 Tablespoons butter (softened)
  • 4 cups flour
  • 2 Tablespoons sugar
  • 2 teaspoons salt
  • 2 teaspoons instant yeast (one packet)
  • 2 Tablespoons butter (melted)
  • Garlic salt (for topping)

Instructions

  1. In a large mixing bowl of a dough mixer, mix together water, softened butter, flour, sugar, salt, and yeast and make smooth soft dough.
  2. (If you don't have a dough mixer, simply mix ingredients together in a bowl using a large spoon. When dough becomes too hard to mix using that, pull out of bowl and knead on a floured surface until dough is smooth. I kneaded mine for about 5 minutes and it turned out fine)
  3. When dough is ready make elongated shape of bread sticks measuring 1 1/2 inch thickness and 5-6 inches long.
  4. Place these sticks on a greased baking sheet by keeping 2-4 cm distance in between sticks.
  5. Cover the pan and let them rise to double in size for 60-80 min (keep in a warm place for faster rising).
  6. After they have risen, preheat oven to 375 degrees F.
  7. Brush breadsticks with melted butter and sprinkle with garlic salt. Bake for 18-20 minutes until they are lightly golden on top (don't over bake).

Notes

Serve warm breadsticks with marinara sauce for dipping.

*Final result: These are delicious breadsticks and are pretty close to Olive Garden. I cooked mine for about 3 minutes too long, so they were a little overdone for my taste. Next time I am going to pull them out a little earlier and see if that makes a difference. I am usually shy away from making bread, but these were pretty quick to rise and made just the right amount that I felt comfortable making them . . . and if I can do it, anyone can!! They make a great side dish and I will for sure make them again.

Nutrition

Calories

2335 cal

Fat

49 g

Carbs

397 g

Protein

66 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
2195
https://www.sixsistersstuff.com/recipe/olive-garden-breadsticks-copycat-recipe/

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  1. Lindsay says:
    November 21, 2011
    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!
    Reply
  2. Jennifer says:
    November 28, 2011
    I love them too!! Good to know info!
    Thanks for sharing at Show & Share!
    Reply
  3. Unknown says:
    February 4, 2012
    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 ;)
    Reply
  4. Unknown says:
    May 22, 2012
    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.
    Reply
  5. Linds says:
    July 4, 2012
    Did you just use Reg AP for this recipe! Looks great, I was just curious, bc different flours have diff protein %'s THANKS!
    Reply
    • Camille says:
      July 9, 2012
      Yep! Just regular All Purpose flour!
      Reply
  6. KS says:
    October 16, 2012
    About how many breadsticks do wou make in one batch?
    Reply
    • Camille says:
      November 4, 2012
      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!
      Reply
  7. JLP says:
    March 3, 2014
    Do you only do one rise on these?
    Reply
  8. Kanani says:
    June 26, 2015
    How would you need to change the recipe if I have dry active yeast instead of instant yeast?
    Reply
    • Cyd says:
      June 29, 2015
      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.
      Reply
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