Tessa's Recipe Rundown
Taste: Buttery and garlicky, AKA, heaven!
Texture: A lightly golden crust hides the soft and fluffy interior, with the perfect amount of chewy.
Ease: Homemade breadsticks may sound intimidating but there’s only a handful of ingredients. You can do this!
Why You’ll Love This Recipe: Better than the restaurant, and super impressive.
This post may contain affiliate links. Read our disclosure policy.
I cannot tell you how positively tantalizing these breadsticks smell while baking.
As someone who went to culinary school and has studied the science of homemade bread, I’m not afraid to admit there’s nothing very fancy about this recipe.
In fact, it only has 7 ingredients. No complicated resting or rising periods. It’s about as simple as it gets.
And yet, it transports me back to being a kid going to Olive Garden as a special treat, only to fill up entirely on breadsticks.
This homemade breadsticks recipe is about 1,000x better than the restaurant version. I promise, your whole family will go crazy for this copycat recipe at Sunday night dinner. Especially when paired with a rich soup or sauce for dipping!
You don’t need any fancy skills, equipment, or know-how to nail this recipe. You do need to be forewarned…
These breadsticks are positively irresistible!
Sprinkle of Science
3 Tips for Perfect Breadsticks:
- Water: Be sure to use water that is not too hot. Hot water will kill the yeast and prevent the breadsticks from rising. 100-110°F is perfect.
- The Sugar: There’s a little in these breadsticks to help activate the yeast, tenderize the breadsticks, and make them a little softer. Don’t skip the sugar! I promise you won’t find the breadsticks sweet. Learn more about sugar’s role in baking here.
- Measure correctly: Be sure to measure your ingredients correctly. When measuring by volume (using cups), it can be super easy to accidentally over-measure ingredients, especially flour. I highly recommend using a digital kitchen scale, but if you don’t have one, use the spoon-and-level method.
Do I Have to Use Bread Flour? Can I Use All-Purpose Flour Instead?
Bread flour has a higher level of protein content than all-purpose flour, which helps create taller, well-rounded breadsticks with a nice chewy, fluffy texture.
If you don’t have bread flour, use the same amount of all-purpose flour. Keep in mind that your kneading time will increase to properly develop the gluten and your breadsticks may turn out more soft than chewy.
Are Olive Garden Breadsticks Vegan?
These Copycat Olive Garden Breadsticks are not vegan. However, several readers have had success with Country Crock plant-based sticks (avocado oil-based) or using olive oil in the dough and Earth Balance for the topping. If you give anything else a try, let me know how it goes in the comments!
Which Yeast Should I Use for Breadsticks?
- This recipe utilizes a shortcut ingredient: instant yeast, also called rapid rise or quick rise yeast.
- One of the three should be available at most grocery stores, or you can buy my all-time favorite yeast on Amazon here.
- These types of yeast are specifically formulated to allow you to skip proofing. You can add instant yeast directly into the mix with all of the ingredients.
Help! I Only Have Active Dry Yeast!
If you don’t have or can’t find instant yeast, you can easily use active dry yeast instead at a 1:1 ratio. Add it right in with the dry ingredients like instant yeast, but just note that the dough will take about 20% longer to rise.
Alternatively, you can speed up that rise time slightly; simply combine it with the warm water and a pinch of the sugar called for in the recipe, and allow it to proof until it becomes bubbly (about 5 minutes) before adding into the bowl with the other ingredients. Learn more about the different types of yeast, and how to substitute yeasts, here.
Can I Knead the Dough By Hand?
Yes! Be sure to knead the dough properly so the breadsticks hold their shape and don’t become sad flat sticks. I call for a stand mixer to make easy work of kneading in this recipe, but you can also knead by hand. Be prepared for a bit of a workout, as you’ll need to knead by hand for about 15 to 20 minutes. You can see my full tutorial on how to knead dough here.
How to Tell When Dough Is Risen
- After kneading, shape the dough into a ball.
- Place in a lightly oiled mixing bowl. I like to use glass and take a picture so I can see how much it’s rising later.
- Cover the bowl with plastic wrap, foil, or a clean kitchen towel. Let the dough rise in a warm, draft-free location. Ideal rise temperatures are between 80°F and 90°F. Lower temperatures will require more rising time.
- The dough is done rising when it’s about doubled in volume and passes the “ripe” test. Gently stick two fingers in the risen dough up to the second knuckle and then take them out. If the finger marks remain, the dough is ready for shaping. If not, cover and let the dough rise longer until it is.
How to Shape Breadsticks
- Once the dough is risen, press it down to deflate it slightly.
- Place the dough onto a clean surface (not a floured surface).
- Use a bench scraper to section the dough into 12 equal pieces. Don’t worry if they’re not perfectly equal in size – but if you prefer, you can weigh the entire mass of dough, divide that number by 12, then portion each piece perfectly by weight.
- Roll each piece of dough into an 8-inch log. Don’t worry if they’re not perfectly shaped.
How to Make Breadsticks Ahead of Time
Basically all yeast doughs can be made ahead of time and baked off later. Refrigerating stunts the rise time and can actually allow more flavor to develop!
Fridge option:
Allow the dough to rise once and shape the breadsticks. Once shaped, cover them well (so they don’t dry out) and place in the refrigerator for up to 24 hours.
Bring to room temperature as the oven preheats before baking as the recipe directs. If the breadsticks haven’t doubled in size yet, allow them to sit at room temperature until doubled.
Freezer option:
To make ahead further in advance, you can freeze the dough after it has risen for the first time and been shaped into logs.
Place the shaped breadsticks on a baking tray lined with parchment, freezing just until solid, and then transfer to a ziptop bag or airtight container to store in the freezer for up to 2 months.
Once ready to bake, place the frozen breadsticks on parchment-lined baking trays and allow to thaw to room temperature. Let rise until an indentation made with your finger into the dough remains. Proceed with the recipe as written.
Can I Double This Recipe?
Yes, if you have a large enough mixer (at least 6 quarts). Most home mixer bowls won’t mix such a big batch of dough well enough.
If you’re using a 5-quart tilt-head mixer, your mixer may become overheated with that amount of dough. So I recommend simply making a single batch of dough twice.
How Long Will These Breadsticks Keep?
Breadsticks are best served right out of the oven, but they will keep for 3 days in an airtight container.
To refresh, place the breadsticks on a baking sheet and reheat in the oven at 425°F for 4-5 minutes, or until warmed through. You can also re-brush with butter and sprinkle with garlic powder and salt at this point, if you wish.
How to Freeze Breadsticks
Place the baked, cooled breadsticks in an airtight container and store in the freezer for up to 2 months. Thaw at room temperature for a couple of hours, then place the breadsticks on a baking sheet and reheat in the oven at 425°F for 4-5 minutes, or until warmed through.
You can also re-brush with butter and sprinkle with garlic powder and salt at this point, if you wish, before serving.
What to Serve with Copycat Olive Garden Breadsticks:
- A side salad
- Marinara sauce
- Creamy soup, like my Pot Pie Soup
- Your favorite pasta dish
More Recipes You’ll Love:
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
For the dough:
- 1 cup plus 2 tablespoons (250 grams) warm water, about 100-110°F*
- 1 1/2 teaspoons instant yeast
- 2 tablespoons (25 grams) granulated sugar
- 3 tablespoons (42 grams) unsalted butter, melted
- 1 3/4 teaspoons fine sea salt
- 3 cups (381 grams) bread flour, plus more as needed**
For the topping:
- 2 tablespoons (28 grams) unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
Instructions
- Prepare two baking sheets lined with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the water, yeast, sugar, melted butter, and salt. Begin to gradually add the flour while the mixer runs on low speed. Increase speed to medium and knead the dough for about 10-15 minutes, or until it is tacky and very elastic. Add more flour, a tablespoon at a time, if the dough is extremely sticky.
- Remove the dough and place in a lightly oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 hour to 1 1/2 hours (the exact proof time will depend on your kitchen environment; the warmer it is, the faster your dough will proof).
- Once doubled in size, divide the dough into 12 portions (use your kitchen scale for accuracy, but it should be approximately 57 grams per piece). Roll each piece of dough into an 8-inch log. Place the dough logs on your parchment-lined baking sheet, about 2 inches apart. Cover, and let rise until doubled in size, about 1 hour to 1 1/2 hours.
- Preheat your oven to 400°F. Bake for 12 to 14 minutes, or until golden brown. Remove from oven and immediately brush with melted butter. Combine the salt and garlic powder and sprinkle evenly over breadsticks. Serve warm.
- To refresh, place the breadsticks on a baking sheet, and reheat in the oven at 425°F for 4-5 minutes, or until warmed through. You can also re-brush with butter and sprinkle again with garlic powder and salt, if you wish.
Notes
This post was originally published in 2013 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.
Thank you for answering last question so promplty! I did double mixture, it worked but a bit tough on my old Kitchen aid……I had to stop a few times as I was smelling possible smoke , lol. Anyway resorted to a bit of hand kneeding, all good. Next question (sorry just not much of a baker)…….can I let rolls rise longer then the one hour? Perhaps two? Will it affect anything?
Thank you again! These are addictive!
I wouldn’t go for much longer than what the recipe calls for. If dough rises for too long, it affects the taste and texture of the finished product, and they might even collapse in the oven.
I made these and they were great…..so I am going to make them for a dinner party. But I need to make two batches. Can I double recipe or is that too much to knead in the mixer ?
Thank you
That should be fine 🙂
This recipe is a fan favorite for my family, its a great side dish for dinner, and heck! even a amazing snack.
haha! I’m so happy to hear these breadsticks are a hit with your family! 🙂
How long can I leave the sticks out before putting in oven? I am having a dinner party and trying to figure out timming . Thank you.
All depends on how hot your kitchen is, but the last rise time states about 1 hour until doubled in size. Honestly, these reheat pretty well in the oven! To make ahead, bake as the recipe instructs but shave a few minutes off the baking time and then let the breadsticks cool completely before freezing. I like to freeze them on a baking sheet until solid before removing to a ziptop bag so that they don’t stick together. Reheat in a 300°F oven until warmed through when you’re ready to enjoy!
This recipe is very good and easy for my lazy arse. The first time the dough didn’t rise enough when resting so the dough was kind of flat, the next few times I’ve made it though were very good. My siblings eat it up every time I make it.
Happy to hear this recipe is a hit!
It’s better togive mesurments in grams and ml
Exactly like the real deal! So yummy
But how do I shape them like Olive Garden?
How can we do this recipe if we don’t have a mixer? Thanks!
You can make this dough by hand, just get ready to knead for about 10 minutes! Good luck!
Oh wow, I didn’t quite believe when people said these were addictive but my girls and I couldn’t stop eating them! I had to use all purpose flour as that is all I had otherwise I followed the recipe exactly. Thank you 🙂
YAY! I’m so glad you and your girls loved this recipe, Zuhal! Next time, try it with bread flour and see if you can tell the difference texture-wise! I really think it makes these breadsticks nice and chewy! 🙂
Quick question: If the dough has already finished rising, but I don’t want to bake these for another few hours (or the next day) what can I do?
I now have made these 3 times in 3 weeks because the kids can’t get enough!
What I’d recommend doing is freezing them, although you do still have to bake them for a bit-shave off a few minutes off the baking time, then let them cool completely before freezing (freeze on a baking sheet until solid, then remove to a ziptop bag so they don’t stick together). Reheat in an oven until warmed through! It might be a great option for you to make these on a weekend and freeze to easily have them during the week!
I made these with ham , pepperoni, cheese, stuffed inside, really awesome, thanks
Oh yum, that sounds incredible!!!
These are great! I’ve made them twice now and they’ve been a big hit. My partner asked why I hadn’t been making them all along, haha. Something about my oven means they don’t get golden on the top, just the bottom, so it can be hard for me to tell when they’re done. I’m not sure if it’s user error or what, but I’ve managed to get them out of the oven at the right time so far! Thanks so much for sharing this, I didn’t realize how easy it would be to make such great breadsticks!
Hi Lindsay! So glad you both love this recipe! As for your oven, what type of sheet pan are you using? Is it light or dark colored? I highly recommend avoiding any dark colored or coated pans. Here’s a link to an article I wrote about it! https://www.handletheheat.com/best-baking-pans/ I’d also recommend getting an oven thermometer if you don’t have one-maybe your oven isn’t holding the correct temperature or your top heating element isn’t working? Hopefully this helps! Definitely reach out with any more questions!