Copycat Olive Garden Breadsticks Recipe - Handle the Heat
Filed Under: Bread | Savory | Side Dish

Copycat Olive Garden Breadsticks

By Tessa Arias
  |  
January 18th, 2023
4.93 from 181 votes
4.93 from 181 votes

This simple recipe for Copycat Olive Garden Breadsticks makes buttery, garlic-scented, and chewy breadsticks that are utterly addictive! This breadstick recipe is the perfect complement to any meal, or a delicious snack all on its own.

Yield: 12 breadsticks

Prep Time: 30 minutes

Cook: 14 minutes

Tessa's Recipe Rundown...

Taste: Buttery and garlicky, AKA amazing!
Texture: These breadsticks have a bit of a golden crust but are soft and fluffy inside yet chewy throughout.
Ease: Really easy! Homemade breadsticks may sound intimidating but there’s only a handful of ingredients and I’ve included step-by-step photos so you know exactly how to make them.
Appearance: Mouthwatering.
Pros: Have Olive Garden breadsticks at home whenever you want!
Cons: These are dangerously addictive.
Would I make this again? Mhmmm.

These Copycat Olive Garden Breadsticks are savory heaven.

Let’s be honest. The breadsticks are probably the most crave-worthy item on the menu at Olive Garden.

This homemade breadsticks recipe is 1000x better. The whole family will go crazy for this copycat recipe at Sunday night dinner. Especially when paired with a rich soup or sauce for dipping!

The dough recipe only has six ingredients! Get your ingredients and your stand mixer fitted with the dough hook ready to go. You can also make this dough by hand, just be prepared to knead for about 10 minutes.

As soon as the breadsticks come out of the oven, brush with the garlic butter. Serve warm. Be careful, this Olive Garden Breadstick recipe is ADDICTIVE!

How to Make Copycat Olive Garden Breadsticks

Ingredients for Copycat Olive Garden Breadsticks:

  • Water – Use warm water to help activate the yeast, but be sure it’s not so hot it kills the yeast. 100-110°F is perfect.
  • Instant yeast – Use instant yeast for a faster rise. Learn more about Active Dry Yeast vs. Instant Yeast here.
  • Sugar – Just a little. The sugar helps activate the yeast, tenderize the breadsticks, and makes them a little softer. Don’t skip the sugar! I promise you won’t find the breadsticks sweet.
  • Butter – Melted and cooled slightly. Always use unsalted butter in baking and especially here because we’re adding salt to the dough and as a topping.
  • Salt – I prefer to use fine sea salt instead of table salt, simply because I prefer the flavor. Learn more about the differences between types of salt here.
  • Bread flour – Measured correctly! Bread flour contains a higher percentage of protein, compared to all-purpose flour, so I recommend using bread flour. More on this below.
  • More butter, plus salt and garlic powder – for the utterly delicious topping, once baked.

Olive Garden Breadsticks Instructions Overview:

  1. Prepare the baking sheets. Prepare two baking sheets lined with parchment paper and set aside.
  2. Begin the dough. In the bowl of a stand mixer fitted with a dough hook attachment, combine the water, yeast, sugar, melted butter, and salt.
  3. Add the flour. Add gradually, while the mixer runs on low speed.
  4. Knead. Increase speed to medium and knead the dough for about 10-15 minutes, or until it is tacky and very elastic.
  5. Proof the dough. 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 1.5 hours.
  6. Portion out the breadsticks. Once doubled in size, divide the dough into 12 portions. Roll each piece of dough into an 8-inch log. Place the dough logs on your parchment-lined baking sheets, about 2 inches apart.
  7. Proof a second time. Cover, and let rise on the prepared baking sheet until doubled in size, about 1 hour to 1.5 hours.
  8. Bake. Bake at 400°F for 12 to 14 minutes, or until golden brown.
  9. Add the toppings. Once removed from the oven, immediately brush each breadstick with melted butter and sprinkle the salt and garlic powder evenly over breadsticks.
  10. Serve warm.

Are Olive Garden Breadsticks Vegan?

These copycat breadsticks are not vegan, and I have not tried using plant-based butter in this recipe. 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!

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, but keep in mind that your breadsticks may turn out super soft.

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. These types of yeast are specifically formulated to allow you to skip proofing (aka the step where you combine the yeast with warm liquid for 5 minutes). You can add instant yeast directly into the mix with all of the ingredients.

If you don’t have or can’t find instant yeast, you can easily use active dry yeast instead. 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.

instant yeast in a bowl next to active dry yeast in a bowl

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. 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 so I can see how much it’s rising. I’ll even take a picture of the dough before rising so I can compare 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 into balls. If not, cover and let the dough rise longer until it is.

How to Shape Breadsticks

  1. Once the dough is risen, press it down to deflate it slightly.
  2. Place the dough onto a clean surface (not a floured surface).
  3. Use a bench scraper or knife 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.
  4. Roll each piece of dough into a 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!

For this recipe, I like to allow the dough to rise once and shape the breadsticks. Once the breadsticks are 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.

Alternatively, 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 be overwhelmed with that amount of dough and fry itself. If that’s the case, make a single batch of dough twice.

How Long will These Breadsticks Keep?

These breadsticks are best served right out of the oven, but they will keep for 3 days or so in a ziptop bag or 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 a ziptop bag or airtight container to 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 Breadsticks:

More Recipes You’ll Love:

4.93 from 181 votes

How to make
Copycat Olive Garden Breadsticks

Yield: 12 breadsticks
Prep Time: 30 minutes
Cook Time: 14 minutes
Rising time 3 hours
Total Time: 3 hours 44 minutes
This simple recipe for Copycat Olive Garden Breadsticks makes buttery, garlic-scented, and chewy breadsticks that are utterly addictive! This breadstick recipe is the perfect complement to any meal, or a delicious snack all on its own.

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 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

Directions

  1. Prepare two baking sheets lined with parchment paper and set aside.
  2. 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.

  3. 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).

  4. Once doubled in size, divide the dough into 12 portions (use your 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.

  5. 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.
  6. *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.

Recipe Video

Recipe Notes

When it comes to bread baking, the amount of flour you need can vary by the brand used as well as how humid your climate and kitchen environment is! Even the same recipe made in your kitchen during the summer vs. winter may require more or less flour and longer or shorter rising times.
Course : Side Dish
Cuisine : American
Keyword : breadstick recipe, olive garden breadsticks

This post was originally published in 2013 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    Candice Quevedo — January 26, 2021 at 9:33 am

    ***Not sure if my comment is making on here as it keeps saying its a duplicate and ive already said it before, but I’ve never commented before.So i apologize if my comment shows up a few times***

    These were awesome!!! I even told my co workers about them. One question… Can the raw bread sticks be frozen and then thawed when you want to bake them? If so, how long would they need to thaw before baking?

  2. #
    Candice Quevedo — January 26, 2021 at 9:30 am

    These were awesome!!! I even told my co workers about them. One question… Can the raw bread sticks be frozen and then thawed when you want to bake them? If so, how long would they need to thaw before baking?

    • #
      Tessa — January 26, 2021 at 1:09 pm

      To make ahead, bake as the recipe instructs 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!

  3. #
    Candice Q — January 26, 2021 at 9:26 am

    I made these and they came out awesome! I even told my co workers about them. My one question is if i can freeze the raw bread sticks before baking so i can pop them in the oven as i need them? If so how long would they need to thaw out before i can bake them?

  4. #
    C. M. — January 17, 2021 at 10:30 am

    My family requests that I make these so often! They are light, fluffy, and delicious. Definitely use bread flour instead of any other kind; it makes a huge difference in texture (the signature fluffiness isn’t there when you use all-purpose flour, etc). In my experience baking these, if you’re short on time, you can cut down the first rise to one hour and the second rise to half an hour. I also recommend adding in flour a half cup at a time until the dough is “saturated”– the point where any more flour you add isn’t absorbed into the dough, and just sits at the bottom of the mixing bowl (I usually end up adding about 2.5 cups of flour instead of 3-3.5 cups). Adding a little extra yeast to help ensure a good rise, especially if you are using older yeast, doesn’t hurt either! This recipe is easily one of my favorites– it’s quick, easy, and of course, tastes best fresh out of the oven!

    • #
      Tessa — January 18, 2021 at 9:43 am

      So glad you and your family love this recipe!

  5. #
    The Reluctant Homemaker — January 14, 2021 at 1:34 pm

    These were AMAZING! I did decrease the sugar by about 1/2 teaspoon though and I also decreased the salt a bit. I loved the results. Thanks for sharing!

  6. #
    Cailey — January 12, 2021 at 8:32 pm

    These breadsticks are delicious, when I made them today I got 14 breadsticks out of the dough (Yummy). And after around 20 minutes I went to put them away and saw that only 4 remained. A little later my dad said he had four and was stuffed. So overall this is a great recipe thanks for sharing!

  7. #
    Sarah — January 11, 2021 at 5:33 pm

    Texture was just like Olive Garden. I would add a little more garlic and salt but other than that, spot on!!!

    • #
      Tessa — January 12, 2021 at 11:58 am

      So happy you made these breadsticks!

  8. #
    Molly Van Roekel — January 4, 2021 at 6:50 pm

    Oh my lord.

    I’ve tried to make these many times with many different recipes. Never have I made them so close or so perfectly. These were absolute perfection. This recipe is going in my recipe file forever- and I’m now sold on your entire blog! Thank you!!!!!

    • #
      Tessa — January 5, 2021 at 1:01 pm

      I am so thrilled you loved these breadsticks!

  9. #
    kitcheniest — January 4, 2021 at 6:26 am

    Delicious. Exactly like the ones at Olive Garden, maybe even better. The only modification I made was using dough setting on bread maker instead of stand mixer. Thanks for sharing this recipe!
    These are absolutely FANTASTIC!

  10. #
    Harper — January 3, 2021 at 3:13 pm

    So delish! We made them into balls and stuffed them with mozerella. A little leaked out, but it worked great still!

    • #
      Tessa — January 5, 2021 at 1:10 pm

      Wow, that sounds delicious! I’ll have to try that out! Thanks so much for sharing.

  11. #
    Sherry — January 2, 2021 at 7:28 pm

    Made these exactly as stated (by weighing flour) and they were perfect! Thanks so much for sharing!

  12. #
    Stacey Vaughn — December 31, 2020 at 7:16 pm

    Can this dough be made in bread machine?

  13. #
    David — December 30, 2020 at 5:01 am

    First attempt – Amazing result. Fantastic recipe. Thank you!
    The dough: Absolutely perfect. I adapt this as my bread recipe.
    The topping: I’d double the amounts.
    Tip: This bread goes really well with Pizza sauce (the sauce that you make as part of making Pizza, with tomatoes, basil etc.).

    • #
      Tessa — December 30, 2020 at 3:58 pm

      So happy you enjoyed these breadsticks!

  14. #
    Elsa — December 24, 2020 at 9:33 pm

    Amazing! Absolutely loooved my bread. I kneaded it by hand, but it worked perfectly! Thank you so much for sharing.

  15. #
    Taylor — December 20, 2020 at 8:49 pm

    Not my favorite breadstick recipe- turned out dry even though I did not over bake them.

  16. #
    Sabino San Juan — December 18, 2020 at 6:39 pm

    First time out, they came out great. We topped it with olive oil, Italian seasoning and kosher salt. Also, after 5 minutes in the oven, we topped it with mozzarella cheese (chopped).

  17. #
    Vesper — December 15, 2020 at 3:43 pm

    Hey, I have a suggestion to make for this recipe. For the flour measurement, I think it would be better to clarify you’re using 16 ounces in WEIGHT, not fluid ounces. I ended up initially using 16 fl oz (2 cups), and corrected it later, but regardless it’s super misleading since none other ingredients use weight measurements.

    It may be even more helpful to provide gram measurements for all of the ingredients. I’ve listed them here so it’s easier:

    1 cup plus 2 tablespoons (266 g) warm water
    1 1/2 (5 g) teaspoons instant yeast
    2 tablespoons (25 g) granulated sugar
    3 tablespoons (43 g) unsalted butter, melted
    1 3/4 (10 g) teaspoons salt
    about 3 1/3 to 3 1/2 cups (454 g) bread flour

    I also cut out the ounce measurement to be more consistent and less confusing. I hope this is helpful!

    • #
      Tessa — December 16, 2020 at 9:54 am

      Thank you Vesper!

  18. #
    Michelle — December 13, 2020 at 12:02 pm

    I love this recipe! I make the dough in the bread maker and then shape it and let it rise again on a pan. Last time I made it I actually weighed the flour instead of just using 3-1/2 cups of it and the breadsticks turned out sooo perfect!

    • #
      Tessa — December 14, 2020 at 1:21 pm

      So glad you enjoyed these breadsticks!

  19. #
    Annette — December 11, 2020 at 9:57 am

    I made this last night. I added an entire packet of instant yeast (2.25 tsp) and measured my flour by volume (420 g – 3.5 cups). Other than that I didn’t make any changes. These came out so good. I mean seriously, I think these are better than Olive Garden.

    • #
      Annette — December 11, 2020 at 9:59 am

      I made this last night. I added an entire packet of instant yeast (2.25 tsp) and measured my flour by weight (420 g – 3.5 cups). Other than that I didn’t make any changes. These came out so good. I mean seriously, I think these are better than Olive Garden.

    • #
      Tessa — December 11, 2020 at 12:22 pm

      Ah this makes me so happy! What a compliment! So glad you tried this recipe out.

  20. #
    Duane — December 8, 2020 at 2:36 pm

    Bread sticks came out perfect. The only thing I changed: I mixed the garlic powder into the butter, and sprinkled the top with Parmesan cheese.

  21. #
    Beth — November 30, 2020 at 4:57 pm

    These are SO good!! I definitely recommend weighing out the flour, as it’s easy to pack too much in if you’re just scooping straight into your measuring cup (which would lead to dense or tough dough). I had to knead these for a little longer than 7 min (maybe 8 in the mixer and then about 2-3 on the counter). If they spring back too quickly when you try to roll them out, leave the dough alone (covered) for a few minutes so that it can relax. That will make the rolling much easier!
    Overall, perfect as written!

    • #
      Tessa — December 1, 2020 at 4:04 pm

      Thank you so much for the kind feedback, Beth!

  22. #
    Karri — November 22, 2020 at 3:03 pm

    These are absolutely perfect! I didn’t measure the dough when dividing very well, so I ended up with 10 extremely puffy breadsticks, they may look more like hot dog buns -lol! But the taste absolutely perfect, these are the closest to Olive Garden at home that I have ever made! Thank you for this great recipe.

    • #
      Tessa — November 23, 2020 at 4:24 pm

      Thrilled you loved this recipe, Karri!

  23. #
    Sarah — November 18, 2020 at 7:28 am

    Mine turned out ugly but delicious! I used a food processor with a dough blade instead of a mixer.

  24. #
    Bill H — November 16, 2020 at 5:50 pm

    Good Recipe. I made them twice. I used unbleached all purpose flour. Do they still come out with a soft crust with bread flour?

    • #
      Beth — November 30, 2020 at 4:58 pm

      Yes, I used bread flour and the crust is basically soft.

  25. #
    Jessica — November 12, 2020 at 3:05 pm

    I rally love this recipe. I used milk instead of water…..softest breadstick ever!

  26. #
    Jessica — November 12, 2020 at 3:05 pm

    I rally love this recipe. I used milk instead of water…..softest breadstick ever!

    • #
      Tessa — November 13, 2020 at 11:44 am

      SO thrilled you enjoyed these breadsticks, Jessica!

    • #
      Tessa — November 16, 2020 at 1:29 pm

      YAY! Happy to hear that, Jessica!

  27. #
    Eliana — November 11, 2020 at 3:17 pm

    Can I use active dry yeast if I don’ t have instant yeast?

  28. #
    Laura — November 9, 2020 at 6:28 pm

    OMG!! These were SO good and so easy to make. The family loves them too. Definitely a keeper.

    • #
      Tessa — November 10, 2020 at 3:35 pm

      Woohoo!! Thank you so much for the feedback.

  29. #
    Trish — November 8, 2020 at 11:12 am

    Fantastic! Absolutely delicious. Everyone asks for them now. As Tessa says, weighing is the best so they all turn out similarly sized. I actually go back after they are cooled and do a double dose of brushed butter and salt/garlic powder. Then wrap loosely in aluminum foil and put in warming drawer until ready to serve with dinner. They are served soft and warm and extra delicious! Thank you again, Tessa! Another WINNER!

    • #
      Tessa — November 9, 2020 at 9:58 am

      Yay! So happy you enjoyed this breadsticks recipe, Trish!

  30. #
    Lorena — November 6, 2020 at 1:52 pm

    You comment its best to bake by weights and then don’t provide the weights…

    • #
      Trish — November 8, 2020 at 11:15 am

      Hi Lorena.

      Weigh the entire dough ball, then divide by 12 to get the weight per breadstick.

  31. #
    Jan M — November 5, 2020 at 3:31 pm

    Excellent result. They freeze well, too. Multiple uses as I used some as hot dog buns. Using my Stand Mixer I put all the dry ingredients in first, then added everything else and followed the directions from there. Delicious. I’ll be making these often. Thank you for the post.

  32. #
    Lisa Meyer — November 5, 2020 at 11:54 am

    This is my favorite recipe, when ever I make spaghetti or Italian something I make these. MMMM good

    • #
      Tessa — November 5, 2020 at 1:46 pm

      Yay! We’re so happy to hear that.

  33. #
    Tam — October 21, 2020 at 7:13 pm

    Can I prepare the dough the day before and bake the following day?

  34. #
    antoinette shippley — October 18, 2020 at 5:26 pm

    I made this with ap flour and turned them into garlic knots. I slighty over cooked one batch but will definitely make again!

  35. #
    Erica — October 15, 2020 at 9:57 pm

    So good! My husband said they were better than Olive Garden’s breadsticks.

  36. #
    Stacy — October 15, 2020 at 5:37 pm

    Better than Olive Garden! All 3 kids approve and always beg for more!!!

  37. #
    Megan — October 12, 2020 at 9:10 am

    I made these and they were awesome! Anyway I can make ahead of time and freeze? Maybe before the second rise/proof?

  38. #
    Kelly — October 9, 2020 at 10:19 am

    I only had ap flour, still came out delicious! My son ate five! This is the perfect solution to pandemic problem of missing restaurants and needing to save money! Thanks!

  39. #
    Eric — September 19, 2020 at 7:45 pm

    Didn’t work at all. They ended up more like mini loafs than bread sticks. Way too much flour in this recipe

  40. #
    kristina — September 18, 2020 at 10:50 am

    I’ve made these so many times and they turn out delicious every time! I have made them into rolls and knots as well as the bread sticks and my family and friends all love them!

  41. #
    becky — September 18, 2020 at 7:31 am

    How can I keep the sticks so that they can be warmed and served the next evening? I have to prepare 80 for a wedding.! Any suggestions would be greatly appreciated.

  42. #
    Judy — September 17, 2020 at 5:24 pm

    Best dough I’ve ever worked with. The bread sticks are beautiful and delicious!

  43. #
    Elena — September 13, 2020 at 6:18 pm

    Thank you for sharing such a great recipe. You are right, these are addicting! The only thing different I did was add homemade pizza seasoning to the dough. The house smelled like a bakery. Delicious!!

  44. #
    jim — September 13, 2020 at 9:59 am

    You mention that we should weigh the ingredients, but then you don’t give the weights in your recipe. I can offer this:
    DOUGH:
    Water 265.5 g
    Instant yeast 4.7 g
    Sugar 25 g
    Butter 42.5 g
    Salt 10.5 g
    Flour 452 g
    TOPPING:
    Butter 28.3 g
    Kosher salt 3 g
    Garlic powder 1.6 g

  45. #
    Jim Faley — September 12, 2020 at 12:53 pm

    Please comment on freezing bread dough such as this. I’m never sure if it’s a good idea or not. Also, please tell me how to turn of the reply section to a comment I made months ago. I still get copies of new comments, it’s getting a little tiring.

  46. #
    Tonia — September 8, 2020 at 6:58 pm

    My mother in law had 14 kids and was an awesome baker. She told me never let oil and yeast touches on i put the warm water the yeast and sugar in and let the yeast work with sugar for 10 minutes . The new if I think gets a lol but bubbly add some flour then the oil or butter . That’s a secret to successful baking and how the dough feels

  47. #
    Aurora Walker — August 31, 2020 at 5:48 pm

    These turned out perfect!! This is my new go-to bread sticks recipe!

  48. #
    Amber — August 8, 2020 at 6:46 pm

    Turned out great. Used all purpose instead of bread flour and still had great results. Highly recommended

  49. #
    ?? — August 6, 2020 at 10:58 am

    They are AMAZING, and taste just like olive garden.

  50. #
    Josie — July 31, 2020 at 4:20 am

    I didn’t have bread flour on hand so I used AP, and I just used a heavy 1/3 cup (plus the 3) instead of weighing. For the adults I went the extra mile and roasted garlic bulbs, and folded the cloves in the center before rolling into shape. They turned out amazing, thanks for the recipe!

  51. #
    Barbra Frye — July 29, 2020 at 9:03 am

    My family loved these. Easy to make!!

  52. #
    Casey — July 26, 2020 at 5:17 pm

    I never rate recipes but I absolutely had to rate this one. This was perfect! I can’t tell you how many different breadstick recipes that I’ve tried. They all seem like they would be the same, right? Same ingredients basically. But these were amazing! I always get dents and doughy breadsticks, no matter how long I bake them for. This one was not the case. These were light and fluffy! I didn’t even use bread flour, and I’m sure they would be so much better if I did use bread flour. These are perfect brushed with dill garlic butter sauce!

  53. #
    Brenda — July 26, 2020 at 10:59 am

    Made this today to go with vegetable beef soup. I didn’t think they would turn out because dough felt grainy but they are excellent. Garlic butter makes them the best.
    Next time will use 1/2 bread dough 1/2 all purpose. Put 4 ice cubes in oven bottom when I put them in, make crust more crusty

  54. #
    Howie — July 25, 2020 at 1:24 pm

    Made these breadsticks last night, and they were amazing. Yes, the are very addictive!!!
    Followed the recipe which was super easy, and the results were better than the breadsticks at the. restaurant. Made some home-made salted butter with home-roasted garlic in it. Brushed that on after baking and the results were deliciousness!

  55. #
    Lakshmi S — July 20, 2020 at 1:49 pm

    I followed the recipe as is but my dough did not rise. What could be the issue? 🙁

  56. #
    GFE — July 15, 2020 at 9:35 pm

    To use a food processor replace step 1 with below. This recipe is almost too large for my 16 cup FP but it turned out great. Light, fluffy and crispy. If you have a smaller one you’ll have to do 2 batches. FYI – I don’t own a mixer.

    1) Make dough in food processor (~2 minutes)
    a) Use rule of 130 to determine water temperature since FP will heat the mixture. Subtract the room temperature from 130 to come up with desired water temp. For a 78° room: 130 – 78 = 52° water temp.
    b) Very lightly coat FP bowl with oil (optional)
    c) Add flour, yeast, sugar and pulse
    d) Add butter and salt and pulse
    e) Start processor and slowly add in water until dough ball forms and then just a little more. Probably 15 to 30 seconds after water is all in. If dough is sticky, add a tad of flour and pulse. If crumbly, add tad of water and pulse.

  57. #
    Sandra — July 14, 2020 at 1:15 pm

    I’ve made this recipe three times now – 1st time with all wheat AP flour, 2nd with half Unbleached AP- half wheat AP flour, and now in the process of my third time, but with Bread Flour. Very easy recipe to follow with fantastic results! I am expecting the bread flour to be the best version although with AP flour these were still VERY good! My PSA though would be to WATCH YOUR STAND MIXER!! It WILL dance all over and possible OFF your counter during the 7 Minute kneading process. My first go at the recipe I just HAPPENED to stay right there next to it cleaning up a flour mess I had made earlier but normally if I read to mix for long periods of time like that I would have walked away — the PRO of a Stand Mixer IMHO! But luckily I didn’t because it would have ended up on the floor and my heart broken along with a my mixer!! Otherwise LOVE this recipe 🙂 With a little planning ahead, these are worth the 2.5 hour wait if you ask me.

  58. #
    Cindy — July 13, 2020 at 5:45 pm

    These are amazing a so simple! A huge hit with my family!

  59. #
    Rachel — July 11, 2020 at 11:04 am

    I have made this recipe twice now. This is my favorite bread stick recipe by far. Tastes exactly like the olive garden bread sticks, and is pretty simple and forgiving for inexperienced bakers(like me). I love how they taste and my family does too! i recommend trying this recipe out for sure.

  60. #
    Amber Rader — July 10, 2020 at 12:07 pm

    Can I knead this by hand? My mixer doesn’t have a dough attachment

    • #
      GFE — July 15, 2020 at 9:42 pm

      Amber – you can knead this by hand. You are just looking for the same results: smooth and elastic. Further down in the comments I added how to use a food processor instructions. They turned out great.

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