These warm, soft Olive Garden–style breadsticks are buttery, garlicky, and perfect for dipping. They bake up with a light chew and a golden crust, and the brushed garlic butter gives them a bright, savory aroma. Serve them beside a bowl of marinara, a green salad, or a hearty pasta — they pair beautifully with salads like Olive Greek potato salad for a complete meal.
Recipe Information
- Prep Time: 1 hr 45 mins (includes two rises)
- Cook Time: 15 mins
- Total Time: 2 hrs
- Servings: 8 breadsticks
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~180 kcal
- Protein: ~3 g
- Carbohydrates: ~26 g
- Fat: ~7 g
- Fiber: ~1 g
- Sugar: ~3 g
- Sodium: ~290 mg
Why Make This Olive Garden Breadsticks
These breadsticks are quick, forgiving, and taste like the restaurant favorite. They have a soft, slightly chewy interior and a thin golden crust. The garlic-butter finish adds a warm, savory scent and a glossy look that makes them irresistible. They take simple pantry ingredients and turn them into something comforting and shareable. Make them for weeknight pasta, a party appetizer, or to pack with soup for a cozy meal.
How to Make Olive Garden Breadsticks
This recipe uses active dry yeast and basic mixing and kneading. Allow time for two rises for the best texture. The dough is soft and easy to shape into long sticks. Brush with garlic butter right after baking so the flavor soaks in while the breadsticks are hot.
Ingredients:
- 2 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 cup warm water
- 2 cups all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon garlic powder
- 1 tablespoon parsley (optional)
Directions:
Step 1: Preparation
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy. Meanwhile, pre-measure your flour, salt, and oil so everything is ready to go.
Step 2: Mixing
In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms. Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Step 3: Cooking
Place the dough in an oiled bowl, cover, and let it rise in a warm place until doubled in size (about 1 hour). Punch down the dough and roll it into long sticks about 6 inches long. Place them on a baking sheet lined with parchment paper. Allow the breadsticks to rise again for about 30 minutes. Preheat your oven to 375°F (190°C) while the dough finishes its second rise. Bake in the preheated oven for 12–15 minutes until golden brown.
Step 4: Finishing
Brush the hot breadsticks with melted butter mixed with garlic powder and parsley before serving so the butter melts into the crust. Serve warm for the best texture and aroma.
How to Serve Olive Garden Breadsticks
Serve warm with marinara sauce, alfredo, or a garlic-herbed olive oil for dipping. They also go well alongside salads, soups, and roasted vegetables. For a party, arrange them in a basket lined with a napkin so they stay soft. For a kid-friendly option, offer a side of cheesy dip or pizza sauce.
How to Store Olive Garden Breadsticks
- Room temperature: Store cooled breadsticks in an airtight container or zip-top bag for up to 2 days. Warm them briefly in the oven or microwave before serving.
- Refrigeration: Keep in an airtight container for up to 5 days; they will dry a bit faster in the fridge. Reheat in a 350°F (175°C) oven for a few minutes to restore softness.
- Freezing: Wrap individually or in a single layer in plastic wrap and place in a freezer bag for up to 2 months. Reheat frozen sticks in a 350°F (175°C) oven for 10–12 minutes, covered loosely with foil for the first few minutes, then uncovered to refresh the crust.
Expert Tips for Perfect Olive Garden Breadsticks
- Water temperature: Use warm water around 100–110°F (37–43°C) to proof the yeast—too hot will kill it, too cold slows activation.
- Don’t over-flour: Add just enough flour to make the dough manageable; too much flour makes dense breadsticks.
- Room for rise: Let the dough double in a draft-free, warm place. An oven with the light on or near a warm stove works well.
- Uniform size: Roll sticks to similar lengths and thicknesses so they bake evenly.
- Brush while hot: Brushing the butter mixture immediately after baking helps it soak into the crust for better flavor.
- Flavor boosts: Add a pinch of Italian seasoning to the butter or sprinkle grated Parmesan over the hot sticks for extra flavor.
Delicious Variations
- Garlic-Parmesan: Mix 2 tablespoons finely grated Parmesan into the melted butter and sprinkle extra on top.
- Herbed butter: Add 1 teaspoon dried Italian seasoning to the garlic butter.
- Cheesy twist: Roll dough thin, sprinkle with shredded mozzarella before rolling into sticks, then bake.
- Everything Bagel: After brushing with butter, sprinkle with everything bagel seasoning.
- Whole wheat: Replace half the flour with whole wheat flour for a nuttier flavor; add a splash more water if needed.
Frequently Asked Questions
Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If you use instant yeast, mix it with the dry ingredients and reduce the initial proofing time slightly. The dough will often rise a bit faster.
Q: How can I make the breadsticks softer like Olive Garden’s?
A: Use a little less flour for a slightly wetter dough, don’t overbake, and brush generously with butter right out of the oven. Letting them rest covered with a clean towel for a few minutes also helps the crumb stay tender.
Q: My dough is sticky. What should I do?
A: Lightly flour your hands and the work surface, but add flour sparingly. A sticky dough usually results in a softer breadstick. If it’s unmanageably sticky, add a teaspoon of flour at a time.
Q: Can I make the dough ahead and refrigerate it?
A: Yes. After the first knead, place the dough in an oiled bowl, cover tightly, and refrigerate for up to 24 hours. Bring it to room temperature, punch down, shape, and allow the second rise before baking.
Q: How do I reheat leftover breadsticks without drying them out?
A: Wrap them in foil and warm in a 350°F (175°C) oven for 8–10 minutes. For a quick option, microwave briefly covered with a damp paper towel, then finish in the oven or toaster oven for a minute to restore some crust.
Q: Can I make mini breadsticks or knots with this dough?
A: Absolutely. Shape dough into smaller sticks or tie into knots; adjust baking time down to 8–12 minutes depending on size.
Conclusion
These Olive Garden–style breadsticks are simple, comforting, and full of buttery garlic flavor. They take basic pantry staples and a bit of time to create a soft, golden treat perfect for sharing. If you want to compare techniques or try another well-tested copycat, see this Copycat Olive Garden Breadsticks recipe on Handle the Heat for more tips and variations. Give these a try — they warm the kitchen and the table.
Print
Olive Garden Style Breadsticks
- Total Time: 120 minutes
- Yield: 8 breadsticks 1x
- Diet: Vegetarian
Description
These warm, soft Olive Garden–style breadsticks are buttery, garlicky, and perfect for dipping, featuring a light chew and a golden crust.
Ingredients
- 2 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 1 cup warm water
- 2 cups all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon garlic powder
- 1 tablespoon parsley (optional)
Instructions
- In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy.
- In a large bowl, combine flour and salt. Make a well in the center and add the yeast mixture and olive oil. Mix until a dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let it rise in a warm place until doubled in size (about 1 hour).
- Punch down the dough and roll it into long sticks about 6 inches long. Place them on a baking sheet lined with parchment paper. Allow the breadsticks to rise again for about 30 minutes.
- Preheat your oven to 375°F (190°C) while the dough finishes its second rise. Bake in the preheated oven for 12–15 minutes until golden brown.
- Brush the hot breadsticks with melted butter mixed with garlic powder and parsley before serving.
Notes
Serve warm with marinara sauce, alfredo, or garlic-herbed olive oil for dipping. For the best texture and aroma, serve immediately.
- Prep Time: 105 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 breadstick
- Calories: 180
- Sugar: 3g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
