Olive Garden Breadsticks Copycat Recipe
Enjoy your own homemade Olive Garden Breadsticks!
This is an awesome recipe to make Olive Garden breadsticks from scratch at home!
These beauties take more time to rise than my go-to breadsticks, but it is fun to change it up every once in a while.
All of the ingredients are quite simple – you could probably just whip these up today if you want to! Warm water, yeast, sugar, flour, salt, and oil.
I use instant yeast, but you can use active dry. You just need to let active dry yeast dissolve and proof before adding the flour.
Speaking of flour, I happen to have bread flour on hand right now, so that is what I used. Bread flour will provide a more chewy texture, but all-purpose flour will work fine as well.
Start with 3 cups of flour total and only add more if needed. The dough should pull away from the sides and bottom of the bowl while kneading. It will become smooth, elastic, and only slightly sticky. It will probably take about 7 minutes of kneading in the mixer. You can knead by hand if you don’t have a stand mixer, but plan for the kneading to take longer.
The dough is all ready to be covered and start rising!
I like to use a kitchen scale to ensure that each breadstick will be the same size. Uniform size means they look better and bake more evenly. You can eyeball it though if you want. You should get 12-13 breadsticks.
Tuck each dough piece into a ball (to help remove air bubbles and make it easier to roll evenly), then start rolling out the snakes. In case your play dough days are long gone and you are out-of-practice with the rolling, I find it helps to use two hands and gently stretch outward while you roll.
Side note: This homemade play dough is supposed to be awesome!
Yes, I even brought home some breadsticks from Olive Garden to make sure this recipe was on point. My verdict? No need to look further! This recipe is a fantastic copycat for Olive Garden breadsticks!
FYI: I heard that Olive Garden actually uses a frozen bread stick, then adds the topping. True? I don’t know. But I do know that Olive Garden uses margarine on top (I use butter though) and that palm oil is used in the dough.
Recipe adapted from Cooking Classy.
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Olive Garden Breadsticks Copycat Recipe
- 1 cup + 2 tablespoons warm water
- 1 1/4 teaspoons yeast
- 2 tablespoons granulated sugar, divided
- 3-3 1/4 cups bread flour (or all-purpose flour)
- 1 3/4 teaspoons salt
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter or margarine
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- In the bowl of an electric stand mixer, whisk together the warm water, yeast, and 1/2 teaspoon sugar until yeast is dissolved. If using active dry yeast, let it proof for 10 minutes. If using instant yeast, no need to let it proof.
- Whisk in remaining sugar, 1 1/2 cups flour, salt, and oil. Attach a dough hook to the mixer and add the remaining 1 1/2 cups flour. Knead mixture until dough is smooth and elastic, pulls away from the sides and bottom of bowl, but is still slightly sticky. Add up to 1/4 cup more flour, if needed. Transfer dough to a large buttered or cooking sprayed bowl and cover with plastic wrap. Let rise until doubled, about 1 1/2 hours.
- Line two baking sheets with parchment paper or silicone baking mats. Punch the risen dough down and turn out onto a lightly floured surface. Divide the dough evenly into 2-ounce portions, about 12-13 pieces. Tuck each piece into a dough ball and keep covered with plastic wrap as you work. Roll each ball into a 9-inch rope and place on prepared baking sheets. Cover and let rise for 1 hour.
- Preheat oven to 425 degrees. Bake for 11-13 minutes, until golden on the bottoms. Briefly broil, if needed, to finish browning the top of the breadsticks.
- Meanwhile, in a small bowl, whisk together the garlic powder and 1/2 teaspoon salt. When breadsticks are done baking, remove from oven and immediately spread margarine or butter over each breadstick. Then sprinkle evenly with salt mixture. Serve warm or allow to cool and store in an airtight container.
Bread flour will give a more chewy texture, but all-purpose flour will work fine as well.