Few foods say comfort like a warm basket of Olive Garden breadsticks. Those slender, golden sticks—soft on the inside, gently crisp on the outside, brushed with garlic butter—are iconic for a reason. If you’ve found yourself craving their signature texture and flavor at home, this recipe will help you replicate that experience from your own kitchen. Let’s uncover how to make breadsticks that deliver every bit of that irresistible, restaurant-style charm.
What Makes Olive Garden Breadsticks Special
It’s more than nostalgia at work. The magic lies in their tender crumb and hint of sweetness, the warmth of fresh bread, and that classic garlic-salt finish. These breadsticks walk the line between simple and crave-worthy, making them perfect for both weeknight dinners and gatherings.
Signature Features
- Pillowy interior: Achieved through careful mixing and proper rising.
- Chewy, golden crust: Thanks to olive oil and a hot oven.
- Distinct garlic butter finish: Elevates each bite with aromatic flavor.
Ingredients and Why They Matter
Choosing the right ingredients ensures texture and flavor true to the original breadsticks.
| Ingredient | Role in Recipe |
|---|---|
| Active dry yeast | Helps the dough rise, producing air pockets and a light crumb |
| Warm water | Activates yeast and hydrates flour |
| Granulated sugar | Feeds the yeast and adds mild sweetness |
| All-purpose flour | Creates a tender yet chewy base |
| Salt | Strengthens gluten, enhances the flavor |
| Extra virgin olive oil | Adds flavor and helps condition the dough |
| Unsalted butter | Essential for the finishing touch |
| Garlic powder | Classic, convenient addition to the buttery topping |
Tip: Use high-quality olive oil and fresh garlic powder for the best results.
Step-by-Step: How to Make Olive Garden Breadsticks at Home
Follow this process for soft, golden breadsticks, perfect served fresh and warm.
Mixing and Rising the Dough
-
Activate the Yeast
Combine 2¼ teaspoons active dry yeast, 1½ cups warm water (about 110°F), and 2 teaspoons granulated sugar in the bowl of a stand mixer. Stir and let sit for 10 minutes until foamy. -
Add Dry Ingredients and Olive Oil
Add 4 cups all-purpose flour, 1¼ teaspoons salt, and 3 tablespoons extra virgin olive oil. Start mixing on low with the paddle attachment, switching to the dough hook after the flour is absorbed. -
Knead the Dough
Knead on medium speed for 7–8 minutes, or by hand for 10 minutes. Dough should become smooth, elastic, and only slightly tacky. If sticky, sprinkle in more flour a tablespoon at a time. -
First Rise
Place the dough in a greased bowl. Cover with a kitchen towel or plastic wrap. Let it rise in a warm spot until doubled in size, about 1 to 1½ hours.
Shaping and Baking
-
Shape Breadsticks
Turn the risen dough onto a lightly floured counter. Divide into 12 equal pieces. Roll each into an 8-inch rope with tapered ends. -
Second Rise
Arrange the ropes on a parchment-lined baking sheet, allowing space between each. Cover and let rise for another 45–60 minutes, until puffy. -
Bake
Preheat your oven to 425°F while the dough completes its rise. Bake breadsticks 11–13 minutes. The tops should be pale golden and the bottoms lightly browned. -
Garlic Butter Topping
As soon as the breadsticks leave the oven, brush them generously with 4 tablespoons melted unsalted butter mixed with ½ teaspoon garlic powder and ½ teaspoon fine salt. Serve immediately.
Example: I prefer to brush half the butter before topping, then finish with another layer once the sticks cool slightly. This builds flavor and keeps them soft.
Tips and Tricks for Perfect Breadsticks
- Ensure Proper Yeast Activation: Water should feel as warm as a baby’s bath, but not hot. If the yeast doesn’t foam, start over with new yeast.
- Measuring Flour Matters: Spoon flour into your cup, then level with a knife to avoid a dense dough.
- Dough Texture: Should feel tacky, not sticky. Add flour in small increments as needed.
- Warm Proofing: No warm kitchen? Set dough in a turned-off oven with the light on for gentle, even proofing.
- Custom Toppings: Try Parmesan, chopped fresh herbs, or a sprinkle of crushed red pepper for a twist.
Breadstick Texture: Troubleshooting Table
| Problem | Cause | Solution |
|---|---|---|
| Too dense | Overfloured dough; old yeast | Use less flour, fresh yeast |
| Overly dry | Baked too long; too much flour | Check oven temp; measure flour |
| Flat breadsticks | Insufficient proofing or inactive yeast | Allow full rise; check yeast |
| Too soft or pale | Underbaking; oven temp too low | Bake longer; verify oven temp |
Serving Suggestions
Breadsticks shine alongside everything from classic marinara to hearty Italian entrées. Pairing options include:
- Soups: Minestrone, chicken gnocchi, or creamy tomato pair well.
- Salads: A simple tossed salad with vinaigrette balances the soft bread.
- Pasta: Alfredo, Bolognese, or primavera let the breadsticks soak up extra sauce.
For casual gatherings, serve the breadsticks upright in a tall glass lined with a napkin. This keeps them warm and easy to reach.
Storage and Make-Ahead Instructions
Homemade breadsticks are best the day they’re baked, but leftovers keep well. Here’s how:
How to Store
-
Room Temperature:
Place cooled breadsticks in an airtight bag. They’ll stay soft for 2 days. -
Refrigerator:
Store in an airtight container for up to 4 days. -
Freezer:
Wrap each breadstick in plastic wrap, then place in a freezer bag. Freeze up to 3 months.
How to Reheat
-
Oven:
Wrap breadsticks in foil. Heat at 350°F for 5–7 minutes. -
Microwave:
Place breadstick on a plate, cover with a damp paper towel, and heat for 15 seconds.
Make-Ahead Dough
For big events or weeknight convenience, freeze shaped breadsticks before the final rise:
- Shape the dough into breadsticks after the first rise.
- Arrange them on a baking sheet. Freeze until solid.
- Transfer frozen dough to a freezer bag. Store up to 2 months.
- To bake, thaw overnight in the fridge. Rest at room temperature, let rise, then bake as usual.
Simple Variations
While the classic version never fails, you can tailor breadsticks to your favorite flavors:
- Brush the tops with herbed butter and grate Parmesan for a cheesy kick.
- Swap garlic powder for roasted garlic in the topping for extra depth.
- Go sweet: Mix cinnamon and sugar into the melted butter and brush over warm breadsticks for a dessert twist.
Example: During fall, I drizzle honey over hot breadsticks and serve with whipped ricotta. The blend of sweet and savory is a hit at every table.
Olive Garden-style breadsticks aren’t complicated—but they blend simple ingredients, careful technique, and fresh garlic butter for addictive results. Every bite calls for another, and when served warm, few side dishes can compete. With this recipe, you’ll have a reliable way to bring the restaurant flavor into your kitchen, anytime the craving strikes.
Whether you keep them classic or experiment with your own toppings, homemade breadsticks elevate any meal and create that sense of abundance and warmth we all love. Share them with friends, pair with your family’s favorite meals, and enjoy the satisfaction of fresh-baked bread from your own oven.
Olive Garden Breadsticks
These Olive Garden Breadsticks taste just like the restaurant. They’re topped with garlic butter. Soft and chewy, they’re downright irresistible.
Ingredients
- 2 tablespoons granulated sugar, divided
- 3 tablespoons olive oil (or vegetable oil)
- 3 cups all-purpose flour, divided (+ more as needed)
- 1 3/4 teaspoons salt
- 1/4 teaspoon garlic powder
- 1 1/4 teaspoons active dry yeast
- 1 cup + 2 tablespoons warm water (110 degrees Fahrenheit)
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt, or to taste
Instructions
- In the bowl of a stand mixer, add the warm water, yeast, and 1/2 teaspoon of the granulated sugar. Whisk well until the yeast dissolves. Let the mixture sit for about 10 minutes or until it becomes foamy.
- Add the remaining sugar, 1 1/2 cups of flour, salt, and oil to the yeast mixture. Using the paddle attachment, mix at low speed until combined.
- Switch to the dough hook attachment. Add the remaining 1 1/2 cups of flour, and knead at low speed. Gradually add up to 1/4 cup more flour, if needed, until the dough is smooth and elastic. This should take about 7–8 minutes.
- Transfer the dough to a lightly greased mixing bowl. Cover with plastic wrap or a clean kitchen towel and place in a warm, draft-free area. Let the dough rise for about 1 1/2 hours. (Or until it has doubled in size.)
- Once the dough has risen, punch it down to release the air. Divide it into 12 equal portions. Roll each piece into an 8-inch rope on a lightly floured surface.
- Arrange the breadsticks on two parchment-lined baking sheets, leaving space between them. Cover the trays with plastic wrap or a towel and let the breadsticks rise for another hour.
- Preheat the oven to 425 degrees Fahrenheit during the last 10 minutes of the second rise. Bake the breadsticks for 11–13 minutes. Or until they turn a light golden brown.
- While the breadsticks are baking, combine the salt and garlic powder in a small bowl. Once the breadsticks come out of the oven, immediately brush them with the melted butter. Sprinkle the garlic-salt mixture evenly over the tops.
- Serve the breadsticks warm, and enjoy!