Olive Garden Breadsticks: The Complete Homemade Guide
Few foods have the universal appeal of warm, fresh breadsticks. The Italian-American classic you find at Olive Garden—the golden exterior, the soft and chewy crumb, that unmistakable garlic butter finish—has earned a place in countless kitchen memories. Making them from scratch transforms the experience. You control every step, enjoy them hot from the oven, and even customize the flavor to suit your taste. This guide covers everything you need to serve authentic Olive Garden breadsticks at home, from dough to storage.
Why Make Olive Garden Breadsticks at Home
Breadsticks from Olive Garden are famous for good reason. They combine simple ingredients to create comfort food you can pair with nearly any meal. Baking them yourself means:
- Ultimate Freshness: Straight from the oven, breadsticks have a softness and aroma that’s unbeatable.
- Custom Flavor: You decide how buttery, garlicky, or salty they turn out.
- Simple Pantry Ingredients: No fancy equipment or specialty flours required.
- Crowd-Pleaser: Breadsticks work at family dinners, casual get-togethers, or as a cozy snack.
Ingredients and Tools
Breadsticks come together with basic baking staples and a handful of tools most home kitchens already have. Here’s what you’ll need:
Main Ingredients
| Ingredient | Function in Recipe | Tips for Selection |
|---|---|---|
| Active dry yeast | Leavens dough for rise and chew | Use fresh, not expired packets |
| Warm water | Activates yeast and hydrates dough | 110°F is ideal |
| Granulated sugar | Feeds yeast, slight sweetness | White sugar is standard |
| All-purpose flour | Provides structure, softness | Avoid bread flour for best texture |
| Salt | Enhances flavor, controls yeast | Table or kosher salt works fine |
| Olive oil | Adds tenderness and richness | Extra virgin preferred |
| Unsalted butter | For topping, creates signature flavor | Melt just before brushing |
| Garlic powder | Delivers classic OG taste | Fresh garlic can be substituted |
Basic Tools
- Stand mixer or sturdy mixing bowl
- Dough hook or mixing spoon
- Kitchen thermometer (optional)
- Baking sheets lined with parchment paper
- Pastry brush
Step-by-Step: Dough to Table
1. Bloom the Yeast
Start with the yeast, warm water, and a pinch of sugar in your mixer’s bowl. Water should feel warm, not hot—about 110°F if you check with a thermometer. Let the mixture sit for 10 minutes. It should look foamy and smell faintly sweet. If not, start over with fresh yeast.
2. Mix the Dough
Add the rest of the sugar, half the flour, salt, and olive oil. Mix on low speed (or by hand) until combined. The dough will be sticky and rough at this point.
3. Knead
Switch to the dough hook or use your hands to incorporate the remaining flour. Knead for 7-8 minutes until smooth and elastic. The dough should be soft, slightly tacky, but not so sticky that it clings to your hands. A small piece stretched thin should form a “windowpane”—a translucent patch that doesn’t tear easily.
4. First Rise
Transfer the dough to a lightly greased bowl. Cover with a damp towel or plastic wrap. Find a warm, draft-free place—on top of the fridge, inside an unheated oven with the light on, or a sunny window. Let the dough rise until doubled in size, about 1½ hours.
5. Shape the Breadsticks
Gently punch down the dough to release excess air. Divide it into 12 even pieces. Roll each piece into an 8-inch rope. Place the ropes on a parchment-lined baking sheet, spaced apart so they don’t touch when rising.
6. Second Rise
Cover and let the shaped dough rest for another hour. The breadsticks will puff noticeably, which gives them their light, airy texture.
7. Bake
Preheat your oven to 425°F. Bake the breadsticks for 11-13 minutes, until the tops are just golden and the bases sound hollow when tapped. Overbaking will dry them out, so keep an eye out after 10 minutes.
8. Add the Signature Finish
While breadsticks are still hot, mix melted butter with garlic powder and a pinch of salt. Brush generously over each stick. The residual heat helps the butter soak in and the flavor develop.
Secret Tips for Bakery-Quality Results
- Accurate Measuring: Spoon flour into your measuring cup and level it off. Scooping can pack in flour, making dough dense.
- Consistent Shape: For even baking, weigh dough pieces with a kitchen scale.
- Oven Steam: Place a metal pan with hot water on the lower rack to mimic bakery steam. This helps achieve a crisp golden crust but keeps the inside tender.
- Butter Early and Late: Brush once as soon as breadsticks leave the oven, then again after five minutes for a deeply savory finish.
Flavor Variations and Customization
Classic Olive Garden breadsticks are iconic, but you can experiment:
- Parmesan Twist: Sprinkle finely grated Parmesan cheese over the buttered breadsticks.
- Herb Upgrade: Add Italian seasoning or chopped rosemary to the garlic butter for an aromatic kick.
- Sweet Swap: Trade garlic for cinnamon sugar for a dessert version similar to sweet bread twists.
Serving Suggestions
Breadsticks excel alongside a range of Italian-American dishes and beyond. Serve warm in a napkin-lined basket to keep them soft. They work beautifully with:
- Hearty minestrone or tomato basil soup
- Classic Caesar, antipasto, or garden salads
- Pasta dishes—fettuccine alfredo, spaghetti and meatballs, baked ziti
- Appetizer platters with marinara sauce or creamy dips
Stale breadsticks? Cube and toast them for soup croutons or toss in olive oil for homemade breadstick chips.
Storing, Freezing, and Reheating
Storing
Keep cooled breadsticks in an airtight container at room temperature for up to 2 days. They’ll keep their softness if wrapped in a clean kitchen towel before sealing.
Freezing
Wrap each breadstick in foil or plastic wrap. Place them in a freezer-safe bag or container, then freeze for up to 3 months. For dough, shape the breadsticks, set on a tray, freeze until solid, and transfer to a freezer bag. Defrost overnight in the fridge, let rise once more, and bake as usual.
Reheating
- Oven: Wrap breadsticks in foil and heat at 350°F for 5-7 minutes.
- Microwave: Cover with a damp paper towel and warm for 15-20 seconds.
Adding a quick brush of extra melted butter after reheating brings back their original softness.
Troubleshooting and Frequently Asked Questions
Why didn’t my dough rise?
Stale or overheated yeast can fail to activate. Ensure water temperature is correct. Let the dough rise somewhere warm, not hot.
My breadsticks are too dense. What happened?
Dense texture usually comes from too much flour. Spoon and level when measuring, and knead the dough thoroughly but gently.
Can I make these ahead?
Yes. You can shape and refrigerate the dough overnight. Let it sit at room temperature for about 30 minutes before the final rise.
Quick Reference Table: Ingredients and Quantities
| Ingredient | Amount |
|---|---|
| Active dry yeast | 2¼ teaspoons |
| Warm water | 1¼ cups (110°F) |
| Granulated sugar | 2 tablespoons |
| All-purpose flour | 3½ cups |
| Salt | 1½ teaspoons |
| Olive oil | 2 tablespoons |
| Unsalted butter | 4 tablespoons |
| Garlic powder | 1 teaspoon |
Bringing It All Together
There’s something comforting about homemade breadsticks. The process is approachable, and the reward is out of proportion to the work: perfectly soft, chewy, golden breadsticks just like you remember, and even better because you made them yourself. Whether you’re recreating the Olive Garden experience or serving with your favorite comfort foods, these breadsticks fit any occasion. Try customizing the flavor or just enjoy the classic—and don’t forget a second batch if you’re feeding a crowd.
You now have all the tools and tips to make Olive Garden breadsticks part of your own family table, deliciously fresh every time.
Olive Garden Breadsticks
These Olive Garden Breadsticks are just like the restaurant. They are topped with garlic butter. They’re soft, chewy, and downright irresistible.
Ingredients
- 3 tablespoons olive oil (or vegetable oil)
- 1/2 teaspoon salt, or to taste
- 1 cup + 2 tablespoons warm water (110 degrees Fahrenheit)
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon garlic powder
- 2 tablespoons granulated sugar, divided
- 1 3/4 teaspoons salt
- 3 cups all-purpose flour, divided (+ more as needed)
- 1 1/4 teaspoons active dry yeast
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. Wait until it becomes foamy.
- Add the remaining sugar. Add 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. Knead at low speed. Gradually add up to 1/4 cup more flour, if needed. Continue 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. Place the bowl 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. Leave space between them. Cover the trays with plastic wrap or a towel. 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. Bake 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. Enjoy!
