Introduction

These Homemade Olive Garden Breadsticks are soft, buttery, and infused with garlic flavor, perfect for pairing with your favorite Italian dishes. Making them at home is simpler than you might think, and they taste just like the classic restaurant version.

A stack of six golden-brown breadsticks with a soft and slightly shiny crust is placed on a round white plate with light wood grain detail. The breadsticks are sprinkled lightly with sea salt that adds a bit of texture. A white and black checkered cloth partially covers the breadsticks from the top right corner, giving a cozy homemade feel. The plate sits on a white marbled surface that adds brightness to the image. The overall look shows soft breadsticks stacked neatly with warm colors and a clean background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups warm water (110°F)
2 ¼ teaspoons active dry yeast (1 standard packet)
1 tablespoon granulated sugar, plus a pinch
1 teaspoon salt
4 cups all-purpose flour
2 tablespoons olive oil, plus more for greasing
½ cup unsalted butter, melted
1-2 teaspoons garlic powder
Pinch of salt (optional, for topping)

Instructions

Step 1: In a large bowl, combine the warm water, active dry yeast, and a pinch of sugar. Let it bloom for 5-10 minutes until a frothy layer forms on top.
Step 2: Add the remaining tablespoon of sugar, salt, and olive oil to the yeast mixture. Gradually mix in the flour until a shaggy dough forms, pulling away from the sides of the bowl.
Step 3: Knead the dough by hand for 10-12 minutes or with a stand mixer using a dough hook on medium-low speed for 7-10 minutes, until smooth, elastic, and springs back when poked.
Step 4: Lightly grease a large bowl with olive oil. Transfer the dough to the bowl, turning once to coat. Cover tightly and let rise in a warm, draft-free spot for 1 to 1 ½ hours, until doubled in size.
Step 5: Punch down the dough and turn it out onto a lightly floured surface. Divide into 16-20 pieces. Roll each into a 6-8 inch long rope about ½-¾ inch thick. Arrange breadsticks about 1 inch apart on parchment-lined baking sheets.
Step 6: Cover the shaped breadsticks lightly and let rise again for 30-45 minutes, until puffy. Preheat your oven to 375°F (190°C) during the last 15 minutes of the rise.
Step 7: Bake for 12-15 minutes until golden brown on top and bottom.
Step 8: While baking, melt the butter and stir in garlic powder and an optional pinch of salt. As soon as the breadsticks come out of the oven, brush them generously with the garlic butter mixture. Optionally, sprinkle with extra garlic powder or dried parsley.
Step 9: Serve warm. Store any leftovers in an airtight container at room temperature for up to 2-3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes before serving.

Tips & Variations

For a richer flavor, try using half butter and half olive oil in the dough. Adding a sprinkle of Parmesan cheese on top before baking also gives a tasty twist.
If you prefer fresh garlic, mince 1-2 cloves and mix them into the melted butter for a more intense garlic flavor.
To make breadsticks ahead, shape and freeze them before the second rise. Let thaw and rise before baking as directed.

Storage

Store leftover breadsticks in an airtight container at room temperature for 2 to 3 days. To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes to regain softness and freshness. Avoid microwaving as it can make them chewy.

How to Serve

A basket lined with a white cloth that has gray stripes holds six long, golden brown breadsticks. The breadsticks have a smooth, shiny surface with a soft texture and slightly rounded ends. The basket sits on a white marbled surface, highlighting the warm color of the fresh breadsticks. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since it doesn’t require proofing, mix it directly with the dry ingredients and reduce the water slightly. However, proofing active dry yeast helps ensure it’s active and fresh.

How do I know when the dough has risen enough?

The dough should roughly double in size and look puffy and smooth. You can gently press a finger into the dough; if the indentation springs back slowly and partially, it’s ready to proceed.