Copycat Olive Garden Breadsticks Recipe
Craving warm, garlicky breadsticks? This Copycat Olive Garden Breadstick recipe makes buttery, fluffy, and perfectly chewy breadsticks at home—even better than the restaurant!
How to Make the Best Copycat Olive Garden Breadsticks
If you’ve ever been to Olive Garden, you know that the unlimited breadsticks are half the reason to visit. These copycat Olive Garden breadsticks capture everything you love about the restaurant version—soft, pillowy centers with a slightly chewy exterior, all brushed with garlic butter and a sprinkle of salt.
The secret to achieving that authentic Olive Garden texture is using bread flour and giving the dough plenty of time to rise. Don’t rush the proofing process—that’s where all the flavor and fluffiness develops. The double rise might take a few hours, but your patience will be rewarded with breadsticks that are even better than the original.
Fresh out of the oven and brushed with garlicky butter, these breadsticks are absolutely irresistible. Serve them alongside your favorite pasta dish, a hearty soup, or simply enjoy them on their own. They’re best eaten warm, but they reheat beautifully if you have any leftovers (though that’s unlikely!).
Copycat Olive Garden Breadsticks
Craving warm, garlicky breadsticks? This Copycat Olive Garden Breadstick recipe makes buttery, fluffy, and perfectly chewy breadsticks at home—even better than the restaurant!
Ingredients
Dough
Garlic Butter Topping
Instructions
Make the Dough
- Prepare two baking sheets lined with parchment paper and set aside.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine the water, yeast, sugar, melted butter, and salt. Begin to gradually add the flour while the mixer runs on low speed. Increase speed to medium and knead the dough for about 10-15 minutes, or until it is tacky and very elastic. Add more flour, a tablespoon at a time, if the dough is extremely sticky.
- Remove the dough and place in a lightly oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in size, about 1 hour to 1½ hours (the exact proof time will depend on your kitchen environment; the warmer it is, the faster your dough will proof).
Shape and Bake
- Once doubled in size, divide the dough into 12 portions (use your kitchen scale for accuracy, but it should be approximately 57 grams per piece). Roll each piece of dough into an 8-inch log. Place the dough logs on your parchment-lined baking sheet, about 2 inches apart. Cover, and let rise until doubled in size, about 1 hour to 1½ hours.
- Preheat your oven to 400°F. Bake for 12 to 14 minutes, or until golden brown. Remove from oven and immediately brush with melted butter. Combine the salt and garlic powder and sprinkle evenly over breadsticks. Serve warm.
To Reheat
- To refresh, place the breadsticks on a baking sheet, and reheat in the oven at 425°F for 4-5 minutes, or until warmed through. You can also re-brush with butter and sprinkle again with garlic powder and salt, if you wish.
Notes
- The water temperature is important—too hot and it will kill the yeast, too cold and the yeast won't activate properly.
- Bread flour gives these breadsticks their signature chewy texture. All-purpose flour can be substituted but the texture will be slightly different.
- For best results, use a kitchen scale to weigh your flour and portion the dough evenly.
