✔ Updated · fixed ingredient amounts + rise times, added make-ahead and reheating tips
My copycat Olive Garden breadsticks are soft, pillowy yeast breadsticks brushed with melted butter and garlic salt straight from the oven.
At a glance
The one tip that matters: Bake at 425°F (220°C) only until the breadsticks are just golden, then brush with butter and garlic salt straight away so the topping soaks in.
The dough is simple, lightly sweet and made in a stand mixer, then baked hot and fast so the sticks stay fluffy inside.
Why You'll Love These Breadsticks
- Soft and fluffy inside, with a light golden crust and a buttery, garlicky top.
- Pantry ingredients: flour, yeast, sugar, salt, oil, butter and garlic powder.
- Make-ahead friendly, with an overnight dough option and breadsticks that freeze well.
What Makes These Olive Garden-Style Breadsticks So Soft?
The restaurant breadsticks are known for being soft and pillowy rather than crunchy, with a buttery, garlicky top. This copycat-style dough gets there with a little sugar and oil for tenderness, a dough kept slightly tacky rather than stiff, two full rises and a short, hot bake at 425°F. If you’d rather order them for a party, check our Olive Garden catering menu.
The topping goes on last, and it is my favorite part: melted butter brushed over the hot breadsticks, then a simple mix of salt and garlic powder. Because it is added after baking, the garlic never scorches and the butter soaks right into the top.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Check the water temperature. 110 to 115°F (43 to 46°C) wakes the yeast up; much hotter can kill it. I check it with a thermometer every time. If the mixture doesn't foam within 10 minutes, start again with fresh yeast.
- Go easy on the extra flour. Spoon and level the flour, or weigh it at 440 g, and only add more a tablespoon at a time. A slightly tacky dough bakes up soft; a stiff one bakes up dense and dry.
- Roll even ropes. Weigh the pieces at about 65 g each so all 12 breadsticks bake in the same time.
- Pull them early. Take the breadsticks out as soon as they are light golden. A few extra minutes is the most common reason they turn crisp instead of soft.
- Top them hot. Brush on the butter and sprinkle the garlic salt the moment they leave the oven so it clings and soaks in. Garlic salt (about 1/2 teaspoon) can stand in for the salt and garlic powder mix.
Olive Garden Breadsticks (Copycat)
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minutesCopycat-style Olive Garden breadsticks: a soft, lightly sweet yeast dough rolled into 12 sticks, risen twice, baked at 425°F until just golden, then brushed with melted butter and sprinkled with garlic salt while hot.
Ingredients
- For the Dough
265 ml warm water, 110 to 115°F (1 cup + 2 tablespoons)
1 1/4 teaspoons active dry yeast
2 tablespoons granulated sugar, divided (1/2 teaspoon to proof, the rest in the dough)
440 g all-purpose flour, spooned and leveled (3 1/2 cups), plus up to 1/4 cup more
1 3/4 teaspoons fine salt
3 tablespoons vegetable oil or light olive oil
- For the Garlic Butter Topping
3 tablespoons unsalted butter, melted
1/4 teaspoon fine salt
1/4 teaspoon garlic powder
Directions
- Make the Dough
- In the bowl of a stand mixer, whisk together the warm water (110 to 115°F), the yeast and 1/2 teaspoon of the sugar. Let it stand for 5 to 10 minutes, until foamy. If it doesn’t foam, the yeast is inactive; start again with fresh yeast.
- Add the remaining sugar, 1 1/2 cups of the flour, the 1 3/4 teaspoons salt and the oil. Mix with the paddle attachment on low until smooth.
- Switch to the dough hook and add the remaining 2 cups of flour. Knead on low speed for 5 to 6 minutes, adding up to 1/4 cup more flour a tablespoon at a time only if needed, until the dough is smooth, soft and pulls away from the sides of the bowl. It should stay slightly tacky.
- Place the dough in a lightly oiled bowl, cover and let it rise in a warm spot until doubled, about 1 1/2 hours.
- Shape and Bake
- Line two baking sheets with parchment paper. Punch the dough down and divide it into 12 equal pieces (about 65 g each). Roll each piece into a 9-inch rope on a lightly floured surface.
- Place the ropes on the baking sheets about 2 inches apart, cover loosely and let them rise until puffy, 45 minutes to 1 hour. Heat the oven to 425°F (220°C) during the last 15 minutes.
- Bake one sheet at a time on the middle rack for 11 to 13 minutes, until the breadsticks are just golden. Don’t overbake, or they lose their soft texture.
- Add the Topping
- Stir the 1/4 teaspoon salt and the garlic powder together. As soon as the breadsticks come out of the oven, brush them with the melted butter and sprinkle with the garlic salt. Serve warm.
Recipe Video
Notes
- The most important tip is to use fresh yeast; if it doesn’t bubble up in the proofing stage, it’s time to start over with a new batch.
- Achieving that perfect golden color is all about baking them just right, so watch them closely in the oven to avoid over or under-baking.
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What to Serve with Breadsticks
Serve them warm with pasta, soup or salad, or on their own with a dipping sauce. A few ideas from our Olive Garden-inspired recipes and beyond:
- Soups: zuppa toscana, minestrone or chicken gnocchi soup.
- Dips: warm marinara, Alfredo sauce, or olive oil with cracked pepper and grated parmesan.
- Pasta night: any baked or saucy pasta from our Italian recipes.
- More breadsticks: try our Pizza Hut-style breadsticks for a cheesier version.
Make-Ahead, Storage and Freezing
- Overnight dough: after kneading, cover and refrigerate the dough for up to 24 hours, then shape, rise and bake.
- Room temperature: keep cooled breadsticks in an airtight bag for up to 2 days.
- Freeze: cool completely, wrap individually in foil or plastic wrap, then freeze in a freezer bag with the air pressed out for up to 3 months.
- Reheat: wrapped in foil at 350°F for 8 to 10 minutes, or 10 to 15 minutes from frozen. Brush with a little fresh butter before serving.
Variations
- Cheesy breadsticks: sprinkle finely grated parmesan or Asiago over the butter right after baking.
- Herb butter: stir a pinch of dried Italian seasoning or chopped fresh parsley into the melted butter.
- Cinnamon sugar: skip the garlic salt and toss the buttered breadsticks in cinnamon sugar for a sweet snack.
- Half batch: the recipe halves easily for 6 breadsticks; keep the rise and bake times the same.
Other Olive Garden Recipes
Olive Garden Minestrone Soup
This Olive Garden minestrone soup is a very easy recipe to make which really hits the spot during the colder seasons.
Olive Garden Zuppa Toscana Soup
This Olive Garden Zuppa Toscana soup is an incredibly easy soup to make that is perfect during any time of the year, for any occasion.
Olive Garden Chicken Gnocchi Soup Recipe
You are absolutely going to love this Olive Garden chicken gnocchi soup recipe we have for you. Only takes 15 minutes to prep and it will provide your family with multiple servings.
Frequently Asked Questions
Can I make Olive Garden-style breadsticks ahead of time?
Yes. After kneading, cover the dough and refrigerate it overnight, up to 24 hours. The next day, let it sit at room temperature for about 30 minutes, then shape, let the sticks rise until puffy (allow a little longer, as the dough is cold) and bake as usual.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount and mix it straight in with the flour; there is no need to proof it first. The first rise will usually be a little faster, so go by the look of the dough (doubled) rather than the clock.
Why are my breadsticks dense or hard?
Usually too much flour, too short a rise or overbaking. Measure the flour carefully, let the dough fully double, let the shaped sticks get puffy, and take them out when they are just golden.
How do I reheat breadsticks?
Wrap them in foil and warm them in a 350°F oven for 8 to 10 minutes, or 10 to 15 minutes from frozen. Brush with a little more melted butter after reheating to freshen them up. A microwave works for 15 to 20 seconds, but eat them right away, as they firm up as they cool.
How long do homemade breadsticks keep?
Store cooled breadsticks in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months.
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