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Olive Garden Breadsticks Recipe – Easy Homemade Copycat Guide

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These homemade Olive Garden breadsticks are soft, garlicky, and buttery, just like the restaurant favorite. They’re quick to make, crowd-pleasing, and perfect for pairing with pasta, soup, or salad.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour (unbleached preferred)
  • 2 tablespoons granulated sugar
  • 2 1/4 teaspoons instant yeast (1 packet)
  • 1 1/2 teaspoons salt
  • 1 cup warm water (about 110°F)
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons unsalted butter, melted (for brushing)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine salt (for sprinkling)
  • Optional: dried parsley flakes
  • Optional: grated Parmesan cheese

Instructions

  1. In a large mixing bowl, combine warm water, sugar, and instant yeast. Stir and let sit for 5 minutes until foamy.
  2. Add melted butter and salt to the yeast mixture. Gradually stir in flour until a shaggy dough forms. If sticky, add flour 1 tablespoon at a time.
  3. Knead dough in the bowl for 5 minutes (or use a stand mixer with dough hook on low for 3 minutes) until smooth and elastic.
  4. Shape dough into a ball, place in a lightly greased bowl, and cover. Let rise in a warm spot for 1 hour, or until doubled in size.
  5. Turn dough onto a floured surface. Divide into 12 equal pieces and roll each into a 7-inch rope. Place breadsticks 2 inches apart on a parchment-lined baking sheet.
  6. Cover breadsticks loosely and let rise 30-40 minutes, until puffy and soft.
  7. Preheat oven to 400°F. Bake breadsticks for 11-13 minutes, until lightly golden on top.
  8. Melt 3 tablespoons butter, stir in garlic powder and fine salt. Brush generously over warm breadsticks. Sprinkle with parsley or Parmesan if desired.
  9. Let breadsticks cool for 5 minutes before serving.

Notes

For extra flavor, brush breadsticks with butter before and after baking. Dough should be slightly tacky, not stiff. You can refrigerate shaped breadsticks overnight and bake fresh the next day. For gluten-free, use a 1:1 blend and add 1/2 teaspoon xanthan gum. For vegan, use plant-based butter and non-dairy milk.

Nutrition

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