Master Olive Garden Breadsticks

These Olive Garden style breadsticks capture that soft, buttery, garlicky goodness everyone loves. Perfect beside pasta or as a comforting snack, they bring a touch of Italian restaurant magic into your kitchen. After trying countless recipes, this one delivers the perfect texture and flavor with simple pantry ingredients.

I first made these for a family dinner and my kids declared them the best breadsticks ever. Now they request these whenever I cook Italian food.

Ingredients

• 2 ½ teaspoons active dry yeast: for that classic airy rise. Use fresh yeast if you can find it but dry works just as well
• 1 cup warm water: about 110 degrees Fahrenheit to activate the yeast without killing it
• 3 ½ cups all purpose flour: provides the perfect breadstick structure. Use unbleached for better flavor and texture
• ½ cup melted butter, divided: adds richness and softness. Use real butter not margarine for authentic flavor
• 2 tablespoons sugar: feeds the yeast and balances the savory notes
• 1 teaspoon salt: enhances all the flavors. Always measure precisely for best results
• 1 teaspoon garlic powder: gives the breadsticks their iconic garlic kick. Fresh garlic finely minced can be used if you want more punch
• 1 teaspoon Italian seasoning: brings herby depth mimicking the restaurant taste. Use a good blend with basil oregano and thyme
• ¼ cup grated Parmesan cheese (optional): recommended for a subtle nutty finish that elevates the breadsticks

Instructions

Sponge the Yeast:

In a small bowl combine the warm water and sugar. Sprinkle the yeast evenly on top and let it sit undisturbed for 5 to 10 minutes. It should become frothy and bubbly indicating the yeast is active and ready to work.

Mix the Dough:

In a large mixing bowl combine the flour and salt. Make a well in the center and pour in the yeast mixture along with half of the melted butter. Stir everything together until a rough dough begins to form.

Knead the Dough:

Turn the dough onto a lightly floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic. This develops the gluten to give the breadsticks their perfect chew.

First Rise:

Lightly grease a large bowl with some melted butter and place the dough inside. Cover with a damp cloth and leave in a warm spot for about one hour or until it doubles in size. This rise is crucial for light airy breadsticks.

Shape the Breadsticks:

Once risen punch down the dough gently to release air bubbles. Roll it out into a rectangle about half an inch thick. Cut the dough into strips about one inch wide and roll each into a long rope shape. Arrange them spaced apart on a greased baking sheet.

Second Rise:

Cover the shaped breadsticks with a clean cloth and let them rise again for about 30 minutes. This gives them an even lighter texture once baked.

Bake:

Preheat your oven to 400 degrees Fahrenheit or 200 Celsius. Bake the breadsticks for 12 to 15 minutes or until they turn golden brown on top.

Brush with Seasoned Butter:

While the breadsticks bake combine the remaining melted butter garlic powder and Italian seasoning in a small bowl. Once out of the oven brush these over the warm breadsticks generously for that signature flavor and shine.

My favorite ingredient in this recipe is the garlic powder blended with Italian herbs. The aroma while baking fills the whole kitchen and reminds me of family dinners when everyone is gathered around the table sharing stories and laughter. These breadsticks always bring back warm cozy memories.

Storage Tips

Store leftover breadsticks in an airtight container at room temperature for up to two days. To refresh, pop them in a warm oven for a few minutes to crisp the outside again. They also freeze well wrapped tightly in foil or plastic wrap for up to a month. Just thaw and warm before serving.

Ingredient Substitutions

If you do not have Italian seasoning use a mix of dried basil oregano and thyme instead. Fresh garlic can replace garlic powder but add it in the butter glaze so it does not burn during baking. Whole wheat flour can be used to add nutty flavor and extra fiber but the texture will be denser.

Serving Suggestions

Serve these breadsticks alongside your favorite pasta dishes, soups, or salads. They also make fantastic dippers if you keep marinara or garlic butter on the side. For a crowd consider doubling the recipe and serving them warm from the oven.

Serve warm with marinara or garlic butter for dipping. These breadsticks are easy to make and always impress.

Common Questions About Recipes

→ What yeast is best for these breadsticks?

Active dry yeast works well to create a light and fluffy dough after rising properly.

→ Can I substitute fresh garlic for garlic powder?

Yes, fresh garlic can be used for a stronger, more vibrant flavor in the butter glaze.

→ How do I know when the dough has risen enough?

The dough should double in size and feel puffy and soft to the touch before shaping.

→ What is the best way to shape the breadsticks?

Roll the dough into a rectangle, cut into strips about an inch wide, then roll each strip into a rope form before baking.

→ Can I add cheese to the breadsticks?

Sprinkling Parmesan cheese atop the dough before baking adds a delicious, savory finish.

→ What temperature and time should I bake them?

Preheat the oven to 400°F (200°C) and bake for 12-15 minutes until golden brown.