I perfected an Easy Breadsticks Recipe that recreates Olive Garden’s garlic butter and reveals the simple dough trick pro bakers use.

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Ingredients

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All purpose flour: mostly carbs, some protein, makes bread soft but not very nutritious.
Active dry yeast: tiny live organisms that make dough rise, adds flavor, low calories.
Sugar: simple carbs, gives subtle sweetness and feeds the yeast so it grows.
Butter: rich in saturated fat, loads of flavor, helps tenderize the crumb, yum.
Olive oil: monounsaturated fats, gives chew and gloss, a healthier fat choice usually.
Garlic powder or fresh garlic: classic savory punch, antioxidants, not really sweet or sour.
Parmesan cheese: adds salt and umami, some protein and calcium, boosts savory notes.

Ingredient Quantities

1 1/2 cups warm water (about 110°F), give or take

2 1/4 teaspoons active dry yeast (one packet)

2 tablespoons granulated sugar

2 tablespoons unsalted butter, melted (for the dough)

2 tablespoons olive oil

1 teaspoon salt

4 cups all purpose flour, plus a little extra for dusting

4 tablespoons unsalted butter, melted (for brushing)

1 teaspoon garlic powder (or 1 to 2 cloves fresh garlic, minced)

2 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)

Pinch of fine sea salt or kosher salt for sprinkling, to taste

How to Make this

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1. Pour 1 1/2 cups warm water (about 110°F) into a bowl, stir in 2 tablespoons granulated sugar and 2 1/4 teaspoons active dry yeast, let sit 5 to 10 minutes until foamy.

2. Add 2 tablespoons melted unsalted butter (for the dough), 2 tablespoons olive oil and 1 teaspoon salt to the yeast mixture, then stir in 4 cups all purpose flour a cup at a time until a shaggy dough forms; dust a little extra flour if it’s too sticky.

3. Turn the dough onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic, or knead 5 to 7 minutes with a stand mixer and dough hook.

4. Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot about 1 hour or until doubled.

5. Punch the dough down, divide into 12 to 16 equal pieces and roll each into a 6 to 8 inch breadstick, dusting with flour as needed so they don’t stick.

6. Arrange the sticks on a greased or parchment lined baking sheet leaving a little space between each, cover loosely and let rise 20 to 30 minutes until puffy; meanwhile preheat oven to 400°F.

7. Bake the breadsticks at 400°F for about 12 to 15 minutes, until they are golden on top and sound hollow when tapped.

8. While they bake or right after they come out, combine 4 tablespoons melted unsalted butter (for brushing) with 1 teaspoon garlic powder or 1 to 2 cloves minced fresh garlic, 2 tablespoons grated Parmesan cheese and 1 tablespoon chopped fresh parsley; stir to mix.

9. Brush the hot breadsticks generously with the garlic butter mixture, sprinkle a pinch of fine sea salt or kosher salt to taste and a little extra Parmesan or parsley if you like, then serve warm.

Equipment Needed

1. Large mixing bowl, for proofing the yeast and mixing the dough
2. Measuring cups and spoons, to measure water, flour, yeast, salt and sugar accurately
3. Kitchen thermometer, handy to get the water about 110°F (or eyeball if you wanna gamble)
4. Wooden spoon or rubber spatula, for stirring the wet ingredients and flour in
5. Stand mixer with dough hook or just your hands, to knead 5 to 10 minutes (either works)
6. Bench scraper or sharp knife, to divide the dough into 12 to 16 pieces cleanly
7. Baking sheet plus parchment paper or oil, to arrange the breadsticks for their second rise and bake
8. Pastry brush, for brushing on the garlic butter right after they come out of the oven
9. Plastic wrap or a clean damp towel and a cooling rack, to cover rises and cool the breadsticks without sogginess

FAQ

1 1/2 cups warm water (about 110°F), give or take

2 1/4 teaspoons active dry yeast (one packet)

2 tablespoons granulated sugar

2 tablespoons unsalted butter, melted (for the dough)

2 tablespoons olive oil

1 teaspoon salt

4 cups all purpose flour, plus a little extra for dusting

4 tablespoons unsalted butter, melted (for brushing)

1 teaspoon garlic powder (or 1 to 2 cloves fresh garlic, minced)

2 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)

Pinch of fine sea salt or kosher salt for sprinkling, to taste

Can I use instant yeast? Yes. Use the same amount of instant yeast and skip the initial proof step, just mix it right into the flour with the other dry ingredients and proceed.

How do I make them ahead? Make the dough, let it rise once, shape into sticks, then freeze on a tray. Transfer to a bag. To bake later thaw and let rise 30 to 40 minutes then bake as directed.

Can I use whole wheat flour? You can but they will be denser. Try swapping only half the flour for whole wheat so they stay soft.

What if my dough is too dry or too wet? If too wet add a tablespoon of flour at a time. If too dry add a teaspoon or two of warm water until it comes together.

How do I get them really soft like Olive Garden? Dont overbake. Also brush with butter right out of the oven and cover loosely with foil for a few minutes to trap steam.

Can I add herbs or cheese into the dough? Yes. Fold in a tablespoon of chopped herbs or 2 tablespoons grated Parmesan into the dough for extra flavor.

Olive Garden Breadsticks Recipe Substitutions and Variations

Active dry yeast → instant yeast: use the same 2 1/4 tsp, you can skip the proofing step and mix it right into the flour.
Unsalted butter (for the dough) → olive oil or neutral oil: swap 2 tbsp butter for 2 tbsp oil, dough will be a bit softer and less buttery.
All purpose flour → bread flour or part whole wheat: swap 1:1 for chewier breadsticks with bread flour, or replace up to 1 cup with whole wheat for a nuttier taste (you might need a splash more water).
Grated Parmesan → Pecorino Romano or Asiago: use the same amount, they’re sharper and saltier so taste before adding extra sprinkle salt.

Pro Tips

– Proof the yeast like its a big deal, because it is. Use warm water thats warm to the touch but not hot, add the sugar and give it 5 to 10 minutes. If it doesnt get foamy, toss it and start over, dont try to force it or your breadsticks will be flat and sad.

– Less flour at first, more later. Aim for a slightly tacky dough not a dry ball, you can always add flour but you cant take it away. Oil your hands or the counter instead of piling on extra flour, it keeps the crumb lighter. If you use a mixer, cut the kneading time way down or theyll turn chewy.

– When shaping, dont roll them too tight. Let the piece rest a minute if it keeps springing back, that little relax lets you stretch them without tearing. Weigh or eyeball them so theyre the same size, theyll bake more evenly that way.

– Garlic butter is best applied while the sticks are hot, but if youre using fresh garlic, sauté it briefly in the butter first so it wont taste raw or bitter. For storage, keep them in an airtight bag at room temp for a day, re-crisp in a hot oven for a few minutes before serving, or freeze once cooled and reheat from frozen.

Olive Garden Breadsticks Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected an Easy Breadsticks Recipe that recreates Olive Garden's garlic butter and reveals the simple dough trick pro bakers use.

Servings

servings

Calories

228

kcal

Equipment: 1. Large mixing bowl, for proofing the yeast and mixing the dough
2. Measuring cups and spoons, to measure water, flour, yeast, salt and sugar accurately
3. Kitchen thermometer, handy to get the water about 110°F (or eyeball if you wanna gamble)
4. Wooden spoon or rubber spatula, for stirring the wet ingredients and flour in
5. Stand mixer with dough hook or just your hands, to knead 5 to 10 minutes (either works)
6. Bench scraper or sharp knife, to divide the dough into 12 to 16 pieces cleanly
7. Baking sheet plus parchment paper or oil, to arrange the breadsticks for their second rise and bake
8. Pastry brush, for brushing on the garlic butter right after they come out of the oven
9. Plastic wrap or a clean damp towel and a cooling rack, to cover rises and cool the breadsticks without sogginess

Ingredients

1 1/2 cups warm water (about 110°F), give or take
2 1/4 teaspoons active dry yeast (one packet)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted (for the dough)
2 tablespoons olive oil
1 teaspoon salt
4 cups all purpose flour, plus a little extra for dusting
4 tablespoons unsalted butter, melted (for brushing)
1 teaspoon garlic powder (or 1 to 2 cloves fresh garlic, minced)
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley (or 1 teaspoon dried parsley)
Pinch of fine sea salt or kosher salt for sprinkling, to taste

Directions

Pour 1 1/2 cups warm water (about 110°F) into a bowl, stir in 2 tablespoons granulated sugar and 2 1/4 teaspoons active dry yeast, let sit 5 to 10 minutes until foamy.
Add 2 tablespoons melted unsalted butter (for the dough), 2 tablespoons olive oil and 1 teaspoon salt to the yeast mixture, then stir in 4 cups all purpose flour a cup at a time until a shaggy dough forms; dust a little extra flour if it's too sticky.
Turn the dough onto a lightly floured surface and knead about 8 to 10 minutes until smooth and elastic, or knead 5 to 7 minutes with a stand mixer and dough hook.
Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm spot about 1 hour or until doubled.
Punch the dough down, divide into 12 to 16 equal pieces and roll each into a 6 to 8 inch breadstick, dusting with flour as needed so they don't stick.
Arrange the sticks on a greased or parchment lined baking sheet leaving a little space between each, cover loosely and let rise 20 to 30 minutes until puffy; meanwhile preheat oven to 400°F.
Bake the breadsticks at 400°F for about 12 to 15 minutes, until they are golden on top and sound hollow when tapped.
While they bake or right after they come out, combine 4 tablespoons melted unsalted butter (for brushing) with 1 teaspoon garlic powder or 1 to 2 cloves minced fresh garlic, 2 tablespoons grated Parmesan cheese and 1 tablespoon chopped fresh parsley; stir to mix.
Brush the hot breadsticks generously with the garlic butter mixture, sprinkle a pinch of fine sea salt or kosher salt to taste and a little extra Parmesan or parsley if you like, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.