Olive Garden Breadsticks

We LOVE bread in my home! When I saw this recipe for Homemade Olive Garden Breadsticks over at Full Bellies. Happy Kids, I definitely had to give them a try.  These breadsticks are so good, and pretty easy to make!  They would make a GREAT side dish to your meal!


Homemade Olive Garden Breadsticks
 
Ingredients
  • 1½ cups warm water
  • 1 packet active dry yeast
  • 2 Tablespoons sugar
  • 3½ cups all purpose flour, add more or less as needed
  • 2 Tablespoons unsalted butter, melted
  • 1 Tablespoon salt
Butter topping
  • ½ cup butter
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
Instructions
  1. In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes to activate yeast.
  2. Add flour, salt and melted butter to yeast mixture. Mix with paddle attachment of stand mixer or wooden spoon until fully combined.
  3. Knead dough for a few minutes just until dough is smooth in consistency. Do not overknead!
  4. Spray a cookie sheet with cooking spray. Pull off pieces of dough and roll out into strips. Cover the dough with a light towel and let sit in a warm place for 45 minutes to an hour to allow dough to rest and rise.
  5. Preheat your oven to 400 degrees F.
  6. Once oven has preheated, place the cookie sheet in oven and bake breadsticks for 6-7 minutes.
  7. While breadsticks are cooking, microwave ½ cup butter, 2 teaspoons garlic powder and 1 teaspoon salt.
  8. After bread sticks have cooked for 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for 5-8 more minutes.
  9. After removing breadsticks from oven, immediately brush the other half of the butter on the sticks.
  10. Allow to cool for a few minutes before eating.

Enjoy!
(recipe from: Full Bellies. Happy Kids.)


Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Comments

  1. I was just going to make another bread for dinner tonight… but I am going to change to these to go with our soup!! Thanks for sharing. and I pinned it.

  2. I am loving all these recipes. I can't wait to try some of them. I hope you will stop by and join my NEW blog all about farm life, decorating, cooking, and much more.

  3. I made these the other night and AMAZING! My fiance and I were in Heaven eating them :) The only problem? It was a big batch for just the 2 of us. So, in an effort not to waste such deliciousness, I made pizza sticks the next night for dinner…. just topped the leftover breadsticks with shredded mozzarella and pepperoni, heated in the oven, and served with a side of marinara sauce for dipping. Yum! (Posted about it on my blog with a link to your wonderful recipe!)

  4. These were delicious! This recipe definitely makes closer to 12 sticks. I don't mess much with bread so I wasn't really sure what I was doing. :) I got 10 sticks and they were HUGE. I made them for a dinner party, good thing my friends understand how untalented I am in the kitchen. I froze one stick to see if I can make this ahead of time and freeze them to bake when needed. I'll update when I get around to trying it out. Thank you so much for the recipe!

  5. I have tried this recipe twice and for some reason neither time did they turn out….never really rose like they should have and I used extra care to be sure hte water was right temp for yeast….prob won't try again!!

  6. These breadsticks are delicious the butter is what makes it taste like olive garden the bread is very good. make sure to make the breadsticks very skinny as the double in size i made the mistake of making them the actual size and they were huge!!!

  7. This recipe did NOT turn out for me! :( the dough was tough and crumbly not smooth but I decided to keep going…they did not rise either! Total waste! :( not sure what happened??

  8. daniela

    I really want to make this recipe I just have one question! Can anyone tell me how much is 1 packet of yeast in grams or tablespoons please? thanks!!

  9. abi

    I loved this recipe! Thank you! I only changed it a little and used 3 1/4 cups of flour instead of 4 1/4 because the first batch that I made were a little more dense than what I wanted. Thanks for the tip in proofing the yeast! So good! :)

  10. abi

    p.s.- a tip to those who had difficulties with this recipe- make sure you are using ultra fresh yeast. It can make it or break it- if they didn’t rise, it’s most likely an issue with your yeast, or how you proofed it! And again, I used less flour and they turned out light and fluffy!

  11. Emily

    I do have to say I made these tonight with wheat yeast, and they taste JUST like the Olive Garden’s breadsticks!!! I will definitely save this recipe for family meals in the future! :) Thanks for sharing!

  12. Rosa

    WOW!!! I just made these and they turned out SO amazingly delicious! When I made them though, I only got like 25 but I didn’t divide the recipe on half.. But i love these, and am definitely going to make them again!!!!!

  13. Sherri

    I made your recipe. and it turned out great! However, being a long time baker, I realize the tablespoon of salt would have made the bread too salty….I used 1 teaspoon in the bread and it was perfect. I also used bread flour instead of the all-purpose flour. My kids are glad I found this recipe! Thx

  14. Kayte

    Just made these. I wish I would have read the comments before hand! Way too much flour, they came out dense and did not rise. I will still put them in the oven and see what happens. Hehe. Wish I would not of wasted my organic flour. Oh well!

  15. Emily

    Just made these tonight. They turned out really, really dense. Like a soft pretzel, only more dense. But the flavor was wonderful, and the whole family ate them joyfully.
    I’m thinking I did one of 2 things wrong: I either added too much flour (the whole 4 1/4 c. seemed like too much as I was trying to stir it), or I stirred/kneaded it too much.
    I also think there is too much salt in the dough. I think a teaspoon would have been enough. Once you put the butter mixture (with garlic and salt) on top of the bread-sticks, it would be just the right saltiness.
    I will be trying this recipe again for sure.

  16. Ann

    Anybody try and freeze these? I made them and they were AWESOME, and I would like to make them more often or only make a couple at a time, so i was wondering if anyone had any luck freezing them? Before or After you baked them?

  17. Cooker11

    I really think somewhere it should say how much this recipe yields and how to divide the dough into breadsticks, like other recipes of the same sort do. Divide it into 12 bunches and roll into stips, 9?, 15?. Good info to have. Thanks.

  18. Will

    “Knead dough for a few minutes just until dough is smooth. Do not overknead!”

    This is actually not great advice, if you’re kneading by hand it’s almost impossible to overknead dough, and you’ll probably want to knead it for more than a few minutes or else it won’t rise as well as it should and they’ll easily deflate when jostled around.

    • Kat

      I completely agree. It is very hard to overknead dough. Most of the time, the problems people attribute to overkneading are really due to overflouring. I never add all the flour at once, I always keep some out to add in only if I need. My standard kneading time for roll/breadstick dough is 5 minutes in a machine (like my kitchenaid), probably closer to 7-8 by hand.

  19. This recipe turned out really well for me! Thanks so much for sharing with us! I shared this on my blog today linking to your recipe. Absolutely delicious!

  20. Jamie

    Found these on Pinterest, and just made them. Here’s my suggestions:

    Only use a teaspoon of the salt. With the salt in the butter mixture, these have plenty.

    Add the flour gradually, and you’ll learn that you probably need a cup less flour than called for. I added two cups, and then added about half a cup at a time until the dough was able to be handled. Then, I kneaded it by hand and just added flour to the board as I went until the dough was smooth and no longer sticking to my hands or the board. Probably about 3 and a half cups.

    I added a pinch or so of oregano to the butter mixture.

    I cut the dough into twelve pieced, and put six breadsticks on each cookie sheet. These ended up being pretty big breadsticks (but then, I guess Olive Garden’s are big too), so next time I might make 16 instead of twelve. Don’t forget to make the breadsticks SKINNY because they will expand.

    Overall, yummy recipe!

  21. kelli

    Olive Garden doesn’t make the bread sticks. They arrive buy the boxes and are heated then buttered and salted with garlic mix. I know because I use to work for this horrible company (Darden).

  22. Ashley

    I made these tonight came out great and I have never made bread before wondering if the recipe could be used as pizza dough?

  23. Margie

    Has anyone tried freezing these then reheating them? If so, what did you do and how did it work?

    Thank you in advance!

  24. Katie

    The recipe is way too much flour… They came out so dense. I tried a second batch and forgot the butter.. Oops today is Not my day lol

  25. katie

    I have made these a few times now, and they are so good. Just a couple notes for people who found them dry and dense. First is the flour. I have never needed near 4 1/4 cups. When I made them today I only used 3 cups and they were perfect. Start with two cups, then slowly add more until the dough leaves the sides of the bowl and is smooth and slightly tacky, but not overly sticky. Secondly, I knead it for 5-7 minutes. Kneading is very important for the gluten to develop and make the dough tender. It is very difficult to over-knead dough, but on the other hand, you cannot make up for under-kneading it. I also only added 2 tsp. salt to the dough and halved the salt and garlic powder in the brushing butter, but that is just for personal preference. I’m happy to have this recipe though, since Olive Garden breadsticks are my favorites.