Olive Garden Breadsticks Copycat Recipe
Copycat Olive Garden Breadsticks will have you skipping takeout in no time! Enjoy warm, chewy bites of Italian bread sticks with plenty of buttery garlic flavor. It’s time to make your own Olive Garden’s breadsticks at home! Forget frozen breadsticks, and make this easy copycat Olive Garden Breadsticks recipe tonight for dinner!
Enjoy a full batch of tender, savory breadsticks without ever leaving home, thanks to this copycat Olive Garden breadstick recipe!
Unlimited breadsticks at your own dinner table?
Yes, please! One of the best things about this easy copycat recipe is that it uses simple ingredients to make the best fluffy breadsticks ever!
It’s like having your own restaurant version – right at home! Pair these buttery breadsticks with any main dish and favorite recipes.
I literally dream about these Olive Garden copycat breadsticks – for good reason!
Olive Garden Breadsticks
Pair these homemade Italian breadsticks with my copycat Olive Garden salad and recreate your favorite restaurant meals right at home!
I even have recipes for some of their popular dishes like Chicken Alfredo Pasta, Shrimp Alfredo, Zuppa Toscana, and Chicken Gnocchi Soup.
Our Copycat Cinnabon Cinnamon Sticks are like the smaller, sweeter version you need to try!
Short on time? Try these air fryer garlic knots instead — they’re made with refrigerated crescent roll dough, so you can have them on the table in 20 minutes.
Olive Garden Breadstick Recipe Tips and Tricks
- Use lukewarm water. If it’s too hot, it will kill the yeast, and the dough won’t rise.
- Don’t whisk right away! Let the yeast get nice and foamy on the surface of the water mixture before blending it in.
If it doesn’t bubble up, it’s gone bad — you’ll need to toss it and start with a fresh package. - Be patient. You may be tempted to rush through the second rise. Trust me, it’s worth the extra time for perfectly fluffy Italian bread sticks!
- Add a dipping sauce! Classic alfredo or your favorite marinara are perfect if you want to enjoy this Olive Garden breadsticks recipe as a snack.
I even have a copycat recipe for Olive Garden’s marinara sauce! I also just love some garlic butter or olive oil with mine as well. - Storage: Copycat Olive Garden breadsticks will stay fresh in a sealed container at room temperature for 2 to 3 days.
Or, freeze them for up to 3 months and reheat in the oven before serving.
Italian Breadsticks Flavor Variations
While garlic salt is the classic topping, Italian or ranch seasoning would also be delicious on fluffy Italian breadsticks.
And you can never go wrong with a little fresh Parmesan!
Or, turn this Olive Garden breadstick recipe into a sweet dessert bread!
Instead of garlic salt, sprinkle cinnamon and sugar over the melted butter. You will want to reduce the salt in the dough to ¾ teaspoon as well.
Enjoy as-is or with a sweet glaze for dipping.
Kitchen Tools You Will Need
- Stand mixer with a dough hook attachment
- Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Large Bowl – You’ll need plenty of room for the dough to rise and a smooth surface so it releases easily.
- Basting Brush – Useful for everything from greasing pans to basting food.
Olive Garden Breadsticks Recipe FAQ
Bread flour will result in a chewier texture with a bit more heaviness. I prefer it for that reason, but you can substitute all-purpose flour in a pinch.
Many other recipes recommend this, but garlic salt makes a world of difference. It’s actually what Olive Garden uses for theirs!
That, plus plenty of melted butter, is what makes Olive Garden breadsticks yummy.
This easy breadsticks recipe pairs well with just about anything! I love dipping a delicious breadstick into soup or pairing these long sticks with a serving of lasagna. Or, you can pile your plate high with these golden brown treats and dip them in Alfredo sauce for a fun pairing.
The fun thing about making this homemade breadsticks recipe is that you can quickly make a second batch to enjoy at a later time after you make your first. There’s nothing like having warm breadsticks for your meal – dare I say I like them even better than soft dinner rolls!
To reheat, wrap them loosely in foil and place the packet in a warm oven at 325°F for about 5 minutes.
You could also pop them in the microwave, but you may need some extra moisture.
Place them on a heat-safe plate and cover with a damp paper towel, then heat in 15-second bursts until warm.
The first step is to let the breadsticks cool down to room temperature. Once they’re cooled, you can store them in an airtight container and keep them out of the elements. You can also store them in an airtight bag.
This Olive Garden breadsticks copycat recipe can be reheated in the microwave to warm them back up, which can also result in chewier breadsticks.
If you’re in the market for easy bread recipes that are the perfect accompaniment to Italian food, this warm breadstick recipe is the best way to make a complete meal. I love this easy recipe – and I think you will, too!
Enjoy!
With love, from our simple kitchen to yours.
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Olive Garden Breadsticks Copycat Recipe
Ingredients
- 1 3/8 cups warm water, lukewarm to the touch (1 cup plus 6 tablespoons)
- 3 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 3 tablespoons salted butter
- 2 1/4 teaspoons active dry yeast, 1 standard packet
- 3 1/2 cups bread flour, about 16 ounces
- 2 tablespoons extra virgin olive oil
- 3 tablespoons salted butter
- 1 tablespoon garlic salt
Instructions
- WHISK THE BASE: Pour 1 3/8 cups warm water (1 cup plus 6 tablespoons) into the bowl of a stand mixer. The water should feel like a warm bath on your wrist, comfortable and gentle. Lukewarm water keeps the yeast alive and working. Whisk in 3 tablespoons granulated sugar, 1 tablespoon kosher salt, and 3 tablespoons salted butter until the sugar and salt dissolve and the mixture looks smooth and glossy, about 30 seconds.
- PROOF THE YEAST: Sprinkle 2 1/4 teaspoons active dry yeast (1 standard packet) over the water mixture. Set it aside for 5 to 10 minutes until the surface looks foamy and bubbly with a yeasty, bread-like aroma. The foam tells you the yeast is alive and ready to work. If the surface stays flat and quiet, start over with a fresh packet.
- WHISK IN THE YEAST: Whisk the foamy yeast into the water mixture until it looks cloudy and even throughout, about 15 seconds.
- MIX THE DOUGH: Add 3 1/2 cups bread flour to the bowl all at once. Attach the dough hook to the mixer. Start on low speed so the flour stays in the bowl, then gradually increase to high once the flour is fully blended in and the dough looks shaggy with no dry streaks, about 1 to 2 minutes.
- KNEAD THE DOUGH: Keep the mixer running on high and knead for about 5 minutes until the dough forms a smooth, elastic ball that pulls away from the sides of the bowl. It should feel soft and springy when you press it with a finger.
- COAT THE BOWL: Pour 2 tablespoons extra virgin olive oil into a large bowl and swirl it around to coat the bottom and sides. The oil keeps the dough from sticking as it rises.
- RISE THE DOUGH: Transfer the dough ball to the oiled bowl and turn it once to coat all sides. Cover the bowl with plastic wrap and set it in a warm, draft-free spot. Let the dough rest until it doubles in size and looks puffy and pillowy, 60 to 90 minutes.
- PUNCH AND DIVIDE: Punch down the dough. You will hear a soft whoosh as the air releases. Divide the dough into 12 equal pieces, about 2 ounces each. A kitchen scale makes the pieces even so they bake at the same speed.
- SHAPE THE BREADSTICKS: Roll each piece into a rope about the width of your thumb and about 7 inches long. The dough should feel smooth and stretchy as you roll.
- ARRANGE FOR THE SECOND RISE: Place the shaped breadsticks on parchment-lined baking sheets, 2 to 3 inches apart so they have room to puff. Cover them again and let them rise until they look plump and pillowy, about 1 hour more.
- PREHEAT THE OVEN: Preheat the oven to 400 degrees F while the breadsticks finish their second rise. A fully heated oven gives the breadsticks their golden color and soft, airy middle.
- BAKE: Bake the breadsticks for 12 to 15 minutes until they turn golden brown on top.
- BUTTER AND SEASON: As soon as the breadsticks come out of the oven, brush them generously with the 3 tablespoons salted butter and sprinkle with 1 tablespoon garlic salt. The butter glistens on the warm crust and carries that signature Olive Garden garlic aroma. Serve and enjoy!
Donna’s Notes
YEAST TIP: 2 1/4 teaspoons of active dry yeast equals 1 standard packet, so you can grab a packet and skip the measuring. VARIATIONS
AIR FRYER VERSION: Bake the risen breadsticks in the air fryer at about 350 degrees F for 6 to 8 minutes until golden brown, working in batches so they have room to puff. Brush with melted butter and sprinkle with garlic salt right when they come out. SWEET CINNAMON SUGAR: Swap the garlic salt finish for cinnamon sugar and reduce the dough salt to 3/4 teaspoon. Add a simple glaze drizzle if you want them dessert-level sweet. ITALIAN SEASONING: Sprinkle Italian seasoning over the butter along with the garlic salt for an herby twist. RANCH SEASONING: Dust the buttered breadsticks with ranch seasoning for a tangy, savory finish. PARMESAN: Shower the hot, buttered breadsticks with freshly grated Parmesan so it melts into the butter.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2021, updated and republished March 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I have always wanted to replicate Olive Garden’s breadsticks! It really did come out just like them, only better! I can confidently say they go great with both pasta and soup!
What about us folks who don’t have a stand mixer????
Stand mixer not necessary!
just mix ingredients with a large wooden spoon or heavy rubber spatula until a soft dough forms.
Take the dough out of the bowl and knead on a lightly floured surface for 5-7 minutes.
I used a bread machine to make the dough. I didn’t change any measurements. They tasted exactly like olive garden’s but better. Thanks!!
Salt is a yeast inhibitor. It will slow the growth of your yeast. You’re better off adding your salt only with the flour instead of mixing it with the sugar in the initial bloom.
Hi Janine!
That’s a good idea! If you need it to bloom quicker, that’s a good substitution.
TSRI Team Member,
Devlyn
these breadsticks are amazing! so easy to make and they taste just like the ones at Olive Garden. donna and chad’s recipes never disappoint!
Hi Claire!
We’re so glad that you enjoy!!
TSRI Team Member,
Devlyn
These breadsticks are out of this world. I can’t believe how close they are to the restaurant version. Thanks, Donna and Chad!
Hi Alexander!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
Getting ready to try these, as our Sunday School class of High School boys and girls want to learn how to cook Chicken Alfredo and breadsticks! My question, have you ever slow risen the dough in the fridge overnight? That would be so easier for a large batch.
Hi Dawn!
I have not. If you do plan to try it, let us know how it turns out!
TSRI Team Member,
Devlyn