Olive Garden Breadsticks Copycat Recipe

5 stars from 4 reviews

Copycat Olive Garden Breadsticks will have you skipping takeout in no time! Enjoy warm, chewy bites with plenty of buttery garlic flavor.

Author: Donna Elick

Servings: breadsticks

Prep Time20

Cook Time15

Rise time1 30

Total Time2 5

Ingredients

3 tablespoons granulated sugar
1 tablespoon kosher salt
1 3/8 cups warm water not boiling
6 tablespoons salted butter melted and divided
2 1/4 teaspoons active dry yeast
3 1/2 cups bread flour all-purpose can be substituted
2 tablespoons olive oil
1 tablespoon garlic salt

Instructions

Whisk together warm water, sugar, salt, and 3 tablespoons of the melted butter in the bowl of a standing mixer.
Sprinkle the yeast over the water mixture and set aside for 5-10 minutes to allow the yeast to get foamy.
Whisk foamy yeast into the water.
Combine flour and salt and add this to the liquid ingredients.
Use the bread hook attachment on the mixer to start combining the ingredients. Start the mixer on slow and speed it up gradually to high once the flour becomes fully incorporated.
Knead the dough in the mixer for about 5 minutes until it forms a smooth, elastic-like ball.
Transfer the dough ball to a large bowl coated in olive oil. Cover with plastic wrap and set aside in a warm, draft-free place.
Allow the dough to rest and double in size - 60-90 minutes.
Punch down the dough and divide into twelve equally sized pieces (about 2 oz. each)
Roll each piece of dough into a rope about the width of your thumb.
Place formed breadsticks on parchment lined baking sheets, 2-3 inches apart.
Cover the breadsticks again and allow to rise a second time - about one hour more.
Preheat oven to 400°F. Bake breadsticks for 12-15 minutes until golden brown.
While the breadsticks are cooking, re-melt the remaining butter if it has firmed up.
When the breadsticks come out of the oven, brush liberally with melted butter and sprinkle generously with garlic salt.
Serve warm.

Notes

Water that is too hot will kill the yeast - lukewarm water is all that is needed.

Bread flour will yield a chewier breadstick with a little more heaviness. We prefer bread flour, but you can substitute all purpose in a pinch.

These breadsticks are so soft and fresh, with a bit of chew from the bread flour.

Many people will substitute garlic powder for the final sprinkle over the baked breadsticks. Garlic salt makes a world of difference in that perfect finish - it is also what Olive Garden uses. Use plenty of butter and garlic salt - that’s what makes them so yummy!

Store breadsticks in an airtight container or ziploc bag for 2-3 days on the countertop.

Nutrition