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 time2 30

Total Time3 5

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!

Notes

STORAGE: Store cooled breadsticks in an airtight container at room temperature. They stay at peak quality for 2 to 3 days. Refresh them in the oven before serving for that fresh-baked softness.

REHEATING: Wrap breadsticks loosely in foil and warm in a 325 degree F oven for about 5 minutes until soft and heated through. For the microwave, place them on a heat-safe plate, cover with a damp paper towel, and heat in 15-second bursts until warm.

FREEZING: Freeze baked, cooled breadsticks in a freezer bag. They stay at peak quality for about 1 month and remain safe to eat for up to 3 months. Reheat from frozen in a 325 degree F oven, wrapped in foil, until warmed through.

INGREDIENT TIPS: Salted butter is intentional here. It builds the buttery, salty Olive Garden finish along with the garlic salt. Garlic salt (not garlic powder) is what gives these their signature restaurant flavor. Bread flour gives the chewier, heartier texture these are known for. All-purpose flour works in a pinch with a slightly softer result.
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