Copycat Olive Garden Breadsticks
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I’ve been chasing that Olive Garden breadstick at home for years, and this Copycat Olive Garden Breadsticks version is the one that finally nailed it. Soft and fluffy inside with a tender, golden outside, brushed with warm garlic butter right out of the oven. Pillowy, buttery, and salty in all the right ways. Honestly, I’d skip dessert just to fill up on these.
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I make a batch for pasta nights, family dinners, and Sunday gatherings because they pair with everything on the table. They freeze beautifully and reheat like they just came out of the oven. Leftovers stay soft at room temp for up to 2 days or freeze for up to 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Copycat Olive Garden Breadsticks with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how I make this Olive Garden breadsticks recipe at home with the same soft, pillowy texture and buttery garlic finish. The dough comes together easily and rises into the soft breadsticks everyone loves to pull apart at the table.
Activate the Yeast
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, start again with fresh yeast. You can also sprinkle yeast over the warm water and let it dissolve before stirring in the sugar.
Mix the Dough
In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms and the flour is fully hydrated.
Knead Until Smooth
Knead with a mixer for 5–6 minutes, or by hand for 8–10 minutes, until the dough is smooth and slightly sticky. I rely on my stand mixer with a dough hook attachment for this step because it does all the work and gives me consistent results every time.
If you’re kneading by hand, turn the sticky dough out onto a lightly floured surface and add more flour one tablespoon at a time only if it sticks too much to work with.
First Rise
Place the dough in a lightly oiled bowl and turn to coat. Cover and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
Shape the Breadsticks
Punch down the dough and transfer it to a lightly floured work surface. I always grab a silicone baking mat for this step since the breadsticks release cleanly without any sticking.
Divide it into 16 pieces, then roll each into a 7–8-inch rope. My stainless steel bench scraper makes quick work of cutting the dough into even portions without tearing.
Place the ropes on a parchment-lined baking sheet, leaving space between each one.
Second Rise and Preheat
Cover and let rise again for 30–45 minutes, until puffy. Preheat the oven to 400°F (200°C). This digital oven thermometer stays inside the oven year-round because it tells me the true temperature, which makes a huge difference for bread baking.
Bake the Breadsticks
Bake for 12–15 minutes, until golden brown on top.
Make the Garlic Butter
While the breadsticks are baking, mix the melted unsalted butter, garlic powder, and salt. You can swap the regular salt for kosher salt or fine sea salt for a cleaner, more delicate finish, or use garlic salt in place of the garlic powder and regular salt combo for an extra savory bite.
Brush With Garlic Butter
Brush the breadsticks with the melted butter as soon as they come out of the oven. Let it soak in, then lightly brush again. I always reach for my silicone pastry brush set because the soft bristles glide over the warm tops without tearing the delicate crust.
Serve and Enjoy
Cover loosely with foil or a clean towel for a few minutes to keep them soft. Serve warm.
If you’re bringing these breadsticks to a potluck or family dinner, wrap the warm breadsticks tightly in foil and place them in an insulated casserole bag to lock in the heat. They stay soft and warm for at least an hour, and you can pop them in a 300°F oven for 5 minutes once you arrive to refresh that just-baked texture.
Ingredients
- 4¼ cups all-purpose flour
- 1 tablespoon active dry yeast
- 1½ cups warm water about 110°F
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
Garlic Butter Topping:
- ½ cup unsalted butter melted
- 1–1½ teaspoons garlic powder
- 1 teaspoon salt
Instructions
- In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy. If it doesn’t foam, start again with fresh yeast.1½ cups warm water, 2 tablespoons sugar, 1 tablespoon active dry yeast
- In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil.4¼ cups all-purpose flour, 1 teaspoon salt, 3 tablespoons olive oil
- Knead with a mixer for 5–6 minutes, or by hand for 8–10 minutes, until the dough is smooth and slightly sticky.
- Place the dough in a lightly greased bowl and turn to coat. Cover and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.
- Punch down the dough and divide it into 16 pieces. Roll each piece into a 7–8 inch rope and place on a lined baking sheet, leaving space between each one.
- Cover and let rise again for 30–45 minutes, until puffy. Preheat the oven to 400°F (200°C).
- Bake for 12–15 minutes, until lightly golden.
- While the breadsticks are baking, mix the melted butter, garlic powder, and salt.½ cup unsalted butter, 1–1½ teaspoons garlic powder, 1 teaspoon salt
- Brush the breadsticks with the garlic butter as soon as they come out of the oven. Let it soak in, then brush again lightly.
- Cover loosely with foil or a clean towel for a few minutes to keep them soft. Serve warm.
Notes
- Check your water temperature: Use water around 110°F because hotter water kills the yeast, and cooler water won’t activate it properly.
- Knead until smooth and slightly sticky: The dough should feel tacky but not wet, which is what gives the breadsticks their soft, pillowy interior.
- Roll ropes evenly: Aim for the same 7–8 inch length and thickness across all 16 pieces so they bake evenly and look uniform.
- Don’t skip the second rise: Letting them puff for 30–45 minutes before baking is key to that signature airy texture.
- Brush butter twice: The first coat soaks in and flavors the bread, while the second coat creates that glossy, buttery finish on top.
- Flash-freeze before storing: Freeze the baked breadsticks on a baking sheet for an hour before transferring to containers so they don’t stick together, and you can grab just what you need.
Nutrition
How to Store Leftovers
Store leftover breadsticks in an airtight container at room temperature for up to 2 days. To reheat the homemade breadsticks, wrap them in foil and warm in a 300°F oven for 5 to 7 minutes until soft and warm again.
Microwaving works too, but the foil-and-oven method keeps the texture closer to fresh. For longer storage, freeze the breadsticks in a single layer first, then transfer the frozen breadsticks to a freezer-safe container for up to 2 months.
Thaw at room temperature for an hour, then reheat with a fresh brush of melted garlic butter to bring back that bakery-style flavor.
What to Serve With Copycat Olive Garden Breadsticks
The garlicky breadsticks are made for dunking, so I always serve them with a big bowl of marinara, alfredo sauce, or warm tomato soup. They also go beautifully with pasta dishes like spaghetti, fettuccine alfredo, baked ziti, or lasagna for a full Italian-style meal at home.
For a lighter pairing, serve them alongside a fresh Caesar salad, minestrone, zuppa toscana, or a roasted tomato basil soup. They’re also great with chicken parmesan, chicken piccata, or a simple antipasto platter when you want something more relaxed.
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