Copycat Olive Garden Breadsticks

I love making Copycat Olive Garden Breadsticks. Nothing beats that soft, pillowy, buttery restaurant-style texture right out of your own oven. The dough rises beautifully into fluffy, golden breadsticks that get brushed twice with warm garlic butter the moment they come out, then finished with a light sprinkle of salt on top. They’re perfect for pasta nights, Sunday dinners, and family meals where you want the bread to be just as good as the main dish. Store wrapped at room temperature for up to 2 days, or freeze for up to 2 months.

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Prep Time: 20

Cook Time: 15

Rising time: 2

Total Time: 2 35

Course: Side Dish

Cuisine: Italian

Keyword: Copycat Olive Garden Breadsticks

Servings:

Calories: 202kcal

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

US Customary - Metric

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

Here are my top tips I've learned from making these breadsticks countless times.

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

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