Copycat Olive Garden Breadsticks

These Copycat Olive Garden Breadsticks bake up soft and tender from six pantry staples, then get brushed with warm garlic butter for a batch of sixteen you can make at home.

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Prep Time: 20

Cook Time: 15

Rising time: 2 15

Total Time: 2 50

Course: Appetizer, 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.
Line a baking sheet with parchment paper.
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 the water temperature, around 110°F (43°C), so it is warm enough to activate the yeast but not so hot that it kills it.
If the yeast has not foamed within about ten minutes, it is dead; start over with fresh yeast before adding the flour.
Add flour a tablespoon at a time when kneading by hand, and stop as soon as the dough is smooth and slightly sticky, since extra flour makes the breadsticks dense.
Do not skip or rush the second rise, which is what gives the breadsticks their soft, airy inside.
Brush the garlic butter on twice so it soaks into the crumb.
Store leftover breadsticks in an airtight container at room temperature for up to 2 days.
To freeze, flash-freeze the baked breadsticks in a single layer, then transfer to a freezer container for up to 2 months.

Nutrition