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featured olive garden breadsticks.

Olive Garden Breadsticks Recipe

Course: Bread, Side Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 11 minutes
Rise Time: 1 hour 55 minutes
Total Time: 2 hours 31 minutes
Servings: 12 breadsticks
Calories: 194kcal
Author: Becky Hardin
Homemade Olive Garden breadsticks are everything you would expect from the original: light, airy, buttery, and garlicky!
Print Recipe

Ingredients

For the Breadsticks

  • 1 cup water 227 grams
  • 2 tablespoons whole milk 28 grams
  • teaspoons active dry yeast 4 grams
  • 2 tablespoons granulated sugar 25 grams, divided
  • 3-3½ cups all-purpose flour 360-420 grams
  • teaspoons kosher salt 5 grams
  • 3 tablespoons olive oil 25 grams

For the Garlic Butter Topping

  • ¼ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • 2 tablespoons unsalted butter 28 grams
  • Parmesan cheese optional, for topping

Instructions

  • Combine the water and milk in a saucepan and heat until the mixture is 110-115°F.
    1 cup water, 2 tablespoons whole milk
  • In the bowl of a stand mixer fitted with the paddle attachment, whisk the water-milk mixture, yeast, and ½ teaspoon granulated sugar together. Allow to bloom for 10 minutes.
    1¼ teaspoons active dry yeast, 2 tablespoons granulated sugar
    foamy yeast on top of warm milk and water in a glass bowl.
  • Add in the remaining sugar, 3 cups flour, salt and olive oil. Blend together until well combined, adding more flour 1 tablespoon at a time as needed.
    3-3½ cups all-purpose flour, 1¾ teaspoons kosher salt, 3 tablespoons olive oil
    flour, salt, and olive oil added to yeast mixture in a stainless mixing bowl.
  • Switch the mixer to the dough hook attachment and knead on low speed for 7-8 minutes, or until the dough is smooth and elastic.
    olive garden breadstick dough in a stainless mixing bowl.
  • Transfer the dough to a large oiled mixing bowl, cover with a kitchen towel, and allow it to rest for 45-90 minutes in a warm, draft-free place until doubled in size.
    risen olive garden breadstick dough in a glass bowl.
  • Punch the dough down, then divide it into twelve 2-ounce portions (about 56 grams each). Roll each piece into a 9-inch rope on a lightly floured surface, then transfer to 2 parchment paper-lined baking sheets.
    olive garden breadstick dough portioned into 11 dough balls on a black cutting board.
  • Cover and let rise for 1 hour.
    unbaked olive garden breadsticks on a blue baking sheet.
  • While the dough rises, preheat oven to 425°F.
  • Bake the breadsticks for 11-13 minutes. until golden brown.
  • In a small bowl, whisk together kosher salt and garlic powder. In a separate bowl, melt the butter in the microwave.
    ¼ teaspoon kosher salt, ¼ teaspoon garlic powder, 2 tablespoons unsalted butter
  • Remove the breadsticks from the oven, brush with melted butter, then sprinkle with the garlic-salt mixture. Garnish with Parmesan, if desired, and serve warm.
    Parmesan cheese
    garlic salt sprinkled over olive garden breadsticks on a blue baking sheet.

Video

Notes

  • You can use any kind of milk you have on hand, including plant-based milk, instead of whole milk.
  • You can use non-dairy butter or olive oil in place of the butter.
  • Feel free to create your own seasoning blend to top the breadsticks with. Swap the garlic powder for Italian seasoning!
  • Feel free to sprinkle these breadsticks with provolone or asiago cheese instead of Parmesan.
  • For sweet breadsticks, reduce the salt in the dough to 1 teaspoon, and swap the garlic powder for a mix of cinnamon and sugar!
  • If your yeast isn't foamy after 10 minutes, discard it and start again!
  • Measure your flour using the spoon-and-level method to avoid dry, dense breadsticks.
  • Knead the dough until it springs back slowly when pressed gently with 1 finger.
  • Proof the dough until it springs back gently when pressed with 1 finger.
  • Take care not to overbake the breadsticks or they will become dry.
Storage: Store Olive Garden breadsticks in an airtight container at room temperature for up to 3 days or in the freezer for up to 6 months.

Nutrition

Serving: 1breadstick | Calories: 194kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 391mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 0.01mg | Calcium: 10mg | Iron: 2mg