Olive Garden Copycat Soft Garlic Breadsticks Recipe
Fluffy, golden breadsticks with a buttery garlic coating that rivals the famous restaurant version. These yeast-risen breadsticks feature a tender crumb and signature garlic-salt topping that makes them irresistible as an appetizer or side dish. Perfect for family dinners, Italian-themed meals, or whenever you crave that authentic Olive Garden experience at home. The key to their restaurant-quality texture lies in proper proofing time and the finishing butter brush that creates their iconic shine and flavor.
Ingredients
- 1 cup water
- 2 tablespoons whole milk
- 1 ¼ teaspoons active dry yeast
- 2 tablespoons granulated sugar, divided
- 3 cups all-purpose flourbread flour1:1gluten
chewier texture
- 1 ¾ teaspoons kosher salt
- 3 tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 2 tablespoons unsalted butter
- Parmesan cheese(optional)
Instructions
- 1
Combine water and milk in saucepan and heat until mixture reaches 110-115°F
- 2
Whisk water-milk mixture, yeast, and 1/2 teaspoon sugar in stand mixer bowl with paddle attachment and allow to bloom for 10 minutes
- 3
Add remaining sugar, 3 cups flour, salt and olive oil and blend until well combined, adding more flour 1 tablespoon at a time as needed
- 4
Switch to dough hook attachment and knead on low speed for 7-8 minutes until dough is smooth and elastic
- 5
Transfer dough to large oiled mixing bowl, cover with kitchen towel, and rest for 45-90 minutes in warm, draft-free place until doubled
- 6
Punch dough down and divide into twelve 2-ounce portions
- 7
Roll each piece into 9-inch rope on lightly floured surface and transfer to 2 parchment-lined baking sheets
- 8
Cover and let rise for 1 hour
- 9
Preheat oven to 425°F
- 10
Bake breadsticks for 11-13 minutes until golden brown
- 11
Whisk together kosher salt and garlic powder in small bowl and melt butter in microwave in separate bowl
- 12
Remove breadsticks from oven, brush with melted butter, sprinkle with garlic-salt mixture, garnish with Parmesan if desired and serve warm
Tips
Test water temperature with thermometer for proper yeast activation - too hot kills yeast, too cool prevents blooming
Flour amount varies based on humidity, so add gradually until dough pulls away from bowl sides but remains slightly tacky
Brush butter immediately after baking while breadsticks are hot for maximum absorption and flavor penetration
Good to Know
Store covered at room temperature up to 3 days or freeze wrapped tightly up to 3 months
Dough can be made day ahead through first rise, refrigerated, then brought to room temperature before shaping
Serve warm immediately after brushing with garlic butter for best texture and flavor
Common Mistakes
Use thermometer to check milk temperature to avoid killing yeast with overheating
Don't add too much flour during kneading or breadsticks will be dense and heavy
Brush with butter immediately after baking to prevent it from sliding off cooled surface
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a stand mixer?
Yes, mix ingredients by hand and knead on floured surface for 10-12 minutes until smooth and elastic. The process takes longer but results are similar.
What if my dough doesn't rise properly?
Check yeast expiration date and water temperature. If dough still won't rise, place in slightly warm oven with light on or near warm stove.
How long do these breadsticks keep fresh?
Best eaten same day but stay soft covered at room temperature for 2-3 days. Reheat briefly in oven to restore texture and warm through.