Olive Garden-Style Garlic Breadsticks
Soft, pillowy homemade breadsticks brushed with garlic butter, inspired by the famous Olive Garden recipe. Golden-baked and finished with a savory garlic-oregano salt, these breadsticks pair perfectly with Italian dinners or casual weeknight meals. The two-stage butter application creates the signature crispy-outside, tender-inside texture that makes this version stand out from basic dinner roll recipes.
Ingredients
- 1 1/4 ounce package active dry yeast
- 4 ¼ cups all-purpose flour, plus more for dustingbread flour1:1texture
chewier crumb
- 2 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 1 tablespoon fine salt
- 3 tablespoons unsalted butter, melted
- ½ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- 1 pinch dried oreganodried Italian seasoning1:1flavorFull guide →
- ⅓ cups warm water, for dough
- 1 ¼ cups warm water, for dough
Instructions
- 1
Combine warm water and yeast in mixer bowl; let sit until foamy, about 5 minutes.
- 2
Add flour, softened butter, sugar, fine salt, and warm water; mix with paddle until slightly sticky dough forms.
- 3
Knead by hand on floured surface until very smooth and soft.
- 4
Roll dough into long log and cut into 16 pieces; shape each into a 7-inch breadstick.
- 5
Arrange on parchment-lined baking sheet 2 inches apart; cover and let rise in warm spot until nearly doubled.
- 6
Preheat oven to 400 degrees F.
- 7
Brush breadsticks with half the melted butter and sprinkle with salt.
- 8
Bake until slightly golden, about 15 minutes.
- 9
Mix remaining salt with garlic powder and oregano.
- 10
Brush warm breadsticks with remaining melted butter and sprinkle with garlic-oregano mixture.
Tips
Ensure water is lukewarm (around 110 degrees F) when activating yeast; too hot kills it, too cold prevents foaming.
For extra garlic flavor, mince fresh garlic into the melted butter before brushing, or use garlic-infused oil.
Shape breadsticks evenly so they bake uniformly; uneven pieces may brown differently.
Good to Know
Room temperature in airtight container up to 2 days. Refrigerate up to 5 days. Freeze baked breadsticks up to 3 months; reheat in 350 degrees F oven for 5-7 minutes.
Prepare dough through first rise up to 8 hours ahead; refrigerate covered. Bring to room temperature before shaping and final rise. Or freeze shaped, unbaked breadsticks; add 10-15 minutes to rise time.
Serve warm directly from oven with marinara, alfredo, or as a side to Italian pasta dishes. Reheat wrapped in foil at 350 degrees F for 5 minutes.
Common Mistakes
Use water that is too hot to avoid killing yeast.
Ensure adequate rising space to avoid flat, dense breadsticks.
Do not skip the second butter brush to avoid missing the signature garlic topping.
Bake only until lightly golden to avoid dry, hard breadsticks.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead and freeze them?
Yes. Shape unbaked breadsticks and freeze on a tray, then transfer to freezer bags. Thaw at room temperature and proceed with final rise, adding 10-15 minutes. Or bake first and freeze baked breadsticks; reheat wrapped in foil.
What if my yeast doesn't foam?
This means the yeast is dead or water temperature was incorrect. Discard and start over with fresh yeast and lukewarm water (110 degrees F). Dead yeast will not rise the dough.
How long do these stay fresh?
Covered at room temperature, breadsticks last 1-2 days. Refrigerate for up to 5 days in an airtight container. Freeze baked breadsticks up to 3 months; reheat in a 350 degrees F oven for 5 minutes.