Olive Garden Breadsticks
Let’s learn how to make Olive Garden breadsticks at home and even better! It’s the best thing on their menu and when you make them at home freshly baked, they turn out so fluffy and soft. Don’t even get me started on that buttery garlic flavor!
How to Make the Dough
The dough is super simple to make but it does take some time to proof so just make sure to plan ahead when making this recipe. There is a lot of down time!
Here is everything you will need:
- Active dry yeast: You can use active dry yeast or instant yeast in this recipe. The only difference is active dry yeast needs to be rehydrated while instant yeast can automatically be added with the dry ingredients directly into making the dough.
- All purpose flour: The perfect amount is used in this recipe to make the dough, neither dry nor too sticky. The best way to measure flour when making dough is scoop it into a measuring cup and level it off with a butter knife.
- Sugar: A little bit of sugar won’t make this dough sweet but instead, it feeds the yeast so the dough can rise.
- Salt: Any good bread needs salt!
- Butter: Make sure it’s unsalted and melted. If you want to use salted butter, that is fine too! Just add a pinch less salt in the recipe.
- Milk: Whole milk is the best. It makes the breadsticks extra soft. Water also works successfully in this recipe but whole milk is the best option.
The first step is to rehydrate the yeast. You can skip this step if using instant yeast. To a small bowl add ½ cup of warm milk, ½ tablespoon of sugar, and sprinkle the active dry yeast on top. Whisk together and cover for 10 minutes. It should become bubbly and frothy which means the yeast is alive!
Whisk together all purpose flour, the remaining sugar, and salt in a mixing bowl. Add the melted butter, the rest of the milk, and the yeast mixture. Use a stand mixer fitted with the hook attachment to bring the dough together. You can also use a wooden spoon or rubber spatula to do this. The dough shouldn’t be too sticky or too dry. It needs to be soft and elastic. This recipe should achieve that but if needed, add a tablespoon of milk or a tablespoon of flour.
Transfer the dough to an oiled bowl, cover, and let it rise in a warm place until doubled in size.
Shaping and Baking
After the dough has proofed, it’s time to shape them into breadsticks. First divide the dough into equal portions, about 10 to 12 smooth balls.
Roll into long sticks, about 7 to 8 inches long and place them about 2 inches apart on a baking sheet lined with parchment paper.
Cover and let it rise again in a warm place until about double in size.
Then it’s time to pop them in the oven to bake until golden on top! Once they’re out of the oven brush them with butter and sprinkle a mixture of salt, garlic powder, and Italian seasoning on top along with parmesan. Olive Garden does not add Italian seasoning or parmesan on top but that’s why these are even better.
Tips & Notes
- Make sure the milk is warm, not cold and not hot. If it is too hot, you will kill the yeast. If it is cold, the yeast will not activate properly. 105°F to 110°F is the best. It should feel warm to the touch.
- If the dough appears too dry, add a tablespoon of milk at a time. If the dough appears too wet and sticky, add a tablespoon of flour at a time.
- Active dry yeast or instant yeast can be used interchangeably. If using instant yeast, you can skip the step of hydrating it.
- Try not to agitate the dough after the second proofing when they’re shaped into breadsticks. If accidentally touched, they can deflate and the breadsticks will look wrinkled after baking so just handle them with care.
WHAT TO SERVE THE BREADSTICKS WITH
- Creamy Fettuccine Alfredo
- Gigi Hadid Pasta
- Sun Dried Tomato Pesto Pasta
- Pistachio Pesto Sauce and Pasta
- Spaghetti and Meatballs
- The Best Lasagna Ever
- Moribyan Style Caesar Salad
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
Olive Garden Breadsticks
- 1 3/4 teaspoon active dry yeast
- 1/2 cup whole milk warm
- 1/2 tablespoon granulated sugar
- 3 1/3 cup all purpose flour
- 1 tablespoon granulated sugar
- 1 1/2 teaspoon salt
- ¼ cup unsalted butter melted
- 3/4 cup whole milk warm
GARLIC BUTTER TOPPING
- 3 tablespoons unsalted butter melted
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- parmesan grated
- marinara to dip in
- In a small bowl, proof the yeast. Add the active dry yeast, ½ cup warm whole milk, and ½ tablespoon granulated sugar. Whisk together and cover for 10 minutes until bubbly and alive.
- In a large mixing bowl, add the all purpose flour, the rest of the white sugar, and salt. Whisk all together. Then add the unsalted butter, the rest of the warm milk, and the proofed yeast mixture.
- Use the hook attachment on the stand mixer to beat it until it forms a dough that is elastic and soft but not sticky! You can also mix it together with a wooden spoon.
- Transfer to an oiled bowl and cover with saran wrap. Place in a warm place for an hour or until doubled in size.
- Divide the dough into 10 to 12 equal portions. Roll each ball out into a long thin strip about 8 inches long.
- Place them spaced apart on 2 baking sheets lined with parchment paper.
- Cover and allow them to double in size again.
- Preheat the oven to 425°F.
- In a small bowl, combine salt, garlic powder, and Italian seasoning. Set aside.
- Bake each tray for 10 to 12 minutes or until golden on top.
- Take out of the oven and brush with the melted butter. Sprinkle the seasoning mixture on top of each one and parmesan if you’d like.
- Enjoy warm!