Olive Garden Breadsticks Recipe

These Olive Garden-style breadsticks are soft, buttery, and perfectly seasoned—just like the ones I can’t stop eating at the restaurant. They’re slightly chewy on the outside, tender on the inside, and brushed with garlic butter for that iconic flavor. Whether served with pasta, soup, or salad, these breadsticks turn any meal into something special.

Why You’ll Love This Recipe

I love this recipe because it brings that warm, cozy, restaurant-quality experience right into my kitchen. The dough is simple and easy to work with, and the breadsticks come out soft and golden every time. They’re ready in under two hours, and I can make a whole batch for a fraction of the price. Plus, the smell while baking is irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Warm water

• Active dry yeast

• Granulated sugar

• Salt

• Unsalted butter (melted)

• Garlic powder

• Optional: Italian seasoning or parsley for garnish

Directions

1. I start by dissolving the yeast and sugar in warm water and letting it sit for about 5–10 minutes until foamy.

2. In a large mixing bowl, I combine the flour and salt. I add the yeast mixture and melted butter, then stir until a dough forms.

3. I knead the dough on a floured surface for about 8 minutes, until it’s smooth and elastic.

4. I place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 hour, or until doubled in size.

5. Once risen, I punch the dough down and divide it into 12 equal pieces.

6. I roll each piece into a rope and place them on a parchment-lined baking sheet.

7. I cover them again and let them rise for 15–20 minutes while the oven preheats to 400°F (200°C).

8. I bake the breadsticks for 12–15 minutes, until golden brown.

9. As soon as they come out of the oven, I brush them with melted butter mixed with garlic powder and a pinch of salt. Sometimes I sprinkle on a bit of parsley or Italian seasoning too.

Servings and timing

This recipe makes 12 breadsticks. It takes about 15 minutes to prepare the dough, 1 hour to rise, 15 minutes for shaping and the second rise, and 15 minutes to bake. From start to finish, it takes me around 1 hour and 45 minutes.

Variations

When I want to try something new, I like these twists:

• Add shredded parmesan to the garlic butter for cheesy breadsticks.

• Use whole wheat flour for a heartier, more wholesome version.

• Make them spicy by adding crushed red pepper flakes to the butter topping.

• Roll thinner ropes and twist them into knots for garlic butter knots.

storage/reheating

I store leftover breadsticks in an airtight container at room temperature for up to 2 days. To reheat, I wrap them in foil and warm them in the oven at 350°F (175°C) for about 10 minutes. I also microwave them for 10–15 seconds, then brush with a little extra melted butter to freshen them up.

FAQs

Can I freeze the dough?

Yes, I often freeze the dough after the first rise. I shape the breadsticks, freeze them on a tray, then transfer them to a freezer bag. When I’m ready to bake, I let them thaw and rise before popping them in the oven.

What if I don’t have active dry yeast?

Instant yeast works just as well. I skip the proofing step and mix it directly with the dry ingredients.

How do I keep them soft?

I brush the breadsticks with butter as soon as they come out of the oven, then cover them loosely with foil or a towel to trap the steam and keep them soft.

Can I double this recipe?

Absolutely. I just double all the ingredients and divide the dough into 24 breadsticks instead of 12. I often do this for parties or big family dinners.

Can I use a stand mixer?

Yes, I use the dough hook attachment to mix and knead the dough in a stand mixer. It saves time and gives a nice, even texture.

Conclusion

This Olive Garden breadsticks recipe is one of my favorite ways to bring restaurant comfort food home. They’re warm, garlicky, and so satisfying—perfect for pairing with pasta, soups, or dipping in marinara sauce. Every time I make these, they disappear faster than I expect, and I always wish I made a double batch.