Olive Garden breadsticks are one of my favorite sides to make at home—soft, buttery, and brushed with a savory garlic topping that tastes just like the restaurant version. They’re fluffy on the inside, golden on the outside, and totally irresistible. Whether I’m serving them with pasta, soup, or salad, they always disappear fast.
Why You’ll Love This Recipe
I love this recipe because it gives me that classic, warm breadstick experience without leaving the house. The dough is simple to make and bakes up beautifully soft and chewy. The garlic butter brushed on top makes them taste just like the real thing—maybe even better. They’re also freezer-friendly and perfect for batch baking.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
warm water
active dry yeast
granulated sugar
all-purpose flour
salt
unsalted butter (softened, plus more for brushing)
garlic powder
optional: dried parsley or Italian seasoning (for topping)
Directions
I start by combining warm water, yeast, and sugar in a bowl and letting it sit for 5–10 minutes until foamy.
Once the yeast is activated, I add the flour, salt, and softened butter, then mix and knead until a soft dough forms.
I cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
After rising, I divide the dough into equal portions and shape them into breadstick logs.
I place them on a parchment-lined baking sheet, cover, and let them rise again for about 20–30 minutes.
I bake the breadsticks at 400°F for 12–15 minutes, or until lightly golden.
While they bake, I melt butter and mix it with garlic powder (and a little salt, if needed).
As soon as the breadsticks come out of the oven, I brush them generously with the garlic butter and sprinkle with parsley or seasoning if I want.
I let them cool slightly and serve warm.
Servings and timing
This recipe makes about 12 breadsticks and takes roughly 1 hour and 45 minutes total (including rise time). It’s great for weekends or prepping ahead for a big meal.
Variations
Sometimes I stuff the breadsticks with mozzarella or brush them with herb butter before baking for extra flavor. I’ve also made them with whole wheat flour for a more rustic version. If I want a sweeter version, I skip the garlic and brush with cinnamon sugar butter instead.
storage/reheating
I store leftovers in an airtight container at room temperature for up to 2 days or freeze them for longer. To reheat, I wrap them in foil and warm in the oven at 350°F until soft. A quick brush of butter after reheating brings them back to life.
FAQs
Can I use instant yeast?
Yes, I’ve used instant yeast and skipped the proofing step—just mix everything together and proceed with kneading and rising.
Do I need a stand mixer?
No, I often knead the dough by hand and it works perfectly. It just takes a bit more time and effort.
Can I freeze the dough?
Definitely. I shape the breadsticks and freeze them before the second rise. When ready to bake, I thaw and let them rise before baking as usual.
What’s the best flour to use?
All-purpose flour gives the softest texture, but bread flour can make them chewier if I want a slightly firmer bite.
How do I make them more like the restaurant?
Brushing with plenty of garlic butter right after baking is the key—don’t skip that step! I also keep them warm by covering them with a clean towel until serving.
Conclusion
Olive Garden breadsticks are a comfort food classic I love to make from scratch. With just a few pantry staples and some rising time, I get perfectly soft, buttery breadsticks that taste just like the ones I’d get at the restaurant. Whether I’m serving them with a bowl of pasta or just snacking on them warm from the oven, they always bring that cozy, familiar flavor home.
PrintOlive Garden Breadsticks
These Olive Garden-style breadsticks are soft, fluffy, and brushed with savory garlic butter—just like the restaurant favorite. Perfect as a side for pasta, soup, or salad, they’re easy to make at home and absolutely irresistible.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes (including rise time)
- Yield: 12 breadsticks
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup warm water (about 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tbsp granulated sugar
- 3 cups all-purpose flour
- 1 1/2 tsp salt
- 2 tbsp unsalted butter, softened
- 2 tbsp unsalted butter (for brushing)
- 1/2 tsp garlic powder
- Optional: 1/2 tsp dried parsley or Italian seasoning
Instructions
- In a bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and softened butter to the yeast mixture. Mix and knead until a soft dough forms (about 8–10 minutes by hand or 5 minutes in a stand mixer).
- Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
- Divide the dough into 12 equal pieces and shape each into a breadstick.
- Place breadsticks on a parchment-lined baking sheet, cover, and let rise again for 20–30 minutes.
- Preheat oven to 400°F (200°C). Bake breadsticks for 12–15 minutes, or until lightly golden.
- While baking, melt 2 tbsp butter and mix in garlic powder (and a pinch of salt if desired).
- Brush garlic butter over hot breadsticks immediately after baking. Sprinkle with parsley or Italian seasoning if using.
- Let cool slightly and serve warm.
Notes
- Use instant yeast to skip the proofing step—just mix everything together and proceed.
- Stuff with mozzarella for a cheesy twist or brush with herb butter for extra flavor.
- Whole wheat flour can be substituted for a more rustic version.
- For a sweet variation, skip garlic and brush with cinnamon sugar butter instead.
- Cover with a towel after baking to keep warm and soft until serving.
Nutrition
- Serving Size: 1 breadstick
- Calories: 160
- Sugar: 2g
- Sodium: 270mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
