Copycat Olive Garden Breadsticks

Posted: September 18

Time: 25 min prep

Yield: 6-8 servings

recipe image

Perfect for your pasta or soup night! These tasty copycat Olive Garden breadsticks are just as good as the ones you eat at the restaurant. Enjoy!


• 1 cup + 2 Tbsp warm water • 1 1/4 tsp active dry yeast • 2 Tbsp granulated sugar, divided • 3 - 3 1/2 cups all-purpose flour • 1 3/4 tsp salt • 3 Tbsp vegetable oil or olive oil • Topping • 2 Tbsp butter • 1/4 tsp salt (or to taste) • 1/4 tsp garlic powder • Rosemary or the herbs of your choice, optional


Step 1

In the bowl of an electric stand mixer whisk together warm water, yeast, and 1/2 tsp granulated sugar until the yeast has dissolved. Allow to rest for 10 minutes.

Step 2

Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt, and vegetable oil, then fit mixer with the paddle attachment and blend the mixture until well combined.

Step 3

Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until the dough is smooth and elastic*.

Step 4

Transfer dough to a large buttered mixing bowl, cover with plastic wrap, and allow to rest in a warm place free from draft until double, about 1 1/2 hours.

Step 5

Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9-inch rope on a lightly floured surface, then transfer to two parchment paper-lined baking sheets.

Step 6

Cover and let rise for 1 hour. Preheat oven to 425 during the last 10 minutes of rising.

Step 7

Bake in preheated oven 11-13 minutes until golden. Meanwhile, in a small bowl whisk together 1/4 tsp salt and garlic powder.

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