Name: Olive Garden Breadsticks Copycat Recipe
Prep time: 15 min
Cook time: PT-487529H24M5S
Total time: 1 h 45 min
Cuisine: Italian-American
Ingredients: 1 1/3 cups warm water; 2 1/4 teaspoons instant yeast (or active dry yeast); 1 tablespoon sugar or honey; 3 cups all-purpose flour; 1 teaspoon salt; 2 tablespoons olive oil or melted butter (for dough); 4 tablespoons butter (for topping); 1 teaspoon garlic powder (for topping); Optional: salt to taste for topping

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Why You’ll Love This Recipe

I love how this recipe delivers those iconic, warm breadsticks without having to visit the restaurant. The dough becomes delightfully fluffy, and the garlic-butter topping soaks in just perfectly—making them downright irresistible.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I keep the ingredients list simple and straightforward: warm water, yeast, flour, salt, sugar or honey (for a touch of sweetness), oil or butter for richness, and that essential garlic-butter topping to finish them off.

directions

I mix the warm water, yeast, and sweetener, then stir in flour, salt, and oil (or melted butter) to form dough. After kneading until smooth, I let it rise until doubled. Then I divide and roll the dough into sticks, allow a second rise, and bake until just golden. Finally, I brush them hot with garlic-butter and sprinkle with garlic powder (and salt if desired), letting that buttery flavor sink in before serving.

Servings and timing

When not provided in the original recipe, I typically find that these breadsticks make about 16 pieces. Total prep includes initial rise (~45 minutes), second rise (~30–45 minutes), and baking (~12–15 minutes). So, from start to finish, I’m looking at around 1 hour 45 minutes in total time.

storage/reheating

I usually store leftovers in an airtight container at room temperature for a couple of days. To reheat and restore that fresh-baked taste, I pop them in a 425 °F oven for about 4–5 minutes—sometimes brushing with a bit more garlic-butter before serving. They also freeze well—either as dough (before baking) or as fully baked sticks, thawed and reheated the same way.

FAQs

What if I don’t have instant yeast—can I use active dry yeast?

I can! With active dry yeast, I just dissolve it first in warm water and let it sit until it bubbles before mixing with the other ingredients.

Can I freeze the dough before shaping?

Yes—I freeze the shaped dough on a tray until firm, then store in a freezer bag. When ready, I thaw, let it rise, and bake—it works beautifully.

How long do breadsticks last after baking?

They stay soft and tasty for about 2–3 days in an airtight container at room temperature. Reheating helps revive freshness.

Can I use oil instead of butter for the topping?

I’ve tried using olive oil or other oils for a lighter version. It’s still tasty, but I find butter gives that classic Olive Garden flavor and richness.

Any ideas for flavor variations?

I like sprinkling freshly grated Parmesan or dried Italian herbs (like oregano or parsley) over the garlic-butter for an extra layer of flavor.

Conclusion

I’ve perfected these copycat Olive Garden breadsticks—pillow-soft, garlicky, and best enjoyed fresh from the oven. Whether I pair them with pasta, soup, or salad, they always steal the show. And when I want them again, I know I’m just a batch away from that comforting, restaurant-style delight at home.

Olive Garden Breadsticks Copycat Recipe

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Author: Sue
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 1 hour 45 minutes
Yield: 16 breadsticks
Category: Bread
Method: Baking
Cuisine: Italian-American
Diet: Vegetarian

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Description

A faithful copycat recipe to recreate the irresistibly soft, buttery, and garlicky Olive Garden breadsticks right at home.

Instructions

In a large bowl, mix warm water, yeast, and sugar or honey. Let sit for 5-10 minutes if using active dry yeast until bubbly.
Add flour, salt, and olive oil or melted butter to the yeast mixture. Stir to combine.
Knead the dough on a floured surface until smooth and elastic, about 8-10 minutes.
Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size, about 45 minutes.
Punch down the dough and divide it into 16 equal pieces.
Roll each piece into a breadstick shape and place on a greased or parchment-lined baking sheet.
Cover and let the breadsticks rise a second time until puffy, about 30-45 minutes.
Preheat the oven to 375°F (190°C).
Bake the breadsticks for 12-15 minutes or until just golden.
While baking, melt the butter for the topping and mix in garlic powder.
When breadsticks come out of the oven, brush generously with the garlic-butter mixture and sprinkle with additional garlic powder and salt if desired.
Serve warm and enjoy!

Notes

Use active dry yeast by dissolving it first in warm water and waiting for it to bubble before mixing.
Leftover breadsticks can be stored in an airtight container at room temperature for 2-3 days.
Reheat breadsticks in a 425°F oven for 4-5 minutes, brushing with more garlic-butter if desired.
The dough or baked breadsticks freeze well; thaw and reheat before serving.
For flavor variations, sprinkle freshly grated Parmesan or dried Italian herbs like oregano or parsley on top.