You only need flour, yeast, butter, sugar, and salt to make these soft, buttery Olive Garden Breadsticks at home—and yes, they taste just like the ones you steal from the basket.
Let me tell you what happened the first time I tried to make these.
It was a rainy Tuesday, and I was feeling particularly “main character in a kitchen montage” about my life. I had my apron on (even tied it properly, which never happens), music playing, and I was so sure I was about to casually whip up the best copycat Olive Garden Breadsticks the world had ever seen.
Cut to me 20 minutes later: flour in my hair, dough stuck to everything except the mixing bowl, and a dog who somehow managed to lick raw yeast off the counter. And yet… they were perfect. Not “Pinterest perfect”—a few were lopsided, one looked like a baguette’s awkward cousin—but soft, chewy, golden-topped, and dripping in garlicky butter. Just like the real deal. Maybe even better because I didn’t have to ask anyone to refill the basket.
Why You’ll Love This Olive Garden Breadsticks Recipe?
They’re buttery. They’re fluffy. They smell like heaven (or at least the front lobby of Olive Garden). But here’s the thing—what really makes them shine is how low-key the whole recipe is.
You don’t need bread-baking superpowers. The ingredients are probably in your pantry already. And the process? Pretty forgiving. Like, you could mess up and still end up with something good enough to make your neighbor say, “Wait, you made these?”
And the moment you pull that tray out of the oven and brush on that final layer of melted butter with garlic and oregano? That’s the kind of moment I wish I could bottle up and save for a bad day.
Ingredient Notes:
Let’s keep it honest. Here’s what you’re actually using for these homemade Olive Garden breadsticks:
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Yeast (1 packet, about 2¼ tsp) – The start of all bread-based magic. Just check the expiration. Learned that the hard way.
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All-purpose flour (4¼ cups) – Don’t overpack your measuring cup. Light scoop, level off. Or eyeball it and hope for the best (me).
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Unsalted butter (2 tbsp in the dough, 3 tbsp melted for topping) – You’ll use all of it. No such thing as too much butter.
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Sugar (2 tbsp) – It’s subtle, but it gives the dough that gentle sweetness.
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Fine salt (1 tbsp) – Inside the dough. You want it to taste like something.
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Kosher salt (½ tsp) – For sprinkling on top.
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Garlic powder (⅛–¼ tsp) – Use more if you’re feeling bold.
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Dried oregano (a pinch) – Optional, but makes them feel a little more restaurant-y.
How To Make Olive Garden Breadsticks?
Step 1: Proof the yeast.
Pour ¼ cup of warm water (warm like a baby bath, not hot like your coffee) into a bowl. Sprinkle the yeast on top and let it sit for about 5 minutes. If it gets foamy, you’re good. If not… deep breath. Start over.
Step 2: Mix the dough.
Add your flour, sugar, softened butter, fine salt, and another 1¼ cups + 2 tbsp of warm water. Mix it until a dough forms. I used my mixer. You can use a wooden spoon and some elbow grease if you’re feeling old-school.
Step 3: Knead it out.
Flour a clean surface and knead the dough until it feels soft and smooth—around 3 minutes. Or longer if you get distracted and end up watching TikToks in between.
Step 4: Shape your sticks.
Roll the dough into a log—think “giant snake from elementary school art class.” Cut it into 16 pieces and roll each into a 7-inch stick. It’s okay if they look more like wands than breadsticks. Embrace the rustic.
Want To Save This Recipe?
Step 5: Let ’em rise.
Place the sticks on a parchment-lined baking sheet with space between them. Cover with a clean towel and let them rise somewhere warm for about 45 minutes. (I’ve used my oven with the light on. No shame.)
Step 6: First butter bath.
Brush with half the melted butter. Sprinkle with some of the kosher salt. Already smells amazing.
Step 7: Bake.
Pop them in a preheated 400°F oven and bake for 14–15 minutes. You want golden edges, not full brown. Think “just kissed by the oven.”
Step 8: Finish strong.
Brush with the remaining butter, then sprinkle the garlic powder and oregano. Maybe add a little more salt if your heart says yes.
Storage Options:
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Fridge: Wrap ‘em in foil or a container with a lid. Toast or reheat in the oven to bring the magic back.
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Freezer: Freeze once baked and cooled. Or freeze the shaped dough sticks. Either way, your future self will be so grateful.
Variations and Substitutions:
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Make ’em cheesy. Add shredded parmesan to the butter topping.
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Turn up the garlic. You know what to do.
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Make them mini. Cut into 32 short sticks for snack-size bites.
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Whole wheat option. Sub 1 cup of flour for whole wheat. Still soft, just a little nuttier.
What to Serve with Olive Garden Breadsticks?
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Soup. I made Zuppa Toscana once with these and nearly cried.
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Salad. Bonus points for an OG-style Italian dressing.
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Pasta. Alfredo, spaghetti, lasagna—it’s all better with bread.
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Nothing. Just eat them warm and alone while hiding from your kids. You earned it.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yes! After shaping, pop them in the fridge. Next day, let them rise on the counter for 30–40 minutes, then bake as usual.
Can I double it?
Heck yes. But unless you have a massive oven, bake in two batches.
Why didn’t mine rise?
It might be your yeast. Or your kitchen was too cold. Or maybe the dough was just having a day. Give it some time and warmth.
So that’s my not-so-glamorous but very delicious experience with Olive Garden Breadsticks. They’re nostalgic, they’re comforting, and they’re surprisingly therapeutic to make—especially when you get to slather them in butter while wearing fuzzy socks.
Try them. Play with them. Mess up the first batch. Laugh about it. And hey—if you end up eating six in one sitting, just know… I’ve been there. Let me know how yours turn out.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Olive Garden Breadsticks
Ingredients
For the Dough:
- 1 ¼ oz packet active dry yeast
- 4¼ cups all-purpose flour plus more as needed for kneading
- 2 tablespoons unsalted butter softened
- 2 tablespoons granulated sugar
- 1 tablespoon fine salt
- 1¼ cups plus 2 tablespoons warm water approximately 110°F
For the Topping:
- 3 tablespoons unsalted butter melted
- ½ teaspoon kosher salt divided
- ⅛ –¼ teaspoon garlic powder
- 1 pinch dried oregano optional
Instructions
Activate the Yeast:
- In the bowl of a stand mixer, combine ¼ cup warm water and active dry yeast. Allow the mixture to sit for approximately 5 minutes until it becomes foamy, indicating that the yeast is activated.
Prepare the Dough:
- To the yeast mixture, add flour, softened butter, sugar, fine salt, and the remaining 1¼ cups plus 2 tablespoons warm water. Using the paddle attachment, mix on medium speed for about 5 minutes, or until a soft and slightly sticky dough forms.
Knead the Dough:
- Transfer the dough to a lightly floured surface and knead by hand for approximately 3 minutes, or until smooth and elastic. Shape the dough into a long log measuring approximately 24 inches in length.
Shape the Breadsticks:
- Divide the log into 16 equal pieces. Lightly knead each portion and roll into a 7-inch stick. Arrange the breadsticks on a parchment-lined baking sheet, spaced approximately 2 inches apart.
Proof the Dough:
- Cover the baking sheet with a clean kitchen towel and allow the breadsticks to rise in a warm environment for about 45 minutes, or until nearly doubled in size.
Preheat and Prepare for Baking:
- Preheat the oven to 400°F (200°C). Brush each risen breadstick with half (1½ tablespoons) of the melted butter. Sprinkle evenly with ¼ teaspoon kosher salt.
Bake the Breadsticks:
- Bake in the preheated oven for 14–15 minutes, or until the tops are lightly golden.
Finish with Seasoning:
- While the breadsticks are still warm, brush with the remaining 1½ tablespoons of melted butter. In a small bowl, combine the remaining ¼ teaspoon kosher salt with garlic powder and dried oregano. Sprinkle this seasoning blend evenly over the breadsticks.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
