Olive Garden Breadsticks Copycat Recipe

By Vanetta

Ingredients

• 1 cup + 2 Tbsp warm water (110 - 115 degrees)
• 1 1/4 tsp active dry yeast
• 2 Tbsp granulated sugar, divided
• 3 - 3 1/4 cups all-purpose flour
• 1 3/4 tsp salt
• 3 Tbsp vegetable oil
• 2 Tbsp margarine or butter*
• 1/2 tsp salt
• 1/4 tsp garlic powder

Details

Servings 12
Adapted from cookingclassy.com

Preparation

Step 1

In the bowl of an electric stand mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes. 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 paddle attachment and blend mixture until well combine. 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 dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). 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.

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 Silpat lined or buttered cookie sheets. Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising.

Bake in preheated oven 11 - 13 minutes until golden (I actually broiled mine during the last minute for a perfectly golden crust). Meanwhile, in a small bowl whisk together 1/2 tsp salt and garlic powder. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with salt mixture. Serve warm or allow to cool and store in an airtight container.

sally @ sallys baking addiction

: Did you bake them on a silpat lined sheet? That is what I used, or you may want to try a parchment paper lined baking sheet. Then to get the perfectly golden crust on top without over-baking you can actually broil them near the end of baking (keeping a close eye on them to make sure they don’t burn). Also you may want to consider raising the level of your oven rack, the top of your oven may be cooler than the bottom. Hopefully that helps!

Anonymous: Olive Garden breadsticks are the best! Can’t wait to make these!

Anonymous: I don’t have a standup mixer, will a hand held work ???

: For part of the time, then when it starts to get to thick you can mix it by hand. Hope you enjoy!

Anonymous: I used to work at Olive Garden until recently and the bread sticks are from Turano. They would deliver them. So if you can find those in the store, that is what they used and then they added the butter and spices.

Anonymous: I used to work at Olive Garden until recently and the bread sticks they use are delivered from Turano bread. Olive Garden would add the butter and seasoning to them.

KBug: as a former employee, I can definitely give you some advice on how to make these a ton easier.

JohnS: A bread machine makes the first part much easier, and less to clean…

: Hi Alana – this is kind of embarrassing but I’ve actually never made gnocchi :), but I will definitely have to add it to my list!

Vera Hrytz: Thank you so much for this recipe. I made these today and they turned out amazing. Nice and golden on the out side and soft and fluffy inside.

Robb: These bread sticks were better than olive garden, my picky two year old ate two and she won’t eat olive garden’s I was shocked. I did do things just a little different, I don’t have a stand mixer so used my food processor with a dough blade, worked great, and I was out of veg oil so I used olive oil. Also I stuck the formed sticks in the refrigerator on 2 parchment lined cookie sheets for a few hours while I was cooking other food and took them out for 30 minutes to finish proofing at room temp and baked according to recipe.

Robb: I just love this recipe and decided to convert it to use a tangzhong just to try the difference. Subtracting 8 tsp flour and 1/2 cup water from the original recipe I heated it to about 149°F stiring constantly until it thickened to create the tangzhong. After it cooled to room temp I followed the recipe and added the tangzhong with the sugar, oil, flour, and salt and continued with the recipe. I made six breadsticks and six rolls. The breadsticks were too soft for my taste but the rolls came out amazingly soft and stayed that way for two days. I always thought rolls needed eggs and milk to be soft, I was wrong but don’t understand why.

Joyce: Tried these yesterday…they came out perfect. I would say they tasted like Olive Garden breadsticks. Thank you so much for the recipe. If you are afraid of trying these I say go for it. Follow the recipe and you can’t go wrong. I am by no means a great cook but I found these to be pretty simple to make.

Kathleen: I wonder if these freeze well? I am thinking about making them ahead of time and freezing the formed dough before baking so I don’t have to make these every time we want breadsticks to go with dinner.

zaina: hello , i cant thank you enough for sharing this recipe i made it last night and i was stunned everyone loved it only the jealous ones where not so happy :-b … thank you so much again … am ur new follower yaaaaaaiii and honored to be for such a wonderful website. just one question i want to try to make these into subs what would be the changes to consider .

: Thanks for the compliment zaina, I’m so happy you are following :)! I’m glad you liked these! To make them into sub size rolls you’d have to roll them thicker, I’d reduce the temp to 400 degrees and you’d need to bake them a little longer. Hope that helps!

: Yeah you could definitely add an egg wash on them if you’d like.

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