Description
Recreate the beloved Olive Garden Breadsticks at home with this easy recipe featuring soft, garlicky, buttery breadsticks that are perfect as a side or snack.
Ingredients
Scale
Dough
- 1 cup warm water (about 110°F)
- 1 packet (2¼ tsp) active dry yeast
- 2 tablespoons granulated sugar
- 3 cups all-purpose flour
- 1½ teaspoons salt
- 2 tablespoons unsalted butter, softened
Topping
- 3 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Activate the yeast: In a large bowl or stand mixer, combine the warm water, active dry yeast, and sugar. Let the mixture sit for 5 to 10 minutes until it becomes foamy, signaling that the yeast is active and ready.
- Make the dough: Add the all-purpose flour, salt, and softened butter to the yeast mixture. Mix until a soft dough forms. Knead the dough by hand for 7 to 8 minutes or use a dough hook attachment for about 5 minutes until it becomes smooth and elastic.
- First rise: Place the kneaded dough in a greased bowl. Cover it with a towel or plastic wrap and let it rise in a warm, draft-free place for about 1 hour or until it doubles in size.
- Shape the breadsticks: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope about 6 to 7 inches long. Place the ropes on a parchment-lined baking sheet, spacing them approximately 1 inch apart. Cover loosely and let them rise again for 30 to 45 minutes until puffy.
- Bake the breadsticks: Preheat your oven to 400°F (200°C). Bake the breadsticks for 12 to 14 minutes or until they turn a golden brown color.
- Add the topping and serve: While the breadsticks are still hot, brush them generously with the melted butter mixed with garlic powder and salt. Serve the breadsticks warm for the best flavor and texture.
Notes
- For extra soft breadsticks, place a shallow pan of hot water in the oven while baking to create steam.
- Store leftovers in an airtight container for up to 2 days.
- Reheat leftover breadsticks in the oven or air fryer to restore freshness.
