Name: Olive Garden Breadsticks Copycat Recipe
Prep time: 1 h 30 min
Cook time: 14 min
Total time: 1 h 44 min
Cuisine: Italian
Ingredients: 1 1/2 cups warm water (about 110°F); 2 teaspoons active dry yeast; 2 tablespoons granulated sugar; 1 teaspoon salt; 2 tablespoons olive oil or vegetable oil; 3 1/4 to 3 1/2 cups all-purpose flour; 4 tablespoons unsalted butter, melted; 1/2 teaspoon garlic powder; 1/2 teaspoon fine sea salt or garlic salt

These Olive Garden Breadsticks are soft, buttery, and perfectly seasoned with garlic — just like the ones I always look forward to at the restaurant. With this easy copycat recipe, I can now enjoy these warm, golden breadsticks straight from my oven any time I want. Olive Garden Breadsticks Copycat Recipe

Why You’ll Love This Recipe

I love how this recipe captures everything I crave about Olive Garden’s famous breadsticks — the fluffy inside, the slightly crisp golden crust, and that irresistible buttery garlic topping. It’s a great addition to homemade Italian nights or just as a snack on their own. Plus, they’re made from simple ingredients I always have at home. No more waiting in lines or takeout — I get the same warm breadstick experience right in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups warm water (about 110°F)
2 teaspoons active dry yeast
2 tablespoons granulated sugar
1 ¾ teaspoons salt
2 tablespoons olive oil or vegetable oil
4 cups all-purpose flour
3 tablespoons unsalted butter, melted (for brushing)
½ teaspoon garlic powder (for topping)
½ teaspoon fine sea salt or garlic salt (for topping)

Directions

I start by dissolving the yeast and sugar in warm water and let it sit until foamy — about 5–10 minutes.
I mix in salt, oil, and flour until the dough comes together, then knead it until smooth and elastic, about 8–10 minutes.
I place the dough in a greased bowl, cover it, and let it rise in a warm place until doubled in size — around 1 hour.
Once risen, I divide the dough into 12 equal pieces and roll each into a 7-inch rope.
I place them on a parchment-lined baking sheet, cover, and let them rise again for 30 minutes.
While they rise, I preheat my oven to 400°F (200°C).
I bake the breadsticks for 12–14 minutes until they’re golden brown.
As soon as they’re out of the oven, I brush them generously with melted butter and sprinkle garlic powder and salt (or garlic salt) on top.

Servings and timing

This recipe yields about 12 breadsticks. It takes approximately 2 hours from start to finish — including rise times and baking. Prep time is around 1 hour and 30 minutes, and bake time is about 12–14 minutes.

Variations

I sometimes like to switch things up by adding a sprinkle of Parmesan cheese on top for a cheesy version. For a bit of heat, a pinch of crushed red pepper mixed into the garlic butter gives them a spicy kick. I’ve also tried making whole wheat breadsticks by swapping half of the flour for whole wheat flour — they turn out heartier but still soft.

storage/reheating

If I have leftovers, I store them in an airtight container at room temperature for up to 2 days. To keep them longer, I refrigerate them for up to a week or freeze for up to 3 months. When I’m ready to reheat, I wrap them in foil and warm them in a 350°F oven for about 5–7 minutes. For a quick option, a few seconds in the microwave also works, though the crust will be softer.

FAQs

How do I know when the dough has risen enough?

I usually check by gently pressing the dough with my finger — if it springs back slowly and leaves a slight indentation, it’s ready.

Can I use instant yeast instead of active dry yeast?

Yes, I’ve made these with instant yeast before. I just skip the blooming step and mix it directly with the dry ingredients.

Why are my breadsticks not as soft as Olive Garden’s?

Overbaking or not letting the dough rise long enough can make them too firm. I keep an eye on the oven and make sure to follow the rise times closely.

Can I make the dough ahead of time?

Absolutely. I often prepare the dough, refrigerate it overnight, and then let it come to room temperature before shaping and baking the next day.

What’s the best way to shape the breadsticks?

I roll each dough piece into a rope about 7 inches long and try to keep them all the same size so they bake evenly.

Conclusion

Making these Olive Garden Breadsticks at home is easier than I expected, and the results are incredibly satisfying. Whether I’m pairing them with pasta, soup, or enjoying them on their own, they never fail to impress. Soft, warm, and buttery with a garlic kick — these are a staple in my homemade Italian meals.