I’ve recreated the beloved Olive Garden breadsticks—soft, buttery, garlic‑rich, and absolutely irresistible—right in my own kitchen.

Olive Garden Copycat Breadsticks

Why You’ll Love This Recipe

I love having a fresh batch of warm, chewy breadsticks without waiting in line at a restaurant. These are so easy to make and taste just like the real thing. Plus, making them at home lets me decide whether to bake all 16 or scale back.

ingredients

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

2¼ tsp active dry yeast
1¼ cups warm water (≈105–110 °F)
2 Tbsp granulated sugar
4 ¼ cups all‑purpose flour (or bread flour)
1½ tsp salt
2 Tbsp butter, softened

Topping:

3 Tbsp melted butter
½ tsp salt
¼ tsp garlic powder
½ tsp dried oregano

directions

Mix warm water, yeast, and sugar; let sit until foamy (~5 min).
In mixer bowl, combine softened butter, salt, flour, and yeast mixture. Knead with dough hook until a soft, smooth dough forms.
Roll dough into two 12‑inch logs on a floured surface. Slice each into 8 pieces, then roll each into ~7‑inch sticks.
Place on parchment‑lined baking sheets ~2″ apart. Cover and let rise in a warm spot (~45 min) until nearly doubled.
Preheat oven to 400 °F. Brush sticks with half the melted‑butter topping.
Bake 12–15 min until golden. Immediately brush with remaining topping.

Servings and timing

– Makes 16 breadsticks
– Prep time: 15 min
– Rise time: 45 min
– Baking time: 12–15 min
– Total: ~1 hr 15 min

storage/reheating

I store leftovers in an airtight container at room temperature for up to 3 days. To reheat, I wrap them in foil and warm them in a 350 °F oven until soft and warm. These also freeze well—either raw (after shaping) or baked. Just thaw, reheat, and brush with fresh garlic butter.

Variations

Parmesan: sprinkle grated Parmesan before baking.
Herb blend: use Italian seasoning or fresh herbs in the topping.
Sweet treat: brush with butter, then toss in cinnamon‑sugar after baking.

FAQs

### What if I only want 8 breadsticks?

I often halve the recipe—it still works perfectly and gives plenty for dinner and leftovers.

### Can I use instant yeast instead of active dry?

Yes. Skip the proofing step and add the yeast directly with dry ingredients.

### Can I make these vegan?

Absolutely! Use vegan butter for both dough and topping—many readers say it works great.

### Can I freeze them before or after baking?

Yes—freeze shaped sticks raw, thaw before baking; or bake, cool, freeze, then reheat later.

### How do I know if I measured flour right?

Weighing is best. If measuring by cups, spoon flour into the cup and level it off.

Conclusion

I’m thrilled with how closely these mimic the Olive Garden version—pillowy on the inside, golden and garlicky on the outside. Whether I bake all 16 or keep it small, they’re always a hit on pasta nights.