Mom's Best Recipes
Recipe

Copycat Olive Garden Breadsticks

Soft, chewy breadsticks with that buttery garlic-salt finish. Make them at home with simple pantry ingredients and a few pro tricks for fluffy centers and golden edges.

Author By Matt Campbell
4.8
A basket of warm homemade breadsticks brushed with melted butter and sprinkled with garlic salt on a wooden table
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There are two kinds of people: the ones who politely take one breadstick, and the ones who know the truth and grab a second before the salad even lands. These copycat Olive Garden breadsticks are for the second group.

They are pillowy in the middle, lightly golden on the outside, and finished with the butter-garlic-salt combo that makes you keep “testing” one more bite. The best part is you can pull this off with basic ingredients, no fancy flour or sourdough starter required. If you can stir, knead a little, and remember to preheat the oven, you are in breadstick business.

A bowl of breadstick dough rising under a clean kitchen towel on a counter

Why It Works

  • Soft, not cakey: Bread flour is optional, but a slightly enriched dough with milk and a bit of sugar gives you that classic restaurant chew.
  • Reliable rise: Warm water and a short proof help the yeast wake up fast, so you get fluffy breadsticks instead of dense sticks of regret.
  • That signature finish: Brushing with butter after baking keeps the tops tender and lets the garlic salt actually stick.
  • Weeknight friendly: The dough is simple, and the shaping is basically rolling Play-Doh, but more delicious.

Pairs Well With

Storage Tips

Room temperature: Store cooled breadsticks in a zip-top bag or airtight container for up to 2 days. Add a paper towel in the bag to absorb excess moisture and keep the crust from getting weirdly damp.

Refrigerator: Not my first choice since the fridge dries bread fast, but it works for up to 4 days. Rewarm before serving.

Freezer: Freeze in a freezer bag for up to 2 months. Thaw at room temp, then reheat.

Best reheat method: Wrap in foil and warm at 350°F for 8 to 10 minutes. For a slightly crisper outside, unwrap for the last 2 minutes. Brush with a little fresh melted butter after reheating and it tastes newly baked.

Common Questions

Do I have to proof the yeast first?

If you are using active dry yeast, yes, proofing helps. If you have instant yeast, you can mix it right into the dry ingredients and skip the 5 minute proof. I still like proofing because it confirms the yeast is alive before you commit.

Can I use all-purpose flour instead of bread flour?

Absolutely. Bread flour gives a bit more chew. All-purpose still makes soft, classic breadsticks. If you have all-purpose only, go for it. Use the same amount, but add it gradually and stop once the dough is soft and slightly tacky.

Why are my breadsticks dense?

The usual culprits are: water was too hot and harmed the yeast, dough did not rise long enough, or too much flour was added during kneading. The dough should feel soft and slightly tacky, not stiff.

Can I make the dough ahead?

Yes. After the first rise, punch down, cover tightly, and refrigerate up to 24 hours. Let the dough sit at room temp for 30 to 45 minutes before shaping so it relaxes.

What is the “garlic salt” flavor like Olive Garden?

It is basically garlic powder plus salt, often with a little oregano. This recipe uses a simple mix that hits the same savory notes without tasting like straight garlic powder.

The first time I tried to recreate these, I treated it like a science experiment and still managed to eat three “test” breadsticks straight off the pan. Something about that butter-garlic finish turns off my self control in a very specific way. Now I make them when I want the restaurant vibe without leaving the house. I put on a pot of soup, throw a salad in a bowl, and let the breadsticks do the heavy lifting. They always disappear faster than I expect, which is both annoying and deeply reassuring.