Breadsticks – Easy Olive Garden Copycat

This is a homemade version of Olive Garden Breadsticks — soft and fluffy on the inside, golden and buttery on top, with that garlic-Parmesan hit we all crave. They’re cheap to make, super cozy with pasta or soup, and honestly? Pretty fun to bake on a slow afternoon.

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Quick Summary

• Prep time: 2 hours (mostly rising)
• Cook time: 15 mins
• Flavor: Buttery, garlicky, warm
• Great for: Pasta nights, soup sides, general carb joy

Why I Like This Recipe

I wasn’t planning to bake. But the store was out of garlic knots, and I wasn’t in the mood for dry dinner rolls, sooo… made these instead. Turns out, they’re dangerously good. Like, eat-two-before-they-cool good. Plus, they make the whole kitchen smell like Olive Garden and childhood.

Ingredients

• 1 ½ cups warm water (not hot, not cold)
• 1 tbsp sugar
• 1 ⅛ tsp yeast
• 2 tbsp vegetable oil
• 1 ½ tsp salt
• 4 ½ cups bread flour
• 4 tbsp butter (melted)
• 1 tsp garlic powder
• 2 tbsp Parmesan cheese
• ⅛ tsp oregano

How To Make Breadsticks 

1. Make the dough: Mix the warm water, sugar, yeast, and oil in a bowl. Let it hang out for 5 minutes — should look foamy and alive. Add flour + salt, mix until dough forms. Not too sticky, not too dry.
2. First rise: Grease a bowl, toss in the dough, cover it with a towel or wrap, and let it rise for about an hour. It should double, or at least puff up a lot.
3. Shape the sticks: Flour your surface. Roll the dough into a big rectangle. Slice in half horizontally, then cut into 1.5″ wide strips. Roll each strip into a lil log. Nothing too perfect.
4. Second rise: Line a baking sheet, grease it lightly. Place your logs on it with some space in between. Cover and let rise again — 45 minutes or so, until puffy.
5. Bake and butter up: Preheat oven to 175°C (350°F). Mix the melted butter with garlic powder, Parmesan, and oregano. Brush the sticks before baking. Toss ‘em in the oven for 12–15 mins until golden on top.
6. Final brush: When they’re out, hit them again with the leftover butter mix. Serve warm if you can wait that long.

Tips for Success

• Don’t overheat your water — it’ll kill the yeast
• Let both rises happen fully, or they’ll turn out dense
• Roll evenly or they’ll bake unevenly (thick = doughy, thin = dry)
• Brush with butter after baking too — makes ‘em softer and tastier
• Use bread flour if you can — makes them lighter inside

Storage and Reheating

• Fridge: Let them cool, then seal them in a bag or container. Keep in the fridge for up to 4 days.
• Freezer: Wrap cooled breadsticks in plastic wrap and toss in a freezer bag. They freeze great — up to 2 months.
• Reheat: Air fryer at 150°C for 2–3 mins. Oven works too — 5 minutes at 175°C. They come back to life like nothing happened.

Frequently Asked Questions

• Do I need bread flour?
  Not 100%, but it helps. All-purpose works if that’s what you have.
• Can I skip the Parmesan?
  Sure — but maybe add a bit more garlic or even a pinch of salt to keep the flavor up.
• Can I use instant yeast?
  Yep. Same amount. Just skip the bloom time — mix it right into the dry ingredients.
• Can I make the dough ahead of time?
  Totally. After the first rise, stick it in the fridge overnight. Just bring it back to room temp before shaping.
• Why are mine not fluffy inside?
  They probably needed more time to rise. Or they were shaped too thick and underbaked.

Common Mistakes and How to Dodge Them

• Using hot water: If it’s too warm, it’ll kill your yeast. Aim for bathwater temp — not coffee.
• Skipping the second rise: I know it’s tempting, but it really matters here. Without it, the breadsticks stay dense and sad.
• Underbaking: They might look golden, but give them the full 12–15 mins or the inside might still be doughy.
• Not brushing with butter after baking: Before baking is great, but the second brush gives you that glossy, soft finish. Don’t skip it.
• Cutting uneven strips: Try to keep them close in size — otherwise, some will cook too fast and others won’t finish at all.

Nutrition Facts (Per Serving)

• Calories: 353 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 15mg
• Sodium: 510mg
• Potassium: 95mg
• Total Carbohydrate: 56g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 8g

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