Olive Garden Breadsticks
These Olive Garden Breadsticks are warm, soft, and buttery, perfect for pairing with pasta or enjoying as a comforting snack. This recipe guides you through making soft, chewy breadsticks with a crispy exterior and rich buttery finish right at home.
Servings: 12 servings
Ingredients
- 1 ½ cups warm tap water NOT boiling or super hot, up to 130°F / 55°C
- 2 tablespoons granulated sugar
- 2 teaspoons dry yeast
- 4 ½ cups bread flour
- 2 teaspoons salt
- 3 tablespoons unsalted butter melted
Instructions
- Start by warming your water to just under 130°F (55°C). In a large mixing bowl, combine the warm water, sugar, and dry yeast. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes frothy and bubbly.
- Once the yeast is activated, add the bread flour and salt to the bowl. Mix the ingredients until they start to come together into a shaggy dough. Add more flour if the dough feels too sticky, a tablespoon at a time.
- Transfer the dough onto a clean, lightly floured surface. Knead for about 8 to 10 minutes until smooth, elastic, and no longer sticky.
- Lightly grease a large bowl with melted butter or oil. Place the dough inside, turning to coat all sides. Cover and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
- Once risen, punch down the dough gently to release air. Turn it onto a floured surface and divide into 12 equal pieces. Roll each piece into a long, thin stick about 6 to 7 inches in length. Place on a greased or parchment-lined baking sheet.
- Cover the breadsticks loosely with a clean towel and let rise again for about 30 minutes.
- Preheat the oven to 375°F (190°C). Bake the breadsticks for 12 to 15 minutes, or until golden brown.
- As soon as the breadsticks come out of the oven, brush them generously with the melted unsalted butter.
- Serve warm with marinara sauce, garlic butter, or enjoy on their own.
Equipment
- Large Mixing Bowl
- Wooden Spoon
- Clean Kitchen Towel
- Baking Sheet
- Oven
Notes
Water temperature is key: keep it between 100°F and 130°F to avoid killing the yeast. Proper kneading develops gluten for chewy texture. Don’t skip the second rise for fluffiness. Use bread flour for best results. For variations, add garlic powder to butter, mix herbs into dough, sprinkle cheese before baking, substitute half flour with whole wheat, or add a spicy kick with cayenne pepper.