Olive Garden Breadsticks
Soft, garlicky copycat Olive Garden breadsticks brushed with butter and a garlic-salt topping.
Servings: 12 breadsticks
Ingredients
Ingredients
- ?1 and 1/2 cupswarm tap waterNOT boiling or super hot up to 130°F (55°C) see note 1.
- ?2 tablespoonsgranulated sugar
- ?2 teaspoonsdry yeastsee note 2
- ?4 and 1/2 cupsbread flour
- ?2 teaspoonssalt
- ?3 tablespoonsunsalted buttermelted
- ?1 tablespoonunsalted butter
- ?1/4 teaspoonsalt
- ?1/2 teaspoongarlic granules
Instructions
Instructions
- In a small bowl, stir together 1 and 1/2 cups warm tap water (not boiling or hotter than 130°F / 55°C), 2 tablespoons granulated sugar, and 2 teaspoons dry yeast. Set aside for about 10 minutes, until the mixture is foamy and bubbly.
- In a large bowl, combine 4 and 1/2 cups bread flour and 2 teaspoons salt. Add 3 tablespoons melted unsalted butter and the activated yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for about 7 minutes, until the dough is smooth and elastic and forms a cohesive ball.
- Divide the dough into 12 equal pieces. Roll each piece into a rope of even thickness.
- Place the 12 ropes on a parchment-lined baking sheet, leaving some space between each. Cover loosely with a clean towel and let rise in a warm place for 1 hour, until puffy.
- About 5–10 minutes before the end of the rise, preheat the oven to 390°F (200°C).
- Bake the breadsticks for 15 minutes, until they are lightly golden.
- While the breadsticks are still warm, melt the remaining 1 tablespoon unsalted butter. In a small bowl, mix 1/2 teaspoon garlic granules with 1/4 teaspoon salt. Brush each warm breadstick with the melted butter, then sprinkle the garlic-and-salt mixture evenly over them. Serve warm.
Equipment
- Small Bowl
- Large Bowl
- Measuring Cups and Spoons
- Parchment-lined baking sheet
- clean towel
- Oven
- lightly floured surface
Notes
Water temperature– if it’s so scorching hot you can’t touch it, then it will kill the yeast. Must beup to 130°F (55°C).
Yeast– use yeast that is labelled with “instant” or “rapid rise”. If using normal yeast (usually labelled “active dry yeast”) then dissolve yeast in water first.
On super hot days, the dough might rise so quickly i.e 30 minutes might be enough so keep an eye on it as you won’t want it to over-rise.
Nutritioncalculated is per breadstick.
Plain breadsticks– brush with an egg wash before baking.
Everything bagel breadsticks– brush with an egg wash and sprinkle with everything bagel seasoning before baking.
Italian herb breadsticks– brush with an egg wash and sprinkle with oregano before baking.
Sweet cinnamon– leave the breadsticks plain, bake and then brush with melted butter and toss in cinnamon sugar (granulated sugar mixed with ground cinnamon).
Yeast– use yeast that is labelled with “instant” or “rapid rise”. If using normal yeast (usually labelled “active dry yeast”) then dissolve yeast in water first.
On super hot days, the dough might rise so quickly i.e 30 minutes might be enough so keep an eye on it as you won’t want it to over-rise.
Nutritioncalculated is per breadstick.
Plain breadsticks– brush with an egg wash before baking.
Everything bagel breadsticks– brush with an egg wash and sprinkle with everything bagel seasoning before baking.
Italian herb breadsticks– brush with an egg wash and sprinkle with oregano before baking.
Sweet cinnamon– leave the breadsticks plain, bake and then brush with melted butter and toss in cinnamon sugar (granulated sugar mixed with ground cinnamon).