Italian breadsticks are a simple, irresistible finishing touch for any meal. These Olive Garden copycat breadsticks are soft, buttery, and faster to make than you might expect. Don’t let the yeast intimidate you—follow these tips and the result will be worth the effort.
Key to Success #1 – The Yeast
Yeast can seem intimidating, but it’s straightforward if you handle it correctly. Use active dry yeast, check the expiration date, and proof it in warm water about 100°F (slightly warmer than room temperature).
- Choose Active Dry Yeast – Active dry yeast comes in small foil packets at most grocery stores. This recipe uses two packets.
- Check the Date – Expired yeast won’t activate, so verify the freshness before starting.
- Temperature Matters – Aim for water around 100°F to proof the yeast. Too hot or too cold can prevent proper activation.
To proof the yeast, combine warm water, sugar, and yeast in the bowl of a stand mixer and let it sit for about 10 minutes. The surface should become slightly foamy. If you don’t see any foam, discard the mixture and start again with fresh yeast.
Key to Success #2 – Shaping the Sticks
After the dough is ready, roll it into a log and divide it into 12 equal pieces. A quick method: cut the log in half, then in half again to make four quarters, then cut each quarter into three pieces for a total of 12.
Roll each piece into a 6-inch “snake.” Try to make them reasonably uniform, but don’t worry about perfection. Place the shaped sticks on two greased cookie sheets with about 2 inches between each.
Put the pans in a 170°F oven—not to bake but to encourage a faster rise. Leave them there for 20–30 minutes until doubled in size.
Key to Success #3 – Garlic Butter
Garlic butter is what makes these breadsticks memorable. Once the dough has doubled, remove the pans from the oven, raise the temperature to 400°F, and brush the sticks with melted butter and a light sprinkle of sea salt.
Bake the pans one at a time if possible so they brown evenly. If you must bake both together, rotate the pans halfway through and watch carefully. While they bake, combine melted butter with garlic powder to make a garlic butter for finishing.
When the breadsticks are golden, remove them from the oven and generously brush with the garlic butter. Serve warm. They bake up light and fluffy inside with a golden, buttery exterior.
These breadsticks are tender and buttery; the photos show their color and texture, but they’re even better fresh from the oven.
Frequently Asked Questions
Yes. The dough can be prepared and refrigerated for up to 24 hours. Bring it back to room temperature before shaping and baking.
You can mix and knead the dough by hand. It requires more effort but produces the same delicious result.
Substitute a good-quality gluten-free flour blend that contains xanthan gum or add xanthan gum separately to improve texture.
Yes. Instant yeast can be mixed directly with the dry ingredients without proofing in warm water first.
Try grated Parmesan, Italian seasoning, chopped fresh herbs, or a sprinkle of crushed red pepper for a twist.
Keep leftover breadsticks in an airtight container at room temperature for up to 2 days, or freeze them and reheat in the oven when ready to eat.
Italian Breadsticks
Ingredients
For the Breadsticks
- 1 ½ cups warm water
- 2 Tbsp granulated sugar
- 2 pkgs active dry yeast
- 1 Tbsp salt
- 2 Tbsp butter, softened
- 4–5 cups all-purpose flour
For Garlic Butter
- 6 Tbsp butter, melted
- ½ tsp garlic powder
- sea salt, for sprinkling
Directions
- Preheat the oven to 170°F.
- Pour warm water into the bowl of a stand mixer, add the sugar and yeast, and let sit for about 10 minutes until the mixture becomes frothy.
- Add salt, softened butter, and 2 cups of flour. Mix on low until combined. Add the remaining flour ½ cup at a time until the dough pulls away from the sides of the bowl (about 4 cups total may be enough).
- Knead the dough in the stand mixer on low–medium speed for about 5 minutes until smooth and soft.
- Roll the dough into a long log and cut into 12 equal pieces. Roll each piece into a 6-inch rope and place on two greased cookie sheets with about 2 inches between each.
- Place both cookie sheets in the 170°F oven for 20–30 minutes until the dough has doubled in size. Remove the pans and increase the oven temperature to 400°F.
- When the oven is preheated, brush the breadsticks with melted butter, sprinkle with sea salt, and bake for 12–15 minutes until golden brown.
- Remove from the oven and brush generously with garlic butter (melted butter mixed with garlic powder). Serve warm.
Equipment
- Stand mixer (or a bowl for hand kneading)
- Two cookie sheets
- Pastry brush
Nutrition Facts
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Calories: 227 kcal
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Carbohydrates: 34 g
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Protein: 4 g
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Fat: 8 g