Community Pick
Almost-Famous Breadsticks (Olive Garden Copycat)
"Since Olive Garden won't give out the recipe, here's the closest one to the real thing! This recipe calls for a Kitchen-Aid mixer with the paddle attachment, but I'm sure you could use something similar.
From Food Network magazine."
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photo by Probably This
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- Ready In:
- 31mins
- Ingredients:
- 9
- Yields:
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16 breadsticks
- Serves:
- 16
ingredients
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DOUGH
- 1 (1/4 ounce) package active dry yeast
- 4 1⁄4 cups all-purpose flour, plus more for dusting
- 2 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 1 tablespoon fine salt
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TOPPING
- 3 tablespoons unsalted butter, melted
- 1⁄2 teaspoon kosher salt
- 1⁄8 - 1⁄4 teaspoon garlic powder
- 1 pinch dried oregano
directions
- Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.
- Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch pieces. Knead each piece slightly and shape into a 7-inch long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
- Preheat the oven to 400 degrees F.
- Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.
- Bake until slightly golden, about 15 minutes.
- Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano.
- Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.
- Serve warm with salad.
Questions & Replies
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The recipe calls for oregano in the topping. I don’t think I’ve ever had an Olive Garden Breadstick that had anything but oil and garlic. Is that correct? -
Is the total water amount 1/2 cup plus 2 T? I didn't see it in the ingredients list, but it was noted in the directions.
Reviews
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I want to thank the person who made her breadsticks and partially baked them so that she was able to freeze them and have them ready for other meals . This will make it worth the preparation time.
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This recipe was great for breadsticks. I didn't really care about it tasting just like olive garden, I just wanted to accomplish another yeast dough recipe. These were so good and fluffy, which I'm happy about because it took freaking forever rolling into 7-inch logs because of the elasticity. It got very annoying, so I'm glad they turned out so good. I let mine rise for an hour and a half because the spot wasn't very warm and then partially baked them at 325 for 10 min, or 15 (can't remember), then froze them. Now whenever I need breadsticks to go with my meal, I pop a few in a 400 degree preheated oven for 10 minutes, or until the top is a pretty brown color. Take them out and brush them with a melted butter mixture of butter, lots of garlic powder and italian seasoning. Delish!
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Turned out great. Let them rise for about a hour on the pan after I rolled them out. Also added half the sugar to the warm water and yeast at the beginning. It is something I have always done when making anything with yeast. Also added parmesan to the top of them right out of the oven. Family loved them! A big hit in our house.
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Such a great breadstick recipe! I also use these to make croutons for salads, snacks, etc. After they are baked and seasoned, I cut them up into 1/2 ovals, toss them in a little extra virgin olive oil, season them with garlic salt, and stick them into the oven at 400 for 7-10 min. They are great as breadsticks, but even better as croutons! -
This recipe is great. Very close to Olive Gardens breadsticks. My kids loved it. Im a former employee of Olive Garden and to be honest....they don't make their own breadsticks. Topping yes, breadsticks no. They get the bread delivered and sometimes even use different vendors. The bread comes pre made like dinner rolls that you have to bake for like 10 minutes then they brush on the seasoned butter. I myself love make bread from scratch but don't stress yourself about using pre made bread since Olive Garden sure doesn't :D
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Tweaks
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Yes, use a hook! Add minced fresh garlic and olive oil to all the butter, not just the topping. A little minced basil or pesto too. Roll dough pieces into ovals , spread the garlic basil butter over the surface and roll up like a cinnamon roll, and slash 1/4 inch a few times, diagonally. brush with a little egg wash. Let rise till puffy. Bake and use a little extra garlic butter after. I've made my own recipe 'Cheese and Pesto Bread' for years as a mini or demi baguette, with some grated asiago or parmesan and mozzarella; I weigh the dough at 10-12oz and they're longer than 7"; about 12". Last rise on parchment and spray with water. Spray 425 oven with water mister a few times the first 4=5 minutes to steam and help crisp crust. Bake till 190-195, check about 15 min; should feel light Would probably yield 4-5 loaves.
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to much flour and let bread rise at least 30 minutes -
Tossed this in the bread machine where I subbed olive oil for the butter and honey for the sugar, let it do its dough process and then shaped the bread sticks in 80g-each sticks (helps cook more evenly). I baked them on a silicon mat on a cookie sheet, brushed them twice with the garlic butter and they were amazing. I've got some in the freezer to use with later meals and was quite pleased with them. Thank you so much for sharing! -
Excellent breadsticks. We baked ours a little longer b/c we like crispy bread sticks. We froze half the dough for later b/c there are two of us. We made four dessert sticks (we subbed cinanamon and sugar for the seasonings). We will make these again for sure! Thanks! -
This is not technically a tweak but the same recipe in grams. This recipe has an acceptable amount of flour to water ratio. 64% Hydration rate... Flour 510 Salt 18.00 Sugar 24.00 Yeast 7.00 Water 326.00 Fat 27 *Note Those who do not have a scale should sift the flour into the measuring cup. Compacted flour will through the recipe off.
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RECIPE SUBMITTED BY
My name is Ashley... I have a daughter who is 14 months old and a loving fiance. I'm here to improve my cooking skills, as I can barely manage dinner sometimes! I love to bake, though. Someday, I'll be able to cook every recipe I've saved from here... which is over a thousand.
Most recipes I put up are one's I find from books or online; some are for me to remember later on.
***If you really loved a recipe, plan to make it again, and had no complaints... DON'T GIVE IT JUST 4 STARS! Give the recipe its deserved 5 stars.****
With that in mind, if you're going to post a picture of the finished meal/food you just reviewed, at least make it look appealing with better lighting! I've seen some horrible pictures that turned me away completely from making something on here, even though I'm sure the food tastes great.
