Olive Garden Style Breadsticks

There’s something about warm, buttery breadsticks that just feels like comfort. The kind you pull apart while they’re still steaming, swipe through sauce, and absolutely don’t count how many you eat.

These Olive Garden Style Breadsticks are made completely from scratch at home using my go-to sandwich bread base with a few tweaks!

They’re fluffy, buttery, lightly garlicky, and dangerously easy to make.

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Why I Love Making These at Home

There’s something special about recreating restaurant favorites in your own kitchen.

Not because we don’t enjoy going out, but because homemade just hits different.

When you make them yourself:

• You control the ingredients

• They’re fresher

• They’re warmer

• And somehow… they disappear faster

  
  

These are perfect for:

• Pasta night

• Soup and salad dinners

• Hosting company

• Or honestly, just because you want fresh bread

Olive Garden Style Breadsticks

Ingredients

Dough

• 1 ¾ cups warm milk (100–110°F)

• ¼ cup sugar (or honey)

• 1 tablespoon active dry yeast

• ¼ cup butter, melted

• 1 egg

• 2 ½ teaspoons salt

• 4–5 cups bread flour

Garlic Butter Topping

• 3 tablespoons melted butter

• ½ teaspoon garlic powder

• ½ teaspoon salt (adjust to taste)

Instructions

1. 1. Activate the Yeast

   In a stand mixer bowl, combine warm milk and sugar. Sprinkle yeast on top and let sit 5 minutes, until foamy.

   (If it doesn’t foam, check that your milk wasn’t too hot and your yeast is fresh.)

   
   

   2. Make the Dough

   Add melted butter, egg, salt, and 2 cups flour. Mix to combine.

   
   

   Gradually add 2 more cups flour, mixing well. Add more flour a tablespoon at a time until the dough is soft and slightly tacky, but not sticky.

   Knead 5–7 minutes, until smooth and elastic.

   
   

   3. First Rise

   Place dough in a greased bowl. Cover and let rise 1 hour, or until doubled.

   
   

   4. Shape

   Punch down dough and divide into 16 pieces.

   Roll each into a 10-inch log and place 2 inches apart on a greased baking sheet.

   Cover and let rise 15-20 minutes, until puffy.

   
   

   5. Bake

   Preheat oven to 400°F.

   Bake 12–15 minutes, until lightly golden. Do not overbake — they should stay soft.

   
   

   6. Finish

   Mix melted butter, garlic powder, and salt.

   Brush generously over warm breadsticks immediately after baking.

Notes

• Milk Temperature Matters: Warm milk should be 100–110°F. Too hot can kill the yeast, too cool may not activate it properly.

• Don’t Over-Flour: The dough should be soft and slightly tacky. Adding too much flour will make dense breadsticks.

• Soft, Not Brown: Pull them from the oven when they’re just lightly golden. Overbaking will make them dry instead of soft and fluffy.

• Butter While Hot: Brush with garlic butter immediately after baking so it soaks in and keeps the tops tender.

• Freezer Friendly: Let cool completely, then freeze in an airtight bag. Reheat wrapped in foil at 300°F until warm. Brush with extra butter before serving.

• Make Ahead Option: Shape the breadsticks, cover, and refrigerate for a few hours before baking. Let them come to room temperature and puff up before placing in the oven.

Whether you’re serving them with pasta, soup, or just enjoying one warm with extra butter, I hope this recipe becomes one you come back to again and again.

If you make them, I’d truly love to hear what you paired them with, and how many disappeared before everyone made it to the table!

The Recipe:

Did you try making these Olive Garden Breadsticks? We’d love to see your creations! Tag us on Instagram at Thesproutinghomestead or leave a comment below to let us know how they turned out. Happy snacking!