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Copycat Olive Garden Breadsticks

Yield: 12 breadsticks

Tessa Arias

This simple recipe for Copycat Olive Garden Breadsticks makes buttery, garlic-scented, and chewy breadsticks that are utterly addictive!


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56 Responses to “Copycat Olive Garden Breadsticks”

  1. #
    Erica Lea | Buttered Side Up — December 13, 2013 at 9:29 am

    These sound amazing, Tessa! I should make some next time we have pizza. 😀

    Isn’t it annoying how some days just snowball? Here’s to staying creative! 🙂

  2. #
    Ada ~ More Food, Please — December 13, 2013 at 11:05 am

    Yum! I love the breadsticks from Olive Garden. Will try out this recipe soon!

  3. #
    Harpreet — December 13, 2013 at 5:00 pm

    These look delicious! Is it possible to use all purpose flour or will that completely change the outcome of the recipe?

    • #
      Tessa — December 15, 2013 at 9:40 am

      The bread flour helps make these breadsticks nice and chewy, though you can use all-purpose flour the texture will just be a little different.

  4. #
    Emily Lopez — December 15, 2013 at 10:49 am

    Olive Garden breadsticks are my favorite!!!!
    That’s mainly the only reason I go to Olive Garden.
    But I’m sorry, on your recipe you have 3 cups (16 oz) of bread flour…
    But 3 cups is not the same as 16 oz…. So which one is it? 3 cups or 2 cups (16 oz) ???

  5. #
    Erin @ The Spiffy Cookie — December 17, 2013 at 9:52 am

    These paired with my copycat olive garden salad recipe would be heavenly!

  6. #
    Rachel — December 18, 2013 at 8:28 pm

    I made these over the weekend and they turned out really dense and doughy, even after I baked them for longer. Any idea what I did wrong?

    • #
      Tessa — December 18, 2013 at 8:52 pm

      Hi Rachel, so sorry these didn’t turn out! I know how disappointing that can be. It sounds like you may have used too much flour in the dough. Did you weigh the dough or measure with cups? Shortly after publishing this post I realized there was a small error from the conversion calculator I used to determine the flour’s volume measurement in cups based off the weight of the flour (which is what I used to make this recipe), which I adjusted as soon as I noticed on the same day. I really recommend weighing out your flour when baking, as noted in the headnote of this recipe, because it really helps to guarantee the best and most consistent results. Hope that helps you figure out what could have gone wrong.

  7. #
    Cheri — December 20, 2013 at 6:29 pm

    Welcome Home sent me, but you will keep me!

  8. #
    CarlaDenton — December 20, 2013 at 10:15 pm

    Welcome Home sent me over.

  9. #
    Betty — December 21, 2013 at 12:27 pm

    Welcome home sent me

  10. #
    Sandy Kay — January 6, 2014 at 7:49 pm

    Doesn’t Olive Garden use olive oil on top? I could be wrong, but I didn’t think it was butter.

  11. #
    Jan — January 7, 2014 at 2:58 pm

    I made this last week and they turned out great I’m making them again right now but this time I put in 1/2 tea garlic will let you know the results
    mix the dough smelled great

  12. #
    Jan — January 7, 2014 at 6:24 pm

    The results in putting in the garlic is great I will make it again

    • #
      Tessa — January 8, 2014 at 2:58 pm

      Glad to hear it!

  13. #
    Kathryn — January 26, 2014 at 1:54 pm

    I made these last night and they turned out amazing! AND…I have to confess I probably did everything wrong. (i.e. I used regular flour, I rushed the rising process with a warm oven by almost an hour, and I put them too close together on the baking sheet so they were touching after the second rise). So that’s how good this recipe is…If I can do it all messed up and still get amazing breadsticks you know it’s a ‘keeper’!!! >)

    • #
      Tessa — January 27, 2014 at 10:09 pm

      I’m so happy they turned out for you despite the changes you had to make. Thanks for leaving a comment!

  14. #
    Marci — February 17, 2014 at 7:04 pm

    Speed method- Make the dough as directed using a metal or glass bowl. Bring a small saucepan of water to a simmer and set the bowl with dough in it on the sauce pan. Make sure you oiled the bowl as directed and oiled the top of the dough and placed plastic wrap over it directly on top of the dough, not across the top of the bowl ( helps keep the warmth in). Let it sit for about 20 minutes, or doubled in size. Reheat the sauce pan of water to boiling and heat your oven to the WARM setting. Roll your dough out as directed and put the sheet of breadsticks and the pan of boiling water in the oven. Let it sit until almost doubled, then remove both pans and heat the oven the rest of the way, keeping the bread sticks warm. Cook as directed.
    Makes super soft, light and fluffy, breadsticks in a fraction of the time! I started the recipe at 5 and my family finished eating all the breadsticks by 7 if that tells you anything. Less than 1.5 hours for fabulous breadsticks hot from the oven!

  15. #
    Delia — April 5, 2014 at 1:30 pm

    Uhmmm, just want to say that you are missing the alfredo sauce (recipe) that used to be served with the breadsticks at Olive Garden. Now, we have to request the alfredo sauce separately and I’m not sure that we don”t pay extra for it. Little serving dishes of sauce for each person makes it OK to double dip, LOL. I think there is a low fat recipe available on the net. Good breadstick recipe!

  16. #
    sanjeevi senaratne — July 27, 2014 at 1:33 am

    thankyou very much

  17. #
    Kathy — November 10, 2014 at 12:40 pm

    I have a big italian dinner in the spring. I’d like to make these a couple of weeks in advance and freeze them. ANy suggestions?

  18. #
    Sandra — November 24, 2014 at 7:11 pm

    Yummy… Bread… butter… garlic… I just can’t have enough of them.

  19. #
    Daniel — May 3, 2015 at 6:45 pm

    These came out great! 2 tbsp. of butter for the topping sounded like a lot, but it’s definitely not. Also I added oregano to the topping. Yummy!

  20. #
    Tiffani — May 9, 2015 at 3:56 am

    I’ve been using this recipe for a little while now and my family is absolutely in love with it! Thank you for sharing it!

  21. #
    Moni — July 26, 2015 at 1:28 pm

    Thank you sooo much for sharing. We don’t have Olive Garden in Germany, but I have been in the US and tried them and was really glad I was able to serve these to my family here. I made them quite a few times and everybody just loves them. Thank you!!

  22. #
    Sarah — July 28, 2015 at 2:34 pm

    Hi! Just follwed your recipe and it turned out well. My breadsticks were just as you described- it was soft yet chewy throughout. I didn’t get the golden crust though- my bread was done before it has the chance to brown at the top. (The bottom was a different issue however, it was really browned but not bitter thank goodness. And it was really crunchy which I really liked)

    Anyway, is it supposed to be a bit sweet? I can definitely taste the sugar on my batch. Next time, I’ll halve the sugar on the dough.

    I only made half the recipe btw because those breadsticks are huge to my liking. I made 12 1-oz pieces instead and it was perfect for us. Thanks for the recipe!

  23. #
    Dennis — December 5, 2015 at 11:46 pm

    It seems that I cann’t see some pictures from your website, maybe something wrong with my net, but it is very good tip for making bread, I like baking, thanks very much

  24. #
    Stacy — December 13, 2015 at 10:45 pm

    I’d like to make these for a family dinner. Do you know how well they will hold up/taste if I make them the day before and reheat? Or could I make the dough the day before and bake the next day? Thanks!

    • #
      Tessa — December 14, 2015 at 4:23 pm

      These reheat pretty well in the oven! And you can always make the dough ahead of time 🙂

  25. #
    Women's Clothing — January 11, 2016 at 1:08 pm

    Hi colleagues, good paragraph and nice arguments commented here, I am really
    enjoying by these.

  26. #
    Brooke — January 15, 2016 at 8:35 am

    I made a batch of these the other day and before I could even have 1 my husband and kids at them all! I turned around and made a second batch so I could have one and they turned out super amazing!! Just curious if you’ve baked then froze them or how I would go about freezing for next time so I can make a few batches at a time!! Thank you for your input!!

    • #
      Tessa — January 17, 2016 at 4:10 pm

      Fabulous, Brooke! For these, just shave a few minutes off the baking time then let them cool completely before freezing. I like to freeze them on a baking sheet until solid before removing to a ziptop bag so that they don’t stick together. Reheat in a 300°F oven until warmed through 🙂

  27. #
    Nickie — January 15, 2016 at 9:39 pm

    I’m new to your site and I have tried a few recipes so far. They are all great, including this one. My family loved them and gobbled them up. My husband was so impressed!

  28. #
    Melissa — February 27, 2016 at 6:39 pm

    These were EXCELLENT. I doubled the garlic/salt and butter toppings but other than that the recipe is absolute perfection… nicely done!

  29. #
    Carol — March 17, 2016 at 1:39 pm

    Thank you Tessa . My family loves ya! Will try this breadsticks.

  30. #
    Carol — March 17, 2016 at 7:02 pm

    Made the bread sticks turned out wonderful. Thank you for making my kid happy she enjoyed her spaguetti Alfredo and meatball paired with your bread stick recipe ! Watch the oven tough I felt the dough undercooked and left them 2 more mins in the oven..almost made a mistake..thankfully breadsticks were rescued just in time LOL.

  31. #
    nancy — March 29, 2016 at 7:54 am

    Hi, I was wondering if I can use this in the bread machine, then bake them when dough is ready?

    • #
      Tessa — March 29, 2016 at 10:29 am

      Don’t see why not!

  32. #
    Brenda — April 22, 2016 at 1:43 pm

    Hi, I’m just getting into making bread at home and am currently waiting for my first rise on this recipe. Was curious if this is something that can be frozen and used a few at a time? Or do you have to make the whole batch?

  33. #
    Awesomo — April 29, 2016 at 7:15 pm

    Great recipe! Came out even better than OG. Thanks!

    • #
      Tessa — May 1, 2016 at 8:01 pm

      Love to hear that! Thanks!

  34. #
    Erin Fox — May 28, 2016 at 7:12 pm

    Our local store just started selling Olive Garden brand dressing and croutons so I can replicate their Salad perfectly. I also can perfectly replicate their Zuppa Toscana soup. I was so happy to find this recipe because frankly on a tight budget I can make the entire meal for under $20 vs $75 plus tip when I take my family to the O.G. (Dont worry, I still go there on special occasions but the nearest one is a 2 hour drive). With your recipe, my meal was complete and the family DEVOURED the breadsticks. ThanK you so much! Brava!!!

    • #
      Tessa — May 29, 2016 at 10:34 am

      That’s so awesome, Erin! What a savings 🙂

  35. #
    Katrina — June 13, 2016 at 5:41 pm

    These are AMAZING!!!!!!! The recipe was easy to follow and the breadsticks came out great my family enjoyed I will be making these again!

  36. #
    Elle — July 13, 2016 at 8:32 am

    Doesn’t the water have to be a certain range of temperature for yeast fermentation? (100 to 110 degrees)

  37. #
    renita jackson — July 23, 2016 at 2:23 am

    This is a great blog. I love eating and making bread myself. I have been looking for different bread recipes like this one. Thanks for sharing . I’m so excited to try this. Certainly it will be great. I love using my bread machine. After try this one , I will try your other bread recipes for my bread machine. I am looking forward to your other recipes:)

  38. #
    Adam — August 19, 2016 at 12:08 pm

    OMG. I made these and my family requested for me to make them again. They are amazing. I highly suggest these.

    • #
      Tessa — August 20, 2016 at 9:52 am

      Glad to hear that!

  39. #
    Cassie — August 22, 2016 at 2:06 pm

    I have been making these at least once a week since I found this recipe. The dough is very easy to work with and very forgiving. My kitchen stays hot in the spring summer and fall thanks to the TX heat so sometimes the dough will get huge during the first rise but in the end they always comes out great. Thanks for the great recipe!

  40. #
    Danica — August 28, 2016 at 12:24 am

    I just tried it now, it turned out pretty amazing. I’m loving your recipes. Although mine didn’t turned out golden brown, it’s delicious.

  41. #
    Dawna — August 30, 2016 at 4:33 pm

    I wish you would of posted the correct measurements in cups not weight. I’m an experienced baker and never use a scale.

  42. #
    RACHEL — September 19, 2016 at 10:12 pm

    Hi Tessa, I’m new to your blogging site and I love that you have copycat recipes, but I would have liked to have the Alfredo recipe included with the bread sticks 🙁 I hope to try these soon.

    Thanks

  43. #
    Janelle — September 26, 2016 at 6:34 pm

    I would like to make these for my daughters wedding. I need to make about 250. Can I make them a head of time and warm them up as needed? If so, how far in advance can I start to make them and freeze them

  44. #
    Melissa Green — October 3, 2016 at 5:27 am

    This weekend I tried the copycat olive garden breadsticks for a first time and now the whole family love them! They can be a perfect choice for a picnic outside the city or just for an afternoon with the kids in the garden.

  45. #
    Rebecca Stevens — February 13, 2017 at 7:50 am

    Amazing! Made exactly except lightly rolled out and cut into sticks.

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