We all know the best thing about Olive Garden is their awesome soup and salad deal. For just a few dollars you can get unlimited breadsticks. Oops, I mean unlimited soup and salad. (We all know the breadsticks are where it’s at though.)

I had a friend who used to work at Olive Garden. On her first day she accidentally dumped an entire glass of soda on a customer’s lap. Times like these that I’m grateful I never worked in food service. That is so me. I prefer to dump food on people in the comfort of my own home.

This recipe is a pretty good knockoff. Breadsticks go with pretty much anything, but I like to eat these with Sausage, Potato and Kale Soup, which is similar to Olive Garden’s Zuppa Toscana.

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Olive Garden Breadsticks

5 from 2 votes
Prep: 15 mins
Cook: 12 mins
Rise Time: 15 mins
Total: 42 mins
Servings: 12 breadsticks
This olive garden breadstick recipe is a pretty good knockoff. I like to eat these with Sausage, Potato and Kale Soup.

Ingredients

For the dough

  • 1 & 1/2 cups warm water
  • 2 tablespoons sugar
  • 1 tablespoon yeast
  • 1 tablespoon salt
  • 2 tablespoons soft butter
  • 4-5 cups all purpose flour

For the topping

  • 3 tablespoons butter, melted
  • sea salt
  • 1 teaspoon garlic powder

Instructions

  • For the dough, pour the water into a stand mixer with the sugar and yeast, and let that sit and froth for about 10 minutes. Add salt, butter, and 2 cups of flour. Mix the dough on low. Using the dough hook, add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until it is soft and easy to work with.
  • Let the dough rest in the bowl (covered) until doubled in size, about 1 hour. Preheat the oven to 170 degrees. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, and lay the breadsticks out leaving about 2 inches between each one.
  • Place them in the oven and let them rise for about 15 minutes, or until doubled in size. (If you are not in a hurry, you could let them sit at room temperature until they are doubled in size and then proceed with the baking step.)
  • Melt 3 tablespoons of butter in a bowl. Once risen, brush breadsticks with about half of the melted butter and sprinkle them liberally with salt. Preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown.
  • While they are baking add 1 teaspoon garlic powder to the remaining butter (about 1 and 1/2 tablsepoons). When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

Notes

Source: a blog called Readable Eatables, which is no longer active

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 34g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 629mg | Potassium: 52mg | Fiber: 1g | Sugar: 2g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 2mg
Course: Bread
Cuisine: Italian
Calories: 203
Keyword: breadsticks, olive garden
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Comments

  1. You are evil for posting this because I will make this recipe and eat two dozen of these bad boys. In five and a half minutes.

    1. Yeah, that’s about the amount of time it took me. It’s a good thing I didn’t have any alfredo sauce around, otherwise I might never have resurfaced.

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