This homemade Olive Garden breadsticks recipe yields warm, garlic-sprinkled breadsticks that are pillowy soft every time!

Overhead photo of Olive Garden Breadsticks wrapped in a towel

Why this recipe works

There’s a secret to Olive Garden breadsticks. And let’s be real, it’s not the dough. It’s what happens when they come out of the oven. Any soft dough will work, though I’m partial to my pull apart dinner roll dough as I’ve always had success with it no matter how they’re shaped. However, the big, fat, juicy secret lies in the melted butter and dusting of garlic salt after they’re fresh out of the oven. Shocker, I know.

I’ve been making this Olive Garden breadsticks recipe since 2014, and it’s never failed me. If you really want to go the extra mile, pair your sticks with a hearty bowl of zuppa toscana or pasta fagioli for that classic OG experience.

Olive Garden Breadstick broken in half on a plate with salad

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for Olive Garden Breadsticks

Ingredient Info and Substitution Suggestions

YEAST – Double check that your yeast is not expired. More often than not, the cause of your dough not proofing is due to expired yeast.

MILK – It’s important to test the temperature of your milk. It should register between 105 – 115F on a digital cooking thermometer. If your milk is too hot it can kill the yeast and prevent it from activating, which again, can cause your dough not to proof.

How to Make Olive Garden Breadsticks

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Sprinkle yeast over warm milk, then sprinkle sugar over yeast in an electric mixer bowl. Let proof for 3-4 minutes.
With mixer on low speed, mix in 1 cup of the flour, olive oil, and salt. Increase speed to medium and beat until smooth. Beat in remaining flour and mix just until incorporated.
Cover and let rise in a warm place until doubled, about 45 minutes.
Preheat oven to 400 degrees F. Line two insulated baking sheets with parchment paper.
Sprinkle work surface with extra flour. Punch down the dough and transfer it to the work surface, kneading it by hand for 3-5 minutes, or until the dough is soft and workable.
Divide dough into 16 equal pieces (about 2 ounces each). Roll each piece into a ball, then roll between the palms of your hands into 7-inch-long sticks. Transfer sticks onto the baking sheet, placing them 2 inches apart. Cover and let rise for 15 minutes.
Bake until crust is light golden brown, about 12-13 minutes.
Remove from oven and immediately brush with melted butter and sprinkle with garlic salt.

Frequently Asked Questions & Expert Tips

How do you store leftover breadsticks?

These breadsticks are best served warm and steamy from the oven, but you can store fully cooled leftovers in an air-tight container kept at room temperature for 2-3 days. Reheat them in the air fryer, toaster oven, or oven until warmed through.

Can I freeze Olive Garden breadsticks?

Yes, you can freeze these breadsticks, but I would suggest parbaking them first (or freezing after baking). Place the prepared breadsticks in the oven until they form a slight crust. The breadsticks should hold their shape but not be browned. Allow them to cool, then place the breadsticks on a baking sheet and flash freeze them until solid. Once solid, transfer them to a large ziptop bag and freeze for up to 3 months. When you are ready to bake, place the frozen breadsticks on a cookie sheet and bake according to the original instructions. It may take a little less time, so keep an eye on them.

Basket of Olive Garden Breadsticks with soup and salad on the side

Serving Suggestions

Serve your copycat Olive Garden breadsticks with soup and salad or alongside pasta, pizza, or lasagna to name a few! You can also dip them in marinara, alfredo, or vodka sauce.

More Copycat Olive Garden Recipes

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This post originally appeared on this blog on Oct 8, 2014 and has since been updated with new photos and expert tips.