Copycat Olive Garden Breadsticks Recipe
Copycat Olive Garden Breadsticks Recipe is one of my best recipes that you can make so easily at home. Olive Garden Breadsticks Recipe is soft you can enjoy them whenever you want when you make them at home.
Delicious!! I never review any recipes, but this one definitely deserves it. These were so simple to make, soft and chewy, and perfect for dipping in soup. Will be making these often!
I made these Easy Homemade Breadsticks for my meal prep for the week. Really good! They’re perfect for dipping into stews, soups, curries, etc! and they’re easy to store in the freezer/defrost. I had been making naan bread before, but it was too time-consuming.
I experimented filling one like a sandwich for my son’s breakfast (shredded chicken and scrambled egg), and he’s now told me he wants them every breakfast! I’m planning to double the recipe and double the size of them to accommodate a sandwich filling.
Copycat Olive Garden Breadsticks Recipe
These Copycat Olive Garden Breadsticks are savory heaven.
This straightforward recipe for Copycat Olive Garden Breadsticks yields buttery, garlic-infused, and delightfully chewy breadsticks that are truly irresistible! These breadsticks are an ideal accompaniment to any meal or a delectable snack all by themselves.
Ingredients
For the Breadsticks:
1 1/2 c. of warm water
2 Tbsp sugar
1 packet of yeast (.75oz - or 1 Tbsp)
2 tsp of fine sea salt (and a bit extra to sprinkle on top)
2 Tbsp of butter (softened)
4-5 c. of bread flour (you can also use All-Purpose flour, but they will turn out denser)
For the topping:
1/4 c. of butter
1 tsp of garlic powder
Instructions
In a large bowl, mix the warm water, sugar, and yeast
Let it be proof for 10 minutes, and get nice and foamy. Then, mix in 2 tsp of salt, 2 tbsp of softened butter, and about 3 cups of flour. Keep adding the remaining flour until you get a nice, soft dough that pulls away from the side of the bowl and isn't too sticky.
Now the dough has to rise for 1 hour
If you have a warm kitchen, you can cover the bowl with a damp towel and leave it on the counter.
My kitchen is far too cold, so I warm my oven (just until it reaches 170°F) and turn it off. Then, I set a dish of hot water on the lower rack and the bowl with the dough on the top rack. This keeps everything nice, warm, and moist. (It's important to remember to turn the oven off!)
After an hour, punch the dough down, and separate it into 14-16 balls.
Roll the balls into "snakes" and place them on 2 greased cookie sheets. These now go back to rise for another 15-30 minutes (or until they've doubled in size)
After they rise, melt the 1/4 c. of butter, and mix with the garlic powder. Brush over the unbaked breadsticks. Sprinkle the tops with fine sea salt.
Bake at 400°F, for 12-14 minutes - or until golden brown.
Brush once more with the garlic butter mixture.
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