These Homemade Breadsticks are better than Olive Garden! Ready in one hour from start to finish!
Wondering what to dunk them in? Try my Pasta Fagioli soup, this Rigatoni Pasta Bake, or this Italian Sausage Soup!
I’ll be the first to admit that Olive Garden breadsticks are the only reason I go to Olive Garden at all.
There is just something about fresh yeast breads that can’t be beat, and homemade breadsticks, buttery and garlicky, and sprinkled with herbs and Parmesan are at the top of my list.
These breadsticks are soft and fluffy, with Italian seasoning and garlic in the dough, and brushed with garlic butter and sprinkled with Parmesan fresh out of the oven.
They are irresistible on their own, but if you must have something to dunk them in, this Chicken Gnocchi Soup, this Sausage Tortellini Soup and this Lasagna Soup are the perfect additions!
Can I use active dry yeast in this breadstick recipe?
You can definitely use active dry yeast in this recipe, but it will require a couple of changes.
First, you’ll need to proof the yeast by dissolving it in warm water. Active dry yeast has larger granules so it needs to be completely dissolved before adding to your flour mixture.
You will also need to allow for longer rise times, so the complete process will take 3-4 hours.
Can I use whole wheat flour in these breadsticks?
You can definitely use whole wheat flour for this breadstick recipe — I usually do when I am making them for our family.
You can start with 2-3 cups of whole wheat flour for a light whole wheat dinner roll, or use up to 100%. 100% whole wheat breadsticks will still be delicious but will not be as light or fluffy.
When I make these for our family, I tend to stick with 50-75% whole wheat flour. I find adding even a bit of all purpose flour makes them fluffier than 100% whole wheat flour.
How to freeze breadsticks:
These breadsticks are perfect for making ahead and saving in the freezer.
They reheat beautifully and are the perfect addition to so many meals!
To freeze breadsticks, let them cool completely — I usually let mine sit for 1-2 hours on a wire rack on the counter. Place in an airtight plastic bag and freeze for up to 3 months.
To thaw, place on a plate lined with a paper towel to absorb any extra moisture and let sit at room temperature for an hour. You can also thaw them at a low temperature in the microwave, just be careful not to make them too hot or they can dry out.
To serve, I like to brush with additional garlic butter, wrap in foil and bake for 8-10 minutes until warm. They’ll taste just like they were fresh from the oven!
If you don’t want to use foil, you can always warm it on a low oven on a sheet pan, brushed with garlic butter.
More homemade breads you’ll love!
- Mom’s Homemade Buns — these are a hit with anyone who tries them!
- No Knead Artisan Bread — little effort for a big reward.
- Whole Wheat Bread — perfect for toasting and sandwiches!
Homemade Breadsticks
written by Ashley Fehr
Ingredients
- 6-7 cups all-purpose flour divided
- ¼ cup granulated sugar
- 1 tablespoon instant or quick yeast
- 1 tablespoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 2½ cups warm water (105-110°F—warm but not hot)
- ½ cup salted butter melted
Garlic Butter
- ¼ cup salted butter melted
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 pinch salt
- 2 tablespoons grated Parmesan cheese
Instructions
- In a large bowl (the bowl of a stand mixer if you’re using one), stir together 1 cup of flour, sugar, yeast, salt, Italian seasoning, and garlic powder. Add the water and butter and stir until combined. Add 2 more cups of flour and stir with a spoon.
- Put the bowl in a stand mixer fitted with the dough hook and gradually add the remaining 3 to 4 cups flour, ½ to 1 cup at a time. As the dough gets closer to being ready, reduce the amount of flour you add at once so that you don’t add too much. (You can make this dough by hand as well. Just stir in the flour gradually, until you can no longer use a spoon, then knead it in by hand, just until a soft, smooth dough forms.) When the dough is soft and slightly tacky, but not sticky, it’s ready.
- Cover and place the dough in a warm, draft-free spot for at least 20 minutes, up to 1½ hours.
- Preheat the oven to 400°F. Line two baking sheets with parchment paper.
- Uncover the dough and divide it into 4 equal pieces. Divide each piece into 6 equal portions so you have 24 pieces. Keep the dough covered to prevent drying out while you roll each breadstick.
- Roll each piece of dough into a smooth ball, pinching the seams in the back and rolling, until smooth. Place the ball on the counter and roll back and forth with both hands to make a cylinder that is roughly 6″ long and 1″ wide.
- Place the breadsticks on the prepared baking sheets, about 1″ apart.
- Bake for 13 to 15 minutes, until light golden brown.
Garlic Butter
- In a bowl, combine the butter, Italian seasoning, garlic powder, and salt. Brush over the breadsticks while warm. Sprinkle with the Parmesan and serve.
Nutrition Information
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Shari says
I want to try these, but bread always scares me because of all the kneading required. I don’t see any kneading here though… is there really no kneading required?
Ashley Fehr says
Hi Shari! The stand mixer is doing the kneading. If you have a stand mixer it’s very easy!
Larry says
I don’t own a stand mixer or dough hook. Can they be mixed with a regular hand mixer?
Ashley Fehr says
Not a regular mixer but they can be mixed by hand, it just requires a little muscle!
Peggy says
Always great recipes. I’m going to try these very soon. Thank you God Bless
Ashley Fehr says
Thank you Peggy!
Carla says
I just made these breadsticks. They are absolutely delicious! Soft and so tasty. These are better than Olive Garden! Thank you for the recipe.
Ashley Fehr says
I’m so glad!
Mara says
Is it supposed to be 1 teaspoon salt instead of 1 Tablespoon in the dough?
Ashley Fehr says
Nope.
Phyllis says
Can you make the dough in a bread machine?
Ashley Fehr says
I’m sure you could! I don’t have a lot of experience with that
Joanna Tequida says
Excellent! Soft and delicious! I made 2/3 whole wheat and they were the best I’ve ever had. I’m in an RV and cooking is always a struggle, but these turned out perfect.i did halve the recipe and even then I could only cook 6 at a time 😆 . Still had no issues whatsoever. Thank you, definitely my go to from now on.
Ashley Fehr says
Thanks for sharing Joanna!
Karyn says
Can I use gluten free flour?
Ashley Fehr says
Unfortunately this is something I haven’t tested
Teresa says
These are fantastic!! Hubby and I Love cheese bread and bread sticks!! My 2 girls are grown but I always give them some to! They Loved them! I’ve tried some from other blogs and they don’t even come close to yours!! They are defiantly going into my Family recipes!! Thank you for sharing this recipe and all of your other wonderful recipes!
Ashley Fehr says
Thank you so much Teresa! That makes my day!
Brittany says
Made these for the fam tonight, everyone loved them! I always start with yeast, sugar, and warm water before doing anything else when making bread to make sure the yeast proofs, then continue with the recipe. Worked great!
Ashley Fehr says
Thanks Brittany!
Andrea says
Just made these last night! Delicious and pretty simple to make!
kathy amerson says
My family really enjoyed these. Thank you for the recipe. Have a wonderful day!!
The Recipe Rebel says
Thank you Kathy!
Tasha says
Hi! I made this recipe and they smell and taste wonderful (cut the recipe in half). My only issue was that they cracked. They didn’t stay in the log/loaf like yours. What did I do wrong?
The Recipe Rebel says
It might be because you cut the recipe in half. That could of changed the outcome and how these baked up.
Sue M says
These are amazing. I make just half the recipe and it’s perfect for one meal with a few leftovers. Delicious.
The Recipe Rebel says
Thank you Sue!