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!
Table of Contents
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 just hard to beat.
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: Crockpot or Instant Pot 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 swaps.
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.
To make these breadsticks using active dry yeast, you will follow this Homemade Buns recipe exactly, but reducing the sugar to ¼ cup and adding ½ teaspoon garlic powder and 1 teaspoon Italian seasoning.
Once your dough has risen in the bowl and you are ready to roll your breadsticks, you will come back to finish the recipe here.
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.
I prefer to first test a recipe with all purpose flour, to see how using whole wheat flour might change it, but we tend to eat mostly whole wheat breads.
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 soft 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 4-6 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.
Homemade Breadsticks
written by Ashley Fehr
Ingredients
- 6-7 cups all purpose flour you can sub in whole wheat divided
- 1/4 cup granulated sugar
- 1 tablespoon instant or quick yeast
- 1 tablespoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 1/2 cups warm water noticeably warm but not hot
- 1/2 cup melted unsalted butter
Garlic butter
- 1/4 cup melted butter
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 pinch salt
- 2 tablespoons grated Parmesan
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 water and butter and stir until combined.
- Stir in two more cups of flour with a spoon.
- Put bowl in a stand mixer fitted with the dough hook, and gradually add remaining 3-4 cups flour, 1/2-1 cup at a time. As your dough gets closer to finishing, 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 flour gradually until you can no longer use a spoon, then knead it in by hand, just until a soft and smooth dough forms. You want to stop adding flour when your dough is just past the sticky point.
- Cover and place dough in a warm spot for 15 minutes (I like to turn my oven on to preheat for a few minutes, then turn it off before placing my dough inside). You can always let it rise longer if you want, up to 1.5 hours.
- Uncover dough and divide into 4 even sections. Divide each section into 6 equal sections so you have 24 pieces. Keep remaining pieces covered to prevent drying out while you roll each breadstick.
- Preheat oven to 400 degrees F.
- Line a baking sheet with parchment paper. Roll each piece of dough into a smooth ball, pinching the seams in the back and rolling until smooth. Place 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 cylinders on prepared baking sheet, about 1.5" apart (you can place them closer together if you want them to tough — they will then have softer sides). Optional: you can let the breadsticks rise up to 1 hour before baking.
- Bake at 400 degrees F for 13-15 minutes, until light golden brown.
- Combine melted butter, Italian seasoning, garlic powder, and salt. Brush over breadsticks while warm. Sprinkle with Parmesan cheese and serve.
Nutrition Information
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Dianne says
They sound delicious! Can I mix them in my bread machine?
Thanks!
The Recipe Rebel says
Hi Dianne, I haven’t tested them out, but if you decide to experiment, I’d love to know how it goes!
Amanda says
This recipe is absolutely perfect!. Everyone in my family loves these and ask for them all the time!. Thank you so much for such a great recipe!!!!
Carrie S. says
These Breadsticks Are So Delicious!! The dough makes a good amount which I always look for because I have a big family and I also use to make stuff ahead of time.
My son Requested deep dish Pizzas. So We made a couple with the dough in 9×13 bake pans and If I remember correctly we had also made some Breadsticks to go with.
Every time I use this Recipe It does not disappoint. The only thing that I’d say is I double the Butter and Seasonings for adding on top of the breadsticks. Thank You So Much for sharing such a Wonderful Recipe. YOU ROCK!!
Paula says
This recipe is awesome! Easy to follow directions. Made them to go with a homemade chicken corn chowder for my group of girlfriends on a cold Minnesota night. They all loved them. We all decided they need to be served at the bridal shower we were planning that night. I’ll be making four batches next weekend! So glad I found the recipe. Thanks!
The Recipe Rebel says
Hi Paula! So glad you enjoyed the recipe! Thank you for this kind review!
Barb says
When we go see our grandkids, I bring these along. Or I make them when they are coming here. They eat at Olive Garden quite frequently, just because of their breadsticks. Now they like mine (yours) better. They’re so easy and we love them too. Thanks for the great recipe.
The Recipe Rebel says
So happy to hear Barb! Thank you!
Taylor says
I have made this recipe a handful of times and I had no experience baking anything that involved yeast or letting dough rise before I made this the first time and it is so easy! They are so good on their own or dipped in soup or marinara. 10/10 would recommend!
The Recipe Rebel says
Hi Taylor! So glad you enjoyed the recipe! Thank you for this kind review!
Kay Frederick says
Can you use a bread machine to do the mixing?
macladywloo@yahoo.com says
I have made these several times now, and both my husband and I find them irresistible! Since raisin bread is a favourite in our home, I used the basics of this recipe to make a cinnamon raisin version, which turned out really well also. Now we have a tough decision when it comes to making a new batch! Thanks so much for the recipe, yum, yum!
The Recipe Rebel says
Hi! So glad you enjoyed the recipe! Thank you for this review!
Mark Brown says
Made these twice now, they’re absolutely delicious. Even better the next day (if they last that long)
The Recipe Rebel says
Hi Mark! So glad you enjoyed the recipe! Thank you for this kind review!
Vivian Sullivan says
The guys were going to watch the game so I decided to whip these up. I followed the recipe exactly letting the rise only 15 minutes after shaping them… my family declared them soft amd tasty….my son who’s been a food critic since 3 said ” it was a solid recipe” is very high praise! I thought they were really easy and delicious.
The Recipe Rebel says
Hi Vivian! So glad you enjoyed the recipe! Thank you for your review!
Bekah says
Would these work fine, if I place them in the fridge for a few hours before setting them out for the 2nd rise?
Thanks in advance.
The Recipe Rebel says
Hi Bekah! I’ve only tested the recipe as written, but you should be able to refrigerate them. If you decide to experiment, let me know how it goes!
Audrey says
I’ve made these 3 times now, and they have been perfect every time! The whole family loves them and we always have plenty for the freezer. We love to use them with quick weeknight meals like soup. Thank you so much for this recipe!❤️
Ashley Fehr says
Thanks Audrey!
Debbie says
What is the dipping sauce?
Ashley Fehr says
Just marinara 🙂
Cydney Steward says
So good!! Made them with olive oil instead of butter, came out great. Will definitely be making these again!
Ashley Fehr says
Thanks Cydney!
Ann says
Can this dough be used to make pizza? Thank you!
Ashley Fehr says
This is my go-to pizza dough recipe here: https://www.thereciperebel.com/easy-pizza-dough/
Usha says
I don’t have hand mixer. How I make breadsticks.
Ashley Fehr says
A hand mixer would not work. You will work the dough by hand until it is soft and smooth.
Kristin says
We made a 1/2 batch to go with our Italian dinner and they were DELICIOUS! I was afraid I didn’t roll them out properly, but they turned out great. I will freeze the rest to use for meals in the future. So easy, thank you.
Keely says
This is my go to recipe for breadsticks. I have made it countless times, totally fool proof! Soo good!! Thank you for sharing!
Ashley Fehr says
Thanks Keely! I’m thrilled to hear that!
loriunrau@hotmail.com says
These are delicious and most definitely kid approved!
Ashley Fehr says
Thanks Lori!
Lily says
These breadsticks were so perfectly fluffy and delicious, we enjoyed them with a pasta dinner they were amazing!!
Ashley Fehr says
Thanks Lily!
wilhelmina says
Love these tender and delicious breadsticks! My family loved them!
Ashley Fehr says
Mine does too!
Allison says
Absolutely perfect! I could eat the whole batch. 🙂
Ashley Fehr says
Thanks Allison!
Sarah Skaggs says
These are truly amazing!
Ashley Fehr says
Thanks Sarah!