Raise your hand if you love Olive Garden breadsticks.
I know! Me too! I love when they are warm and buttery and garlicky.
Did you know you can make something very similar at home and it is not as
hard as you might think?
Now, I want all of you who are intimidated by working with yeast to pay attention.
You can do this!
They only real key here is to have fresh, active yeast and to knead your dough until smooth and elastic.
If you can do that, then you can have fresh breadsticks. And the buttery sauce that you spread on top.
Oh. My. Word.
You can put as much or as little of it on as you like.
They won't do that at Olive Garden for you!
I'm going to share two recipes today. The first one is the "made from scratch" version
and my hubby swears they taste better than Olive Garden's version.
The second recipe is the cheater version.
They don't taste exactly like the "from scratch" breadstick but they are super tasty and are
a perfect (and easy!) way to dress up some premade breadsticks.
They only real key here is to have fresh, active yeast and to knead your dough until smooth and elastic.
If you can do that, then you can have fresh breadsticks. And the buttery sauce that you spread on top.
Oh. My. Word.
You can put as much or as little of it on as you like.
They won't do that at Olive Garden for you!
I'm going to share two recipes today. The first one is the "made from scratch" version
and my hubby swears they taste better than Olive Garden's version.
The second recipe is the cheater version.
They don't taste exactly like the "from scratch" breadstick but they are super tasty and are
a perfect (and easy!) way to dress up some premade breadsticks.
Ingredients:
1 1/2 cups very warm water
1 package active dry yeast (2 1/4 tsp.)
4 1/4 cups all-purpose flour
1 package active dry yeast (2 1/4 tsp.)
4 1/4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon salt
Garlic Butter topping:
1/2 stick unsalted butter
1 teaspoon garlic powder
1 teaspoon table salt
Directions:
In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered.
Mixture should be frothy.
In the bowl of your stand mixer or medium-sized bowl, combine flour and salt.
Add yeast mixture and melted butter to flour mixture.
Mixture should be frothy.
In the bowl of your stand mixer or medium-sized bowl, combine flour and salt.
Add yeast mixture and melted butter to flour mixture.
Mix with dough hook attachment on stand mixer or stir with a wooden spoon until fully combined.
Knead dough for a few minutes just until dough is smooth and elastic.
Spray baking sheet with nonstick spray.
Pull off pieces of dough and roll out into strips.
The first few times I made this, I pulled off way too much dough for each breadstick.
So pull off smaller size pieces than you would think you'd need.
Remember these are going to double in size!
So pull off smaller size pieces than you would think you'd need.
Remember these are going to double in size!
Cover the dough with plastic wrap sprayed with nonstick spray (so dough doesn't stick to it from the inside) or cover with a clean kitchen towel. Put in a warm place to rise.
I like to preheat my oven to about 150F degrees and then turn it off once it has warmed.
I'll put my breadsticks in there because it is a nice, warm and draft-free place for the bread to rise.
I like to preheat my oven to about 150F degrees and then turn it off once it has warmed.
I'll put my breadsticks in there because it is a nice, warm and draft-free place for the bread to rise.
Once they have doubled in size, remove sheet from oven and preheat oven up to 400F degrees.
Once it has reached temperature, take plastic wrap off of breadsticks and put in the oven.
While they are baking, make butter topping.
Microwave butter until melted and add garlic powder and salt, stir until combined.
After 6 or 7 minutes, brush the bread sticks with half the butter mixture. Then continue to bake for another 6-7 minutes. Immediately upon removal from the oven, brush the other half of the butter on the sticks.
Allow them to cool for a minute or two, and enjoy!
Now, for the quick version. Don't have time to make bread from scratch?
This next recipe takes everyday canned breadsticks, and turns them into something special, and it only takes a few minutes!
This next recipe takes everyday canned breadsticks, and turns them into something special, and it only takes a few minutes!
Ingredients:
1 tube (11 oz.) Breadsticks
1/2 stick butter, melted
1 teaspoon garlic powder
1 teaspoon table salt
Directions:
Preheat oven to 375F degrees
Spray cookie sheet with nonstick spray
Lay breadsticks out on cookie sheet (about an inch apart)
Bake breadsticks according to package directions (about 10-13 minutes).
While baking, make the garlic butter topping. Melt butter in small bowl and whisk in garlic powder and salt. Stir until combined.
When breadsticks are done, using a basting brush, coat breadsticks liberally with garlic butter. Serve warm!
Cook's Note: I love to make this quick version to serve with marinara sauce. Or to serve with pizza and spaghetti. If you like, you can even sprinkle a bit of dried oregano on these!
1 tube (11 oz.) Breadsticks
1/2 stick butter, melted
1 teaspoon garlic powder
1 teaspoon table salt
Preheat oven to 375F degrees
Spray cookie sheet with nonstick spray
 |
| (I don't twist the dough like the directions on the package suggest. I keep them flat.) |
Bake breadsticks according to package directions (about 10-13 minutes).
While baking, make the garlic butter topping. Melt butter in small bowl and whisk in garlic powder and salt. Stir until combined.
from scratch breadstick recipe source, The Misadventures of Mrs. B
Love how you offered a shortcut, I will have to make these, we love OG breadsticks!!! Thanks Brandie, you are the best.
ReplyDeleteOh my mouth is watering! Love OG breadsticks!! I just added yeast to my grocery store list for this morning. :) Thanks Brandie!!
ReplyDeleteOh wow! Just yesterday I was looking for a copycat recipe for these breadsticks. Thanks you so much for sharing and I will be trying them...both of them!
ReplyDeleteI can't make these. They look WAY too addicting-- especially with the clever shortcut. Russel up some alfredo sauce and wow...dinner.
ReplyDeleteI will take them all! They sure do look tasty and nice that you have done both versions here. Yum!
ReplyDeleteWe were just at the Olive Garden last night and I wanted to steal all the breadsticks for myself. Now I can just make these when no one is looking..ha!
ReplyDeleteLOVE these! Olive Garden breadsticks are my favorite and my family would be highly impressed if I made these :) Thanks for sharing!
ReplyDeleteI would like 3 of the "from scratch" pretty please, to start. Thanks!
ReplyDeleteLOVE LOVE LOVE Olive Garden! It's usually where Kale and I go on our 'date nights'!! I can't wait to try these! : )
ReplyDeleteOH MY YUMMINESS! The Hubs would do anything for these! He loves Olive Garden :) I will so be making these soon!
ReplyDeleteCan't wait to try this!
ReplyDeleteI have never been to Olive Garden, there is not one around here :-(
ReplyDeleteI love the shortcut, Pilsbury sold actual garlic bread sticks at one time, but I have not seen them in about 5 years, and they were so good, to!
MMMMMM... Just add a bowl or Pasta E Fagioli with that I will be in HEAVEN! Love the recipe Bran, can't wait to give these a try!
ReplyDeleteBoth versions are great but I am all for from scratch over shortcut but am happy to have both recipes just in case I'm pressed for time. These will be perfect to serve the next time I made some soup.
ReplyDeleteUm, I just raised both hands because I love their breadsticks! Thanks for giving us both recipes!
ReplyDeleteWho doesn't love these breadsticks!! Can't wait to make them at home!!
ReplyDeleteThese sounds great! I love yeast type bread sticks!
ReplyDeleteThe scratch ones look so tasty!
ReplyDeleteLove breadsticks. Yours looks wonderful!
ReplyDeleteThese scratch ones look so delicious and easy peasy! Just add some alfredo sauce and ill never have,to go to OG again ;) Thank you!
ReplyDeleteWe have a gift certificate to The Olive Garden just waiting for us to use and eat our weight in breadsticks. I'm trying to put it off as long as possible, but I know it's inevitable! These look great - for when we've used up that gift certificate and still NEED breadsticks. :)
ReplyDeleteOh, and please don't hate me, but I tagged you in the seven links project. Hit up my blog for more details.
Oh, my son thanks you!
ReplyDeleteMy kids always beg for breadsticks when we order pizza. I love your idea...simple and yummy. Plus your kitchen will smell like freshly baked bread :)
ReplyDeleteThere's nothing better than warm breadsticks! Thanks for a great recipe...!
ReplyDeleteYum, Yum and some more Yum!:)) I need to make this soon, looks too good!:))
ReplyDeleteHave a great Sunday!
I think I will try these on my day off. I love Olive gardens bread sticks! thanks for sharing.
ReplyDeleteI love Olive Garden bread sticks, we just enjoyed some last night at the never ending pasta bowl...I will have to make this recipe for sure.
ReplyDeleteLove your short cut idea for the bread sticks. You could also use your garlic butter topping to make garlic bread. Thanks for sharing.
ReplyDeleteI was SO hoping you would share these! Lol I think people will go crazy for them :)
ReplyDeleteEveryday Mom's Meals
Yes, please! Love these! Now if we could only figure out that salad dressing and I'd be eating those two things every day!
ReplyDeleteHa! I love that you gave us the shortcut version along with the regular. Now I have absolutely no excuse to say that making bread sticks takes too much time and I would love to slop up some spaghetti sauce with those!
ReplyDeleteYum!! I love those breadsticks! I can't wait to try them for myself!! Thanks for sharing!
ReplyDeleteI always wanted to know how to make these. Fabulous! Miriam@Meatless Meals For Meat Eaters
ReplyDeleteThanks for sharing these!! I can't wait to try them!!
ReplyDeleteJanet
These look great! But question: you leave the plastic wrap on when you put them in the oven at 200 degrees? It won't melt to it? heatha100@gmail.com
ReplyDeleteHeather, first let me say HOORAY to someone who actually reads through a recipe completely..lol. Love that you took the time to read through it all. Second, the plastic wrap will be just fine in the oven at 200F degrees. You will be turning the oven off after you put the breadsticks in (or just before) and the temp. is going to gradually come down anyway. But even at 200F degrees, the plastic wrap will not melt or do anything funny. If you are uncomfortable with using the plastic wrap, you can always use a clean dish towel. You just don't want your bread to dry out or get a crusty exterior before baking. Hope that helps!
ReplyDeletemade them this evening (shortcut) and boy they were tasty! My 2 year old kept saying "more"...I made crock pot spaghetti sauce with meat...a tasty combination and a big hit for dinner!
ReplyDeleteWynne, it makes me so happy when I hear that someone's little one liked a recipe! You just made my day with that comment. So happy to hear it was successful for you!! Yay!
ReplyDeleteMade the homemade version. So easy and so yum!!! Thanks! http://bellesbazaar-heather.blogspot.com/
ReplyDeleteMy family could live off of my breadsticks...pretty sure it is close to yours! And I always keep refrigerator biscuits habdy juuuuust in case! :)
ReplyDeleteOh yum! I'll take both versions! My kids would eat these everyday if I made them!
ReplyDeleteMy husband and I love Olive Garden breadsticks... But we don't go there to eat anymore because they've gotten pricier than we'd like. Can't wait to try this recipe!
ReplyDeleteBTW, I really enjoy your blog and I can't wait to try many of the recipes you've posted. Hope you don't mind, but I added your badge to my blog... ~Christine
Making these tonight - but am I reading that right? 1 Tablespoon of salt? Also, about how many breadsticks do you usually get from this recipe? Thanks a bunch!
ReplyDeleteI am going to go ahead and give these a shot, but I am suprised by the whole TABLEspoon of salt! That scares me a bit.
ReplyDeleteOk, so I made them. They were great! I gotta learn though, how to make a decent sized breadstick, lol. Mine were way too big. But they tasted great. I followed your recipe exactly.
ReplyDeleteYay Christina! So glad it turned out for you! When I first started making them, min kinda looked like little torpedoes...LOL. So funny. I've gotten a little better at making them smaller. :)
ReplyDeleteCan I make the dough ahead of time and rise/bake them later?
ReplyDeleteGill, you sure can. Were you wanting to freeze the dough? Just make sure you wrap it up well and place it in a freezer bag. Then when you are ready to make them, be sure to take them out in enough time so the dough has a chance to rise for the second time :)
ReplyDeleteHow long do they need to stay in the oven to rise? I've never made bread like this without the recipe saying how long to let them rise.
ReplyDeleteHi Kim, the rising time will vary (depending on your altitude and where you put your dough to rise). You want the dough to be doubled in size. For me, it typically takes about an hour if I use my oven to proof it. So just keep an eye on your dough. Hope that helps!
ReplyDeleteHi Brandie,
ReplyDeleteI made these breadsticks last night for Valentine's dinner. And boy, I don't know what happened! Mine came out hard and dense. Even when I was kneading the bread it was dryish. I left them to rise for almost an hour although they didn't double in size. Every time I use my dough hook, I feel that it doesn't incorporate the ingredients enough. Any pointers? Also, 1 tablespoon of salt was WAY too salty, in my opinion. Thanks for any pointers!
Christina
Hi Christina, thank you for your comment. I've made these lots so I might have some pointers for you :)
ReplyDeleteAs for the salt, I have a lot of people question the measurement & it is right and we enjoy the taste but I understand salt is one of those things that lots of folks are sensitive too. If your dough is dryish then that means you have too much flour. That may be because you are packing your measuring cup with flour. The best way to measure flour (if you don't have a kitchen scale) is to dip your measuring cup into the flour, don't pack or shake it. Just take your finger and swipe off the excess. This will give you as close to one cup as possible (although if you were to measure it on a scale, it probably would still measure in weight a little over a cup). I hope that helps. I've had quite a few positive results from readers on this one, so it may just be one of those things that you have to get a feel for. I'm certainly no expert at bread by any means, I've just made these a lot! :)
Now about the yeast, if they didn't rise that means your yeast was no good. Even new packets of yeast can go bad on the grocery store shelf. That's why it is a good idea to "proof" your yeast first before using. Add your yeast to your very warm water and sugar mixture. After 5 to 10 minutes it should "bloom" or look very frothy and bubbly. If it doesn't do that then the yeast is no good. I hope I covered everything for you!
ReplyDeleteI just made these tonight and they didn't have a lot of flavor. They needed more garlic and salt. Not sure what I did wrong, I brushed them twice with the butter mixture. Otherwise, they were the softest and most delicious bread sticks. I will use this recipe from now on. It was very easy with the directions you gave.
ReplyDeleteThese are awesome!! I cheat and make the dough in my breadmaker. Works great!
ReplyDeleteThat was my big question if I could use a breadmaker...I like to cheat also lol Just use the same ingredients??
ReplyDeleteLooks like you have parmesan cheese on the breadsticks, I assume you just sprinkle it on after you brush the breadsticks with butter.
ReplyDeleteHi Lela. That's not Parmesan cheese on there. That is just the garlic salt that is in the butter mixture. But if you really love Parmesan cheese, feel free to add it on top. :)
ReplyDeleteThank you for this recipe. They were delicious!!! The second time I made them I added some Parmesan cheese to the butter mixture and YUM!
ReplyDeleteWow! I LOOOOVE Olive Garden breadsticks. Just made these tonight, and they taste just like them. These are sooo good! Thank you for the recipe! We had them with the olive garden soup that we made with the crock pot which was also excellent.
ReplyDeleteI made these breadsticks tonIght and they were delicious! I didn't let them rise enough but they were the best thing I think I have ever made! Thank yo sooooo much!
ReplyDeleteI loved the Garlic Breadstick Recipe! I made two batches and they were the best bread sticks I have eaten in years. Thank You for the recipe!
ReplyDeleteAbout how many minutes to knead dough? and do you mix the yeast and sugar at first or just put it in there and let it sit? (This is my first time doing this!)
ReplyDeleteCan I use my bread machine to make the scratch version!!
ReplyDeletei made these exactly as the recipe said. they were delicious! def will make again :)
ReplyDeleteI made these today - they were very good. I cooked them a bit long, so the bottoms were a bit crispy, but that was more my distraction than the recipe. Thanks!
ReplyDeleteWhen I make homemade breadsticks I roll the dough out onto a floured surface and using a pizza cutter cut into strips. It makes them all nice and even. I am going to try this recipe. Can I make the dough on my bread maker?
ReplyDeleteMade these tonight they were so good. Also made your spaghetti and olive garden salad dressing.....all were great. I just discovered your blog today, I love it! I will definitely be making more of your recipes.
ReplyDelete