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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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.