Bread Sticks ~ just like Olive Garden

These came out great! 2 tbsp. of butter for the topping sounded like a lot, but it’s definitely not. Also I added oregano to the topping. Yummy!

this was FABULOUS! 1st time I measured and they were heavy..second time I weighed and they were PERFECT! Wish I could post a picture! They looked resteraunt style!

I too made the dough and my bread machine and let it rise took them out to shape them and let them rise a second time they were absolutely perfect. when shaping them make them long mine turned out great but they were fat and short. I’ve tried many times the copycat these breadsticks this is the first time they’ve ever turned out.

Make the dough in my bread machine through the first rise. Shaped and did second rise. Baked to perfection. Used bread flour, as I always have on hand for bread making and pizza dough. Great recipe, making again tonight.

Made these tonight, they were just lovely. Well written recipe, thanks for posting.
Also, after reading through these comments…you deserve some sort of internet award for your restraint. I’d have posted a snarky reply to half of these keyboard warriors.


For the Dough:

1 package active dry yeast
4 1/4 cups all-purpose flour,plus more for dusting
2 tablespoons unsalted butter,softened
2 tablespoons sugar
1 tablespoon fine salt

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For the Topping:

3 tablespoons unsalted butter,melted
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon garlic powder
Pinch of dried oregano


Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.