Copycat Olive Garden Bread Sticks

The Olive Garden Bread Sticks are one of the primary reasons someone goes to the Olive Garden. These buttery breadsticks can’t be beat. They go so well with their salad and soups. I know people that go there for just the breadsticks. Never fear, I will help you recreate these at home.

bread sticks on a platter

Who doesn’t love these? Everyone loves the Olive Garden bread sticks, hot and buttery these are so hard to resist. Here my version is a homemade breadstick recipe that is a little heartier than what you will get out in the restaurant.

I have seen a lot of recipes for these online, but I think the butter seasoning is missing a touch of oregano which gives these bread sticks a little something extra. If you have any leftover of the buttery blend you need to use the remaining for when you take these out of the oven.


A couple of suggestions I would like to add to this recipe. First, if you have bread flour use it, the bread sticks will come out slightly better. If you don’t have bread flour, don’t worry about it, all-purpose flour will be fine.

I like to buy yeast in the bulk packages from large stores because you can save a lot of money doing this. I keep my yeast in an airtight container in the freezer to help lengthen its shelf life.

If you don’t have a mixer or a food processor you can knead the dough by hand, it will work out fine. Often if I am having a stressful day I love to knead the breadstick dough by hand because it helps me to work out my frustrations.

Do these taste exactly like the Olive Garden bread sticks? No, but they are pretty close. You will find that these have a much more dense structure. We aren’t cooking in a commercial kitchen. Also, when you use real butter on the bread sticks you are upgrading their recipe. So you are going to get a familiar taste with a heavier more dense bread.

Love The Olive Garden recipes? Check out these Copy cat recipes:

Olive Garden Chicken Gnocchi Soup
Olive Garden Alfredo Sauce
Olive Garden Stuffed Mushrooms

bread sticks on a platter

Copycat Olive Garden Bread Sticks

Enjoy homemade Olive Garden Bread Sticks with this copycat recipe. 
5 from 1 vote
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Course: Breads
Cuisine: Italian
Keyword: Olive Garden Recipes
Servings: 8
Calories: 353kcal


  • 1 1/2 cups water warm
  • 1 tablespoon sugar
  • 1 1/8 teaspoon yeast or one package of active yeast
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 4 1/2 cups flour plus extra for the board
  • 4 tablespoons melted
  • 1 teaspoon garlic powder
  • 2 tablespoons Parmesan cheese
  • 1/8 teaspoon oregano


  • Combine warm water, sugar, oil, and yeast in a large bowl of a mixer or a food processor. Add 4 1/2 cups of flour and salt and process until the dough forms a nice uniform ball. Place dough in a bowl that has been sprayed with nonstick spray.  
  • Cover the bowl with a towel and allow to rise in a warm place. When the dough has doubled in size (this should take about an hour) place dough on a well-floured board and roll out the dough. Roll out dough into a large rectangle. Cut in half horizontally, and then cut vertical strips of dough about 1 1/2 inches thick. 
  • Roll the strips of dough into sticks. Place dough on a greased baking sheet, and allow them to rise until they have doubled in size (this should take about 45 minutes). You should get between 20 and 24 breadsticks from this recipe. Melt butter, and stir in Parmesan cheese and oregano. 
  • For best results rub the oregano between your fingers as you place it into the butter. This will help release the oils of the oregano and make it taste even better. Preheat oven to 350 degrees Just before baking breadsticks brush them with butter. Bake for 12 to 15 minutes or until golden brown. Brush any leftover butter topping on these just before serving.


Calories: 353kcal | Carbohydrates: 56g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 510mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Calcium: 28mg | Iron: 3.3mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Warren Mass

    A couple of posters said they want to make these to go with spaghetti or lasagna. There is no way these “go” with any Italian pasta dish. Growing up in an Italian American family, I learned to break off a piece of Italian bread (which should be firm and crusty) and dip it in my sauce. You need a bread that will absorb the sauce without turning to mush. The OG breadstick are far too soft for this purpose. It is because they aren’t Italian that they can’t be used to eat like an Italian.

    • Stephanie Manley

      It’s wonderful we live where people are allowed to choose what they want to eat. I hate, I mean loathe when I see people putting ice into a glass of wine. I will admit I am a freak about wine being served at the right temperature. For these guests, I have learned to buy inexpensive bottles of white zinfandel for them, and I open other decent bottles of wine for others.

      With that being said, I also sometimes really enjoy a blue box of macaroni and cheese.

      There is no arguing taste.

  2. Warren Mass

    The breadsticks are the main reason I DON’T go to Olive Garden! They are neither real Italian bread nor real Italian breadsticks. They resemble hot dog buns more than authentic, firm, crusty Italian bread, which is similar to a French baguette. Growing up in an Italian-American family in New Jersey and eating at Italian-owned restaurants, I had REAL Italian bread. I can’t imagine what kind of people like those OG breadsticks, I guess the people I call “WASP Wonder Bread eaters”!

    • Denning

      Why do we care. If you don’t like something, just ignore it. There are a number of things I don’t like. But do you want to hear me rave about them? I don’t think so.

  3. Paula H

    I want to make these tomorrow night to go with spaghetti, but I can’t seem to find the written version to fill in a couple blanks in the video. I couldn’t find a bar or pop-up on the video as was mentioned. Specifically, I didn’t hear:
    • how much sugar
    • is the cloth you cover it with wet (I’ve never made a bread dough!)
    • do you cover when letting the sticks rise
    • how much butter do I melt
    • what’s the oven temp
    • approximate baking time
    Thank you! Can’t wait to try them!

      • Melissa

        Thank you so much, these breadsticks are awesome. I have a question Stephanie, I am looking for a recipe close to Ginza of Tokyo’s garlic shrimp. Sadly Ginza closed both of our locations in Madison Wisconsin, and they are my favorite place to eat, I have been trying to recreate their garlic shrimp recipe for two years and haven’t been able to do it, can you please help me? The staff told me three ingredients that go in it, garlic powder, heavy cream, and panko breadcrumbs, and then you mix that & other ingredients together and refrigerate it, is almost like a paste. If you can help me figure out the other couple of ingredients that would be amazing. Thank you very much.


  4. Hillary

    The recipe says 1-1/2″ thick for the strips. Did you mean 1-1/2″ wide?
    1-1/2″ thick would make a really large breadstick.
    This looks so yummy and I love Olive Garden breadsticks! :0)

  5. Steve

    Made these breadsticks in my breadmaker on the dough cycle with the exact amounts and they come out and rolled out perfectly. The dough was very easy to work with and rose wonderfully after rolled out. Also froze the leftovers, definitely a do again recipe. Loved em

  6. Rachel

    I made these and served them with copycat chili and olive garden salad dressing. 7 and 13 year olds (as well as the hubs) LOVED it all. Thank you for the video (very helpful in the rolling of the breadsticks) and MANY thanks for making yeast not such a scary ingredient to work with! It’s rare I can concoct a meal that everyone devours, so I can’t thank you enough!

  7. Saidi

    I just made these last night, my VERY picky son loved them and could barely wait for the second batch to finish! I will definitely be making them again. We chose to add more garlic powder on top-the amount in the recipe was sufficient but I love garlic. Thanks so much for sharing 🙂

  8. Kristal Warnick Fernandez

    Dang. The dough is rising but it doesn’t say anywhere in the recipe when to add the salt so I left it out. I should have put it in with the dry ingredients. Is there a time where I can add it later? Or do I need to start over? Thank you!

  9. Jiji

    Hi Stephanie,
    I’ve never really made bread before and I’m excited to try it out your recipe. I have a question about the instructions written up top vs. the video. In step one, you’ve written “Combine warm water, sugar, oil, and yeast in a large bowl…”, yet in the video you added only the water, sugar and yeast. The oil did not come into play until after the flour was incorporated. My question: does it matter what order the ingredients are added? Thank you.

  10. rachel

    I made these tonight using gluten free flour (Cup4Cup). Because gluten free flour acts differently than wheat flour, I shaped them right after mixing, let them rise for 30 minutes, then brushed with butter and baked them. They came out great. 🙂

  11. kiki

    I am making these atm and there is an instruction difference between video and the written. At the end, do you brush the butter mix right away after rolling them or do we wait until sticks double in size? Does it matter?

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