These Garlic Breadsticks are brushed with warm butter and topped with garlic salt to make them a perfect addition to any meal, especially Spaghetti Carbonara and Spaghetti with Meatballs. But, don’t limit them to pasta night. Try them with my Sausage Soup or Crock Pot Beef Pot Pie.
Garlic Breadsticks remind me of the unlimited basket of breadsticks served at Olive Garden. I have eaten a countless number of those, and I have even been known to take the leftovers home for later! I love dipping these in soups and sauces, and there is nothing better than a garlicky breadstick to have alongside my Classic Fettuccini Alfredo. Plus, these breadsticks are pretty simple to make!
Garlic Breadsticks Recipe
With just a few ingredients, you can make these garlic breadsticks to have in time for dinner! Add some melted butter and garlic salt for a savory bonus.
How to Store
Store the breadsticks in a breadbox or plastic storage bag at room temperature (not in the refrigerator) for up to 5 days. Let them cool completely if you store them in the freezer. Be sure to label and date the freezer-safe container. The breadsticks will last up to 3 months in the freezer.
More Bread Recipes
- 1 cup (237 g) water, warmed, (about 110°-115°F), plus 2 tablespoons
- 1¼ teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 2 teaspoons kosher salt
- 3 tablespoons olive oil
- 2 cups (254 g) bread flour
- 2 tablespoons unsalted butter, melted
- 1½ teaspoons garlic salt
- ½ teaspoon kosher salt
- In the bowl of your stand mixer, combine water, yeast, and sugar. Let it sit for 5-10 minutes, or until the yeast blooms.
- Add in the salt, olive oil, and flour, mixing until combined. (Add additional flour if needed, or until the dough pulls away from the sides of the bowl.)
- Switch to the dough hook and knead on medium speed for about 5 minutes.
- Round the dough into a ball and place it into a greased bowl to rise (about 1 hour, or until doubled in size).
- Line two large baking sheets with parchment paper.
- Gently punch down on the risen dough to deflate it. Divide the dough into 12 equal balls by dividing the dough in half until you are down to 12 pieces.
- Roll each ball of dough into a rope (about nine inches), and place it on the prepared baking sheets. Cover the dough ropes with a clean kitchen towel. Allow the dough to rise in a warm place for about 1 hour.
- When the dough is just about done rising, preheat the oven to 425°F.
- Bake for 12-15 minutes, or until golden brown. Brush them with the melted butter and sprinkle with the garlic salt and kosher salt. Serve warm.
Did you make this recipe?
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Thanks! Another delicious recipe. I did have to add flour to get to the right consistency but not a problem for me.
My first time making these and they turned out perfect! I did have to add flour, probably a cup total gradually but they turned out beautifully. I had to stop people from eating all of them before the meal was served!
I wouldn’t use self-rising flour for a yeast-bread recipe. Plain flour is okay if you don’t have bread flour, but it will probably be a little denser than it would be with bread flour.
I used scale for measurements but dough way to wet and sticky without adding the 2TBLs of water!
I haven’t made these yet but wonder if the dough could be made in a bread machine? I think I will try that.
Sorry to say I have not made these using this recipe. But will use it however I will be adjusting it. Olive Garden does NOT use any real butter. They use olive oil with the mix on top of the breadsticks (as they are vegan okay)
Can I just buy a dough ball from the pizzaria and use that?
Is it 237 g water in total ( w/ 2tbsp included) or 237 g *PLUS* 2 tablespoon?
I’m kneading in my stand mixer and after adding at least half cup more of bread flour dough is wet and sticky… I’m using my scale
Even though I needed to add many many tablespoons of flour it baked up tasty none the less. Next time I make it I will leave out the extra 2 tablespoon of water and gauge as I mix.
I love this recipe thank you
my dough is way too sticky. i added 1 extra cup of flour: still sticky.
Sorry to hear that Chloe! I will remake it today and see if I can replicate those results.
It worked good for me. After the first raise it was perfect. You use measuring cups? Or do you weigh your ingredients? Because if you use measuring cups. I recommend getting your self a small scale and doing recipes by weight. It’s much more accurate and you get consistent results.
Can you use self rising flour with same results?
I haven’t tried these with self-rising flour so can’t speak to its effectiveness.
What do you do differently if you have instant yeast?
Instant yeast doesn’t need proofing. You can add it straight to the flour.