homemade breadsticks

Homemade Garlic Breadsticks are light, fluffy and chewy They are better than Olive Garden and brushed with flavorful garlic butter.

Homemade Garlic Breadsticks

water (very warm but not boiling)

sugar

active dry yeast

olive oil

salt

all-purpose flour (plus up to 1 cup more as needed)

butter

garlic salt

cheese

Stir the water, sugar and yeast together in a large mixing bowl and let it activate for 5 minutes before stirring in the olive oil and salt.

Add the flour 1 cup at a time, stirring between each addition until you can no longer stir then turn it out onto a well-floured surface.

Knead the dough for 6 minutes adding just enough flour to keep it from sticking then form it into a ball. (Don’t add too much flour or the breadsticks will be tough.)

Spray a large bowl with non-stick spray and place the dough inside and roll it around to coat.

Cover and let it rise for 30 minutes or until it doubles in size.

Preheat the oven to 400 degrees Fahrenheit and line 2 large baking pans with parchment paper.

Cut the dough into 14 equal pieces then roll each piece into a ball and gently press as you roll the balls into 7-8-inch-long ropes.

Place the ropes onto the prepared baking pans evenly spaced then spray the tops with olive oil spray and cover with a towel.

Let them rise again for 15 minutes then bake for 10-12 minutes or until the tops turn a light golden color.

Melt the butter in the microwave for 30 seconds then stir in the garlic salt.

Brush the garlic butter onto the breadsticks then sprinkle on the parmesan and Italian herbs if desired and serve hot.

The BEST Cheesy Breadsticks that are easy to make and even better than take-out! 

Cheesy Garlic Breadsticks

dry yeast

water

white vinegar

bread flour (, or all-purpose flour)

Tablespoons salted butter

garlic (, minced)

parmesan cheese

mozzarella cheese

In a large bowl or stand mixer combine 1/2 cup of the warm water with the sugar and yeast. Stir to combine and let rest for 5 minutes. Add the remaining 1/4 cup warm water, olive oil, salt and vinegar.

Begin mixing on medium-low speed and gradually add the flour --knead for a few minutes, or until the dough is smooth and elastic (it should be slightly sticky, but not so sticky that it sticks to your clean fingertip). Mine is usually ready with 1 1/2 cups flour) Cover the bowl with a dry towel and allow to rest in a warm place for 1 hour.

Preheat oven to 475 degrees F with a pizza stone inside or upside down cookie sheet inside.

Gently punch the dough down. Place a large piece of parchment paper on your counter and use your hands (or a rolling pin, but it’s easier with your hands) to spread the dough into a rectangle about 1/3 inch thick.

Mix melted butter and garlic in a small bowl then spread mixture evenly over dough, all the way to the edges. Top with parmesan and mozzarella cheeses.

Transfer the dough (still on the parchment paper) onto the hot pizza stone in the oven. Bake for 8-12 minutes or until golden and bubbly.

Serve with dipping sauces like marinara sauce or ranch.

https://content.jwplatform.com/videos/eaE1iJTT.mp4

The BEST Cheesy Breadsticks that are easy to make and even better than take-out!

Cheesy Breadsticks.mp4

This Olive Garden breadsticks recipe will have you skipping takeout in no time! Enjoy warm, chewy bites with plenty of buttery garlic flavor.

Olive Garden Breadsticks Recipe

water (not boiling)

bread flour (all-purpose can be substituted)

Whisk together warm water, sugar, salt, and 3 tablespoons of the melted butter in the bowl of a standing mixer.

Sprinkle the yeast over the water mixture and set aside for 5-10 minutes to allow the yeast to get foamy.

Whisk foamy yeast into the water.

Combine flour and salt and add this to the liquid ingredients.

Use the bread hook attachment on the mixer to start combining the ingredients. Start the mixer on slow and speed it up gradually to high once the flour becomes fully incorporated.

Knead the dough in the mixer for about 5 minutes until it forms a smooth, elastic-like ball.

Transfer the dough ball to a large bowl coated in olive oil. Cover with plastic wrap and set aside in a warm, draft-free place.

Allow the dough to rest and double in size - 60-90 minutes.

Punch down the dough and divide into twelve equally sized pieces (about 2 oz. each)

Roll each piece of dough into a rope about the width of your thumb.

Place formed breadsticks on parchment lined baking sheets, 2-3 inches apart.

Cover the breadsticks again and allow to rise a second time - about one hour more.

Preheat oven to 400°F. Bake breadsticks for 12-15 minutes until golden brown.

While the breadsticks are cooking, re-melt the remaining butter if it has firmed up.

When the breadsticks come out of the oven, brush liberally with melted butter and sprinkle generously with garlic salt.

Serve warm.

Soft, fluffy, garlic butter-topped homemade breadsticks are the perfect accompaniment to pretty much any dinner. The dough requires 2 rises, but the 2nd rise is pretty quick as the oven preheats. Reference my Baking With Yeast Guide for answers to common yeast FAQs. 

Homemade Soft Breadsticks

(7 grams) instant

Tablespoons (42 grams) unsalted butter, melted

(433 grams) bread flour

garlic powder

Tablespoons (28 grams) unsalted butter, melted

parsley

Prepare the dough

Whisk the warm water, yeast, and sugar together in the bowl of your stand mixer. Loosely cover and allow to sit for 5–10 minutes until foamy and frothy on top. *If you do not own a stand mixer, you can do this in a large mixing bowl and in the next step, mix the dough together with a large wooden spoon/rubber spatula. It will take a bit of arm muscle. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.*

Add the melted butter, salt, 1 cup (130g) bread flour, and garlic powder, if using. With a dough hook attachment, mix on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading in the next step would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough. Keep in mind that dough should be soft and a little tacky, but still manageable to knead with lightly floured hands.

Knead the dough

Keep the dough in the mixer and beat for an additional 8–10 full minutes, or knead by hand on a lightly floured surface for 8–10 full minutes. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a &#8220;windowpane test&#8221; to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it&#8217;s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading.

1st Rise

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1.5–2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where Should Dough Rise? in my Baking With Yeast Guide.)

Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.

Shape the breadsticks

When the dough is ready, punch it down to release the air. Divide the dough in half—each half should weigh just under 1 pound. Working with 1 half at a time, cut 7 pieces, roughly equal in size (each piece will weigh about 2 ounces, or 55g, but don&#8217;t worry about making them exact). Using lightly floured hands and a very lightly floured work surface (you still want some grip for the tacky dough, so do not over-flour), roll each piece of dough into a log about 8 inches (20cm) long. Arrange 7 breadsticks on each prepared baking sheet. Repeat with 2nd half of dough.

2nd Rise: 

Cover shaped breadsticks with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until slightly puffy, about 20 minutes.

Meanwhile, preheat oven to 400°F (204°C). 

Bake the breadsticks

Remove cover from breadsticks and bake for 18–19 minutes or until golden brown on top, rotating the pans (top to bottom, bottom to top) halfway through. If you notice the tops browning too quickly, loosely tent with aluminum foil.

Make the topping

Melt butter, and stir in salt and garlic powder.

Remove breadsticks from the oven, brush with garlic butter topping, and allow breadsticks to cool for a couple minutes before serving. Sprinkle with dried parsley or your favorite herb, if desired, and serve warm.

Cover leftover rolls tightly and store at room temperature for 1 day or in the refrigerator for up to 5 days. Reheat as desired.

I have made this (and other yeast recipes here) in my bread maker on the “dough” setting with great results.  Just watch the 1st  rise time of your machine.  If it’s too short (mine is) I just unplug at the end of that first rise, and keep the dough inside with lid closed.  It stays warm and moist the remaining time, and I just remove and shape after.

Made these last night and they were fantastic!! I don't have a stand mixer so I mixed and kneaded by hand. It did take slightly longer than 10 minutes to get the right consistency (maybe 13?) but I may just be a slow kneader haha. I put butter salt and Italian seasoning on top and they were fantastic!! I will definitely be making again!

This was the perfect recipe to try on a cold, snowy day!  House smelled "delicious."  Going to share some with neighbors.  They were easy to make...

Better than Olive Garden. These are the best breadsticks I've ever had. Easy to make with my mixer. This recipe will be on repeat at our house.

So good! This was my first time making breadsticks and using bread flour, which has been waiting to be put to use in my freezer. We loved them! I was shorter on time so I preheated my oven to its lowest temp, put the dough in inside a glass bowl, turned the heat off, and let it sit in there for an hour. It doubled up perfectly. Thanks for another favorite, Sally!

Absolutely delicious and easy recipe!! I added everything seasoning on top after the butter!! My family loved them!

Made these yesterday! I doubled the garlic powder in the dough itself and added some parsley paste to the melted butter for the last step. Delicious and easy to make, I will definitely be adding them into our rotation.

These breadsticks were delicious! I was worried I had messed up because I ended up adding an additional 4 tbsp flour at step 2. I also had to knead for around 20 mins to get the window pane effect. The dough was a bit stickier than I expected but they turned out perfect!

These literally disappeared in my house. I made them for dinner with pasta and a salad. There were three left over.   When I went to get one the next day they were gone.  Even my fussy grandchildren each ate a breadstick and went back for seconds. 
I used a scale to divide the dough into 1/2 and then into 7 portions, making the final rolling out of the breadsticks easy. This was part of a wonderful dinner after a day of skiing.

These breadsticks were very delicious and the recipe was so easy to follow.  I do have a question.  I had issues with getting the proportions right.  My bread sticks ended up being different sizes. Do you have any hints on how to do that?  I can't wait to make these again.  I love Sally's recipes.

This recipe for soft breadsticks is easy to follow and produces delicious results! The dough is soft and fluffy, and the finished breadsticks are perfect for dipping in marinara sauce or garlic butter. Loved your recipe!!

- Jack from Skilletguy.com

So yummy! We like to sprinkle a little garlic salt and parmesean on top at the end.

Made these for a family pizza night and they were a hit! These reminded me of Olive Garden's bread sticks.

These are so good and easy to make!  I mixed and kneaded it together with my food processor and it was a snap!

So easy and so delicious! The texture was pillowy soft, the only way I can think to describe it, and the flavours just right!

Make restaurant style garlic breadsticks right at home with this recipe! They&#039;re soft, chewy, and dripping with garlic butter!

Soft Garlic Breadsticks

yeast (1/4 ounce or 21/4 teaspoons)

sugar (divided use)

all- purpose flour (about 3 to 3 1/2 cups)

butter (melted)

garlic powder (or

oregano (optional)

Melt the butter. Set aside to let cool to at least 110°F.

Add 1/2 cup of the warm water, the packet of yeast, and 1 teaspoon of the sugar together in a small bowl. Whisk to blend and set aside about 5 minutes or until foamy.

Pour the yeast mixture into a large bowl of a stand mixer fitted with the paddle attachment.

Add the remaining water, sugar, and about 1 1/2 cups of the flour.

Beat on medium speed until the mixture forms a smooth batter.

Add the cooled melted butter, the remaining salt, and about a cup more of the flour.

Continue to beat on low speed until a soft, sticky dough is formed. Switch to the dough hook.

On low speed add a little of the remaining flour and knead with the dough hook, adding more flour, until the dough is smooth and elastic (see tips). You may need a bit more flour than called for in the recipe - especially if you used cup measure rather than weighing it.

Form the dough into a smooth ball.

Butter a large bowl and transfer the dough to it. Turn the ball of dough over so it is buttered on all sides.

Cover with plastic wrap or a clean tea towel and set in a warm place to rise until doubled. This will take an hour to an hour and a half.

You can stop at this point, cover with plastic wrap, and refrigerate overnight. Begin again about 1 hour before dinner to have fresh breadsticks with dinner.

Breadsticks

After the dough has risen punch it down.

I like to weigh it and divide into 12 equal pieces.

Let the pieces rest about 10 minutes - it makes them easier to roll.

Roll each piece into an 8-10 inch rope and place them on a parchment covered cookie sheet.

Lightly brush with melted butter.

Cover with plastic wrap or a clean tea towel and let rise in a warm place until almost doubled - 30 minutes to an hour.

Shaping

Melt the remaining butter.

Mix the salt, garlic powder, and oregano in a small bowl and set aside.

Preheat the oven to 400°F.

Brush the breadsticks with melted butter and sprinkle with garlic powder mixture.

Place in the oven.

After 5 minutes brush with butter and sprinkle with garlic powder mixture and return to the oven for about 8 to 10 more minutes, or until done and golden brown.

Top 5 homemade breadsticks recipes from across the web

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Top Tags

Homemade Garlic Breadsticks

Cheesy Garlic Breadsticks

Olive Garden Breadsticks Recipe

Homemade Soft Breadsticks

Soft Garlic Breadsticks

Top 5 homemade breadsticks recipes from across the web

The most viewed homemade breadsticks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Garlic Breadsticks

Cheesy Garlic Breadsticks

Olive Garden Breadsticks Recipe

Homemade Soft Breadsticks

Soft Garlic Breadsticks

The most viewed homemade breadsticks recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine