Those “Famous” Breadsticks, or Better!

24 Aug

Some people live for noodles, others for rice, and still others for potatoes.  In our family, we are pretty split when asked what each person’s favorite starch is.  One thing we are easily unanimous about?  Bread.  We love our various breads.  Any shape, size, or style – when breads hit the table, I have to apportion each person’s share evenly before anyone can snag the whole thing.  Not kidding even a little bit.

Better than Olive Garden Breadsticks 8

“Famous” Breadsticks – buttery goodness

These babies rise up nicely and consistently.  On a more daily basis, I make denser whole grain breads for the kids, so I’m often hassling with heavier dough that can be rise-finicky.  With these little breadsticks, the dough is fuss-free and breezy.

Better than Olive Garden Breadsticks 9

“Famous” Breadsticks – better than Olive Garden’s?

Back in college, my girl friends and I enjoyed budget-friendly lunches with Olive Garden’s breadsticks-n-salad deal.  I haven’t forgotten those breadsticks.  I was excited to replicate the yummy breadsticks at home and have them turn out amazingly soft, chewy, and so good.  Part of the reason why these are so tasty is that they are freshly baked.  F-r-e-s-h.   Warm, soft, and buttery with herbs.  Listen.   It’s suddenly quiet around the table….mmm.

Better than Olive Garden Breadsticks 10

“Famous” Breadsticks – make ’em famous in your kitchen, too!

Bake them while everyone’s around to drool, and serve them while still fresh and warm.  These are truly best when eaten the day they’re baked.  I’ll say no more.  Enjoy!

RECIPE (16 breadsticks)


For the Dough
1/4 cup warm water (115 F)
1 package (.25 oz) active dry yeast
4 1/2 cups all purpose flour, plus more if needed
2 TB butter, softened (not melted)
2 TB white sugar
1 TB fine salt
1 1/4 cups + 2 TB warm water
oil spray

For the Topping
4 TB melted butter
1/2 tsp coarse kosher salt
1/4 tsp garlic powder
pinches of grated Parmesan cheese
pinches of dried oregano


Sprinkle yeast into 1/4 cup warm water.  Let sit about 10 minutes, until foamy.  Slowly add flour, butter, sugar, fine salt, and warm water (1 1/4 cups + 2 TB).  Mix until dough forms.  Dough should be just a little bit sticky, but still able to form a ball.  If needed, add a little bit of flour at a time until your dough reaches right consistency.

Knead dough by hand on lightly floured surface for about 5 minutes, or until dough gets smooth and soft.  Roll dough into a 2-foot log.  With sharp knife, cut into 16 even pieces.  Keep pieces covered with cloth.  Knead each piece slightly and shape into 7-inch long breadstick.  Place breadsticks 2 in. apart on parchment-lined baking sheet.  Spray each piece with oil and cover with cloth.  Let rise in draft-free, warm spot until doubled.  About 45 min to 1 hour.

Preheat oven to 400F.  Brush breadsticks with half of the melted butter and sprinkle with kosher salt evenly.  Bake on lower middle rack until lightly golden, about 13-14 minutes.  Watch closely to prevent over browning.

With breadsticks still hot on parchment-lined sheet, brush with remaining melted butter.  Sprinkle evenly with garlic, parmesan, and oregano.

Serve up while still warm!

By chewoutloud, adapted from


12 Responses to “Those “Famous” Breadsticks, or Better!”

  1. arzea August 24, 2012 at 10:08 am #

    Thanks for making me drool! Yum!

  2. mommysorganics August 24, 2012 at 10:10 am #

    They look delicious. I just wish I could reach in and have one:)

  3. Tamara Leigh: The Kitchen Novelist August 24, 2012 at 11:01 am #

    Yum! Can’t wait to give the recipe a try.

  4. myhealthyohana August 24, 2012 at 4:42 pm #

    Just bookmarked these, they look exactly like the breadsticks from Olive Garden!! Can’t wait to give them a try!

  5. kat August 24, 2012 at 5:38 pm #

    They look fantastic! I would choose yours over Olive Garden for sure! 🙂

    • chewoutloud August 24, 2012 at 9:27 pm #

      Thanks, Girls! I made myself hungry writing this post; this is why I shouldn’t read or write about food late at night 😛

  6. Catherine Mae (@TheDashingChic) August 28, 2012 at 4:20 am #

    anyway to freeze these? because i want to make batches for future dinners but i dont know if i can freeze them? any idea?

    • chewoutloud August 28, 2012 at 11:49 pm #

      My guess would be to underbake them (par-bake) and freeze right away. Then, take them out and finish baking when needed. That’s probably what I’d try 🙂

  7. jess September 1, 2012 at 12:24 am #

    can they be fronzen? if so before or after baking?

    • jess September 1, 2012 at 12:25 am #

      lol ok nevermind, just saw the other comments about freezing


  1. Friday Favorites | Just a Spoonful of Sugar - August 31, 2012

    […] Bread: Olive Garden’s Bread Sticks.  Sorry, I can’t resist these buttery, garlic topped […]

  2. Easy Cheesy Garlic Bread « chew out loud - December 3, 2012

    […] Bread just might be one of the very best edible creations ever.  Around here, we find nearly impossible to refuse soft, chewy, yummy bread.  When I’ve got a bit of time to spare, I work out my issues by making all kinds of bread from scratch.  Kneading and punching down dough is like therapy, but cheaper.  Our all-time favorites include rosemary garlic bread and those “famous” breadsticks. […]

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