Soft Italian Breadsticks Recipe: Better Than Olive Garden!
These soft Italian breadsticks are pillow-y, flavorful, and perfect for serving alongside soups, salads, or pasta dishes. With a golden crust brushed with garlic butter, they're easy to make at home and even better than the famous Olive Garden version.
Ingredients
- 2 teaspoons sugar to feed the yeast
- 1 ½ cups warm water think baby bath temperature
- 1 packet active dry yeast about ¼ ounce
- 3 cups bread flour plus extra if needed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 egg for the egg wash
- ¼ cup melted butter for that irresistible glaze
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
Instructions
- Activate the Yeast
- Start by dissolving the sugar in warm water in a large mixing bowl. Sprinkle the yeast over the surface and let it sit for about 5 minutes. If it gets foamy, you’re good to go. If not, your yeast might be past its prime—time to grab a fresh packet!
- Make the Dough
- Add the bread flour, olive oil, and salt to the yeast mixture. Mix until a dough forms. If it’s too sticky, add a little more flour (¼ cup at a time) until it pulls away from the sides of the bowl. Knead the dough for about 10 minutes until it’s smooth and elastic.
- Let It Rise
- Lightly oil the bowl, place the dough inside, and cover it with plastic wrap. Let it rise for 30 minutes. This is the perfect time to tidy up or sip on a cup of coffee.
- Shape the Breadsticks
- Once the dough has risen, punch it down and divide it into 16 equal portions. Roll each piece into a rope about 6 inches long. Place them on a parchment-lined baking sheet, cover with greased plastic wrap, and let them rise for another 30 minutes.
- Bake to Perfection
- Preheat your oven to 350°F. Brush the breadsticks with an egg wash (1 egg beaten with a splash of water) and bake for 12-14 minutes, or until they’re just starting to turn golden.
- Add the Garlic Butter Glaze
- While the breadsticks are still warm, mix melted butter, garlic powder, and Italian seasoning. Brush this heavenly mixture over the breadsticks, and prepare for your kitchen to smell like an Italian trattoria.
Notes
- Instant yeast can be substituted for active dry yeast; reduce rise times by 10–15 minutes if using instant yeast.
- Bread flour is recommended for fluffier results but all-purpose flour works too—just knead longer until the dough passes the "windowpane test."
- Store leftovers in a zip-top bag in the fridge for up to 5 days or freeze tightly wrapped for 1–2 months. Reheat in a warm oven (170°F) for 10–15 minutes.