Olive Garden Breadsticks
Soft, buttery Olive Garden-style breadsticks made from a simple yeast dough and brushed with butter, garlic, and salt.
Equipment
- Small Bowl
- Large Bowl
- Mixing Spoon
- Baking Sheet
- Parchment Paper
- clean towel
- Measuring Cups
- Measuring Spoons
Ingredients
Ingredients
- ?1 and 1/2 cupswarm tap waterNOT boiling or super hot up to 130°F (55°C) see note 1.
- ?2 tablespoonsgranulated sugar
- ?2 teaspoonsdry yeastsee note 2
- ?4 and 1/2 cupsbread flour
- ?2 teaspoonssalt
- ?3 tablespoonsunsalted buttermelted
- ?1 tablespoonunsalted butter
- ?1/4 teaspoonsalt
- ?1/2 teaspoongarlic granules
Instructions
Instructions
- In a small bowl, combine 1 and 1/2 cups warm tap water (up to 130°F / 55°C), 2 tablespoons granulated sugar, and 2 teaspoons dry yeast. Stir once, then set aside for about 10 minutes until the mixture is foamy and bubbly.
- In a large bowl, whisk together 4 and 1/2 cups bread flour and 2 teaspoons salt.
- Add 3 tablespoons melted unsalted butter and the activated yeast mixture to the flour. Stir until a rough dough forms.
- Turn the dough onto a lightly floured surface and knead for about 7 minutes, until the dough is smooth and elastic and forms a cohesive ball.
- Divide the dough into 12 equal pieces. Shape each piece into a ball and roll each ball into a rope.
- Place the 12 ropes on a baking sheet lined with parchment paper, leaving space between them. Cover loosely with a clean towel and let rise in a warm place for 1 hour, until puffy.
- During the last few minutes of the rise, preheat the oven to 390°F (200°C).
- Bake the breadsticks for 15 minutes, until lightly golden.
- While the breadsticks bake (or just before they come out), melt 1 tablespoon unsalted butter. In a small bowl, combine 1/4 teaspoon salt and 1/2 teaspoon garlic granules.
- Remove the breadsticks from the oven and immediately brush them with the melted 1 tablespoon butter. Sprinkle the salt-and-garlic mixture evenly over the warm breadsticks. Serve warm.
Notes
Water temperature– if it’s so scorching hot you can’t touch it, then it will kill the yeast. Must beup to 130°F (55°C).
Yeast– use yeast that is labelled with “instant” or “rapid rise”. If using normal yeast (usually labelled “active dry yeast”) then dissolve yeast in water first.
On super hot days, the dough might rise so quickly i.e 30 minutes might be enough so keep an eye on it as you won’t want it to over-rise.
Nutritioncalculated is per breadstick.
Plain breadsticks– brush with an egg wash before baking.
Everything bagel breadsticks– brush with an egg wash and sprinkle with everything bagel seasoning before baking.
Italian herb breadsticks– brush with an egg wash and sprinkle with oregano before baking.
Sweet cinnamon– leave the breadsticks plain, bake and then brush with melted butter and toss in cinnamon sugar (granulated sugar mixed with ground cinnamon).
Yeast– use yeast that is labelled with “instant” or “rapid rise”. If using normal yeast (usually labelled “active dry yeast”) then dissolve yeast in water first.
On super hot days, the dough might rise so quickly i.e 30 minutes might be enough so keep an eye on it as you won’t want it to over-rise.
Nutritioncalculated is per breadstick.
Plain breadsticks– brush with an egg wash before baking.
Everything bagel breadsticks– brush with an egg wash and sprinkle with everything bagel seasoning before baking.
Italian herb breadsticks– brush with an egg wash and sprinkle with oregano before baking.
Sweet cinnamon– leave the breadsticks plain, bake and then brush with melted butter and toss in cinnamon sugar (granulated sugar mixed with ground cinnamon).