baking, bread, Breadsticks, Cooking, Food, garlic, Olive Garden, recipe, Sticks, vegetarian
So I cannot take credit for this recipe, I found it at Cooking Classy. I made these breadsticks yesterday for my mother-in-law’s birthday. She is a huge Olive Garden fan, but with the COVID situation we decided to have a small luncheon at home. My daughter challenged me to find a recipe and try to recreate the Olive Garden breadsticks instead of baking my usual bread loaves. This recipe fit the bill!!! My MIL said the breadsticks were even better than Olive Garden’s!!!
I did find that when I measured out 2 oz balls to form into the breadsticks, I actually got 14 breadsticks out of this recipe.
I also chose to make these a day ahead and par-baked them for 6 minutes and then stored them in a ziplock back over night. Then the day of I baked them an additional 7-8 minutes until golden brown and then brushed with the butter and seasoning. You could definitely freeze these too.
Delicious!!! I will definitely make these again! Everyone loved them!
Prep 25 minutes
Cook 11 minutes
Resting 2 hours 30 minutes
Ready in: 3 hours 6 minutes
- 1 cup + 2 Tbsp warm water(110 – 115 degrees)
- 1 1/4 tsp active dry yeast
- 2 Tbsp granulated sugar,divided
- 3 – 3 1/2 cups all-purpose flour
- 1 3/4 tsp salt
- 3 Tbsp vegetable oil or olive oil
- 2 Tbsp butter
- 1/4 tsp salt (or to taste)
- 1/4 tsp garlic powder
1. In the bowl of an electric stand mixer whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes.
2. Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combine.
3. Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic.
4. Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.
5. Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two parchment paper lined baking sheets. Cover and let rise 1 hour.
6. Preheat oven to 425 during the last 10 minutes of rising. Bake in preheated oven 11 – 13 minutes until golden.
7. Meanwhile, in a small bowl whisk together 1/4 tsp salt and garlic powder.
8. Remove breadsticks from oven and run a stick of butter over hot breadsticks (using 2 Tbsp, or brush with melted butter) and immediately sprinkle with garlic salt mixture.