Copycat Homemade Italian Breadsticks can taste even better than Olive Garden’s breadsticks. They are light, fluffy, and topped with butter and garlic salt.
Olive Garden is famous for their breadsticks. To tell you the truth, it’s one of my favorite things about going there. Inevitably, I’m always asking the waiter to bring more breadsticks to the table. Ready for the good news? With this Copycat Homemade Italian Breadsticks recipe you can make them at home. Plus, they are are very inexpensive to make!
You’ll need to start them about 3 hours before you want to serve them, but the hands-on time is only about 30 minutes. The rest of the time needed is the time it takes for the bread to rise and bake.
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In my opinion, the best thing about these breadsticks is the topping. The light and fluffy breadsticks are topped with melted butter, garlic salt, and Italian seasonings. They are so yummy!
Whenever I make homemade dough, I use myKitchenaid Stand Mixer. For me, it’s so much easier than doing it by hand. It’s okay if you don’t have one though. You’ll just need to mix everything with a strong wooden spoon. Then, knead the dough on a floured surface for about 10 minutes.
Next, you’ll need anInstant Read Thermometer. It is used it to ensure the water is the perfect temperature for proofing the yeast. Seriously, it is such a small investment, but it will make your life so much easier! Plus, you will have less chance of killing your yeast.
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After the dough has risen for the first time, you’ll need to roll out and shape your dough. I use a Marble Rolling Pin to roll out the dough. Because is heavier than others I’ve used, I find it easier to roll out the dough since it does most of the work for me. I also think it’s easier to clean than wooden rolling pins.
After rolling out the dough, I recommend using a pizza cutter or bench scraper to cut your dough into even pieces. Ultimately, I prefer the bench scraper since it doesn’t damage my counters, but use what you have. Even a butter knife will work if you are careful.
To bake the copycat homemade Italian breadsticks, I recommend using a single Half-Sized Baking Sheet. This size pan will fit all the breadsticks. Yet, they will be close enough that they will rise and become fluffier.
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Finally, to baste the top of the breadsticks, I use mySilicone Basting Brush.I found mine at the dollar store. Silicone brushes clean so much better and last longer than bristle basting brushes. It’s another inexpensive product that can make your life so much easier.
To use this method, stir the flour in your container to loosen and fluff it up. (You don’t want to pack your flour in any way). Then, using a spoon, add spoonfuls of flour into your measuring up. Continue to add flour until it is mounded. Using the flat edge of a knife, level off the excess flour mound by running the knife along the top edge of the measuring cup.
Repeat the process until you have the amount of flour needed for the recipe. Then, you’ll have the perfect amount of flour!
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Top left: Proofed yeast in mixing bowl. Top right: Dough rolled and cut into 16 strips. Bottom left: Pinch the long edges of the dough to make breadsticks. Bottom right: Breadsticks seam side down on baking sheet.
I can’t tell you how many times I’ve read a recipe that says to proof your yeast with warm water. What does that mean?! Well, you never have to guess again.
At this temperature, it is warm enough for the yeast to activate, but it’s not too hot. So, you don’t have to worry about killing your yeast. To get the proper temperature, I will turn on my water faucet and place my thermometer in the middle of the water stream. I keep adjusting the temp until it’s in the 110 – 115 degree range. Once it is, I measure out the amount of water I need.
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Salt is such an important ingredient in this recipe. The recipe calls for such a small amount, but it provides a lot of flavor. Sometimes, if you add it too early, it can prevent the yeast from blooming. So, when mixing your dough, add the salt last.
Most of the time, I don’t add egg when making bread dough. But I do add one when I am making breadsticks. To make this dough extra rich, you only need to add one egg. In addition to adding more flavor, the egg will help the dough rise even more. This will give us a lighter and fluffier breadstick.
In the recipe card, the sweetener used is white granulated sugar. Most people have this ingredient in their pantry. Plus, I like that the sweetness isn’t overpowering. However, you can also use 2-3 tablespoons of honey in place of the sugar.
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Additionally, they are so yummy with just about any Italian recipe. They’d be perfect with any of my Copycat Johnny Carino’s recipes! Or to find all my other copycat recipes, click here!
If you want a recipe using the same dough base, you can also try a sweeter version with my Slow Cooker Monkey Bread from Scratch with Cream Cheese Frosting.
Love what you are seeing, and want more? I typically publish a new recipe once or twice per week. If you want to be the first to know what’s new at Clean Fingers Laynie, SUBSCRIBE here, and never miss another recipe!
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Copycat Homemade Italian Breadsticks can taste even better than Olive Garden's breadsticks. They are light, fluffy, and topped with butter and garlic salt.
BE SURE TO SAVE THIS CopycaT Homemade Italian Breadsticks RECIPE FOR LATER ONFACEBOOK, INSTAGRAM, ORPINTERESTOR YOUR OTHER FAVORITE SOCIAL MEDIA SITE! I WOULD BE SO APPRECIATIVE IF YOU WOULD RATE THE RECIPE IF YOU LOVE IT AS MUCH AS I DO. THANK YOU FOR READING!Grab a crusty loaf of bread and make this quick Toasted Garlic Olive Oil Bread Dip. This easy restaurant inspired Italian appetizer is a perfect meal starter.
Many Italian restaurants serve bread as an appetizer either with butter or an olive oil dip. Normally, I prefer butter on my bread. But, I have to say, my all time favorite bread dipping oil comes from Johnny Carino’s Italian Restaurant. You want to know what makes their version so good? It’s the crispy fried garlic.
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Most of the other versions versions I’ve tried only use dried herbs and olive oil. While others use fresh garlic or garlic flavored oil. And they are good, but nothing remarkable. By adding toasted garlic, the olive oil bread dip becomes something special. The crispy garlic adds great texture and crunch. I purposely try to get a few crispy fried garlic pieces in every bite!
If you don’t want to make your own toasted garlic, you can buy these Garlic Gold Toasted Garlic Nuggets on Amazon. Personally, I’ve never tried them, but they have almost a 5-star rating.
Although, if you can, I highly recommend you make the toasted garlic at home. Especially since it’s so easy and less expensive to make at home. All you’ll need is a small head of garlic which I can get for about $0.35.
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To keep preparation simple, I use Italian Seasoning. For me, it’s much simpler since I only have to get out one spice jar instead of three. Although, if you don’t have Italian Seasoning, you can also substitute an equal amount of rosemary, parsley, and oregano.
For the Parmesan cheese, I use thepre-grated kind that comes in a green bottle. It doesn’t have to be fancy. In fact, I really like the flavor of it. Although, feel free to use fresh if you have that on hand.
Finally, be sure to use a high quality olive oil. It will make all the difference in the flavor of the bread dip.
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Top left: Italian seasoning, salt, pepper, red pepper flakes. Top right: Frying garlic in olive oil. Bottom left: Toasted garlic cooling on paper plate. Bottom right: adding olive oil to the garlic and seasonings.
When preparing your garlic, try to smash the garlic cloves as thin as possible. This will help expose more surface area to the pan when cooking. Then, this will help more of the garlic to crisp up.
Try not to walk away from the garlic as it is cooking. It can burn very easily especially towards the end of cooking. As soon as it turns golden brown all the way around, remove the garlic to a paper towel.
Copycat Homemade Italian Breadsticks
After you cook and remove the garlic, if you still have bits of garlic that are not crispy, you can return the garlic to the pan with the oil, and cook for an additional 2-3 minutes. Please note, the garlic will continue to crisp as it cools. So, if in doubt, remove the garlic before it’s fully crisp and let it cool.
Personally, I like a little bit of spicy heat in my bread dipping oil. So, I add 1/2 tsp of red pepper flakes. Although, if you are
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