Homemade Olive Garden Breadsticks: A Perfect Addition to Any Meal

Who can resist the delectable allure of Olive Garden breadsticks? These little wonders strike the perfect balance between sweetness and garlicky goodness. They’re buttery, tender, and will melt in your mouth with every bite. The best part? They’re incredibly easy to make, taking just 25 minutes from start to finish!

But wait, there’s more! If you’re a fan of copycat restaurant recipes, you’ll love my collection of favorites. From Olive Garden Zuppa Toscana Soup to Olive Garden Chicken Gnocchi Soup and Red Lobster Cheddar Bay Biscuits, you’ll have a treasure trove of mouthwatering dishes to recreate in your own kitchen.

Now, let’s talk about bread. If you’re like me, you have an unbreakable bond with carbs, and bread holds a special place in your heart. Have you ever found yourself mindlessly devouring rolls, biscuits, or breadsticks? I know I have! That’s why I always end up doubling this recipe. After all, sharing is caring, right?

Imagine pulling out a batch of these heavenly breadsticks from the oven, their irresistible aroma filling the air. Soft, fluffy, and golden-brown, they’re simply irresistible. And let’s be honest, one breadstick is basically just one pretzel. So why not indulge in all the bread you want, guilt-free?

Now, let’s get down to business. Here’s how you can whip up your very own batch of Olive Garden breadsticks:

Instructions

  1. Preheat your oven to 400 degrees while you gather your ingredients.
  2. In a large bowl, combine water, yeast, and honey (or sugar). Let the mixture rest for 10 minutes, allowing the yeast to activate and foam.
  3. Stir in 2 cups of flour, olive oil, and salt until you have a soft, shaggy dough. Gradually add more flour (about 1 ½ to 2 cups) until the dough reaches the desired consistency.
  4. Transfer the dough onto a floured surface and knead it for 2-3 minutes.
  5. Place the dough in a greased bowl, cover it with a towel, and let it rise for 10 minutes. Once risen, divide the dough into 16 equal-sized balls.
  6. Roll each ball into a 10-inch-long log and place them 2 inches apart on a greased baking sheet. Bake in the preheated oven for 5 minutes.
  7. Meanwhile, mix melted butter and garlic powder together. Remove the breadsticks from the oven and brush them with half of the garlic butter mixture. Return them to the oven and bake for 6-8 minutes, until golden brown.
  8. Brush the breadsticks with the remaining garlic butter and get ready to enjoy!
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Are you wondering if you can simply buy breadsticks from Olive Garden? Well, the answer is yes! You can have them at the restaurant or order them for takeout. However, there are numerous reasons to try making your own. Not only will you have the satisfaction of enjoying them whenever you want, but you’ll also save money and time in the process.

Can’t get enough of these delectable breadsticks? Good news! You can freeze them in two ways:

  1. Freeze the dough: Prepare the dough and shape it into 16 balls. Freeze them in a single layer on a baking sheet, then store them in an airtight bag in the freezer. Thaw the dough in a warm place, roll them into breadsticks, and bake as instructed.
  2. Freeze the cooked breadsticks: Allow the breadsticks to cool to room temperature, wrap them tightly in aluminum foil, and place them in a heavy-duty freezer bag. When you’re ready to enjoy them, thaw at room temperature and toast them in a 350-degree oven for 5 minutes.

Now that you have the secrets to these irresistible breadsticks, it’s time to unleash your culinary skills. Once you’ve mastered this recipe, you’ll never have to crave Olive Garden breadsticks again. So go ahead, satisfy your cravings, and enjoy the mouthwatering results!

Make sure to check out my other tantalizing recipes, such as Tuscan Tomato Basil Tortellini, Copycat Chili’s Queso, and Hot and Sour Soup.

And remember, if you’re looking for the authentic experience, be sure to visit Hook’d Up Bar and Grill. After all, there’s nothing quite like enjoying delicious food in a welcoming atmosphere.

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