September 24, 2023


Food Information

Selfmade Breadsticks (Olive Backyard) – Sally’s Baking Dependancy

11 min read

Mushy, fluffy, garlic butter-topped home made breadsticks are the right accompaniment to just about any dinner. The dough requires two rises, however the second rise is fairly fast because the oven preheats. This recipe ought to include a warning: You’re solely 7 components away from (dare I say it?) better-than-Olive Backyard breadstick bliss!

breadsticks on marble counter with red linen in background.

The second when a contemporary basket of bread hits the desk is well one of the best a part of a dinner out. In the event you’ve ever been to the chain restaurant Olive Backyard, you recognize what I imply. Every meal comes with limitless soup or salad and breadsticks. I’ve all the time needed to recreate these fan-favorite breadsticks, and it simply so occurs that you simply solely want 7 components to make a home made model. There’s nothing like home made.

These aren’t your authentically Italian crispy breadsticks; reasonably, they’re principally elongated comfortable dinner rolls topped with salted garlicky butter.

These Selfmade Breadsticks Are:

  • Mushy and fluffy on the within, with a barely chewy exterior
  • Further flavorful from melted butter and garlic each within the dough and brushed on after baking
  • Scrumptious on their very own, or dipped in a sauce
  • Simple to make, good for bread-making learners new to working with yeast
dish of breadsticks wrapped in red checkered linen on marble counter.
close-up photo of inside of homemade breadstick on top of other whole breadsticks.

I tailored this recipe from reader-favorite pizza dough, with just a few key modifications. Since we’re not including pizza toppings right here, I needed to amp up the flavour within the dough. I added slightly extra salt and sugar, and used melted butter as a substitute of olive oil. Melted butter makes for a richer dough, which helps create a comfortable and fluffy bread, extra like a dinner roll—versus a lean dough that seems a chewy pizza crust. In the event you’d like much more taste, you’ll be able to add 1/2 teaspoon garlic powder to the dough. (I normally do.)

In recipe testing, one other model of this dough produced chewier breadsticks, with a texture extra like comfortable pretzels. That dough was additionally tougher to work with and form than the one I’m sharing with you at the moment.

In the event you’re new to working with yeast, you’ll want to take a look at my Baking With Yeast Information.

Right here Are the 7 Substances You Want & Why:

ingredients on marble counter including bread flour, melted butter, yeast, water, garlic powder, salt, and sugar.
  • Water: Heat water prompts the yeast. It ought to be about 100–110°F (38–43°C). If the water is just too sizzling, it can kill the yeast. And your dough will likely be doomed.
  • Yeast: You want 2 and 1/4 teaspoons (which is 1 normal packet) of instantaneous or lively dry yeast to make this dough rise.
  • Sugar: Sugar will increase the yeast exercise and tenderizes the dough, particularly paired with melted butter.
  • Melted Butter: Utilizing butter as a substitute of oil gives scrumptious taste, and makes for a wealthy, comfortable dough. We’re utilizing melted butter in each the dough and for brushing on high after baking.
  • Salt: For taste each within the dough and the buttery topping.
  • Bread Flour: Bread flour provides these breadsticks a chewier texture, however in case you solely have all-purpose flour, you should use that as a substitute.
  • Garlic Powder: We’re mixing garlic powder into the melted butter topping, and if you would like additional garlicky taste, you’ll be able to embody some within the dough as properly.

For cheese-topped breadsticks (that you simply don’t have to individually form!), see these tacky breadsticks.

Kneading the Dough Is Key

Kneading dough is a standard step in bread baking, and this explicit dough positively advantages from a protracted kneading step (about 8–10 minutes) to assist guarantee the skinny breadsticks keep comfortable. You may knead dough together with your palms or in a stand mixer. A stand mixer clearly makes the job simpler, however in case you don’t have one, kneading is a good stress reliever. 😉 On a calmly floured work floor, utilizing the heels of your palms, stretch and fold the dough with mild movement.

  • Why Do I Knead Dough? Kneading the dough serves a pair functions. First, it incorporates air into the dough, which helps hold the skinny breadsticks good and comfortable. It additionally encourages the proteins within the flour and moisture within the dough to hyperlink collectively, forming a powerful gluten community, which is crucial for retaining the fuel produced by the yeast. Gluten is what makes bread deliciously chewy.

You recognize your kneaded dough is able to rise when it stretches with out instantly tearing. After kneading, the dough will likely be comfortable and supple, and a windowpane take a look at is all the time useful. You may all the time poke the dough together with your finger, too. If it slowly bounces again, it’s able to rise.

  • What’s a Windowpane Check? Tear off a small (roughly golfball-size) piece of dough and gently stretch it out till it’s skinny sufficient for gentle to go by it. Maintain it as much as a window or gentle. Does gentle go by the stretched dough with out the dough tearing first? In that case, your dough has been kneaded lengthy sufficient and is able to rise. If not, hold kneading.

Pictured on the left under is the dough after mixing the components collectively. And on the proper is the dough after kneading. It’s easy and stretchy, and able to rise.

sticky-looking dough in glass bowl and dough shown again after kneading.

The breadstick dough requires 1 lengthy rise time—about 1.5–2 hours—then a shorter rise after shaping the breadsticks, about 20 minutes. Right here is the dough after the first rise:

risen dough in glass bowl set on red checkered linen.

Shaping the Selfmade Breadsticks

Punch down the risen dough, then reduce it in half. You’ll have practically 2 kilos of dough, complete. Reduce every half into 7 items, so 14 sticks complete. (Whereas not a essential instrument, I discover a bench/dough scraper instrument is useful for reducing dough.) Every bit of dough will weigh roughly 2 ounces, or 55 grams, however don’t fear about being precise.

Flippantly flour your countertop and palms.

*Success Tip: The dough ought to really feel slightly cheesy—not so sticky that it’s sticking to your palms and counter, however you do need it to get slightly grip on the counter as you roll it right into a log form. If the dough is slightly cheesy, it will likely be simpler to roll together with your palms than if it’s too floury.

Roll every bit into an 8-inch log, form of such as you do when making home made comfortable pretzels and garlic knots.

dough cut into 3 pieces and hands shown rolling into a log.
7 shaped breadsticks before baking on silicone baking mat-lined baking sheet.

Lay the formed dough logs on lined baking sheets, loosely cowl, and allow them to rise for about 20 minutes.

This quantity of dough makes 14 breadsticks, however you don’t have to make use of all of it. Form as many breadsticks as you’d like, then use the remaining dough to make garlic knots or roll out to make a pizza. Yum!

Garlic Butter Topping

Brushing on melted garlic butter is the right completion to the nice and cozy home made breadsticks.

The topping is comprised of simply 3 components, all of which you’re already utilizing within the dough. Whereas the breadsticks are within the oven, soften 2 Tablespoons of butter and stir in 1/4 teaspoon every of salt and garlic powder. If you wish to add slightly Italian seasoning like we do within the garlic butter topping for these pizza pull-apart rolls, go for it.

As quickly as they’re out of the oven, brush the garlic butter on high of the nice and cozy breadsticks. (A pastry brush is such a useful kitchen instrument… all the time use it for pie crust!)

brushing butter on 3 homemade breadsticks.

After buttering, you’ll be able to sprinkle slightly dried parsley or basil on high, too. These breadsticks style finest whereas they’re nonetheless heat, so serve instantly (or reheat as wanted).

What to Serve Them With

You’ll love these alongside dishes like minestrone soup, alphabet vegetable soup, bruschetta hen, and sluggish cooker turkey meatballs. They’re additionally an ideal accompaniment to your favourite pasta meal, or serve them as an appetizer with a dipping sauce similar to marinara or home made basil pesto.

The one draw back to this recipe? You may need to make a second batch, as a result of everybody fortunate sufficient to dine at your desk is positively going to ask for limitless refills of those breadsticks.

breadstick broken in half on top of other breadsticks on plate with marinara sauce.


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breadsticks on marble counter with red linen in background.

Selfmade Mushy Breadsticks

  • Creator:

  • Prep Time:
    2 hours, 40 minutes (consists of rises)

  • Prepare dinner Time:
    18 minutes

  • Whole Time:
    3 hours

  • Yield:
    14 breadsticks

  • Class:

  • Methodology:

  • Delicacies:


Mushy, fluffy, garlic butter-topped home made breadsticks are the right accompaniment to just about any dinner. The dough requires 2 rises, however the 2nd rise is fairly fast because the oven preheats. Reference my Baking With Yeast Information for solutions to frequent yeast FAQs. 


  1. Put together the dough: Whisk the nice and cozy water, yeast, and sugar collectively within the bowl of your stand mixer. Loosely cowl and permit to take a seat for five–10 minutes till foamy and frothy on high. *If you don’t personal a stand mixer, you are able to do this in a big mixing bowl and within the subsequent step, combine the dough along with a big picket spoon/rubber spatula. It should take a little bit of arm muscle. A hand mixer works, however the sticky dough repeatedly will get caught within the beaters. Mixing by hand with a picket spoon or rubber spatula is a more sensible choice.*
  2. Add the melted butter, salt, 1 cup (130g) bread flour, and garlic powder, if utilizing. With a dough hook attachment, combine on low pace for 30 seconds, scrape down the perimeters of the bowl with a rubber spatula, then add the remaining flour. Beat on medium pace till the dough comes collectively and pulls away from the perimeters of the bowl, about 2 minutes. If the dough appears too moist to some extent the place kneading within the subsequent step could be inconceivable, beat in additional flour 1 Tablespoon at a time till you might have a workable dough. Remember that dough ought to be comfortable and slightly cheesy, however nonetheless manageable to knead with calmly floured palms.
  3. Knead the dough: Maintain the dough within the mixer and beat for a further 8–10 full minutes, or knead by hand on a calmly floured floor for 8–10 full minutes. After kneading, the dough ought to nonetheless really feel slightly comfortable. Poke it together with your finger—if it slowly bounces again, your dough is able to rise. It’s also possible to do a “windowpane take a look at” to see in case your dough has been kneaded lengthy sufficient: tear off a small (roughly golfball-size) piece of dough and gently stretch it out till it’s skinny sufficient for gentle to go by it. Maintain it as much as a window or gentle. Does gentle go by the stretched dough with out the dough tearing first? In that case, your dough has been kneaded lengthy sufficient and is able to rise. If not, hold kneading.
  4. 1st Rise: Flippantly grease a big bowl with oil or nonstick spray. Place the dough within the bowl, turning it to coat all sides within the oil. Cowl the bowl with aluminum foil, plastic wrap, or a clear kitchen towel. Enable the dough to rise in a comparatively heat atmosphere for 1.5–2 hours or till double in dimension. (I all the time let it rise on the counter. Takes about 2 hours. For a tiny discount in rise time, see my reply to The place Ought to Dough Rise? in my Baking With Yeast Information.)
  5. Line 2 baking sheets with parchment paper or silicone baking mats. Put aside.
  6. Form the breadsticks: When the dough is prepared, punch it right down to launch the air. Divide the dough in half—every half ought to weigh slightly below 1 pound. Working with 1 half at a time, reduce 7 items, roughly equal in dimension (every bit will weigh about 2 ounces, or 55g, however don’t fear about making them precise). Utilizing calmly floured palms and a really calmly floured work floor (you continue to need some grip for the cheesy dough, so don’t over-flour), roll every bit of dough right into a log about 8 inches (20cm) lengthy. Prepare 7 breadsticks on every ready baking sheet. Repeat with 2nd half of dough.
  7. 2nd Rise: Cowl formed breadsticks with aluminum foil, plastic wrap, or a clear kitchen towel. Enable to rise till barely puffy, about 20 minutes.
  8. In the meantime, preheat oven to 400°F (204°C). 
  9. Bake the breadsticks: Take away cowl from breadsticks and bake for 18–19 minutes or till golden brown on high, rotating the pans (high to backside, backside to high) midway by. In the event you discover the tops browning too shortly, loosely tent with aluminum foil.
  10. Make the topping: Soften butter, and stir in salt and garlic powder.
  11. Take away breadsticks from the oven, brush with garlic butter topping, and permit breadsticks to chill for a pair minutes earlier than serving. Sprinkle with dried parsley or your favourite herb, if desired, and serve heat.
  12. Cowl leftover rolls tightly and retailer at room temperature for 1 day or within the fridge for as much as 5 days. Reheat as desired.


  1. Freezing Directions for Baked Breadsticks: Freeze the baked and cooled breadsticks for as much as 3 months. To thaw, pass over on the counter for just a few hours or in a single day within the fridge. Heat within the microwave for 30 seconds or coated on a baking sheet in a 300°F (149°C) oven for 10 minutes.
  2. Freezing Directions for Dough: After the dough rises and also you divide the dough in half in step 6, you’ll be able to freeze half or among the dough to make use of at a later time. Or you’ll be able to merely freeze all the dough. Flippantly coat all sides of the dough you need to freeze with nonstick spray or olive oil. Place the dough right into a zipped-top bag and seal tightly, squeezing out all of the air. Freeze for as much as 3 months. To thaw, place the frozen dough within the fridge for about 8 hours or in a single day. When prepared to make use of, take away the dough from the fridge and permit to relaxation for half-hour on the counter. Preheat the oven and proceed with step 6, punching down the dough to launch air if wanted. 
  3. In a single day/All Day Dough Directions: Put together the dough by step 3. Then, grease a big bowl, place dough inside, and coat all sides of dough as instructed in step 4. Cowl dough and permit to rise for 8–12 hours within the fridge. (If it must be within the fridge for longer, use cooler water within the dough, which can sluggish the dough’s rise and permit for extra time.) The sluggish rise provides the dough great taste! When prepared, proceed with step 5. If the dough didn’t fairly double in dimension throughout this time, let it sit at room temperature for 30–45 minutes earlier than punching down (step 6).
  4. Particular Instruments (affiliate hyperlinks): Stand Mixer | Baking Sheets | Bench Scraper | Pastry Brush
  5. Yeast: I normally use instantaneous yeast. You need to use lively dry yeast as a substitute, with no modifications to the preparation. Rise occasions will likely be barely longer. Reference my Baking With Yeast Information for solutions to frequent yeast FAQs.
  6. Flour: In the event you don’t have bread flour, you should use all-purpose flour. All-purpose flour is handy for many, however bread flour produces chewier breadsticks. The breadsticks are nonetheless comfortable and fluffy regardless of which you employ.

Key phrases: home made breadsticks

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