First published September 15, 2021. Last updated April 24, 2025 for editorial improvements.
Table of Contents
These soft, chewy breadsticks are just like the ones from Olive Garden or Fazoli’s—except better, because you can make ’em at home, drown them in as much garlic butter as your heart (and stretchy pants) can handle, and no one’s judging how many you eat. They freeze like a dream, so you can pop one out anytime you need to impress your in-laws or just treat yourself to a little carb-based comfort. Bonus: they’re just as perfect dipped in homemade spaghetti sauce as they are eaten straight off the tray.
Y'all, these go perfectly with this ricotta chicken recipe!
🧾 Ingredients
Before you get started make sure that all ingredients are comfortably warm - about 110F. Use an instant-read thermometer if you aren't sure.
You can use all-purpose flour or bread flour. Either will work well in this recipe, although bread flour will make the breadsticks a little more chewy.
Here is the step-by-step tutorial showing how to make soft garlic breadsticks with plenty of images showing how things look at each step of the process.
📖 Recipe
Soft Garlic Breadsticks
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 1 package yeast, ¼ ounce or 21/4 teaspoons
- 1 cup warm water, 110°F - divided use
- 2 tablespoons sugar, divided use
- 16 ounces all- purpose flour, about 3 to 3 ½ cups
- ¼ cup butter, melted
- 1 ½ teaspoons kosher salt, if using table salt just use 1 teaspoon
Garlic Seasoning
- ½ cup butter, melted
- 1 teaspoon kosher salt
- 1 ½ teaspoons garlic powder, or to taste
- ½ teaspoon oregano, optional
Instructions
Breadsticks
- Melt the butter. Set aside to let cool to at least 110°F.
- Add ½ cup of the warm water, the packet of yeast, and 1 teaspoon of the sugar together in a small bowl. Whisk to blend and set aside about 5 minutes or until foamy.
- Pour the yeast mixture into a large bowl of a stand mixer fitted with the paddle attachment.
- Add the remaining water, sugar, and about 1 ½ cups of the flour.
- Beat on medium speed until the mixture forms a smooth batter.
- Add the cooled melted butter, the remaining salt, and about a cup more of the flour.
- Continue to beat on low speed until a soft, sticky dough is formed. Switch to the dough hook.
- On low speed add a little of the remaining flour and knead with the dough hook, adding more flour, until the dough is smooth and elastic (see tips). You may need a bit more flour than called for in the recipe - especially if you used cup measure rather than weighing it.
- Form the dough into a smooth ball.
- Butter a large bowl and transfer the dough to it. Turn the ball of dough over so it is buttered on all sides.
- Cover with plastic wrap or a clean tea towel and set in a warm place to rise until doubled. This will take an hour to an hour and a half.
- You can stop at this point, cover with plastic wrap, and refrigerate overnight. Begin again about 1 hour before dinner to have fresh breadsticks with dinner.
Shaping
- After the dough has risen punch it down.
- I like to weigh it and divide into 12 equal pieces.
- Let the pieces rest about 10 minutes - it makes them easier to roll.
- Roll each piece into an 8-10 inch rope and place them on a parchment covered cookie sheet.
- Lightly brush with melted butter.
- Cover with plastic wrap or a clean tea towel and let rise in a warm place until almost doubled - 30 minutes to an hour.
Baking
- Melt the remaining butter.
- Mix the salt, garlic powder, and oregano in a small bowl and set aside.
- Preheat the oven to 400°F.
- Brush the breadsticks with melted butter and sprinkle with garlic powder mixture.
- Place in the oven.
- After 5 minutes brush with butter and sprinkle with garlic powder mixture and return to the oven for about 8 to 10 more minutes, or until done and golden brown.
- Remove from oven. Brush generously with remaining butter and sprinkle with garlic powder mixture.
- Serve warm.
Notes
⏰ How to make breadsticks ahead of time
Follow the instructions above all the way through shaping the breadsticks.- Line a baking sheet with parchment paper that's been sprayed with nonstick spray.
- Brush the breadsticks lightly with melted butter.
- Spray a sheet of plastic wrap with nonstick spray and cover the unbaked breadsticks tightly with the sprayed side toward the dough, sealing the plastic wrap around the baking sheet.
- Refrigerate for up to 24 hours.
- When ready to bake remove from the refrigerator.
- Let rise for 2 hours.
- Brush with melted butter and bake as directed above.
🧊How to freeze unbaked breadsticks
- Make the dough as directed through the shaping of the breadsticks.
- Follow the instructions for making the breadsticks ahead of time but place in the freezer for 2 hours.
- Remove from baking sheet.
- Place in airtight freezer container with parchment paper between the layers and freeze for up to 3 months.
- Place frozen breadsticks on a parchment covered baking sheet.
- Thaw overnight in the refrigerator.
- Let rise at room temperature for 30 minutes before baking as directed in recipe.
🥐 How to make "brown and serve" breadsticks
Follow the instructions for Fazzoli's breadstick recipe above all the way through putting the breadsticks in the oven.- Bake for 6 minutes or just until done but not until golden brown - interior temperature will be about 195F.
- Remove from oven and let come to room temperature.
- Flash freeze right on the baking sheet.
- Wrap tightly in plastic wrap and put in an airtight container. Freeze for up to 3 months.
- To bake preheat the oven to 350F. Place frozen breadsticks on a parchment lined cookie sheet.
- Brush with butter and sprinkle with garlic mixture.
- Bake until golden brown.
- Brush with more butter and garlic.
- Serve hot.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
👩🍳 FAQs
Yes. Just add the instant yeast in with your dry ingredients and continue with the recipe as written.
Using garlic salt instead of a combination of kosher salt and garlic powder tends to make these too salty because you can't control the amounts.
🍽️ Serve with...
Soft, buttery breadsticks go with all kinds of Italian food and practically everything else! We love them warm from the oven to serve with creamy angel chicken on a chilly night.
Serve this easy breadstick recipe with:
- Panera Black Bean Soup is my copycat recipe for the delicious black bean soup that Panera discontinued a few years ago.
- Taco Spaghetti has all the flavor of your favorite Tex-Mex meal in an easy, one-pot dinner!
- Chicken Spaghetti is a Southern classic. This hearty comfort food is filling and delicious.
- White Chicken Chili is a fun twist on regular chili. It's creamy, a little spicy, and a lot delicious!
📚 Related recipes
You might also like these soft & fluffy cloverleaf rolls!
Jessica says
If using instant yeast do I skip the first 1/2 cup of water and 1 tablespoon of sugar all together or add them into the wet ingredients?
Marye says
Add them to the wet ingredients.
Michelle says
This is the recipe I’ve been looking for. My family devoured them. I was quickly told to keep this recipe. I let them rise the longest amount of time both rises and these turned out light and fluffy. I did double the amount of garlic (we love garlic too). So delicious. Thank you!
Diane Lybarger says
Will be making them again.
Shaheen says
I recently tried making breadsticks following a recipe inspired by u, and I must say, they turned out to be absolutely delightful!
Austin says
Fantastic! Delicious and chewy. A big hit.
Marye says
So glad you liked it!
Michael Trotta says
Followed directions exactly. Dough didn’t quite come together. Had to add about 1/8 cup more water. These were really good, but NOTHING like Fazolis (which are the best breadsticks). Little disappointed in that, but I’ll eat them all. Been cooking, sautéing, baking and sous vide-ing since retirement due to the so called pandemic. (Also, from Texas…yee haa). Love your work. Love your authentic passion. Get “Fazoli’s” off this (otherwise) pretty good recipe! Thanks for your sharing!!
Angela says
These bread sticks are great! I don't have a stand mixer, so I combine ingredients with a silicone spatula, then knead by hand for 10 minutes before first rise. This works just fine and my bread sticks turn out great!
I also combine the melted butter and garlic seasoning steps. I melt the butter, stir in the seasoning then brush this mixture onto the sticks with a pastry brush!
Dane H. says
Thanks for the breadstick recipe. I can't wait to try them!
Kelsie says
Can you please give approximate times on how long each portion takes to mix.. I just tried this recipe and did something wrong.. the dough was super dry. Help!
Marye says
With yeast baking the times and exact amounts of flour are going to change from person to person and even from day to day. Kneading takes about 3 - 5 minutes with a heavy duty stand mixer.
Thelma says
Thank you. Made this so many time. Delicious.I used parsley with butter and other just plain and garlic. I am still making more of your bread. Just so many. Thank you so much
Judy P says
Question: When I was in Home Ec. eons ago, we were taught never to use metal utensils to make bread or any yeast products because it would ruin the yeast. My standing mixer has a stainless steel bowl. Was it metal or just aluminum? It's been so many years I've forgotten the exact warning, but I don't want to make this and ruin it. Thanks, I love your recipes.
Marye says
Judy I never heard of that!
Marnie says
Hi Mary
Can you use granulated
garlic instead of powder and how much?
Thanks.
Love ya Mary
Marye says
Yes! I'd use about 2 times the amount of garlic powder.... but I like garlic a lot. 1-1/2 to 2 times is about right.
Terra says
can i use a hand mixer instead
Marye says
No - it will burn it out.
Cheryl Baugh says
Very nice and flaky.
Krista says
Sharing this recipe was just rotten of you! Now my husband won’t stop asking for them and here I am making them again and again. How rude! 😂 Seriously, perfect texture and the flavor is out of this world good. We love these and I now have lots frozen in small batches for weeknight meal sides. Thank you so much!