Homemade Breadsticks Recipe Better Than Olive Garden

BREADSTICKS RECIPE (OLIVE GARDEN COPYCAT)

Steps:

• 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.
• 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.
• 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*.
• 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.
• 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. Preheat oven to 425 during the last 10 minutes of rising.
• Bake in preheated oven 11 - 13 minutes until golden**. Meanwhile, in a small bowl whisk together 1/4 tsp salt and garlic powder.
• 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.
• Serve warm. Let any left over cool and store in an airtight container.

BETTER THAN OLIVE GARDEN BREADSTICKS

Steps:

• 1. Add sugar into the warm water in a bowl or measuring cup and stir well. Sprinkle yeast on top and quickly stir. Let set for about 10 minutes until yeast is foamy.
• 2. Pour yeast mixture into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and 2 cups of the flour. Mix on low, then add in the salt and mix again.
• 3. Remove the paddle attachment and attach the dough hook. Add flour, 1/2 a cup at a time, until the dough no longer sticks to the side of the bowl. It should feel slightly firm and not stick to your finger when touched. Mix the dough for about 5 minutes on low once it reaches this point.
• 4. Spray the inside of a bowl with non-stick spray. Transfer the dough from the mixer bowl into the sprayed bowl. Flip over once to coat the top. Cover and let rise until doubled in size; about an hour. Punch dough down and turn out onto a lightly floured surface. Roll out into a rectangle.
• 5. Spray a knife or pizza cutter with non-stick spray. Cut the dough into 16-18 equal portions.
• 6. Set the oven on "warm", or 170 degrees. Meanwhile, with lightly floured hands, roll each of the divided portions into a ball, then roll into a breadstick shape, about 6-8 inches long. Divide breadsticks onto 2 greased baking sheets, about 2 inches apart.
• 7. Place in the warmed oven for 15-20 minutes until the breasticks have doubled in size. Remove and set the oven temperature to 375. While it's preheating, melt 1 1/2 tablespoons of butter and brush over the unbaked breadsticks. Sprinkle with salt.
• 8. Bake for 12-14 minutes, one pan at a time, until they're golden brown. Meanwhile, melt the remaining butter and mix in the garlic powder. Remove baked breadsticks from the oven and brush on the garlic butter. Immediately sprinkle with parmesan cheese. Serve warm from the oven.

SUPER FLUFFY BREAD STICKS

Steps:

• Dissolve sugar and yeast in 1 cup plus 1 tablespoon warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix 2 tablespoons butter into flour mixture until incorporated. Pour yeast mixture into flour mixture and knead dough using the dough hook attachment until smooth and elastic, about 10 minutes.
• Place dough in a container and cover container with a towel or plastic wrap; let stand until doubled in size, 1 to 1 1/2 hours.
• Line a baking sheet with parchment paper.
• Divide dough into 2-ounce portions and roll into 7-inch long sticks. Arrange sticks on the prepared baking sheet; cover with plastic wrap and let stand until dough doubles in size, 1 to 1 1/2 hours.
• Preheat oven to 400 degrees F (200 degrees C). Remove plastic wrap from dough.
• Bake in the preheated oven until breadsticks are golden brown, 10 to 12 minutes. Brush each breadstick using 2 tablespoons melted butter; top with garlic salt.

SOFT ITALIAN BREADSTICKS

Steps:

• Place the sugar in a large mixing bowl, and add the warm water and yeast. Set aside for 5 minutes, or until the yeast has dissolved and looks foamy.
• Add 3 cups of bread flour, the olive oil, and the salt, and mix on low speed until a stiff dough forms. (If the dough seems sticky, add up to 3/4 cup additional flour (1/4 cup at a time), until it pulls cleanly away from the sides of the bowl.)
• Knead until dough is smooth and elastic, about 10 minutes.
• Mist the bowl with non-stick spray, place the dough inside, and cover with plastic wrap.
• Allow the dough to rise for 30 minutes.
• Divide the dough into 16 equal portions, and shape each one into a rope (about 6 inches long), placing them on a parchment-lined baking sheet.
• Mist a sheet of plastic wrap with non-stick spray, place it loosely over the unbaked breadsticks, and allow them to rise for 30 minutes.
• Preheat the oven to 350 degrees F, and lightly brush the breadsticks with egg wash.
• Bake the breadsticks for 12 to 14 minutes, or until just beginning to turn golden at the tips.
• Stir the melted butter, salt, garlic powder, and Italian seasoning together, and brush the mixture over the warm breadsticks.