Homemade Buttery Garlic Breadsticks
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This Homemade Garlic Breadsticks recipe is the ultimate side for Italian recipes! Fluffy, buttery, so easy to make! Make a double batch to feed a crowd!
I recommend a full copycat Olive Garden experience, and adding a Garden Salad, some Alfredo Pasta, Pasta alla Vodka, Skillet Lasagna, or opt for some Spaghetti Bolognese as your main dish.
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
These homemade Breadsticks are a buttery and garlicky treat, perfect as a side for any meal.
Using my basic brad dough recipe, making homemade breadsticks is pretty easy. You’ll need some simple equipment and a little time. Most of it is rise time, but you do get to get down and dirty with some dough if that works for you.
Like the olive garden breadsticks they are soft, fluffy, and packed with flavor. Whether you’re serving them alongside pasta recipes, soup, or just as a snack, these breadsticks are sure to be a hit with everyone at the table.
Grab a big bowl of marinara sauce for dipping!
Check out my cheesy garlic bread, or my garlic cheese rolls (like cinnamon rolls, but savory, cheesy and garlic-y)
I hope you make this recipe and love it!
Why you’ll love this
- Buttery. Rich and flavorful, perfect for garlic lovers.
- Soft and Fluffy. The perfect texture for dipping or enjoying on their own.
- Easy to Make. With a little time, you can make these delicious breadsticks from scratch. You can also make Garlic Knots, too!
FAQs
Yes, all-purpose flour can be used instead of bread flour, but the texture may be slightly different.
Yes, add shredded parmesan cheese to the dough or sprinkle on top before baking.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Bread flour. Provides structure and chewiness. Can be substituted with all-purpose flour if needed.
- Egg. Adds richness and helps bind the dough. I use large eggs for consistency in baking.
- Milk. Adds moisture and richness. Use whole milk for the best results. I warm it in the microwave in small bursts to get it to about 110°F (no more than 114°).
- Yeast. Helps the dough rise and become light and fluffy. I use active dry yeast, or bread machine yeast (whatever I have). It typically doesn’t need to “proof”.
- Butter. Used in both the dough and the garlic topping for a rich, buttery flavor. Adds flavor and richness.
- Sugar. Adds a touch of sweetness and helps activate the yeast.
- Garlic. Fresh garlic provides the best flavor. A teaspoon garlic powder and salt can be used in a pinch.
- Italian seasoning. Adds a nice herb flavor. Can be substituted with dried parsley.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
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Make the dough. In the bowl of your stand mixer, add the bread flour, sugar, salt, and yeast. Blend together the milk, egg, and melted butter.
Pour into the dry ingredients. Mix with the paddle attachment until a dough forms.
Knead the dough, let the dough rise. Switch to the dough hook and knead the dough until smooth and elastic. Transfer to a bowl greased lightly with olive oil, cover with plastic wrap or a kitchen towel.
Place the dough somewhere warm to allow the dough to rise until it is double in size, about 1 hour.
Shape the breadsticks. Punch down and divide the dough into 12 equal pieces (using a pizza cutter to cut evenly helps here!) Roll each piece of dough into a rope and place the breadsticks on a baking sheet sprayed with cooking spray.
Second rise. Set the baking sheet in a warm place, cover with a clean kitchen towel and let the breadsticks rise until puffy, about 30-45 minutes.
Make the garlic butter topping. In a small bowl, combine the melted butter, minced garlic, and Italian seasoning.
Bake the breadsticks. Preheat the oven to 375°F (190°C). Brush the breadsticks with the garlic butter and bake for 12-15 minutes until golden brown.
Finish. Brush the melted garlic butter over the hot breadsticks. Sprinkle with parmesan if desired.
Serve. Arrange the warm breadsticks on a serving platter and serve immediately.
Kylee’s Notes
For extra flavor, sprinkle the breadsticks with parmesan before baking.
Proofing Tip: If your kitchen is cold, create a warm environment for the dough to rise by preheating your oven to 200°F (90°C) for a few minutes, then turning it off and placing the covered dough inside to rise.
Shaping Tip: For even breadsticks, roll the dough pieces on a lightly floured surface to ensure they don’t stick.
Butter Tip: Melt the butter just before using to ensure it is easy to brush over the breadsticks.
What to do with leftovers
Refrigerator. Store any leftover breadsticks in an airtight container in the refrigerator for up to 3 days.
Reheat. Reheat in the oven at 350°F (175°C) for 5-7 minutes or until warmed through.
Freezing instructions
Freezing Before Baking:
After shaping the dough into breadsticks, place them on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months. When ready to bake, thaw, let rise, and bake as directed.
Freezing After Baking: Cool completely, wrap in foil, and store in a freezer-safe bag or container for up to 3 months. Reheat in a 350°F oven for 10-15 minutes.
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Homemade Garlic Breadsticks
Equipment
- Stand Mixer with paddle and dough hook attachments
Ingredients
Dough
- 1 ½ cups milk warmed slightly (see notes)
- 1 large egg
- 2 tablespoons butter melted
- 3 ¾ cups bread flour
- ¼ cup white sugar
- ½ teaspoon salt
- 1 ¼ teaspoon yeast
Garlic Butter
- 2 tablespoons butter melted
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning optional, or sub with parsley
Instructions
Make the dough
- In the bowl of your stand mixer, add 3 ¾ cups bread flour, ¼ cup white sugar, ½ teaspoon salt, and 1 ¼ teaspoon yeast. Blend together 1 ½ cups milk, 1 large egg, and 2 tablespoons butter (melted), then pour into the dry ingredients. Mix with the paddle attachment until a dough forms.
Knead and rise
- Switch to the dough hook and knead until smooth and elastic. Transfer to a bowl greased lightly with olive oil, cover, and allow to rise until doubled in bulk, about 1 hour.
Shape the breadsticks
- Punch down the dough and divide it into 12 equal pieces. Roll each piece into a rope and place them on a greased baking sheet.
Second rise
- Set the baking sheet in a warm place and let the breadsticks rise until puffy, about 30-45 minutes.
Make the garlic butter
- In a small bowl, combine 2 tablespoons butter (melted), 2 teaspoons minced garlic, and 1 teaspoon Italian seasoning.
Bake
- Preheat the oven to 375°F (190°C). Brush the breadsticks with the garlic butter and bake for 12-15 minutes until golden brown.
Finish
- Brush the hot breadsticks with any remaining garlic butter. Sprinkle with parmesan if desired.
Serve
- Arrange the breadsticks on a serving platter and serve immediately.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
