Do you love garlic breadsticks from Olive Garden? They are super easy to make at home from sourdough! Much cheaper and delicious.
I love making bread at home. We find that when we make true long fermented sourdough that our tummies can handle gluten just fine. I definitely recommend trying true sourdough if gluten sometimes upsets you. Obviously not if you have a wheat or gluten allergy or celiac, but if you just wonder about modern flours - this one's for you!
These garlic breadsticks bring the restaurant to your table, but you don't have to drive anywhere or spend crazy amounts. Bread is made from such simple ingredients. And if you prefer not to shape and roll out breadsticks, my Ranch Sourdough Bread Sticks are pressed into a pan and sliced. These are great served alongside hearty bowls of Instant Pot Venison Stew to wipe the bowls clean.
Key Ingredients
Flour - Organic AP or some bread flour works nicely here.
Sourdough Starter - I like to feed the jar the night before so it's big and happy in the morning.
Butter - This always helps bring the dough together.
Garlic Butter - Can't make your favourite breadsticks without this added flavour.
How to Make Copycat Olive Garden Breadsticks
***See recipe card below for precise measurements and instructions.***
Step 1: Add dough ingredients to a stand mixer.
Step 2: Use the dough hook to bring the dough together into a ball.
Step 3: Divide into evenly-sized pieces.
Step 4: Roll out into breadsticks and place on lined pans.
Step 5: Proof until doubled, then bake.
Step 6: Brush with garlic butter just before serving.
Photos by Dante from Shire by the Sea
FAQs
It can be tough to figure out the whole sourdough schedule when you are just beginning. You'll learn how your dough rises/proofs in your house as you go along, but a good baseline for this recipe is to feed your starter at night. Then begin the process right after breakfast so you have a long time to proof things and bake it off for dinner.
Another option if you feed your starter in the morning, is to then prep the dough at night and do a long cold ferment in the fridge. Then you can shape in the afternoon to be ready to bake for dinner.
This is a great option for your sourdough baking without needing anything special. I don't even use a scale in this recipe so don't let that get in your way. Simply measure, mix, shape and bake!
When I buy flour (which you can do if you aren't yet grinding your own wheat) I reach for organic all-purpose flour. This makes it easy for the kids to do baking as well. You can also use bread flour for hearty breadsticks with more "chew" to them. Bread flour has a higher protein content which is how you get that added texture. Either works well or even split them in the recipe.
More Italian Favourites
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Sourdough Garlic Breadsticks
Ingredients
Dough:
- 5 cups all-purpose or bread flour
- 2 cups water
- 1 cup active sourdough starter
- ⅓ cup granulated sugar
- 1 tablespoon salt
- ½ cup softened butter
Garlic Butter:
- ½ cup butter
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon Italian seasoning or mix up your basil, oregano, etc.
Instructions
- Feed sourdough starter at night so it's ready to go the next day.
- Add all the dough ingredients into a stand mixer fitted with dough hook on level 1 to start, then level 2 and mix for 10 minutes or so until you have a smooth elastic dough.
- Cover the mixing bowl and allow to rise at room temperature until dough has doubled in size. This can take 6-10 hours, depending on the warmth of your kitchen.
- Place dough on lightly floured cutting board. Cut into 16 evenly-sized pieces.
- Line two baking sheets with parchment paper.
- Place shaped breadsticks on sheets with room to grow.
- Spray with olive oil and cover with plastic; or you can use a damp tea towel.
- Let rise for a few hours until doubled in size.
- When getting ready to bake, preheat oven to 400°Fahrenheit. Bake for 20 minutes or until slightly golden.
- While baking make the garlic butter spread.
- In a small pot add the butter, salt, garlic powder, and Italian herbs until melted.
- With a pastry brush, dip into the butter and spread over each of the breadsticks.
Notes
- Feel free to begin your recipe at night instead, and allow the dough to bulk ferment in the fridge overnight before shaping and baking.
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