Olive Garden Breadsticks (Soft, Buttery & Vegan Copycat)

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Olive Garden Breadsticks (Soft, Buttery & Vegan Copycat)

These Vegan Olive Garden Breadsticks are soft, fluffy, and brushed with buttery garlic salt, just like the restaurant. They’re warm, pillowy, and dangerously easy to keep eating. Serve them with pasta, soup, or a big salad and prepare to feel extremely proud of yourself.
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Prep Time20 minutes
Cook Time12 minutes
Rise Time:1 hour 45 minutes
Total Time2 hours 20 minutes
Meal Type: Appetizer, Side Dish, Sides, Snack, Snacks
Keyword: breadsticks, copycat, olive garden, vegan
Special: 10 Ingredients or Less, Freezer-Friendly, Kid-Friendly, Seasonal (Cold Weather), Seasonal (Hot Weather), Soy-Free
Tool: Oven
Servings: 12
Ingredients
Breadsticks:
  • 1 cup(s) warm water (105–110°F / 40–43°C)
  • 2 ¼ teaspoon(s) active dry yeast (1 packet)
  • 2 tablespoon(s) white sugar
  • 3 tablespoon(s) vegan butter melted
  • 1 ½ teaspoons(s) salt
  • 3 cup(s) all-purpose flour (plus more for dusting)
Garlic butter topping:
US Customary - Metric
Instructions
  • Activate the yeast: In a large bowl (or the bowl of a stand mixer), combine the warm water, yeast, and sugar. Stir gently. Cover and let sit for 5 to 10 minutes, until foamy on top.
  • Make the dough: Add the melted vegan butter and salt to the yeast mixture. Stir to combine. Gradually add the flour, mixing until a soft dough forms. It should be slightly sticky, but still easy to handle.
  • Knead: Knead the dough on a lightly floured surface for 8 to 10 minutes, until smooth and elastic. (Or knead in a stand mixer with a dough hook for 5 to 6 minutes.)
  • First rise: Place the dough in a lightly greased bowl. Cover and let rise in a warm spot for 1 to 1½ hours, until doubled in size.
  • Shape the breadsticks: Lightly punch down the dough and use a knife to cut the dough into 12 equal pieces. Gently roll each piece into a rope about 7 to 8 inches (18 to 20 cm) long. Place on a parchment-lined baking sheet, spacing them about 2 inches apart.
  • Second rise: Cover loosely and let rise for 30 to 45 minutes, until puffy.
  • Bake: Preheat the oven to 400°F (200°C). Bake for 10 to 12 minutes, until lightly golden on top.
  • Finish with garlic butter: Immediately brush the warm breadsticks with melted vegan butter, then sprinkle evenly with garlic powder and salt. Serve warm.
Notes
Storage: Store leftover breadsticks in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Freezing: Allow the breadsticks to cool completely, then freeze in a freezer bag for up to 3 months. For best results, rewarm and then brush with fresh garlic butter before serving.
Reheating: Warm in the microwave for 10–20 seconds or in a 350°F (175°C) oven until soft and warm.
Make-ahead option: Shape the breadsticks, cover, and refrigerate overnight. Bring to room temperature, let rise until puffy, then bake as directed.
Nutrition
Serving: 1 breadstick with buttery topping (recipe makes 12) | Calories: 174kcal | Carbohydrates: 26g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 435mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.003mg | Calcium: 6mg | Iron: 1mg
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