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Nothing beats the smell of bread fresh out of the oven, especially when it's slathered with garlicky butter. After messing with this copycat for ages, I'm finally happy with how these turn out. They're pillow-soft inside, golden outside, and you'll keep grabbing for more.
Had friends over last week and tossed these next to some pasta I made. Nobody guessed they weren't ordered. The trick: let the dough rise twice and slather them with garlic butter as soon as you pull them out.
Irresistible Ingredients
- Warm Water (105-110°F): You want it cozy for the yeast. Too cold, nothing happens. Too hot, the yeast is toast.
- Active Dry Yeast: Makes the breadsticks puff up soft and light.
- Granulated Sugar: Gives the yeast something to munch on, so you get that nice lift and a hint of sweetness.
- All-Purpose Flour: Gets you chewy breadsticks that aren't dense or tough.
- Unsalted Butter (Softened): Helps the dough turn out richer and way tastier.
- Salt: Brings all the flavors together and keeps things from getting bland or too sweet.
- Unsalted Butter (Melted): For painting on top so you get that glossy, delicious finish.
- Garlic Powder: Puts that OG garlicky punch in your butter topping.
- Fine Salt: Sprinkled over at the end, it pops those buttery flavors.
Step-by-Step Directions
- Bake and Butter:
- Bake breadsticks about 12-15 minutes so they're just turning gold. While that's happening, mix up melted butter with garlic powder and a bit of fine salt. Brush the butter over when they come out, hit them again after a couple minutes for extra flavor.
- Second Rise:
- Set the shaped breadsticks loosely covered for 20-30 minutes until you see them puff up. Now's a good time to get your oven hot at 400°F. They should look airy before baking.
- Shape the Sticks:
- Gently punch down the dough after the first rise, then break it into 12-14 pieces. Roll each chunk into a rope about 6-7 inches. Put them on parchment-lined pans, spacing them out a bit.
- Let It Rise First:
- Move the dough to a greased bowl, cover it up with a damp towel, and let it chill in a draft-free spot for an hour. You'll want it to double in size before the next step.
- Make Your Dough:
- Dump the flour and salt into your mixer bowl. Toss in the softened butter and mix until it looks crumbly. Pour in the yeast mix, then knead with the dough hook for about 8-10 minutes. The dough should feel stretchy, not sticky.
- Wake Up the Yeast:
- Get a small bowl and stir together the warm water, yeast, and sugar. Wait 5-10 minutes until you see bubbles and smell that classic yeasty scent.
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Softness Secrets
If you want that same OG texture, make sure the dough is smooth and stretchy, not dry or goopy. Letting the breadsticks get extra puffy before baking gives them that super soft feel.
Nail the Temps
Don't guess on the water temp! If it feels cozy on the inside of your wrist, that's warm enough for the yeast to wake up and do its thing.
Prep Ahead Trick
Let the dough rise overnight in the fridge if you want to plan ahead. Give it a punch and let it sit out to warm up before shaping. Trust me, it tastes even better this way.
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These homemade Olive Garden-style breadsticks are now our go-to for any gathering. They're great with soup, pasta, or just grabbed as a snack. That warm, fluffy middle and garlicky, buttery top make every meal feel pretty special around here.
Frequently Asked Questions
- → Can I make the dough ahead of time?
- Yep, pop the dough in the fridge after its first puff-up. It'll keep for a day. Let it hang out at room temp before shaping.
- → How do I store leftover breadsticks?
- Cool them off, toss them in something airtight, and leave them on the counter up to two days. Or freeze for three months, easy.
- → Why didn't my yeast foam up?
- If it’s not foaming, your yeast’s probably too old or your water temperature’s off. Aim for about 110°F for happy yeast.
- → Can I use instant yeast instead of active dry?
- Sure thing—instant yeast can be mixed straight in with the dry stuff. No need to proof it.
- → How do I reheat the breadsticks?
- Cover them with foil and put them in a 350°F oven for 5 to 7 minutes. They’ll warm up nicely.