These soft, fluffy homemade breadsticks, slathered in garlic butter, are the ideal sidekick for just about any meal. The dough needs two rises, but the second one goes by fast while the oven heats up. Fair warning: With just seven ingredients, you’re dangerously close to breadstick heaven—dare I say, even better than Olive Garden’s?

One reader, Sue, raved: “Sally, you’ve done it again! I’ve made these so many times, and they’re absolute perfection. I always double the batch and freeze some after baking—they beat any store-bought version by a mile. Chef’s kiss! ★★★★★”

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There’s nothing like that moment at a restaurant when a basket of warm bread lands on the table. If you’ve ever dined at Olive Garden, you know exactly what I’m talking about—unlimited soup or salad with those famous breadsticks. I’ve been determined to recreate them at home, and guess what? You only need seven simple ingredients to make your own version. And honestly, homemade just hits different.

Now, these aren’t the thin, crispy Italian breadsticks you might be picturing. Think more like soft, pillowy dinner rolls stretched into sticks and topped with salty, garlicky butter.

Why You’ll Love These Breadsticks:

• Pillowy soft inside, with a lightly chewy crust
• Packed with flavor from butter and garlic—both in the dough and brushed on after baking
• Perfect solo or dunked in your favorite sauce
• Beginner-friendly, great for yeast newbies

This recipe is a tweaked version of my reader-favorite pizza dough, with a few key upgrades. Since we’re skipping pizza toppings, I bumped up the flavor in the dough itself—a bit more salt and sugar, and melted butter instead of olive oil. Butter makes the dough richer, resulting in a softer, fluffier texture (more like a dinner roll than a chewy pizza crust). For an extra garlic kick, you can toss in ½ teaspoon of garlic powder with the dry ingredients (which I usually do).

During testing, another dough variation turned out chewier, almost like soft pretzels—but it was trickier to handle and shape. The recipe I’m sharing today is way more forgiving.

New to yeast? Don’t miss my Baking With Yeast Guide for all the tips.

The 7 Must-Have Ingredients (and Why):

1. Water – Warm (100–110°F / 38–43°C) to wake up the yeast. Too hot? Yeast dies. Dough fails. Tragedy.
2. Yeast – 2¼ teaspoons (one packet) of instant or active dry yeast makes the magic happen.
3. Sugar – Boosts yeast activity and keeps the dough tender, especially with butter in the mix.
4. Melted Butter – Adds richness and flavor, both in the dough and brushed on top after baking.
5. Salt – Essential for flavor in the dough and the buttery topping.
6. Bread Flour – Gives a chewier bite, but all-purpose flour works in a pinch.
7. Garlic Powder – Mixed into the butter topping (and optionally, the dough) for that irresistible garlic punch.

Kneading: The Secret to Soft Breadsticks
Kneading is a bread-baking staple, and this dough really benefits from a solid 8–10 minutes of it. Why? It keeps the breadsticks soft and helps build gluten (which = chewiness). You can use a stand mixer or go old-school with your hands—great for stress relief! On a floured surface, use the heels of your hands to stretch and fold gently. Never kneaded before? My how to knead dough guide (with video!) breaks it down.

Why Knead?

• Traps air for softer breadsticks.
• Strengthens gluten, which holds in the yeast’s gases (aka fluffiness).

How to Know It’s Ready:

• The dough should stretch without tearing.
• Soft and supple texture.
• Passes the windowpane test (stretch a piece thin—if light shines through without tearing, you’re golden).

Rising Time:

• First rise: 1.5–2 hours.
• Second rise (after shaping): About 20 minutes.

Shaping the Breadsticks:

1. Punch down the dough and split it in half (you’ll have ~2 lbs total).
2. Cut each half into 7 pieces (~2 oz / 55g each—no need to be exact).
3. Lightly flour your hands and counter.

Pro Tip: The dough should feel slightly tacky—not sticky, but just grippy enough to roll easily. Too much flour makes rolling harder.

4. Roll each piece into an 8-inch log (like shaping soft pretzels or garlic knots).

5. Arrange on baking sheets, cover loosely, and let rise 20 minutes.

Don’t need 14 breadsticks? Shape what you want, then use the rest for garlic knots or pizza dough. Win-win!

Garlic Butter Topping:
While the breadsticks bake, melt 2 Tbsp butter with ¼ tsp each salt and garlic powder. Want extra flair? Toss in Italian seasoning (like in these pizza pull-apart rolls) or parsley (like on cheddar biscuits).

As soon as they’re out of the oven, brush the garlic butter over the warm breadsticks. (A pastry brush is clutch here—also perfect for pie crust!)

Sprinkle with dried parsley or basil if you’re feeling fancy. Serve warm for max deliciousness (or reheat later).

What to Pair Them With:

• Soups like minestrone or alphabet vegetable soup
• Bruschetta chicken or chicken meatballs
• Pasta night (obviously)
• Appetizer spread with marinara, beer cheese dip, or pesto

Only downside? You’ll probably need to double the batch—because everyone at your table will demand unlimited refills.