Olive Garden Breadsticks Recipe

Heat

Combine the water and milk in a saucepan and heat until the mixture is 110-115°F.

Whisk

In the bowl of a stand mixer fitted with the paddle attachment, whisk the water-milk mixture, yeast, and ½ teaspoon granulated sugar together. Allow to bloom for 10 minutes.

Blend

Add in the remaining sugar, 3 cups flour, salt and olive oil. Blend together until well combined, adding more flour 1 tablespoon at a time as needed.

Knead

Switch the mixer to the dough hook attachment and knead on low speed for 7-8 minutes, or until the dough is smooth and elastic.

Rise

Transfer the dough to a large oiled mixing bowl, cover with a kitchen towel, and allow it to rest for 45-90 minutes in a warm, draft-free place until doubled in size.

Divide

Punch the dough down, then divide it into twelve 2-ounce portions (about 56 grams each). Roll each piece into a 9-inch rope on a lightly floured surface, then transfer to 2 parchment paper-lined baking sheets.

Rise

Cover and let rise for 1 hour.

Preheat

While the dough rises, preheat oven to 425°F.

Bake the breadsticks for 11-13 minutes. until golden brown.

Melt

In a small bowl, whisk together kosher salt and garlic powder. In a separate bowl, melt the butter in the microwave.

Brush

Remove the breadsticks from the oven, brush with melted butter, then sprinkle with the garlic-salt mixture. Garnish with Parmesan, if desired, and serve warm.