Author: 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.
Olive Garden breadsticks are iconic for a reason: soft, fluffy, lightly chewy, and brushed with buttery garlic salt. So I had to make a vegan version that delivers that same warm, pillowy texture and rich flavor, using simple ingredients at home. Fresh from the oven, they're even better than the original. My goodness, who knew they were so easy to make at home!?
Why These Vegan Olive Garden Breadsticks Are Better Than the Real Thing
- Soft and fluffy texture: These bake up perfectly pillowy with that classic light chew.
- Buttery garlic topping: Brushed onto the breadsticks while they're warm so it seeps in and makes every bite rich and flavorful.
- Just like the restaurant: If you find yourself craving the original from Olive Garden, these are going to scratch that itch!
- Perfect for pairing: Serve them with salad, pasta, soup, or just some warm marinara for dipping.
Ingredients for Vegan Breadsticks
Breadstick Dough
- Warm water: This activates the yeast.
- Active dry yeast: Helps the dough rise and become fluffy.
- White sugar: Feeds the yeast and adds a hint of sweetness.
- Vegan butter: Adds richness and softness to the dough.
- Salt: To enhance the flavor.
- All-purpose flour: Most for the dough, and a little extra for dusting.
Garlic Butter Topping
- Vegan butter: I love using my homemade vegan butter (for best flavor), but any good store-bought version works too.
- Garlic powder: For that classic garlic flavor without the sharpness of fresh.
- Salt: Finishes the breadsticks perfectly.
How to Make Vegan Olive Garden Breadsticks
- Activate the Yeast: In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 to 10 minutes until foamy.
- Make the Dough: Stir in the melted vegan butter and salt. Gradually add the flour and mix until a soft, slightly sticky dough forms.
- Knead: Knead the dough on a lightly floured surface for 8 to 10 minutes, until smooth and elastic.
- 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: Punch down the dough and divide into 12 pieces. Roll each piece into a rope about 7 to 8 inches long and place on a lined baking sheet.
- Second Rise: Cover loosely and let rise for 30 to 45 minutes, until puffy.
- Bake: Bake at 400°F for 10 to 12 minutes, until lightly golden.
- Finish: Immediately brush with melted vegan butter and sprinkle with garlic powder and salt. Serve warm.
Tips and Variations
- Use warm (not hot) water: The water should feel warm to the touch, like a comfortable bath. If it's too hot, the yeast won't activate properly, and if it's too cool, the dough will take much longer to rise.
- Your dough should be soft and slightly sticky: If it feels dry, add 1 tablespoon of water at a time. If it's too sticky to handle, sprinkle in a little more flour. This is the key to soft, fluffy breadsticks.
- Don't rush the rise: Let the dough fully double in size. Under-proofed dough = dense breadsticks.
- Roll gently when shaping: Avoid overworking the dough when rolling into ropes so they stay light and airy.
- Brush immediately after baking: Brushing with garlic butter while hot helps it soak in for that classic flavor.
- For best flavor: Use a good vegan butter (homemade or a high-quality store-bought one makes a noticeable difference).
- Add even more flavor: They don't do this at Olive Garden, but you make the rules in your kitchen. Try making your breadsticks a bit cheesy by sprinkling with vegan parmesan after brushing with garlic butter. Or make them herby by adding a pinch of Italian seasoning to the garlic butter.
Serving Suggestions
These vegan Olive Garden breadsticks are perfect served with:
- Pasta dishes (hello spaghetti bake!)
- Soups, like tomato soup or minestrone
- Big fresh salads, like my Greek salad
- Alongside any cozy comfort food dinner
Storage, Freezing, and Reheating
- Room temperature: Store your vegan Olive Garden breadsticks in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days in an airtight container.
- Freezing: Freeze fully cooled breadsticks for up to 3 months in a freezer bag.
- Reheat: Warm in the microwave for 10 to 20 seconds or in a 350°F oven until soft and warm. For best results, brush with fresh garlic butter after reheating.
If you try this breadsticks recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
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.
Servings:
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Ingredients
Breadsticks:
- 1 cup warm water, (105-110°F / 40-43°C)
- 2 ¼ teaspoons active dry yeast, (1 packet)
- 2 tablespoons white sugar
- 3 tablespoons vegan butter, melted
- 1 ½ teaspoons salt
- 3 cups all-purpose flour, (plus more for dusting)
Garlic butter topping:
- 3 tablespoons vegan butter, melted
- ½ teaspoon garlic powder
- ½ teaspoon salt
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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