The next time I make Zuppa Toscana, or just about any other soup for that matter, I will be making these bread sticks! These Copycat Olive Garden Breadsticks rock the socks off any store-bought breadstick I have ever bought. And that is saying something big.
And the next time I do make them… I’m going to have to take a little more time to make the breadsticks pretty, because truth be told- this time I was way more concerned with popping them in the oven because I was HUNGRY! Yeah… stinks to be a food blogger when you’re starving, because there are so many more things to consider, like food photography, and staging. I let it go this time… so when I do update the photos, I will be sure to post a before and after so you can see what a difference prep work and food photo staging can make.
You really can’t go wrong adding these yummy breadsticks to your menu. Simply put, they will be a huge hit. Dipped into a bowl of Bountiful Beef Stew or Meat & Potato and Parsley Soup, and you’ll be in breadstick heaven.
There is just something so comforting and refreshing about a bowl of soup and breadsticks… especially when its cold outside.
Now… I don’t know about you, but I’m filling up my meal plans with soups and chilies this time of year. Sometimes I like to serve soup with Texas toast, other times crackers, and sometimes chips depending on the type of soup. I think we’ll be adding this easy breadsticks recipe to accompany several of those soup recipes.
What’s your favorite thing to serve with soup?
1 hr, 30 Prep Time
15 minCook Time
1 hr, 45 Total Time
- Combine warm water with yeast in mixing bowl and let sit for 5 minutes. Add the rest of the dough ingredients and mix until well incorporated with a dough hook. Mix with the dough hook for 5-7 minutes.
- Remove dough from mixing bowl and knead for another 2-3 minutes until it is smooth. Break into two equal parts and work into 2 (foot long) logs. Divide each of these into nine equal pieces and then work those into smooth breadsticks about
- inches long.
- Arrange breadsticks on baking sheets, leaving an inch or two between each breadstick. Cover for 60 minutes and let dough double.
- Preheat oven to 400 degrees and bake for 15 minutes.