Preview: These soft garlic bread machine breadsticks are easy to mix up and knead with a bread machine. They taste similar to the ones at Olive Garden.
How does the Olive Garden restaurant know my weakness for warm, soft, and garlicky bread? What’s more, they keep offering bread basket refills at no extra charge. It’s a conspiracy, I tell ya’.
Now I can make them with my bread maker. No, this is not their authentic recipe. I know from time working in Research & Development for a nationwide pizza chain that large companies use products and formulations not available to the public. These secrets make it impossible to imitate exactly.
This is the same recipe for Soft Garlic Bread Machine Breadsticks that used to live on my post about converting traditional bread recipes for use in a bread machine.
You don’t have to twist the sticks if that seems more complicated. They are just as tasty untwisted, but not as photogenic in my experience. It’s challenging to keep the straight ones even and…straight.
How to use a bread maker to make these garlicky breadsticks:
- Dump all ingredients into the bread machine in the order listed: Liquids first, other ingredients like salt, sugar, and fat, next, then flour, and last is the yeast.
- Select the DOUGH cycle and press START.
- After the bread has been kneading for a few minutes, open the lid and take a peak. This is the most important thing you can do when using a bread machine. Make adjustments according to the directions below.
- Remove the dough from the bread machine pan to a floured surface. Shape breadsticks by hand as shown below and place them onto a prepared cookie sheet.
- Allow breadsticks to rise until almost double.
- Brush with the buttery glaze and bake in a preheated oven until golden brown.
Ingredients and substitutions:
- WATER: Spring water is my first choice, then tap water–always room temperature.
- MILK: Any milk regardless of the fat content is fine, but the higher the fat content, the softer the crumb.
- OLIVE OIL: Substitute vegetable oil if olive oil is not available.
- SALT: I use table salt or sea salt. Add 1/4 teaspoon extra if using Kosher salt.
- SUGAR: The recipe specifies granulated white sugar. I have not tried anything else.
- FLOUR: Bread flour is my preference but unbleached all-purpose flour can be substituted.
- YEAST: Instant yeast (interchangeable with bread machine or rapid-rise yeast) is the only kind of yeast I buy. If you use active-dry yeast, add 1/4 teaspoon extra–it can be slower to rise.
How to roll out bread machine breadsticks:
Baker’s Tip: If the bread sticks won’t stay twisted, cover the dough/strips with a tea towel, and walk away for about 10 minutes. This will allow the dough to relax and hold the twist.
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Hope to see you again soon!
p.s. If you have any questions or suggestions, you can email me privately: paula at saladinajar.com.