Copycat Fazoli’s Breadsticks Recipe
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| Bake a batch of these copycat Fazoli’s breadsticks and enjoy that soft, buttery center with garlicky topping and a warm Italian-American comfort food vibe. |
If you’ve ever gone to Fazoli’s and found yourself reaching for just one more breadstick, you are definitely not alone. Those soft, buttery, garlicky breadsticks have a way of stealing the whole meal. The good news? You can make a copycat Fazoli’s breadsticks recipe right at home with simple ingredients and easy steps.
This recipe is made for home cooks in the USA who want that warm, fluffy texture and rich buttery finish without needing a restaurant kitchen. If you love easy homemade breadsticks, this one is for you.
Why People Love Fazoli’s Breadsticks
Fazoli’s has built a loyal fan base around comforting Italian-American food that feels casual, affordable, and family-friendly. While the pasta dishes bring people in, the breadsticks are often the real stars of the table. They arrive warm, soft, and brushed with buttery garlic flavor that smells amazing before you even take a bite.
That’s part of what makes them so iconic. They’re not crusty like a bakery baguette, and they’re not dense like dinner rolls. Instead, they’re pillowy, tender, and lightly chewy in the middle with a soft golden outside. The topping adds that familiar savory finish that makes them hard to stop eating.
This is a copycat version inspired by Fazoli’s breadsticks. It is not the restaurant’s actual recipe, and it is not affiliated with or endorsed by Fazoli’s. Still, it aims to bring that same cozy, buttery, garlic breadstick experience to your own kitchen.
Why This Copycat Fazoli’s Breadsticks Recipe Works
Some homemade bread recipes can feel intimidating. I get it. Dough can seem fussy at first. But this one keeps things simple. The dough is easy to mix, easy to knead, and forgiving for beginners.
Here’s why it works so well:
- Bread flour helps create a soft but slightly chewy texture.
- Warm water and sugar give the yeast a strong start.
- Butter adds rich flavor to both the dough and the topping.
- Garlic powder and a little salt deliver that classic Fazoli’s-style finish.
Think of the dough like a soft pillow. You want it smooth and springy, not dry and stiff. Once you get a feel for that, breadsticks become much less scary.
Ingredients
For the dough:
- 1 cup warm water, about 105 to 110 degrees F
- 2 1/4 teaspoons active dry yeast, 1 packet
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 3 to 3 1/4 cups bread flour
For the topping:
- 4 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- Optional: 1 tablespoon grated Parmesan cheese
- Optional: 1/2 teaspoon Italian seasoning or dried parsley for color
Recipe Details At a Glance
- Servings: 12 breadsticks
- Prep time: 20 minutes
- Rise time: 1 hour to 1 hour 15 minutes
- Cook time: 12 to 14 minutes
- Total time: About 1 hour 45 minutes
Approximate nutrition per breadstick:
- Calories: 170
- Carbohydrates: 25g
- Protein: 4g
- Fat: 6g
- Saturated Fat: 3.5g
- Sodium: 220mg
- Sugar: 2g
Nutrition will vary depending on flour brand, topping amount, and whether you add Parmesan.
How to Make Copycat Fazoli’s Breadsticks
Step 1: Wake up the yeast.
Pour the warm water into a large mixing bowl. Add the sugar and yeast. Stir gently, then let it sit for 5 to 10 minutes. The top should look foamy and creamy. That foam tells you the yeast is alive and ready to work.
If nothing happens, your yeast may be old or your water may have been too hot or too cool. It’s worth starting over here rather than risking dense breadsticks later.
Step 2: Mix the dough.
Add the melted butter and salt to the yeast mixture. Stir. Then add 3 cups of bread flour, one cup at a time, mixing until a shaggy dough forms. If the dough is very sticky, add the extra 1/4 cup flour a little at a time.
You want the dough to be soft and slightly tacky, but not so sticky that it coats your fingers like glue.
Step 3: Knead until smooth.
Turn the dough out onto a lightly floured surface. Knead for 6 to 8 minutes. Push the dough away with the heel of your hand, fold it back, and turn it. Repeat.
At first it may feel rough. Keep going. After a few minutes, it should become smoother and more elastic. If you poke it lightly, it should slowly spring back.
If using a stand mixer, knead with the dough hook on low speed for about 5 minutes.
Step 4: Let the dough rise.
Lightly grease a clean bowl. Place the dough inside and turn it once so the top gets lightly coated too. Cover with a clean towel or plastic wrap. Let it rise in a warm spot for 45 to 60 minutes, or until doubled in size.
A slightly warm oven that has been turned off can help if your kitchen is chilly. Just don’t place dough in a hot oven.
Step 5: Shape the breadsticks.
Punch down the risen dough gently to release excess air. Turn it onto a lightly floured counter and divide it into 12 equal pieces.
Roll each piece into a rope about 7 to 8 inches long. Try to keep them about the same thickness so they bake evenly. Place them on a greased or parchment-lined baking sheet, leaving a little space between each one.
Step 6: Give them a second rise.
Cover the shaped breadsticks loosely and let them rest for 20 to 30 minutes. This short second rise helps them bake up light and fluffy instead of tight and heavy.
Meanwhile, preheat your oven to 375 degrees F.
Step 7: Bake until lightly golden.
Bake the breadsticks for 12 to 14 minutes. They should look puffed and lightly golden on top and bottom. Don’t overbake them. If you want that soft Fazoli’s-style texture, pull them once they’re just turning golden rather than deeply browned.
Step 8: Brush with buttery garlic topping.
While the breadsticks bake, stir together the melted butter, garlic powder, and salt.
As soon as the breadsticks come out of the oven, brush them generously with the butter mixture. If using Parmesan or herbs, sprinkle them on right away so they stick.
Serve warm for the best texture and flavor.
Beginner Tips for Soft, Fluffy Breadsticks
- Use warm water, not hot water. Water over 120 degrees F can damage the yeast.
- Measure flour carefully. Too much flour can make breadsticks dry. Spoon flour into the measuring cup and level it off.
- Don’t skip the second rise. It gives the breadsticks a lighter texture.
- Brush after baking. That keeps the topping rich and shiny.
- Cover leftovers well. Homemade bread dries out faster than store-bought bread.
When I first started making bread at home, I always added too much flour because sticky dough made me nervous. Once I learned that soft dough usually means soft bread, everything got better.
Easy Time-Saving Options
If you want the flavor of homemade Fazoli’s-style breadsticks with less effort, here are a few shortcuts.
Use a stand mixer:
Let the mixer do the kneading for you. It saves time and effort.
Try frozen dinner roll dough:
Thaw the dough, shape into breadsticks, let rise, then bake and brush with the garlic butter topping. This won’t be exactly the same, but it’s a very handy shortcut on busy nights.
Use store-bought pizza dough:
Pizza dough makes a slightly chewier breadstick, but it still tastes great with the buttery topping.
Air fryer option:
If your air fryer is large enough, cook a few breadsticks at a time at 330 degrees F for about 6 to 8 minutes. Watch closely since air fryers can brown quickly. Brush with garlic butter right after cooking.
Allergy-Friendly and Special Diet Modifications
One of the best things about making copycat recipes at home is that you can adjust them to fit your needs. Here are some practical swaps if you’re dealing with allergies, sensitivities, or food preferences.
Gluten-Free Option
To make these gluten-free, use a good quality 1-to-1 gluten-free flour blend meant for yeast baking. Look for one that contains xanthan gum, or add it if the blend doesn’t include it. Gluten-free dough is usually softer and stickier than regular dough, so don’t expect it to feel exactly the same.
- Use a gluten-free flour blend designed for bread
- Consider adding 1 extra egg white for structure if needed
- Let the dough rise in a warm area, but don’t overproof
- Bake until the internal temperature reaches 190 degrees F for doneness
Dairy-Free Option
Swap the butter for a plant-based butter alternative or use olive oil in the dough. For the topping, dairy-free butter works best if you want that rich, restaurant-style finish.
- Use plant-based butter sticks for best flavor
- Skip Parmesan or use dairy-free Parmesan
- Check labels carefully if cooking for someone with a milk allergy
Vegan Option
Good news: this recipe is already very easy to make vegan since the dough does not require eggs. Just use vegan butter in place of regular butter and skip any cheese topping.
- Use vegan butter in the dough and topping
- Add a little nutritional yeast on top for a savory finish
- Brush generously after baking to keep them soft
Lower-Sodium Option
If you are watching sodium, reduce the added salt in the dough and topping. Garlic powder and herbs still provide plenty of flavor.
- Cut the salt in the topping by half
- Skip Parmesan since it adds extra sodium
- Serve with unsalted pasta sauce or olive oil for dipping
Whole Wheat Option
If you want a little more fiber, replace up to half of the bread flour with whole wheat flour. I don’t recommend using all whole wheat unless you want a denser result.
- Use 1 1/2 cups whole wheat flour plus 1 1/2 cups bread flour
- You may need an extra tablespoon or two of water
- The breadsticks will be a bit heartier and less airy
Garlic Sensitivity
If garlic is too strong for you, simply reduce the garlic powder or swap in a little dried parsley and butter for a milder topping.
Serving Ideas
These copycat Fazoli’s breadsticks go with almost anything. They’re especially good with:
- Spaghetti and meatballs
- Fettuccine Alfredo
- Baked ziti
- Lasagna
- Tomato soup
- Chicken noodle soup
- Salad with Italian dressing
And honestly, they’re also great eaten standing at the stove while they’re still warm. No judgment here.
Storage and Reheating
To store:
Keep cooled breadsticks in an airtight container or zip-top bag at room temperature for up to 2 days.
To refrigerate:
You can refrigerate them for up to 4 days, though they may dry out a bit faster.
To freeze:
Wrap tightly and freeze for up to 2 months. Thaw at room temperature before reheating.
To reheat:
Wrap in foil and warm in a 300 degrees F oven for about 8 to 10 minutes. Brush with a little extra melted butter if you want to freshen them up.
Food Safety Notes
Even simple bread recipes come with a few smart kitchen safety reminders:
- Use clean bowls, utensils, and hands when handling dough.
- Do not use water that is too hot with yeast.
- For doneness, enriched breads like these are typically fully baked around 190 to 200 degrees F internal temperature.
- If serving with dips, sauces, or melted butter that sat out for a long period, refrigerate leftovers promptly.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. After kneading, cover the dough and refrigerate it overnight. The next day, let it sit at room temperature for about 30 minutes before shaping.
Why are my breadsticks dense?
This usually happens if the yeast was inactive, too much flour was added, or the dough didn’t rise long enough.
Can I use all-purpose flour?
Yes. Bread flour gives a slightly chewier, more restaurant-style texture, but all-purpose flour still works well.
Can I double the recipe?
Absolutely. Just make sure you have enough baking sheet space, or bake in batches.
Final Thoughts
If you’ve been craving Fazoli’s breadsticks at home, this recipe is a fun and satisfying way to bring that same buttery, fluffy comfort to your table. They’re easy enough for a weeknight, but special enough for pasta night, holiday dinners, or game day spreads.
If you make these, I’d love to hear how they turned out. Did you keep them classic, or did you add your own twist? Leave a comment and share this recipe with friends and family who love restaurant copycat recipes.
Disclaimer
This recipe is a copycat recipe inspired by Fazoli’s breadsticks. It is not the actual restaurant recipe, and no knowledge of Fazoli’s proprietary recipe is implied. This post is not affiliated with, endorsed by, or sponsored by Fazoli’s.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn a small commission from qualifying purchases made through affiliate links, at no extra cost to you.
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