Homemade Breadtwists

If you are from Utah then you know of the amazing pizza factory breadsticks.  Sometimes when I go there, I just order the breadsticks.  They are to die for.  Well I am pretty sure this is the same recipe.  I can’t even explain how good these turned out.  This pizza dough is the best!  It is so soft and easy to roll out!  And if you are afraid of making bread, or think it is hard, this is easy.  I made mine in my kitchen aid with a dough hook and it was simple.  I am surprised I even got a picture of these because they were so good, we all couldn’t get enough!  This dough can also be used for pizza dough.  I made a second batch and we are making pizza tonight.

Rating: 5 stars  Difficulty of Recipe: 3 stars
Things that I changed:  Nothing
Things that I would do differently next time: Nothing
Will I make this again?  Yes.  They were so delicious and simple, they make an awesome side to every meal!

1½ cups warm water
2 Tbsp. sugar
1 Tbsp. yeast
3½ cups flour
1 tsp Salt
3 T butter 
Grated Parmesan Cheese
Garlic Salt

1.  Mix warm water, sugar and yeast together.  Let that sit for 5 minutes.  
2. Add flour and salt to the water, sugar, and yeast.  Mix this until smooth and let it raise for 10 minutes.  I used my kitchenaid mixer with the dough hook and it was so easy and worked great!
3.  Roll out the dough in a large square on a floured surface.  Brush the dough with the melted butter and sprinkle with parmesan cheese and garlic salt.  
4.  Fold the dough in half.  Cut the dough into one inch strips.  A pizza cutter worked great for me!
5.  Twist the one inch strips of dough and place on a cookie sheet.  Let that sit for another 10-15 minutes to raise.
6. Bake at 400 degrees for 20 minutes or until golden brown.  My oven took about 17 minutes for these to be lightly brown.
7.  Immediately after baking brush with more garlic butter and sprinkle with garlic salt and grated parmesan cheese.  Serve with marinara sauce, alfredo sauce, or ranch.

This also makes an excellent pizza dough.  When I make this recipe, I half it.  It makes quite a bit of dough.  I use half of the dough for breadtwists and half of it for four personal size pizzas.  If you are making one pizza or mini pizzas, oven temperature and cooking time will still be the same.


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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. Shabby, Chic, & Cheap says:

    Thanks for stopping by my comment and commenting! Following you back 🙂

    And what a yummy recipe to try! Pinning this for spaghetti night!

  2. Elisabeth @ La Vita e Bella says:

    definitely pinning this recipe! thanks for sharing and for stopping by my blog!


  3. Nicholl Vincent says:

    ahh so good!

    Have a great night! Stop by nichollvincent.blogspot.com and say hello! xo

  4. Autumn Bee says:

    yum! im going to have to try this recipe out! thanks for linking up with the gfc collective! i hope you come back again next week!

  5. Mmm looks good! Would love it if you linked up on my blog hop http://www.w-t-fab.com/search/label/bloghop. Also let me know if you’d like to follow each other or co-host a blog hop!

  6. yum those look even better than pizza factory’s cake batter cookies

  7. Trish - Mom On Timeout says:

    Yeah, these babies would go down nice and easy! Gorgeous photo!

  8. They look awesome!!

  9. Melissa @ No. 2 Pencil says:

    Those look tempting and delicious! Yum!!!!

  10. Tried these for lunch today and they were a big hit! Tasted great, my only issue was the dough was VERY sticky even with addition of more flour. Thanks for the recipe!

  11. These were yummy, but mine were tough. I don’t think I overworked the dough, but maybe so? Anyway, love your blog. Thanks!

  12. I know this recipe has been out there for a few years, but I just found it today and made pepperoni bombs with it, they were SO good! Thanks!

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