Homemade breadtwists have all the delicious buttery, garlic flavor of your favorite restaurant quality breadsticks, but now they are unbelievably easy to make at home! The smell that fills your home will have you wanting to eat them straight out of the oven!
If you love fresh and soft bread that practically melts in your mouth! bread try Cheesy Garlic Bread or Italian Bread Twists.
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. I am surprised I even got a picture of these because they were so good, we all couldn’t get enough!
For years, I was afraid of making any kind of bread at home. It seemed like it was too complicated or would take to long. That’s why I was so happy when I finally found a bread recipe that took under an hour! If you are afraid of making bread too, or think it is too hard, fear no more! I made mine in my Kitchenaid mixer with a dough hook and it was simple. This dough was so soft and easy to roll out! This dough can also be used for pizza dough too. I made a second batch and we are making pizza tonight. Once you try this recipe out, I’m sure it will become a staple in your weekly dinners like it is in mine!
This short list of ingredients comes together so quickly and easily to make the most unforgettable bread! In fact, you will actually have most of these items in your pantry or refrigerator already!
- Warm water: Temperature should be between 105-115 degrees Fahrenheit.
- Sugar: Even savory bread twists need a little bit of sweetness.
- Yeast: Be sure to make sure your yeast is fresh and active.
- Flour: All-purpose flour works great for these bread twists!
- Salt: Don’t over salt because you will be adding garlic salt to the outside as well.
- Butter: Brush the butter over the top of the bread both before and after cooking it.
- Grated Parmesan Cheese: Its best to grate the cheese fresh if possible, but prepackaged works as well.
- Garlic Salt: I go through so much of this seasoning! It just makes everything taste better!
How to Make Breadtwists:
After spending so many years afraid to make homemade bread, I was amazed at how simple and rewarding it was to make my own! In less than 10 steps I had warm fresh bread straight from the oven! Don’t be afraid to try it too! It is so much more quick and easy than you would think.
- Make Starter: Mix warm water, sugar and yeast together. Let that sit (or proof) for 5 minutes.
- Mix Dough: Add flour and salt to the water, sugar, and yeast. Mix this until smooth and let it raise for 10 minutes. I used my kitchen aid mixer with the dough hook and it was so easy and worked great!
- Roll out the dough: In a large square on a floured surface flatten out the dough. Brush the dough with the melted butter and sprinkle with Parmesan cheese and garlic salt.
- Fold the dough: Fold dough in half. Cut the dough into one-inch strips. A pizza cutter worked great for me!
- Form Twists: Twist the one-inch strips of dough and place on a cookie sheet. Let that sit for another 10-15 minutes to rise.
- Bake: Cook the bread-sticks at 400 degrees for 20 minutes or until golden brown. My oven took about 17 minutes for these to be lightly brown.
- Add Butter and Seasoning: Immediately after baking, brush with more garlic butter and sprinkle with garlic salt and grated Parmesan cheese.
Tips for the Best Homemade Breadtwists Ever!
Following the steps for this recipe will result in the softest, most delicious warm bread! Especially if you read through the directions a couple of times before you begin so that you know what to expect. A few things to pay close attention to….
- Warm Milk: Make sure your milk is not too warm when you add in your yeast or it will kill the yeast. The milk should be between 105-115 degrees.
- Yeast: Don’t skip letting your yeast proof after adding it to the warm milk before moving on to step 2.
- Keep it moving: Turn your pan during baking to make sure the breadtwists cook evenly.
Storing Homemade Breadtwists:
I have learned to make extra of these breadtwists and freeze them until I am ready to bake. To store uncooked dough, wrap it tightly or store in an airtight container and place in your refrigerator for up to 48 hours or your freezer for up to 4 weeks. When you are ready to bake, thaw in the refrigerator overnight, then cover and let the dough rise (it will take longer since they have been frozen. Close to 30 minutes most likely.) Then follow the directions to cook. After cooking your breadtwists, store leftovers as follows:
- Freezer: Bread will stay good in the freezer for up to 3 months.
- Refrigerator: I would advise against storing your breadtwists in the refrigerator since they will turn stale quickly.
- Room temperature: Leave this bread at room temperature for 3-4 days before they are no longer fresh.
- Reheating cooked bread: Heat them in a 350 degree oven for about 5 minutes or until warm.
More Bread Recipes You’ll Love:
- The Best Homemade Garlic Bread
- 20 Minute Italian Bread Twists
- Focaccia Bread
- Three Cheese Garlic Pull Apart Bread
- Cheesy Olive Bread
- 1½ cups warm water
- 2 Tbsp. sugar
- 1 Tbsp. yeast
- 3½ cups flour
- 1 tsp Salt
- 3 T butter
- Grated Parmesan Cheese
- Garlic Salt
- Mix warm water, sugar and yeast together. Let that sit for 5 minutes.
- 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!
- 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.
- Fold the dough in half. Cut the dough into one inch strips. A pizza cutter worked great for me!
- Twist the one inch strips of dough and place on a cookie sheet. Let that sit for another 10-15 minutes to raise.
- Bake at 400 degrees for 20 minutes or until golden brown. My oven took about 17 minutes for these to be lightly brown.
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Do I need to bake these right away or can I put them in the fridge after I prepare them?
You can store the uncooked dough in your refrigerator for up to 48 hour before baking the breadtwists.
I’ve been making these for quite awhile now. They are so quick and easy. Great with a variety of soups and pasta dishes. Best part is that I don’t need to plan my day around them. They slide right into my dinner prep time.
My family loves these, and they’re spoiled with homemade bread being common in our home. Great recipe. Thanks.
You say you used your kitchen aid mixer, but your video shows you mixing/forming by hand. If I use the mixer, can I overwork the dough…. how would I know?
If you use your mixer, just mix until the dough is smooth and then take it out of the mixer.
Is it warm water or warm milk? You say both in this.
You can do either! I prefer water but you can also use warm milk if you like that instead.
Making these again for football Sunday. Such an easy recipe for a spectacular result. Followed the recipe to a tee the first time, am doing so again. My only suggestion is to make sure the surface you are rolling on is heavily floured so when folding in half it doesnt stick and stretch out too much. Fantastic recipe, my go to bread snack!
these bread sticks are absolute AMAZING!!!!! i did a surprise birthday party for my husband last week and had lots of yummy food…. but these bread sticks were the talk of the evening! Definitely a keeper!!
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!
These were yummy, but mine were tough. I don’t think I overworked the dough, but maybe so? Anyway, love your blog. Thanks!
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!
Those look tempting and delicious! Yum!!!!
They look awesome!!
Yeah, these babies would go down nice and easy! Gorgeous photo!
yum those look even better than pizza factory’s cake batter cookies
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!
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!
ahh so good!
Have a great night! Stop by nichollvincent.blogspot.com and say hello! xo
definitely pinning this recipe! thanks for sharing and for stopping by my blog!
Thanks for stopping by my comment and commenting! Following you back 🙂
And what a yummy recipe to try! Pinning this for spaghetti night!