Garlic Parmesan Bread Twists (Pizza Factory Copy Cat Recipe)

Quick & Easy Buttery Garlic Bread Twists - A family favorite. 



These light and flavor-packed bread twists are a real treat in our home. I say a treat, because I rarely use white flour. We are blessed to not have any food allergies at my house, so I feel O.K. serving these every now and then. We have a favorite soup that we like to serve these bread twists with: My Olive Garden Copy-Cat Zuppa Toscana. This makes a great meal served along with a green salad.

These bread twists are very easy and fast to put together. The twisted shape is pretty and fun to eat. They are light textured with crispy buttery crusts. The fresh garlic, Parmesan and flake salt are perfect. I'm warning you, these are fabulously addicting...but much better for you than crack.

Garlic Bread Twists Recipe:

1 1/2 c. Warm water
2 T. Sugar or fructose
1 T. Instant yeast
3 1/2 c. Flour
1 t. BioSalt or sea salt
1/4 to 1/3 c. Butter, melted
3 to 4 Garlic cloves, mashed or finely minced
Kosher salt or flake sea salt, for sprinkling


Method:

Place the warm water, sugar, and yeast in the large bowl of a stand mixer. Let sit for 5 minutes.

Add the flour and salt. Mix until smooth, using the dough hook with your stand mixer. Let the dough raise, covered, for 10 minutes. (You may instead mix by hand if you need to.)

Roll the dough out into a large rectangle, on a floured surface.

Melt the butter with the garlic in a small bowl. Have a pastry brush on hand.

Brush the dough with the garlic butter and sprinkle with some kosher salt or flake sea salt.

Fold the dough in half, lengthwise, and cut into 1-inch wide strips, using a pizza cutter.

Twist the strips of dough and place in a baking sheet.

Let rise, covered, in a warm place for 15 to 20 minutes.

Bake in a preheated 400 degree oven for 20 minutes, or until golden brown.

Remove from oven and brush the bread sticks with garlic butter, sprinkle with kosher salt and grated Parmesan cheese.

Serve hot with soup and salad. Dipping sauces like Marinara, Alfredo, or Ranch dressing are nice to serve on the side.

The dough has been twisted and placed on a baking sheet.

Dough is rising in a warm, draft-free place (my oven with the oven light on).

The dough is taken out of the oven, the oven preheated, and then the twists are baked.

The baked bread twists are ready to be removed from the oven.

Baste with more garlic butter, then sprinkle with Parmesan cheese.

The finished bread twists.

Served along side my Zuppa Toscana Soup.

Enjoy,

Leila.