This homemade Parmesan bread twist is a copycat recipe inspired by Domino’s, and it’s easy to make using my popular Domino pizza dough recipe.
There’s something so satisfying about warm, soft, buttery bread twists fresh from the oven. Whether you’re serving them with soup, pasta, or enjoying them solo with a dip, these Homemade Parmesan Bread Twists are guaranteed to impress.
Inspired by classic Domino Pizza Shop garlic knots but with a unique twisted shape, these breadsticks are ultra-soft inside with a golden, flavorful crust. And the best part? The dough is surprisingly easy to work with, perfect for beginner bakers!
Why You’ll Love These Bread Twists
- Super soft and fluffy yeast dough
- Twisted shape looks fancy but is easy to achieve
- Buttery garlic topping makes them irresistible
- Perfect for freezing or prepping ahead
- Versatile – serve as a side, appetizer, or snack
Ingredients You’ll Need
For the Dough:
Ingredient
Warm water
Active dry yeast
Granulated sugar
Olive oil
Salt
All-purpose flour
Milk powder
Garlic powder
For the Topping:
Ingredient
Unsalted butter- melted
Fresh Garlic
Grated Parmesan
Fresh parsley
Italian Seasoning- optional
How to Make Pizza Dough plus Video Instruction
Step-by-Step Instructions
1. Make the Dough
Combine the flour, yeast, salt, sugar, garlic powder, and dry milk in a stand mixer or large bowl. Mix everything together with a whisk, then add the water and oil to the dry ingredients.
With a wooden spoon, stir until the dough forms a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook, and knead at a medium to low speed until the dough is smooth and elastic. The dough is ready when it pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, one tablespoon at a time, until the dough leaves the sides of the bowl. This will take approximately 5-7 minutes. You can knead the dough by hand, which will take approximately 7–10 minutes.
Transfer the dough to a lightly oiled bowl and cover it with plastic wrap. Allow the dough to rise in a warm place for 1-2 hours, or until it has doubled in size.
3. Shape the Twists
Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 2 pieces. Divide one-half of the dough into 8 pieces, roll each piece into an 8-inch log, and twist the dough as shown in the photo. Lay them onto a parchment-lined baking sheet.
4. Second Rise
Cover the shaped twists and let them rise for 20–30 minutes, until puffy.
5. Bake
Preheat oven to 375°F (190°C). Bake the bread twists for 15–18 minutes, or until lightly golden brown on top.
6. Add the Garlic Butter
While the twists are baking, stir together the melted butter, minced garlic, and Italian seasoning.
Brush the warm twists generously with garlic butter as soon as they come out of the oven. Sprinkle with Parmesan and fresh parsley if desired.
Tips for Success
- Use fresh garlic for the most flavor in the topping.
- Don’t over-flour the dough—keep it soft and slightly tacky.
- Let them rise fully before baking for the fluffiest texture.
- Brush with garlic butter while hot to let it soak in.
- Use freshly grated Parmesan cheese
Variations
- Cheesy Bread Twists: Sprinkle shredded mozzarella inside the dough strips before twisting.
- Spicy Twist: Add red pepper flakes to the garlic butter.
- Sweet Version: Skip garlic butter and brush with melted butter + cinnamon sugar for dessert twists!
Make-Ahead & Freezing Instructions
- Make Ahead: Prepare dough, cover, and refrigerate overnight after first rise. Let it come to room temperature before shaping.
- Freezing Baked Twists: Freeze after baking and cooling. Wrap tightly and reheat in oven at 300°F until warm.
- Freezing Dough: Freeze shaped, unbaked twists. Let thaw and rise before baking.
FAQs
Can I use whole wheat flour?
Yes, but replace no more than 1 cup of all-purpose flour to maintain a soft texture.
What if I don’t have Italian seasoning?
You can use a mix of dried oregano, basil, thyme, or just garlic and salt for a basic version.
Can I make these gluten-free?
Only if using a gluten-free yeast dough substitute that’s designed for bread. Standard GF flour will not work 1:1 here.
These homemade Bread Twists are buttery, pillowy, and full of flavor—the kind of recipe you’ll want to make repeatedly. Whether you’re dipping them in marinara, serving them with soup, or munching them on their own, they’re a sure crowd-pleaser.
Other Recipes
Don’t Want to Miss a Thing?
Follow me on Pinterest, Facebook, YouTube, and Instagram to keep up with the latest news from Duchez Kitchen.
If you have any questions about this recipe, I would love to hear them in the comments section below. Did you make this recipe? Please let me know by leaving a review and rating your recipe below. Tag me @theduchezkitchen on Instagram, YouTube, and Facebook.
Thanks for reading. As always, stay blessed!
Parmesan Bread Twist
Equipment
- Mixing
Ingredients
- Dough
- 3 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 2¼ teaspoons instant yeast
- 1 tablespoon dry milk
- 1 teaspoon garlic powder
- 1 ⅓ cups warm water
- 2 tablespoons olive oil
- Topping
- 4 tablespoons unsalted butter
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ cup grated parmesan cheese
- Fresh parsley for garnish
Instructions
- Make the
- Combine the flour, yeast, salt, sugar, garlic powder, and dry milk in a stand mixer or large bowl. Mix everything with a wooden spoon and then add the water and oil to the dry ingredients.
- Stir until the dough comes together into a shaggy mass. Take the mixing bowl to the mixer, attach the dough hook, and knead at a medium to low speed until the dough is smooth and elastic. The dough is ready when it pulls away from the sides of the bowl. If the dough is sticky and sticks to the sides of the bowl, add more flour, one tablespoon at a time, until the dough leaves the sides of the bowl. This will take approximately 5-7 minutes. You can knead the dough by hand, which will take approximately 7–10 minutes.
- Transfer the dough to a lightly oiled bowl and cover it with plastic wrap. Allow the dough to rise in a warm place for 1-2 hours, or until it has doubled in size.
- Shape the Twists
- Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 2 pieces. Divide one-half into 12 pieces, roll each piece into an 8-inch log, and twist the dough as shown in the photo. Take each strip, roll it into a twist, and lay it on a parchment-lined baking sheet. Continue until all the dough is shaped.
- Second Rise
- Cover the shaped twists and let them rise for 20–30 minutes, until puffy.
- Bake
- Preheat oven to 375°F (190°C). Bake the bread twists for 15–18 minutes, or until lightly golden brown on top.
- Add the Garlic Butter
- While the twists are baking, stir together the melted butter, minced garlic, and Italian seasoning.
- Brush the warm twists generously with garlic butter as soon as they come out of the oven. Sprinkle with Parmesan and fresh parsley if desired.
Notes
- Make Ahead: Prepare dough, cover, and refrigerate overnight after first rise. Let it come to room temperature before shaping.
- Freezing Baked Twists: Freeze after baking and cooling. Wrap tightly and reheat in oven at 300°F until warm.
- Freezing Dough: Freeze shaped, unbaked twists. Let thaw and rise before baking.
Leave a Reply