Homemade Garlic Bread Twists

Homemade Garlic Bread Twists – these are sure to disappear quickly! Twisted with a Cheese & Herb mixture or Sundried Tomato & Bacon or Roasted Red Pepper & Feta Cheese. Why not try them all ?

Soft Homemade Garlic Bread Twists are twisted with a mixture of either Cheese & Herbs, Sundried Tomato & Bacon or Roasted Red Pepper & Feta Cheese. These tasty bread sticks came about from my Kitchen Shed experiments with different flavours for my Garlic & Herb Twister Bread.

I know I’m not the only one who goes to bed with an idea and wakes up halfway through the night with another, in this case individual bread twists instead of multiple twists to make one large twister bread. After a bit of resizing the strips, changing the ingredient quantities, we have the finished article. I’ve included three different fillings for my Homemade garlic Bread twists but there’s no reason why you can’t adjust and experiment to find your own favourite. I’d love to know your ideas for more fillings.

Homemade Garlic Bread Twists are best served warm – they are delicious when dunked in your favourite sauce – and are perfect to serve at a BBQ as your other food cooks. The mini bread twists can be fun as canapes at a dinner party and whichever size twists you opt for, they are great as an accompaniment to lasagne or chilli.

Homemade Garlic Bread Twists

Makes:

9 or 10 bread twists or 18 to 20 mini bread twists

Filling Ingredients:

Cheesy Garlic & Herb Butter
  • 75 g softened butter
  • 1 garlic clove crushed
  • 2 tablespoons of your favourite fresh herbs, parsley, oregano, basil, chives
  • 100 g grated cheese of your choice ( I used Emmental)
  • Optional: Extra freshly chopped parsley for sprinkling and a tablespoon of freshly grated Parmesan
Sundried Tomato & Bacon
  • 75 g softened butter
  • 1 garlic clove crushed
  • 2 tablespoons of your favourite fresh herbs, parsley, oregano, basil, chives
  • 25 g sundried tomatoes in oil – drained and chopped
  • 2 tablespoons chopped cooked crispy bacon bits
Roasted Red Pepper & Feta Cheese
  • 1 Roasted Red Pepper or 75 g Roasted Red Pepper from a jar
  • 1 clove garlic crushed
  • 100 g Feta cheese
  • A sprig of fresh thyme, chopped

Bread dough

  • 500 g strong white bread flour
  • 1 teaspoon sugar
  • 1½ teaspoon salt
  • 1½ teaspoons instant yeast
  • 4 tablespoons olive oil
  • Approx 250 ml tepid water
Preheat Oven:
  • 400°F / 200°C / Gas Mark 6
You will need:
  • 2 sheets of baking parchment 25 cm x 20 cm / 10″ x 8″ ( for Cheese & Garlic and Sundried Tomato & Bacon Bread Twists only )
  • 2  large baking trays

Make your chosen filling:

Garlic & Herb butter for Cheese & Garlic Bread Twists and Bacon & Sundried Tomato
  •  Mix the softened butter with the herbs and garlic.
  • Spread evenly on one layer of baking parchment almost to the edge of the paper.
  • Place the other layer of baking parchment on top of the garlic and herb butter and roll out the butter to the edges.
  • Place in fridge while you make the dough.
Red Pepper & Feta filling
  • Blend the roasted red pepper, crushed garlic and feta cheese together in a blender or with a stick blender until smooth.
  • Add the chopped thyme and pop in the fridge until required.

Make your bread dough:

  • I make the bread dough in my KitchenAid with a dough hook fitted but the dough can easily be mixed by hand.
By hand:
  • Mix the flour, salt and yeast in a large bowl and make a well in the centre.
  • Add the oil and a little water, mix well adding a little water at a time until you have formed a ball of dough.
  • Transfer to a floured surface and knead for 10 to 12 minutes.
KitchenAid:
  • Add flour, salt, sugar and yeast to the mixing bowl, make a well add the oil and water.
  • Mix on slow speed number 1 for 1 to 2 minutes.
  • Mix on number 2 speed for 8 to 10 minutes.
  • Check your dough is ready by using the windowpane test.

Kitchen Shed Top Tip
The Window Pane Test
Window Pane Test THE WINDOW PANE TEST is a consistently reliable way to check your dough is ready. Pinch off a small piece of dough and gently stretch it apart, pulling and rotating the dough into a thin membrane, or window pane, which is translucent when you hold it up to the light.




  •  Place your dough in a large greased bowl and cover.
  • Leave to rest in a warm place for about one and a half hours or until doubled in size.
  • Divide the dough into 2 equal pieces.
  • Roll out each piece into rectangles approximately 25 cm x 20 cm / 10″ x 8″
To fill the Cheese & Garlic Bread Twists:
  • Remove the garlic and herb butter from the fridge.
  • Peel back top layer of baking parchment and place the butter face down onto a rectangle of dough.
  • Remove remaining layer of baking parchment from your butter.
  • Sprinkle with 100 g of grated cheese.
  • Top with the second rectangle of dough.
  • Cut into 7 to 8 equal strands approximately 2.5 cm / 1″ in size.
  • Cut in half horizontally for the mini bread twists.
  • Twist like a rope into breadsticks and place onto the baking trays leaving plenty of space between twists.
To fill the Sundried Tomato & Bacon Bread Twists:
  • Remove the garlic and herb butter from the fridge.
  • Peel back top layer of baking parchment and place the butter face down onto a rectangle of dough.
  •  Remove remaining layer of baking parchment from your butter.
  •  Arrange the sundried tomato and bacon pieces evenly over the garlic and herb butter .
  •  Top with the second rectangle of dough.
  •  Cut into 7 to 8 equal strands approximately 4 cm / 1″ in size.
  •  Cut in half horizontally for the mini bread twists.
  •  Twist like a rope into breadsticks and place onto the baking trays leaving plenty of space between twists.
To fill the Red Pepper & Feta Bread Twists:
  • Remove the red pepper and feta mix from the fridge and spread evenly over a rectangle of dough.
  • Top with the second rectangle of dough.
  • Cut into 7 to 8 equal strands approximately 4 cm / 1″ in size.
  • Cut in half horizontally for the mini bread twists.
  • Twist like a rope into breadsticks and place onto the baking trays leaving plenty of space between twists.
Once your bread twists are prepared on the trays:
  • Cover with greased cling film, tea towel or a large greased polythene bag.
  • Leave to rise in a warm place for approximately 45 minutes.
  • See my Kitchen Shed Bread Making Tips to check when your dough is ready for the oven.
  •  Place in the preheated oven for about 20 to 25 minutes until golden.
  • Half way through baking, baste with any melted garlic and herb butter which escapes whilst cooking.
  • Optional: Whilst still hot from the oven, sprinkle the Cheese & Garlic Bread Twists with grated Parmesan and freshly chopped parsley.

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Homemade Garlic Bread Twists - these are sure to disappear quickly! Twisted with a Cheese & Herb mixture or Sundried Tomato & Bacon or Roasted Red Pepper & Feta Cheese. Why not try them all ?
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29 thoughts on “Homemade Garlic Bread Twists

  1. When we growing up, we used to buy our breads from this particular woman and we called her the bread woman. She was so creative with some of her designs and you actually remind me of her ;). Sarah the bread woman!

  2. Pingback: Ham & Broad Bean Risotto | Mother Mands Bakes

    • Thanks Trista, the feta cheese & sun dried tomatoes would work too. A pleasure to link up with #FoodPornThursdays

    • Thanks Vicki, I reckon I’m going to change the name to Greek twists, lol. A pleasure to link up with #tastytuesdays x

  3. Pingback: Ham & Broad Bean Risotto – Mother Mands

  4. I don’t know which one I like the best, they all look fabulous, think I’ll start with the garlic bread first though 🙂 Great entry for #breadysteadygo 🙂

    ps. I’ve gone past thinking about recipes when I fall asleep to actually dreaming about them!

    • Thanks Jen. We kept changing our minds which ones we liked best during taste testing. Glad I’m not the only one dreaming about recipes 🙂

  5. Oooh yes! Loads of bread for me to try 😀 Brilliant! They all look delicious, will try the red pepper and feta first I think tomorrow.

    Right seeing as you are now my bread go to, do you ever do your own sourdough starter? I’m having another bash with it at the moment, but I’m not usually very successful, so if you have any tips I’d be very interested 😉 Thanks!

    • Thanks Mother Mands, let me know how you get on. When we were taste testing, there wasn’t a clear winner overall but the red pepper & feta was my favourite. It’s a long time since I’ve made sour dough, going to be my winter project. It’s too hot in the Kitchen Shed in the summer for a starter. Will keep you posted with my progress 🙂 x

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