Garlic Twist Recipe

Activate yeast & mix

In a small bowl combine warm water (3 tbsp), warm milk (3 tbsp), and sugar (1 tbsp). Sprinkle instant yeast (2 tsp) over the liquid and stir briefly. Let sit 5–7 minutes until foamy.

In a large bowl whisk together flour (2.5 cups) and salt (1 tsp). Make a well, add the foamy yeast mixture, beaten egg (1), and softened butter (2 tbsp). Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy. Alternatively use a stand mixer with dough hook on medium for 4–5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Prepare garlic butter: in a small bowl combine melted butter (3 tbsp of the 4 tbsp), minced garlic (3 cloves), chopped parsley (2 tbsp), and grated Parmesan (2 tbsp). Reserve 1 tbsp melted butter for brushing after baking. Stir to blend and season with black pepper (1/8 tsp). Do not add coarse finishing salt yet — that goes on after baking.

When dough has doubled, gently punch it down and turn onto a lightly floured surface. Roll into a rectangle about 10 x 12 inches and roughly 1/4 inch thick.

Spread the garlic butter mixture evenly over the dough, leaving a 1/2-inch border on one long edge. Lightly press the mixture into the surface so it adheres.

Starting from the long edge opposite the border, roll the dough tightly into a log. Pinch the seam and ends to seal.

Using a sharp knife or bench scraper, slice the log lengthwise down the center to expose the layers, keeping one end attached if desired for a continuous twist (optional). With the cut sides facing up, gently twist the two strands together, forming a spiral. Pinch the ends to secure and tuck under slightly to form a neat shape suitable for a baking sheet or small baking pan.

Transfer the twist to a parchment-lined baking sheet, cover loosely with plastic and let rise 20–30 minutes until puffy.

Preheat the oven to 375°F (190°C). Brush the top with the reserved 1 tbsp melted butter.

Bake for 18–22 minutes, until golden brown and internal temperature reaches about 190°F (88°C). If the top browns too quickly, tent with foil for the last 5–7 minutes.

Immediately after baking, brush with any remaining garlic butter from the pan (if any) and sprinkle coarse salt (1/4 tsp) and additional chopped parsley if desired.

While the twist is in its second rise, preheat a large skillet over medium-high heat and add olive oil (1 tbsp).

Add diced potatoes (2 cups) in a single layer and let sear without moving for 3–4 minutes until the first side is golden. Stir or toss to turn and continue to cook 8–10 minutes, stirring occasionally, until potatoes are tender and crisped.

Season with smoked paprika (1/2 tsp), onion powder (1/4 tsp), salt (1/2 tsp), and black pepper (1/8 tsp). Cook 1–2 more minutes to toast the spices and coat the potatoes.

Remove from heat, taste and adjust seasoning. Sprinkle chopped chives or parsley (1 tbsp) if using. Serve alongside warm garlic twist.