Cheese Twists Recipe

In a small bowl whisk warm water (about 105–115°F/40–46°C) with the sugar and instant yeast. Let sit 5–7 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine 2 1/2 cups flour and salt. Add the foamy yeast mixture, warm milk, melted butter, and the egg.

Mix on low speed until the dough comes together, then increase to medium and knead 4–6 minutes until smooth, slightly tacky, and elastic. If dough is very sticky, add up to 2 tablespoons more flour; if too dry, add 1 teaspoon warm water at a time.

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

After the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Roll into a 12 x 10-inch rectangle about 1/8–1/4 inch thick.

Brush the rolled dough evenly with 1 tablespoon melted butter. Sprinkle the grated cheddar, mozzarella, and half of the Parmesan evenly over the butter, leaving a 1/4-inch border on one long side.

Starting at the long side opposite the border, tightly roll the dough into a log. Press the seam lightly to seal. Turn the log seam-side down and use a sharp knife or bench scraper to cut the log lengthwise down the center to expose the layers, creating two long halves.

With each half cut-side up, twist the two halves together by turning them away from each other so the cheese layers show, making a 6–8 inch long twist. Pinch the ends to seal. Repeat for remaining portion if making more than one twist.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

Transfer twists to the prepared sheet, spacing them 1–2 inches apart. Brush the tops lightly with remaining melted butter.

In a small bowl combine remaining Parmesan, garlic powder, dried oregano, black pepper and coarse salt. Sprinkle this mixture evenly over the tops of the twists.

Bake for 14–18 minutes, rotating the pan halfway through, until the twists are golden brown, cheese is melted and bubbling, and the bottoms are cooked through.

Remove from oven and let rest 3–5 minutes on the pan. Brush again with any reserved melted butter if desired, then transfer to a wire rack. Serve warm.