Name: Perry's Pizzas Parmesan Bread Twists Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 2 tsp instant yeast; 1 tsp granulated sugar; 1 tsp salt; 1 cups warm water; 2 tbs olive oil; 1 to taste large egg; 4 tbs unsalted butter, melted; 3 to taste garlic, minced (about 3 cloves); 1 cups freshly grated Parmesan cheese; 1 tsp dried Italian seasoning; 1 tsp freshly ground black pepper; 0.5 tsp coarse sea salt or flaky salt; 2 tbs fresh parsley, finely chopped (optional); 1 to taste egg wash (1 egg beaten with 1 tbs water)

Method

Dough

1
Activate yeast and combine wet ingredients
In a small bowl, combine warm water (about 105–115°F / 40–46°C), granulated sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. In a large mixing bowl whisk together warm water/yeast, olive oil and the egg.
2
Mix dry and wet
In a separate bowl whisk together flour and salt. Add the flour mixture to the wet ingredients in thirds, mixing with a wooden spoon or dough hook on low speed until a shaggy dough forms.
3
Knead the dough
Turn dough out onto a lightly floured surface and knead for about 6–8 minutes until smooth and elastic. (If using stand mixer with dough hook, knead 4–5 minutes.) Dough should be soft and slightly tacky but not sticky; add up to 1–2 Tbs additional flour if necessary.
4
First rise
Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Filling & Assembly

5
Prepare garlic butter filling
While dough rises, combine melted butter and minced garlic in a small bowl. Stir in 1/2 cup of the grated Parmesan, dried Italian seasoning, black pepper and chopped parsley (if using). Reserve the remaining 1/2 cup Parmesan for sprinkling on top.
6
Roll out dough
After the dough has doubled, gently punch it down and turn it onto a lightly floured surface. Roll the dough into a rectangle roughly 12 x 10 inches and about 1/8–1/4 inch thick.
7
Brush with filling
Evenly brush the garlic butter mixture over the rolled dough, leaving a 1/4-inch border on one long edge. Sprinkle the reserved 1/2 cup grated Parmesan evenly over the buttered surface.
8
Fold and cut
Starting from the long edge opposite the border, fold the dough over so it overlaps the border edge by about 1/2 inch, pressing lightly to seal. Using a sharp knife or pizza cutter, cut the long rectangle into 12 equal strips (about 1 inch wide).
9
Twist strips
Take each strip, hold both ends and gently twist 6–8 times to form a spiral. Place each twist on a parchment-lined baking sheet about 1 inch apart, tucking the ends under slightly to secure the shape.
10
Egg wash and final season
Brush each twist lightly with egg wash. Sprinkle the tops with the remaining grated Parmesan and a light pinch of coarse sea salt.
11
Final rise
Cover the arranged twists loosely with plastic wrap or a clean towel and let rest for 20–30 minutes until slightly puffy.

Bake & Finish

12
Preheat and bake
Preheat the oven to 400°F (200°C). Bake the twists on the center rack for 12–15 minutes or until golden brown and cheese is lightly toasted.
13
Cool and serve
Remove from oven and transfer twists to a wire rack. If desired, brush lightly with any remaining melted butter and sprinkle with additional chopped parsley. Serve warm or at room temperature.

Parmesan Bread Twists Recipe

Ingredients

Dough

Filling & Topping

Method

Dough

Activate yeast and combine wet ingredients

Mix dry and wet

Knead the dough

First rise

Filling & Assembly

Prepare garlic butter filling

Roll out dough

Brush with filling

Fold and cut

Twist strips

Egg wash and final season

Final rise

Bake & Finish

Preheat and bake

Cool and serve

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