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By Rachael | Updated on
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Garlic Bread Twists Recipe:
This easy to make garlic bread recipe makes 20-30 buttery, garlicky, and absolutely delicious garlic bread twists in under and hour. Ready to learn how to make garlic bread easy?
This garlic bread recipe is a twist on a classic recipe. These easy to make garlic bread twists are the perfect addition to any meal. Take your dinner to the next level by adding these to your next meal.
Easy Garlic Bread
Garlic Bread Twists: You guys there is nothing quite like fresh baked bread or breadsticks. But why do they take so darn long to make? Breadsticks are one of my favorite things with a bowl of soup or a big fresh salad. But I never want to put in the time.
But then I think about soft, garlicky breadsticks. The buttery topping! And then I am like, “Ok…worth it!”
Because I never wanted to take the time, I decided it was about time I figured out a fast easy garlic bread recipe that would take under an hour. That way, when I send my kids out to play, and they come in hungry,they don’t have to wait forever to eat!These bread sticks arethe fastest, easiest bread ever, and taste amazing to boot!We make garlic bread all the time now! And so far no one is complaining.
Garlic Bread Twist Variations:
Not only are Garlic Bread Twists a beautiful golden brown, but they arelight, fluffy, and so good. I could fill up on these alone, but love dipping them into a bowl of soup, or a nice pasta sauce. Honestly, I love them just as the recipe is written. But sometimes, it is fun to mix up the filling.
- Mix some parmesan cheese into the center garlic mixture.
- Skip the garlic salt and add cinnamon and sugar instead to make them cinnamon twists.
- Try some fresh herbs and butter. I love basil and garlic.
How to make Homemade Garlic Bread
Garlic Bread Twists gowell with soup, pasta, or just on their own. And if you can’t master the twist, don’t worry, they are great just rolled as well. I just like the twist because it means a little filling in every bite, and some extra texture. That extra texture is super nice. I love when you get that nice golden brown with just a little crunchy crispiness. Oh so good.
And when you use a silicone butter brush (not even sure what it is called), and brush melted butter on top…oh em ghee!
Tools Used to Make Garlic Bread Twists:
- Kitchen Aid Mixer: I love using my kitchen aid for these breadsticks because it keeps things simple. Toss the ingredients in and let it knead.
- Kneading Hook: You can knead by hand, but I figure using the mixer is even easier.
- Pizza Cutter: I love using a pizza cutter to quickly cut out the breadsticks. It is smooth and simple.
- Silicone Baking Mat: If I could recommend one thing you purchase for your kitchen it would be these silicone mats! They are the best. They make baking so much easier, and nothing sticks.
- Pastry Brush: Brush on that butter and shake on some garlic salt!
Other great recipes:
- Cheesy Garlic Pull-It Bread
- No Knead Dinner Rolls
- Simple Quick Dinner Rolls
- Cheese Stuffed Garlic Rolls
Garlic Bread Twists Recipe
Garlic Bread Twists: This recipe makes 20-30 buttery, garlicky, and absolutely delicious garlic bread twists in under and hour. Ready to learn how to make garlic bread easy?
4.32 from 25 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: garlic bread twists
Prep Time: 40 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 1 hour hour
Servings: 30
Calories: 135kcal
Author: Rachael
Ingredients
- 3 cups warm water
- 4 Tbs white sugar
- 2 Tbs yeast
- 1 tsp butter flavoring optional
- 6.5 cups flour
- 1 tsp salt
- 1 Tbs Garlic salt Or to preference, divided
- 1/2 cup butter melted
Instructions
In a large mixing bowl, add warm water, and then add yeast and sugar to it. Be sure the water is not too hot or it will kill your yeast. Stir it and set it aside.
Let the yeast mixture sit about 5 minutes. Watch for yeast to foam, if it does not foam, your yeast is dead, your water is too hot, or something went wrong, so toss it out and start again with water that is warm to the touch but not burning.
Once yeast foams, add in butter flavoring to the mixing bow (Optional: Only do this step if you are using it, don't worry, it is good without it too).
Then using a stand mixer, or hand mixer, on low speed, gradually stir in the flour and salt. I used a kitchen aid, and a bread hook, and it worked well. Add 1/2 a cup at a time until fully incorporated.
Continue to mix, kneading the dough for 5 minutes or so, until the dough sticks to your fingers when you touch it, but your finger comes away clean when you pull it. If it is still too sticky, add a little more flour and keep trying until you get a dough that is the right consistency. Once well mixed, let it sit, covered for about 10 minutes to allow dough to rise.
While waiting for dough to rise a little (during the 10 minutes), melt your butter in the microwave in 30 second intervals until melted through.
Roll out dough into a rectangle shape.
Brush with butter, and sprinkle on the garlic salt. Just a sprinkle is good, as you do not want it to be too salty, so adjust to your preference.
Once brushed and sprinkled, fold dough in half so that the butter mixture is in the center.
Use a pizza cutter to cut 1 inch strips of the dough.
Take each strip, and twist them to form garlic bread twists. (See video)
Put twists on an ungreased baking sheet (should fill 2 sheets, making 24 bread twists)
Cover breadsticks and let rise for 20 minutes.
Turn on oven and preheat to 400 while bread is rising.
Bake at 400 for 18-20 minutes.
Remove from oven, brush on melted butter, and sprinkle on a little more garlic salt
Enjoy
Notes
Humidity and moisture content can impact the amount of flour you need for this recipe. My best advice is to add it slowly, and use the finger test to see when you have enough. By the finger test I mean stick your finger against the dough, it should stick to your finger, but pull away clean when you pull your finger away. If you are left with residue add more flour.
Nutrition
Calories: 135kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 107mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 100IU | Calcium: 6mg | Iron: 1.3mg
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Comments
Joyce says
These are fabulous exactly as written!!
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Rachael says
Thank you Joyce!
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sylvia a noller says
How much garlic salt do you put in bread dough
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Rachael says
None, just in the butter/seasoning mix that goes on top before you fold it over.
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Delina says
Hi, I tried this recipe using bread flour, the crust of the bread turns out a bit hard, any idea why ?
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Myrna Peachock says
I had the same problem with needing more flour. ? I wasn’t sure when to stop. ??♀️ So I’ll see how it turns out. I’m trying this as pizza dough too.
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Rachael says
Oh thanks for letting me know. I will have to look at it and figure out how to adjust it so it makes more sense.
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Chamu says
For 1 cup flour , how does measurements for other ingredients ???
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Minnia Sturtz says
I am currently waiting for the twists to rise. It's a very easy recipe, and quick to make. Can't wait to try them.
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Rachael says
Thanks for taking time to comment. I hope you loved them as much as we do.
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Eric says
What kind of flour are u using
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Rachael says
All-purpose
Liane says
Is there a recipy in grams ?
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Rachael says
It is not. I am in the USA, and write my recipes using cups.
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Vickie says
Hello,What flour did you use?Thanks
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Rachael says
I just use an all-purpose white flour. Thanks
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Katie says
These are amazing! My family and I couldn't stop eating them as they came out of the oven!I want to make these this weekend while we're visiting family-could I make the dough ahead of time and refrigerate it?
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Rachael says
Katie, I am not sure if the dough will work if you make it ahead of time. But you could definitely try it. I would say if you do that, you would want to allow it to slowly rise in the fridge. Good luck. Thanks for letting me know and I hope they work from the fridge!
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Bets says
Bake at 400F or Celcius
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Rachael says
Bake these at 400 degrees F.
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Jillian says
Just made these after googling for quick bread ideas to go with turkey soup.... they're amazing!! I'm actually so excited to make them again for company sometime!! I did find the dough a touch stickier than I'm used to but left it as is and they turned out perfect. Thanks for sharing!
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Rachael says
Jillian, I am so glad they were successful for you, we love these garlic bread twists. Thanks for taking time to comment. Have a great day!
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Mark says
Hi, I just made these and they are amazing, I used strong bread flour though instead of all purpose as I didn't have enough, just wondering once they are baked and cooled can they be frozen? Thanks
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Rachael says
Thank you, yes they can be frozen, but sometimes get a little tough on the exterior when reheated, so to combat that I will sometimes heat them then stick them in a zip top bag so the steam will help soften the outside. Just my preference.
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Kat says
Ours turned out too gooey to roll out, added a lot of flour, not sure how they will turn out.
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Rachael says
I usually add flour until I can stick my finger against the dough, and have it stick to my finger, but not leave my finger with dough as I pull away. So just slightly sticky.
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Rabbit says
I just made these tonight. SOOO delicious!! I did add thyme to the Garlic and butter step. My husband ate four of them in a row. Definitely saving this recipe!
★★★★★
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Rachael says
I am so glad you liked the garlic bread twists. And the husband. They are a favorite for us.
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Carol York says
I made these to go with spaghetti one night, and my guys loved them. Thanks for the great, quick recipe!FYI, for all the users having issues with needing more flour...different flours, different houses, different seasons, all of these factors effect how much moisture is involved, and in turn effect how much flour is needed. That's why you'll see a lot of bread recipes that measure flour by weight as that somewhat takes into account the moisture content of the individual flour.I made the recipe with bread flour and ended up using something closer to 7.5 or 8 cups of flour before the dough came together right in the mixer bowl with the dough hook. But I had been washing dishes and boiling water, and running the dishwasher so my kitchen was pretty humid when I made them, so moisture content of everything was higher making for a stickier dough. Don't be afraid to add enough flour to get the right consistency!
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Rachael says
Hi Carol. So glad your guys loved them. And great tips and advice on why to add more flour! Thanks
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Chris says
My KitchenAid is the classic 4.5 quart size ... I don't think that 6 - 7 cups of flour would fit. I'll try half the recipe, or, maybe 3/4, if I think I can do that math! Looks delicious.
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Rachael says
Oh yeah, it definitely fills it pretty full! But the recipe should work without problem if you halve it.
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Margaret Griffith says
Hi will the measurement be the same if I use whole wheat flour?
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Rachael says
I haven't made these with wheat flour before. So I can't speak to that.
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evie says
Made mine with 1/2 whole wheat flour the first time. So very yummy, making it the same way again today. I sprinkled mine with parmesan cheese after baking.
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Bmama says
I made this recipe tonight, and my family & I loved it! I halved the recipe and had to use significantly more flour than called for, but I live in the very humid South East, so that’s normal for me. I also had to cut the cooking down by about 3 minutes. Thanks for the recipe! It was great!
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Rachael says
I am so glad you enjoyed these, we love them too! Thanks for the comment.
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Welcome, I'm Rachael!
I’m a mom of 4 great kids that keep me super busy.
My philosophy is cooking has to be easy, tasty, kid approved, and fit between homework, piano practice, soccer, and the MOUNTAINS of laundry in my life!Read More Work With Me
