Breadstick Twists

Garlic Parmesan Bread Twists

Yield: 12-16 twists
Oven: 350℉

Ingredients:

For the breadsticks:

• 1 c. warm water
• 2 tbsp. sugar
• 1 tbsp. yeast
• 3 1/4 c. flour
• 1 tsp. salt
• 1 beaten egg
• 2 tbsp. salted butter, softened

For the garlic parmesan topping:

• 4 tbsp. butter
• 1 tsp. squeeze garlic or garlic powder
• 1/4 tsp. salt
• 1/2 tsp. parsley
• shaker parmesan

Instructions:

1. Fit a stand mixer with a dough hook attachment. Add the warm water to the bowl of a stand mixer and stir in the sugar. Sprinkle the yeast into the bowl and let sit for five minutes.
2. Add in the flour, salt, beaten egg, and butter all at the same time and mix together on low. Once the ingredients form into a dough you can knead it by hand or knead in the stand mixer on low. When the dough is soft and elastic, cover it with plastic wrap and let it rise for 90 minutes.
3. After the dough has raised, punch it down and then turn it out onto a silicone mat. Roll the dough out into a 12 inch by 16 inch rectangle and then cut into 12-16 strips. Turn each strip over and pinch the sides together to form smooth edges. 
4. Take each strip and fold it at the middle so that you have the fold facing up and the two ends facing down. Twist the two ends around each other to form a twist. Repeat this stem with the remaining strips. 
5. Place the bread twists on a cookie sheet lined with parchment paper and cover with a clean dish cloth. Let rise for 30 minutes.
6. Preheat the oven to 350℉. Melt the butter in a small bowl and then mix in the garlic, salt, and parsley. Set aside.
7. Once the bread twists are finished rising, bake them for 15-18 minutes or until the edges are golden brown. Brush the twists with the garlic butter as soon as the come out of the oven and then top with parmesan. Eat warm.