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Cheesy Breadstick Twists

Scott Phillips

Servings: 12

You make the dough for these fat, soft breadsticks up to a day ahead, and then shape them on baking day.


  • 1 Tbs. olive oil
  • 1 recipe Whole Wheat Bread Dough
  • Bread flour, as needed
  • 3 oz. finely grated Asiago (about 1-1/2 cups)
  • 1 large egg
  • Flaky sea salt, such as Maldon

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 30
  • Sodium (mg): 770
  • Carbohydrates (g): 26
  • Fiber (g): 1
  • Protein (g): 7


On prep day

  • Drizzle the olive oil into a 1-gallon zip-top bag. Add the dough, then squeeze and massage to coat. Refrigerate for at least 8 and up to 24 hours.

On baking day

  • Let the dough sit at room temperature until soft enough to shape, about 1 hour. Position racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line two large rimmed baking sheets with parchment.
  • Turn the dough out onto a lightly floured surface. Shape it into a rough rectangle, then use a rolling pin to roll it into an 8×12-inch rectangle.
  • Sprinkle the Asiago over the top of the dough, then gently press it in with the rolling pin. Fold the dough in half lengthwise, making a 4×12-inch rectangle, then roll it so it’s about 6×12 inches.
  • Using a pizza wheel or sharp knife, cut the dough crosswise into 12 strips. To get even strips without a ruler, divide the dough into quarters, and cut each quarter into three strips.

  • Place 6 on each baking sheet, evenly spaced. Stretch each strip to 9 or 10 inches long, and then twist to form a spiral. If any strips come untwisted, return to them after shaping the rest. The dough will be more relaxed after sitting.

  • Beat the egg with 1 Tbs. water. Brush gently on all the twists. Sprinkle with flaky sea salt and any cheese that fell out during twisting.
  • Bake until browned, 25 to 35 minutes, rotating and swapping the pans’ positions halfway through. Cool on racks and serve slightly warm or at room temperature.


Rate or Review

Reviews (1 review)

  • lovetocooking | 11/07/2017

    So good! I have made these using Kalamata olive tampenade instead of the cheese. If you are in a hurry pizza dough works too.

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