These Cheese, Garlic & Herb Twists are a culinary delight — a whirlwind of flavours in a special shape made to please even the most discerning taste buds.
Today, I’m sharing a fragrant recipe with cheese, butter, rosemary, and garlic in a soft, fluffy dough. If you enjoy bold flavours, you might also love my Spicy Garlic Oil Pasta, another quick and aromatic dish.
These twists add a savoury note to your table and are a unique way to bring joy to every family member.
I’ve been experimenting with twists like these — butter, garlic, cheese, and herbs — for over six months. Finding the perfect balance of flavours was a challenge, but I don’t stop until it’s just right.
Over the years, I’ve shared other favourite bread recipes, as we love warm, fragrant bread. Try my Rosemary Focaccia Bread, Cheese-Stuffed Pretzels, or Aromatic Rolls — all crowd-pleasers.
If you enjoy experimenting with doughs, my guide How to Make Yeast Dough: Easy Steps for Perfect Results will help you achieve soft, fluffy bread every time.
Recipe Details
With this new recipe, I want to give you as many details as possible to guide you through the steps and help you achieve the best Cheese, Garlic & Herb Twists.
Below you’ll find a practical guide to adapting this recipe depending on what you have on hand or if you don’t have the exact same ingredients as I do.
Step 1
Make sure you have fresh, good-quality ingredients like: softened butter at room temperature, fresh or dried rosemary, fresh or dried parsley, freshly grated or crushed garlic, and a selection of hard cheeses.
Step 2
Prepare the dough and let it rise for about 1.5 hours.
Step 3
Prepare the butter mixture. In a bowl, mix softened butter with finely chopped rosemary, parsley, and crushed garlic. Don’t add salt, as the cheese will provide enough.
Step 4
Grate the cheese finely for better distribution.
Step 5
Roll out the risen dough into a rectangle about 60 x 35 cm.
Step 6
Spread the aromatic butter evenly over the dough, making sure it covers all edges and corners.
Step 7
Sprinkle the grated cheese on top and gently press it in with a spoon to help it stick to the butter.
Step 8
Fold the dough like a book, then cut it into 10–12 strips (depending on your preference). Cut each strip in half lengthwise, but leave a small uncut end so the twist stays together (see the photo for help).
Step 9
Twist each strip carefully to keep the cheese inside, then place them on a baking tray. You can also shape them into a circle if you like or have the time.
Step 10
Let the twists rise for another 20 minutes. Brush them with an egg yolk mixed with a bit of milk, then bake until golden brown.
Adapting the Recipe
Adapting recipes is fun and lets you discover new, delicious combinations.
For instance, if you like light and fresh flavours, try my Quinoa Pomegranate Spinach Salad with Fresh Mint Dressing. Or for something sweet after baking, my Lemon Bars and Chocolate Muffins make a perfect treat.
Cheese
I used Parmesan and well-drained salty sheep cheese. I highly recommend Parmesan for its unique flavour, which pairs beautifully with rosemary and garlic. If you don’t have those, try:
- Cheddar
- Mozzarella
- Gouda
- Or any cheese that’s well-drained and not too soft.
Mixing different cheeses gives the dish a complex, delicious flavour.
Keep the cheese amount around 80–100 grams. Using more can make the twists hard to shape and cause the cheese to slip out.
Garlic and Herbs
If you don’t have fresh garlic cloves, you can substitute with garlic powder (about 2 teaspoons), but the flavour will be less intense.
I recommend fresh garlic for the best aroma.
For herbs, you can replace rosemary and parsley with dill, oregano, basil, or thyme. Use half the amount if the herbs are dried (e.g., if the recipe calls for 1 tsp fresh rosemary, use ½ tsp dried).
Want a spicy kick? Add chili flakes or smoked paprika to the butter mixture.
Experiment
Try adding chopped nuts, poppy seeds, or sesame seeds for a crunchy texture and an extra special touch.
Flour Amount and Dough Texture
I’ve made these twists with varying amounts of flour to find the perfect balance between soft and crispy.
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For soft twists, use 400g flour and lightly oil your surface. Bake until golden for a soft texture.
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For crunchier twists, use up to 450g of flour to get a firmer dough that doesn’t stick. These will be crispier when baked.
Personal preference matters! Some people prefer soft and fluffy twists; others like a crispy texture that contrasts nicely with the filling.
Final Thoughts
Now you have all the details to make the most delicious Cheese, Garlic & Herb Twists. It’s time to get baking and experiment with the flavours and cheeses your kitchen offers.
If you enjoy these twists, you might also like to try something sweet afterwards — my Oranges and Cocoa Pound Cake is rich, moist, and packed with citrusy aroma.
For another savoury option, perfect for brunch or a light lunch, my Zucchini, Cheese & Dill Waffles are fluffy, cheesy, and full of fresh flavour.
Cheese, Garlic & Herb Twists — A Delicious and Aromatic Treat
Ingredients
Dough
- 400 g all-purpose flour
- 1 packet dry yeast 7 g
- 100 ml warm milk
- 100 ml warm water
- 50 ml oil I used olive oil
- 1 egg size M or L
- 1 teaspoon sugar to activate the yeast
- 1 pinch of salt
Garlic Herb Butter
- 60 g soft butter at room temperature
- 1 teaspoon fresh rosemary finely chopped
- or ½ teaspoon dried rosemary
- 1 teaspoon fresh parsley finely chopped
- or ½ teaspoon dried parsley
- 3 garlic cloves finely grated or crushed
- Freshly ground black pepper to taste
Cheese Filling
- 40 g Parmesan cheese finely grated - maximum 50 g
- 40 g well-drained sheep cheese or feta maximum 50 g
Instructions
Dough
- In a glass or small bowl, mix the warm water and warm milk with the sugar and dry yeast.
- Set aside until the mixture becomes foamy.
- Place the flour and salt in a large mixing bowl.
- Add the yeast mixture, egg and oil.
- Knead until you obtain a soft, slightly sticky dough.
- Lightly grease both the bowl and the dough with a little oil.
- Cover and let rise for about 1½ hours, or until doubled in size.
Garlic Herb Butter
- In a small bowl, mix the softened butter with rosemary, parsley, garlic and black pepper.
- Grate both cheeses using a fine grater and keep them ready.
Assembling the Twists
- Once the dough has risen, place it on a lightly oiled work surface.
- Roll it into a rectangle approximately 60 × 35 cm.
- Spread the garlic herb butter evenly over the entire surface.
- Sprinkle the grated cheeses evenly on top.
- If there is a generous amount, gently press them into the soft butter using your hand or a spoon.
- Fold the dough lengthwise, sealing it like closing a book.
- Using a sharp knife, divide the dough into 10–12 equal strips.
- Cut each strip in half lengthwise without cutting all the way through, leaving the top intact so the filling stays inside.
- Carefully twist each strip into a spiral.
- Place the twists onto a baking tray lined with parchment paper.
- Let them rise again for about 20 minutes.
Baking
- Preheat the oven to 180°C (350°F).
- Brush each twist with egg yolk mixed with 1–2 tablespoons of milk.
- Sprinkle poppy seeds or sesame seeds on top, if desired.
- Bake for about 20 minutes, or until lightly golden on the surface.
Notes
Too much cheese will make the dough difficult to handle, the filling may leak out, and the flavor can become overpowering.
FAQ – Garlic, Cheese & Herb Twists
1. Can I use store-bought puff pastry instead of making my own dough?
Yes, you can, but the texture and flavour will be different. Homemade dough is soft, fluffy, and has a rustic taste that puff pastry can’t fully replicate.
2. Can I make the dough ahead of time?
Absolutely. You can prepare the dough the day before, let it rise, then refrigerate it. Bring it to room temperature before shaping and baking.
3. What cheeses work best?
Sheep cheese (like feta) and Parmesan are perfect. You can also mix in a mild mozzarella for extra stretchiness, but avoid very soft cheeses that are too runny.
4. Can I freeze the twists?
Yes! Twist them, place them on a tray, freeze, then transfer to a bag. Bake directly from frozen, adding a few extra minutes to the baking time.
5. How do I prevent the cheese from leaking?
Do not overfill — total cheese should be under 100 g. Also, press the cheese gently into the butter layer so it stays inside during twisting.
6. Can I use dried herbs instead of fresh?
Yes, just use half the amount. For example, ½ teaspoon dried rosemary instead of 1 teaspoon fresh.
7. How long can I store leftover twists?
Store in an airtight container at room temperature for 2–3 days. Reheat in the oven for best texture.
8. Can I make smaller or bigger twists?
Yes, but adjust the baking time accordingly. Smaller twists bake faster, bigger ones may need a few extra minutes.
9. Can I add other flavours?
Sure! You can add a pinch of chili flakes, smoked paprika, or swap parsley with basil. Just don’t add extra wet ingredients or it may make the dough soggy.
10. Can I skip the egg wash?
Yes, but the twists will be less shiny and golden. You can also brush with milk or butter for a softer finish.
I hope you enjoy making and savouring this recipe as much as I do! If you’d like to explore more of my culinary adventures, feel free to follow me on:
Let’s cook, share, and enjoy together — there’s always a new flavour waiting to be discovered in your kitchen!
