Garlic Twists

Garlic twists are a really fun way to up your garlic bread game for pizza / pasta night - or even as canapés at your next party.

Ingredients

• Water | 3/4 Cup | Warm (40°C - 56°C)

• Sugar | 1 Tsp

• Active Dry Yeast | 1 Sachet

• Bread Flour | 2 1/4 Cups

• Garlic Granules | 1 Tbsp

• Mozzarella Cheese | 100g | Freshly Grated

• Butter | 5 Tbsp | Unsalted

• Parsley | 2 - 3 Tsp | Dried

• Garlic Salt | 1 Tbsp

• Parmesan Cheese | To Coat | Grated

Method

STEP 1 | Stir the yeast and sugar into a small jug with the warm water and let it sit for 3-5 minutes, until it starts to foam. (If it foams up, this means the yeast is alive and active. If not, it means the yeast is dead and you'll need to get a new package of yeast. Make sure to check the use-by date on yeast before use.)

STEP 2 | In a large bowl, whisk together the flour, garlic granules and mozzarella cheese. Make a well in the center of the flour and pour in the yeast-sugar-water mixture. Mix this together to form a soft dough and knead for 5-10 minutes.

STEP 3 | Once dough has an elasticky texture, roll it out and cut into strips approx. 2cm wide.

STEP 4 | Take one strip at a time and work it into the shape of a snake. Then tie it in a knot and/or twist. Set each twisty knot down on a lined baking tray and repeat with the remaining dough. Remember that the dough will rise, so leave some space on the tray between each knot.

STEP 5 | Cover the finished knots / twists with cling wrap and leave to set in fridge anywhere from 90mins - 3 hours (can be left in fridge overnight).

STEP 6 | Once all the knots have had time to rest (they should have doubled in size), paint them with a little olive oil. Place in a pre-heated oven at 200°C for 12 - 15mins (or until golden brown).

STEP 7 | While the garlic knots / twists are baking, melt the butter in a small pot. Add the dried parsley and stir to combine.

STEP 8 | When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the butter-parsley mixture, season with garlic salt, a sprinkling of parmesan cheese and serve. These are best warm, but are good at room temperature, too.

SERVES 2 - 8