1-First, in a stand mixer bowl fitted with a dough hook, combine 1 ½ cups warm water, 1 tablespoon granulated sugar, 1 packet instant dry yeast, 3 cups of all-purpose flour, and 1 ½ teaspoons salt. Mix on medium-low until the dough forms, adding extra flour 1-2 tablespoons at a time if it’s sticky, until it pulls away from the bowl sides. This step activates the yeast and builds the base for those soft twists.

2-Next, increase the mixer speed to medium-high and knead for at least 5 minutes to develop the gluten, making the dough smooth and elastic. Then, place the dough in a lightly oiled bowl, cover it, and let it rise for about one hour until it’s doubled in size. While it rises, you can prepare the topping by melting ½ cup salted butter and stirring in 2 teaspoons garlic powder, 2 teaspoons dried oregano, 2 teaspoons dried basil, and 1 teaspoon salt.

3-Once the dough has risen, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll the dough out on a lightly floured surface into a 12×24 inch rectangle, then brush half of the butter mixture over it and sprinkle half the ½ cup grated parmesan cheese on top. Fold the dough in half, brush with the remaining butter mixture, and sprinkle the rest of the cheese.

4-Now, cut the folded dough into about 12 strips, each 1 inch wide, twist each strip gently, and place them on the baking sheet. Bake for 20-25 minutes until they’re golden brown, then let them cool for at least 5 minutes before serving. This process not only creates delicious breadtwists but also lets you customize with your favorite herbs for a personal touch.