Hey guys! We’re going for something savory this weekend with these fluffy Cheese Twists. Fluffy bread with savory cheese and butter twisted through it, and topped with everything bagel seasoning to make for a seriously yummy breakfast treat.
I finished writing my second book a few weeks ago. It’s about breakfast baking at high-altitude, and it comes out later this year! I’ve got an insanely yummy recipe for Lemon Twists going in there, and that inspired me to make a savory version, so here we are with these babies. Let’s get to it!
This is a super simple bread dough, and we’re starting by heating up milk and sugar to bloom the yeast. Then, mix it together with the eggs and butter. Then we’re kneading in the flour and salt until a dough forms. This is one of those times you really want to give the dough time to knead and develop gluten. I’m talkin’ a good 10 to 15 minutes of kneading in a stand mixer, don’t skimp here!
After the dough has risen, we’re rolling it out to fill. Spread a thin layer of butter all over the dough, and then sprinkle on your cheese. I’m using a mixture of cheddar and gruyere here, but you can really be flexible with the cheese you use, as long it’s not something with a high moisture level. Fontina, jack cheeses, or any kind of Swiss works really well here! Or you can just use all cheddar cheese- super yummy.
I like to give the cheese a little press with the rolling pin to help adhere it to the butter and dough- this helps keep everything in place while you twist it together. Cut the dough into 12 long strips that are about 1-2 inches wide. Then, fold each strip in half to sandwich the cheese in the middle, and give the whole thing a good couple of twists. Roll it into a roll shape, and place it on your baking sheet.
After letting the dough rise again, give it a good brush of egg wash, and then sprinkle on the everything bagel seasoning. You can use anything you’d like here- red pepper flakes, Italian seasonings, or dried dill would all be super yummy choices. Then it’s off to the oven- these are best enjoyed warm from the oven! Enjoy!
I’ve got a couple of tips to help make sure you get the best cheese twists ever:
Enjoy!
Line a large baking sheet with parchment paper. Once your dough has risen, turn it out onto a lightly floured surface and roll it into a large rectangle that is about 1/2 inch thick. On the short sides, trim off any uneven edges. Evenly spread the butter across the entire sheet of dough, and then sprinkle on the grated cheese. Use your rolling pin to gently press the cheese into the butter and dough.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
2020, Dough-Eyed
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Cat R
March 26, 2021 at 6:54 pmCongratulations on your second book! When will it come out? I can’t to buy it! And these cheese twists look fantastic.
Dough-Eyed
April 2, 2021 at 9:12 pmThank you so much! The book comes out in mid October! I will be posting all the details when I have them!
Jessica
June 9, 2021 at 9:57 amThese look delicious! Would love another photo or two of the rolling/twisting processing.
Dough-Eyed
June 13, 2021 at 7:15 amHi Jessica- The rolling and twisting process is a bit confusing, but there is a video of it on my instagram with another recipe. Here's where you can find it- https://www.instagram.com/p/CPZR_UMFvdR/?utm_source=ig_web_copy_link
Kristi
January 16, 2022 at 12:50 pmThese turned out delicious! I really appreciate the high altitude recipes as I work at a ski resort at about 5000' up.
Dough-Eyed
January 21, 2022 at 2:10 pmSo glad to hear it! We love these ones!
Melissa
October 17, 2022 at 7:48 amThese can out fabulous! Next time I think I will add some garlic and onion to the inside with the cheese. No adjustments at 8500 feet. It did take extra time for rising.