Buttery, Flaky Laminated Dough Braided and Twisted with Fresh Garlic, Parsley, and Sea Salt for a Crispy, Savory Treat
Garlic Herb Laminated Twist Bread is a stunning, golden-baked treat made with layers of buttery dough and aromatic herbs. The lamination technique used here—similar to croissant-making—results in beautifully flaky bread with rich garlic flavor in every bite. Twisted and coiled into eye-catching spirals, these savory breads are perfect for dinner parties, brunch tables, or an indulgent afternoon snack.
Why You’ll Love This Recipe
- Flaky and layered texture: Each bite features delicate, buttery layers from the lamination.
- Savory and aromatic: Infused with fresh garlic, herbs, and sea salt.
- Visually stunning: Twisted bread spirals make a beautiful presentation.
- Make-ahead friendly: Dough can be chilled in stages to fit your schedule.
- Versatile serving: Ideal as a side for soups, pasta, or charcuterie boards.
- Freezer-friendly: Bake now and enjoy later.
- Customizable fillings: Change the herbs or add cheese.
- Skill-building: A rewarding introduction to laminated dough techniques.
- Crowd-pleaser: Crispy edges and soft centers make them irresistible.
- No special tools required: A rolling pin and baking sheet are all you need.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Dough:
2 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 packet (2 1/4 teaspoons) instant yeast
3/4 cup warm milk
1 large egg
2 tablespoons unsalted butter, softened
For the Butter Layer:
1/2 cup cold unsalted butter (for laminating)
For the Garlic Herb Filling:
2 tablespoons unsalted butter, melted
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon dried oregano
1/2 teaspoon sea salt (plus more for topping)
Finishing Touches:
Egg wash (1 egg + 1 tablespoon milk)
Extra chopped parsley and flaky sea salt for garnish
Directions
- Prepare the dough: In a large bowl, mix flour, sugar, salt, and yeast. Add warm milk and egg. Mix until a dough forms. Knead in the softened butter until smooth and elastic (about 8–10 minutes). Cover and let rise for 1 hour or until doubled in size.
- Begin lamination: Roll the dough into a rectangle about 10×14 inches. Slice or grate cold butter and arrange in the center third of the dough. Fold the dough like a letter: fold one side over the butter, then the other side over that. Seal edges well. Chill for 30 minutes.
- Repeat folds: Roll out the chilled dough into another rectangle. Fold it again into thirds, like a letter. Chill for another 30 minutes. Repeat once more (for a total of three folds).
- Prepare the garlic herb butter: Mix melted butter, garlic, parsley, oregano, and sea salt.
- Shape the bread: Roll the dough into a large rectangle again. Spread the garlic herb butter mixture evenly over the surface. Fold the dough in half lengthwise. Cut into 1-inch strips.
- Twist and coil: Take each strip, twist it several times, and coil into a spiral or knot shape. Place on a parchment-lined baking sheet.
- Proof: Brush each piece lightly with egg wash. Let rest for 20 minutes while you preheat the oven to 375°F (190°C).
- Bake: Bake for 20–25 minutes, or until golden brown and crisp.
- Garnish: While still warm, sprinkle with chopped parsley and flaky sea salt. Serve warm.
Servings and timing
- Servings: 8–10 twist breads
- Prep time: 30 minutes (active)
- Resting time: 2 hours (including chilling and proofing)
- Bake time: 25 minutes
- Total time: Approximately 3 hours
Variations
- Cheese-stuffed: Add shredded parmesan or mozzarella with the garlic butter.
- Spicy twist: Mix red pepper flakes or chili oil into the herb butter.
- Sweet version: Replace garlic butter with cinnamon sugar butter for a sweet laminated bread.
- Vegan adaptation: Use plant-based butter and non-dairy milk, and skip the egg wash or use plant milk as a glaze.
- Add lemon zest: For a citrusy brightness in the herb butter.
- Different herbs: Substitute parsley with basil, thyme, or rosemary.
- Mini twists: Cut thinner strips for bite-sized spirals.
- Flatbread style: Don’t coil the strips—just twist and lay flat for easier baking.
- Whole wheat: Replace up to 50% of the flour with whole wheat for a heartier texture.
- Olive oil version: Swap butter with olive oil in the filling for Mediterranean flavor.
Storage/Reheating
- Storage: Store cooled twist breads in an airtight container at room temperature for up to 2 days.
- Refrigeration: Can be refrigerated for up to 4 days, though reheating is recommended before serving.
- Freezing: Freeze after baking and cooling. Wrap tightly and freeze for up to 1 month.
- Reheating: Warm in a 325°F (165°C) oven for 8–10 minutes or until heated through. Avoid microwaving to maintain texture.
FAQs
Can I make the dough ahead of time?
Yes. You can prepare the dough and complete the first rise, then refrigerate it overnight before laminating.
What is laminated dough?
Laminated dough involves folding layers of butter into dough, creating flaky layers when baked—similar to croissants or puff pastry.
Can I use active dry yeast instead of instant yeast?
Yes, just activate it in warm milk with a pinch of sugar before adding it to the flour.
How do I prevent butter from leaking during baking?
Ensure the edges are sealed well after each fold and keep the dough cold between laminations.
Do I need a stand mixer?
No. The dough can be kneaded by hand, though it will take a bit more effort to develop elasticity.
Why is my dough tough?
Overworking or adding too much flour can result in dense dough. Knead only until smooth and soft.
Can I use garlic powder instead of fresh garlic?
Yes, but fresh garlic gives a stronger, more aromatic flavor.
Can I laminate with melted butter?
No. The butter needs to stay solid during the folds to create layers. Use cold, firm butter.
How can I make the twists uniform in size?
Use a ruler or cut guide to slice evenly sized strips before twisting.
Are these breads freezer-friendly?
Yes. Cool completely, wrap tightly, and freeze. Reheat in the oven directly from frozen.
Conclusion
Garlic Herb Laminated Twist Bread is an impressive yet approachable recipe that elevates everyday ingredients into a showstopping, savory bake. With its rich layers of buttery dough and the irresistible aroma of garlic and herbs, each bite delivers a perfect balance of crispiness and softness. Whether served as a side dish, party snack, or centerpiece for your next brunch, these golden twists are sure to leave a lasting impression.
Print
Garlic Herb Laminated Twist Bread
- Prep Time: 30 mins (plus 1.5 hrs chilling and rising)
- Cook Time: 25 mins
- Total Time: 2 hrs 25 mins
- Yield: 8 twists 1x
- Category: Bread
- Method: Bake, Laminate
- Cuisine: European
- Diet: Vegetarian
Description
Flaky, buttery laminated bread twisted with a savory garlic and herb filling, then baked to golden perfection. A show-stopping, crispy, pull-apart treat ideal for snacking or sharing.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 packet (2 1/4 tsp) instant yeast
- 3/4 cup warm milk
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 1/2 cup cold unsalted butter (for laminating)
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt (plus more for topping)
- Egg wash (1 egg + 1 tbsp milk)
- Extra chopped parsley and flaky sea salt for garnish
Instructions
- In a bowl, combine flour, sugar, salt, and yeast. Add warm milk and egg, then knead until a soft dough forms. Knead in the softened butter until smooth. Cover and let rise for 1 hour.
- Roll out dough into a rectangle. Grate or slice cold butter and layer it in the center third. Fold the dough like a letter, seal edges, and chill for 30 minutes.
- Roll out and fold the dough two more times, chilling between each fold for 30 minutes.
- Roll the dough into a large rectangle, spread with melted garlic butter mixture (melted butter, garlic, parsley, oregano, sea salt), then fold and cut lengthwise into strips.
- Twist each strip and coil into a round knot or spiral shape. Place on a baking sheet lined with parchment.
- Brush with egg wash and let rest for 20 minutes.
- Preheat oven to 375°F (190°C). Bake for 20–25 minutes until deep golden brown and crisp.
- While warm, sprinkle with extra parsley and flaky sea salt. Serve warm.
Notes
- Chilling the dough between folds is crucial for defined layers.
- Use a bench scraper for cleaner folds and cuts.
- Try adding grated parmesan to the filling for extra richness.
- Best enjoyed fresh from the oven but can be reheated in a toaster oven.
Nutrition
- Serving Size: 1 twist
- Calories: 290
- Sugar: 2g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
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