Skinny Parmesan Twists
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Next Sunday is World Baking Day–what a great reason to celebrate and share some home-baked goodness with those you love! I’m joining nine of my blogging friends this week to share both savory and sweet baked-from-scratch recipes featuring Granite Mill Farms sprouted flours (be sure to scroll to the end of this post for other recipe links). I used the Granite Mill pastry flour to bake a batch of Skinny Parmesan Twists to accompany a fruit and cheese board and Bacon Blue Cheese Dip for a gathering of my family and my daughter’s future in-laws over the weekend. The pastry flour had a bit of texture from the sprouted flour process which gave these savory little bread sticks a hearty texture.
I learned a few things while baking with the sprouted flour. Although sprouted wheat is not gluten-free, some people who have been gluten intolerant have been able to eat sprouted flour because of its low starch content. Also, these flours have a very different texture which I think make them best suited for heartier bread recipes. I found that the quickest way to shape my bread sticks was to first cut them with a pizza cutter, then gently lift and twist a couple of times before placing on a lightly greased baking sheet.
Adding an egg wash and extra sprinkle of Parmesan cheese (and poppy seeds if you like) will result in a shiny crispier crust.
Skinny Parmesan Twists may be served with an assortment of cheeses or dip or enjoyed as a snack all by themselves, but watch out–they are addictive. John and I may have eaten an entire {half} batch during my trial run–just saying…
The sprouted flour in this recipe was graciously provided by our sponsor Granite Mill Farms. Be sure to check out my other World Baking Day Partners: Angi from SchneiderPeeps – Chris from Joybilee Farm – Jami from An Oregon Cottage – Kathie from Homespun Seasonal Living – Liz from Project Pastry Love – Lynda from Me and My Pink Mixer – Rhonda from The Farmer’s Lamp – Susannah from Feast and West – Wendy from The Monday Box.
Parmesan Twists
Ingredients
- ¼ cup butter softened
- 1 cup grated Parmesan cheese
- ½ cup sour cream
- 1 cup all-purpose flour
- ½ teaspoon Italian seasoning
- 1 large egg yolk lightly beaten
- 1 tablespoon water
- extra grated Parmesan cheese
- ½ tablespoon poppy seeds optional
Instructions
- Preheat oven to 350 degrees.
- Combine butter, Parmesan cheese, and sour cream until smooth. Combine Italian seasoning with flour and add to cheese mixture a little at a time. Beat until smooth-important.
- Form dough into a ball and divide in half. On a lightly floured surface, roll one ball of dough into a 12x7 inch rectangle. Using a pizza cutter, cut dough into skinny strips - less than 1/2 inch by about 6 inches. Gently twist strips and place on greased cookie sheets. Repeat with remaining dough.
- In a small bowl, mix egg yolk and water with a fork. Brush on top of dough and sprinkle with additional Parmesan cheese and poppy seeds.
- Bake for 11-12 minutes, or until lightly browned.
Notes
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
These sound perfect for wine and cheese night. Printed the recipe to make this week. Thanks for sharing it.
Rhonda, hope you enjoy! Let me know what you think after you do bake your own batch.
These look like something a high end restaurant would place on the table, Sheila! I love your idea of serving them with a cheese dip. I think these would also be wonderful as a nibble with a glass of wine or with a salad as an entree! I am excited to try these. Thanks!
Beautiful job! I can’t wait to make these. Well done, Sheila!
Thank you so much, Liz!