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Skinny Parmesan Twists | Life, Love, and Good Food 

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.

Parmesan Twists | Life, Love, and Good Food 

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.

Parmesan Twists | Life, Love, and Good FoodAdding 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 | Life, Love, and Good Food

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

Skinny Parmesan Twists | Life, Love, and Good Food

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.

Skinny Parmesan Twists | Life, Love, and Good Food

Parmesan Twists

Bake a batch of Skinny Parmesan Twists to accompany a fruit and cheese board or your favorite cheese dip!
5 from 1 vote
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Bread
Cuisine American
Servings 4 servings
Calories 402 kcal

Ingredients
  

  • 1/4 cup butter softened
  • 1/ cup grated Parmesan cheese
  • 1/2 cup sour cream
  • 1 cup all-purpose flour
  • 1/2 teaspoon Italian seasoning
  • 1 large egg yolk lightly beaten
  • 1 tablespoon water
  • extra grated Parmesan cheese
  • 1/2 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

Southern Living, 1999

Nutrition

Serving: 1gCalories: 402kcalCarbohydrates: 29gProtein: 12gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 577mgFiber: 1gSugar: 1g
Keyword bread twists, parmesan
Tried this recipe?Let us know how it was.

8 Comments

  1. 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!

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  5. These sound perfect for wine and cheese night. Printed the recipe to make this week. Thanks for sharing it.

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