Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/4 tsp instant yeast
- 1 tsp granulated sugar
- 3/4 cup warm water (110°F)
- 2 cups all-purpose flour, plus more as needed
- 1 tsp fine salt
- 1 tbsp olive oil
- 4 tbsp unsalted butter
- 2 cloves garlic, finely minced
- 1/2 tsp garlic powder
- 1/4 tsp fine salt (for butter mixture)
- 1/2 cup finely grated Parmesan cheese
- 1 tbsp finely chopped parsley (fresh preferred)
- 1 cup marinara sauce (for dipping)
Do This
- 1. Mix yeast, sugar, and 110°F water; rest 5 minutes.
- 2. Stir in flour, salt, and olive oil; knead 6–8 minutes until smooth.
- 3. Rise covered 60 minutes (until doubled).
- 4. Divide into 12 pieces; roll into 10–12 inch ropes, fold in half, twist, and place on parchment-lined sheet.
- 5. Proof 15 minutes while oven heats to 450°F.
- 6. Bake 10–12 minutes until light bronze.
- 7. Toss hot twists in garlic butter, Parmesan, and parsley; serve with warm marinara.
Why You’ll Love This Recipe
- Soft, fluffy twists with that lightly crisp, bronze exterior—very close to the Domino’s texture.
- Garlic butter soaks into every ridge of the twist, while Parmesan clings for maximum flavor.
- Simple pantry ingredients and straightforward shaping (no special tools required).
- Perfect party side: easy to dip, share, and reheat.
Grocery List
- Produce: garlic (2 cloves), fresh parsley (small bunch)
- Dairy: unsalted butter, Parmesan cheese (block or finely grated)
- Pantry: all-purpose flour, instant yeast, granulated sugar, fine salt, olive oil, garlic powder, marinara sauce
Full Ingredients
Dough (Homemade Pizza-Dough Style)
- 3/4 cup warm water (110°F)
- 1 tsp granulated sugar
- 2 1/4 tsp instant yeast (1 packet)
- 2 cups all-purpose flour (plus 1–3 tbsp more if needed)
- 1 tsp fine salt
- 1 tbsp olive oil
Garlic Parmesan Butter Toss
- 4 tbsp unsalted butter
- 2 cloves garlic, finely minced (about 2 tsp)
- 1/2 tsp garlic powder
- 1/4 tsp fine salt
- 1/2 cup finely grated Parmesan cheese (about 50 g)
- 1 tbsp finely chopped parsley (fresh preferred; or 1 tsp dried parsley)
For Serving
- 1 cup marinara sauce, warmed
Step-by-Step Instructions
Step 1: Activate the yeast
In a large mixing bowl, combine the 3/4 cup warm water (110°F), 1 tsp sugar, and 2 1/4 tsp instant yeast. Stir well and let it stand for 5 minutes. The mixture should look slightly foamy or creamy on top (a sign the yeast is active).
Step 2: Mix the dough
Add 2 cups all-purpose flour and 1 tsp fine salt to the bowl. Stir with a sturdy spoon until a shaggy dough forms, then add 1 tbsp olive oil. Mix until the oil is incorporated and you can gather the dough into a rough ball.
If the dough looks very wet and sticky, add flour 1 tbsp at a time (up to 3 tbsp) until it’s manageable. It should be slightly tacky but not smear all over your hands.
Step 3: Knead until smooth
Turn the dough onto a lightly floured counter and knead for 6–8 minutes, until it becomes smooth and elastic. A good cue: when you press the dough with a fingertip, it should slowly spring back.
Place the dough back in the bowl (lightly oiled if desired), cover, and keep it in a warm spot.
Step 4: Let the dough rise
Let the dough rise for 60 minutes, or until roughly doubled in size. If your kitchen is cool, it may take up to 75 minutes.
Step 5: Shape the rope twists
Line a rimmed baking sheet with parchment paper. Punch down the dough gently to release excess air, then divide it into 12 equal pieces.
Roll each piece into a rope about 10–12 inches long. Fold the rope in half, pinch the ends together, then twist the two strands around each other to make a tight spiral. Place each twist on the prepared baking sheet, leaving about 1 inch of space between them.
Step 6: Short proof and preheat the oven
Cover the shaped twists loosely (with lightly oiled plastic wrap or a clean towel) and let them proof for 15 minutes. Meanwhile, preheat your oven to 450°F with a rack in the center.
Step 7: Bake until light bronze
Bake for 10–12 minutes, until the twists are puffed and light golden to light bronze on top. Avoid overbaking if you want that soft, Domino’s-style interior.
Let the twists rest on the pan for 2 minutes before tossing so the butter clings instead of immediately sliding off.
Step 8: Toss in garlic butter, Parmesan, and parsley
While the twists bake, make the coating: in a small saucepan over low heat, melt 4 tbsp butter. Add 2 minced garlic cloves, 1/2 tsp garlic powder, and 1/4 tsp salt. Warm for 60–90 seconds, stirring constantly, just until fragrant (do not brown the garlic).
Transfer the hot twists to a large bowl. Drizzle the garlic butter over the twists and toss gently until evenly coated. Sprinkle in 1/2 cup Parmesan and 1 tbsp parsley, then toss again so the cheese sticks in all the buttery grooves.
Step 9: Warm marinara and serve
Warm 1 cup marinara in a small saucepan over medium-low heat for 3–5 minutes (or microwave in a heat-safe bowl for 45–60 seconds). Serve the twists warm with marinara for dipping.
Pro Tips
- For extra-soft twists: Pull them at light bronze, not deep golden. Overbaking dries them out quickly.
- Parmesan that clings: Use finely grated Parmesan (microplaned or the “snowy” style). Coarser shreds don’t adhere as well.
- Garlic flavor without bitterness: Heat the garlic in butter over low heat just until fragrant; browned garlic can taste harsh.
- Even sizing: Divide dough into 12 pieces and roll to the same length so everything bakes at the same pace.
- No large bowl for tossing? Brush twists with garlic butter, then sprinkle Parmesan and parsley over the top while they’re still hot.
Variations
- Cheesy upgrade: Mix 1/2 cup shredded low-moisture mozzarella into the Parmesan right before tossing for extra melt and stretch.
- Spicy garlic parm: Add 1/4 tsp crushed red pepper flakes to the butter mixture and finish with a pinch of black pepper.
- Herb-forward: Add 1/2 tsp Italian seasoning to the butter and use a mix of parsley and basil for a more “pizzeria” vibe.
Storage & Make-Ahead
Store: Cool completely, then keep in an airtight container at room temperature for 1 day or refrigerate for up to 3 days (refrigeration is best if your kitchen is warm).
Reheat: For the best texture, reheat on a baking sheet at 350°F for 6–8 minutes. If you want them extra glossy, brush with 1 tbsp melted butter after reheating and add a fresh pinch of Parmesan.
Make-ahead option: Shape the twists, place on a parchment-lined sheet, cover tightly, and refrigerate for up to 12 hours. Before baking, let them sit at room temperature for 30 minutes while the oven preheats, then bake as directed.
Nutrition (per serving)
Approximate, per serving (2 twists, not including marinara): 290 calories, 11 g fat, 39 g carbohydrates, 9 g protein, 620 mg sodium, 2 g sugar. Values vary by brand and exact portion size.
