This cheesy herb twisted bread is one of those showstopping bakes we love to make as a team for a gathering. Fluffy dough wrapped around a rich cream cheese and herb filling, twisted and baked golden, which for us is exactly what real food for real life is all about.
This delightful cheesy herb twisted bread features a combination of rich cream cheese, mozzarella, and Parmesan, all wrapped in a light and fluffy dough. Fresh herbs add a burst of flavor and aroma, and the dough is made with simple ingredients, making it easy to prepare. Perfect for sharing at gatherings or enjoying fresh out of the oven, this cheesy herb twisted bread is as beautiful as it is delicious.
What makes this cheesy herb twisted bread so good is the filling. A rich blend of three cheeses and fresh herbs spirals through every twist.
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Watch how this cheesy herb twisted bread comes together, step by step.
Why You Will Love This Cheesy Herb Twisted Bread
- Three cheeses. Cream cheese, mozzarella, and parmesan.
- Fresh herbs. Parsley, basil, and oregano.
- Light and fluffy. A simple homemade dough.
- A showstopping twist. Beautiful for sharing.
- Versatile. On its own or as a side.
What Makes This Cheesy Herb Twisted Bread So Good
The filling is loaded with mozzarella, the classic melting cheese, alongside cream cheese and parmesan for rich, gooey layers.
Fresh herbs brighten it. Parsley, basil, and oregano add a burst of flavor and aroma.
The twist makes it stunning. Rolling, cutting, and twisting reveals beautiful cheesy, herby layers.
Fresh parsley, the bright green herb, adds a fresh, clean flavor that balances the rich, cheesy filling.
Optional Pro Tip: Chill the Filling
Chill the filling first. It is much easier to spread.
Keep the cut sides up. So the layers show after twisting.
Tips for the Best Cheesy Herb Twisted Bread
- Proof the yeast. Until foamy, so the bread rises well.
- Knead until smooth. About 6 to 8 minutes for elasticity.
- Let it rise fully. Until doubled in size.
- Chill the filling. For easier spreading.
- Roll it tightly. Into a firm log to keep the layers.
- Cut lengthwise. To expose the cheesy, herby layers.
- Keep cut sides up. So the layers show when twisting.
- Tent with foil. If it browns too quickly.
Variations and Add Ins
This cheesy herb twisted bread is easy to customize.
- Add garlic butter. Brushed on before baking.
- Use different cheeses. Provolone or fontina melt well.
- Add sun dried tomatoes. Chopped into the filling.
- Make it spicier. More red pepper flakes.
- Use dried herbs. If fresh are not on hand.
- Shape it into a wreath. For a festive look.
- Add a spinach layer. For color and greens.
- Top with sesame. Instead of everything bagel seasoning.
How to Store and Reheat
Store the cheesy herb twisted bread in an airtight container in the refrigerator for up to three days, since it contains cheese. It is best enjoyed warm.
Reheat slices in a 350 F oven for a few minutes to bring back the soft, cheesy texture and crisp crust. The bread also freezes well for up to a month.
Serving Suggestions for Cheesy Herb Twisted Bread
This cheesy herb twisted bread is wonderful served warm on its own, pulled apart and enjoyed fresh from the oven at a gathering.
It makes a fantastic side alongside pasta, soups, and salads, and is perfect for dipping into marinara or a little extra olive oil. It is a beautiful centerpiece for any table.
For serving, let it cool slightly, then slice or pull apart the warm, cheesy twists and offer a bowl of warm marinara alongside for dipping.
- Warm on its own. Pulled apart, fresh from the oven.
- With pasta or soup. A perfect side.
- With marinara. For dipping.
- As a centerpiece. Beautiful for sharing.
It is wonderful served alongside a creamy pasta like our high protein creamy beef pasta, a great one to try.
Frequently Asked Questions
What is cheesy herb twisted bread?
It is a homemade yeast bread filled with a rich blend of cream cheese, mozzarella, and parmesan plus fresh herbs, then rolled, cut, and twisted so the cheesy layers show, and baked golden.
Why chill the filling?
Chilling the cream cheese filling for 15 to 20 minutes firms it up, making it much easier to spread evenly over the dough without tearing it.
How do I get the pretty twist?
Roll the filled dough into a tight log, cut it in half lengthwise to expose the layers, then twist the two strands together keeping the cut sides facing up.
Can I use dried herbs?
Yes. If fresh herbs are not on hand, use dried, with about one third the amount since dried herbs are more concentrated.
What if the bread browns too fast?
Tent it loosely with foil partway through baking. This protects the top while the inside finishes baking through.
How do I know the dough has risen enough?
Let it rise in a warm place until doubled in size, usually 1 to 1.5 hours. A gentle poke should leave a slow filling indent.
Can I make it ahead of time?
It is best fresh, but you can bake it ahead and reheat in a 350 F oven. It also freezes well for up to a month.
What cheeses work best?
Cream cheese, mozzarella, and parmesan are a great trio. Provolone or fontina also melt beautifully if you want to mix it up.
How do I store leftovers?
Keep them in an airtight container in the refrigerator for up to three days, and reheat in the oven to restore the texture.
What should I serve with it?
It is lovely on its own, as a side with pasta, soup, or salad, and with warm marinara for dipping.
A Showstopping Cheesy Bread
This cheesy herb twisted bread wraps light, fluffy dough around a rich filling of cream cheese, mozzarella, parmesan, and fresh herbs, then twists it into a beautiful golden loaf. Every pull apart piece is full of gooey, herby flavor.
Impressive yet made with simple ingredients, it is perfect for sharing at gatherings or enjoying warm from the oven. Once you try it, this cheesy herb twisted bread will become a favorite.
Craving a cozy dish to serve it alongside? Our slow cooker chicken stew is a great one to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Cheesy Herb Twisted Bread
Ingredients
Equipment
Method
- In a large bowl, combine the warm water, sugar, and yeast, stir gently, and let sit for 5 to 10 minutes, until foamy.
- In a separate large bowl, whisk together the flour and salt.
- Pour the yeast mixture and olive oil into the flour mixture and mix with a wooden spoon or stand mixer until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic, adding flour if too sticky.
- Grease a large bowl with olive oil, place the dough in it, turning to coat, cover, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, combine the softened cream cheese, mozzarella, parmesan, parsley, basil, oregano, garlic, garlic powder, onion powder, and red pepper flakes if using, in a medium bowl.
- Season the filling with salt and black pepper to taste, mix well, and chill for 15 to 20 minutes for easier spreading.
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Once the dough has doubled, gently punch it down, turn it onto a lightly floured surface, and roll into a 12 by 18 inch rectangle.
- Evenly spread the herb cheese filling over the dough, leaving a 1/2 inch border along one long edge.
- Starting from the opposite long edge, tightly roll the dough into a log and pinch the seam to seal.
- Using a sharp knife or pizza cutter, cut the log in half lengthwise, keeping the cut sides facing up, then gently twist the two strands together.
- Carefully transfer the twisted bread to the prepared baking sheet, forming it into a circle or leaving it as a long loaf.
- In a small bowl, whisk together the egg and milk or water, then brush the entire surface of the bread with the egg wash.
- Sprinkle with everything bagel seasoning, parmesan, or dried Italian herbs, then bake for 25 to 30 minutes, until golden brown and the filling is bubbly, tenting with foil if browning too quickly.
- Let the bread cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
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