Copycat Domino’s Garlic Bread Twists Recipe – Buttery, Garlicky, and Perfectly Cheesy

You know that warm, buttery aroma that hits you the moment you open the box? These copycat Domino’s Garlic Bread Twists bring that same magic to your kitchen. They’re soft inside, a little crisp on the outside, and loaded with garlicky, herby butter.

The best part: they’re easy to make with pantry staples and a simple pizza dough. Whether you’re pairing them with pizza night or serving them as a snack, these twists are a guaranteed crowd-pleaser.

Why This Recipe Works

• Simple dough, big flavor: A basic pizza dough creates a chewy, soft base that’s perfect for soaking up buttery garlic sauce.
• Twisting builds texture: The twist shape adds layers and edges that crisp in the oven while staying tender inside.
• Garlic butter twice: Brushing before and after baking locks in that signature glossy, garlicky finish.
• Oven-friendly method: High heat mimics a pizzeria bake without special equipment.
• Flexible ingredients: Use store-bought dough or homemade, and adjust the herbs and cheese to your taste.

Ingredients

• For the dough (or use 1 lb store-bought pizza dough):
  • 2 1/4 teaspoons (1 packet) instant or active dry yeast
  • 1 teaspoon sugar
  • 3/4 cup warm water (about 110°F/43°C)
  • 2 cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon fine salt
  • 1 tablespoon olive oil (plus more for greasing)
• For the garlic butter:
  • 6 tablespoons unsalted butter, melted
  • 3–4 garlic cloves, finely minced or grated
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder (for that classic pizzeria flavor)
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt (to taste)
  • 1/4 teaspoon black pepper
• For finishing:
  • 1/3 cup grated Parmesan cheese
  • Optional: 1/4 teaspoon red pepper flakes
  • Optional: Fresh parsley, minced, for garnish
  • Marinara or pizza sauce, for dipping

How to Make It

1. Proof the yeast (if making dough): In a small bowl, mix warm water and sugar, then sprinkle in the yeast. Let it sit 5–8 minutes until foamy. If using instant yeast, you can skip proofing and add it directly to the flour, but the proof step helps confirm it’s active.
2. Make the dough: In a mixing bowl, whisk flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms. Knead by hand 5–7 minutes (or 3–4 minutes in a stand mixer with a dough hook) until smooth and slightly tacky. Add a dusting of flour only if it’s sticking heavily.
3. First rise: Lightly oil a bowl, place the dough inside, and turn to coat. Cover and let rise in a warm spot for 60–75 minutes, or until doubled.If using store-bought dough, let it rest at room temperature for 30–45 minutes so it relaxes and stretches easily.
4. Make the garlic butter: In a small bowl, combine melted butter, olive oil, minced garlic, garlic powder, parsley, oregano, salt, and pepper. Stir well and set aside. The mix should be fragrant and slightly salty.
5. Preheat the oven: Heat to 425°F (220°C). Line two baking sheets with parchment paper or lightly oil them. If you have a pizza stone, preheat it as well for extra oven spring.
6. Shape the twists: Turn the dough onto a lightly floured surface. Roll into a rectangle about 10 x 14 inches and 1/4 inch thick. Brush the surface lightly with the garlic butter. Sprinkle half the Parmesan evenly over the dough. Fold the dough in half lengthwise (like closing a book) and gently press to seal.
7. Cut and twist: Using a pizza cutter or sharp knife, cut the folded dough into 10–12 strips, about 1 inch wide. Hold each strip at both ends, give it 3–4 twists, and place on the prepared baking sheets, spaced apart. Brush the tops with more garlic butter, reserving some for after baking.
8. Bake: Bake 10–13 minutes, rotating pans halfway, until puffed and golden at the edges. For deeper color, bake 1–2 minutes more, but watch closely so the garlic doesn’t burn.
9. Finish: Immediately brush the hot twists with the remaining garlic butter.Sprinkle with the rest of the Parmesan, plus red pepper flakes if you like heat. Garnish with fresh parsley for color.
10. Serve: Let them cool for 3–5 minutes to set, then serve warm with marinara or your favorite dipping sauce.

Storage Instructions

• Room temperature: Keep leftovers in an airtight container for up to 1 day. Reheat before serving for best texture.
• Refrigerator: Store up to 3 days.Rewarm at 350°F (175°C) for 6–8 minutes, or air-fry at 320°F (160°C) for 3–4 minutes.
• Freezer: Freeze baked twists in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F (175°C) for 10–12 minutes.
• Make ahead: Shape the twists, refrigerate on a tray (covered) up to 12 hours, then bake straight from the fridge, adding 1–2 extra minutes.

Benefits of This Recipe

• Budget-friendly: Pantry staples transform into a shareable appetizer or side for a fraction of takeout prices.
• Customizable: Adjust garlic, herbs, and cheese to match your taste. Add spice or keep it mild.
• Great texture: The twist shape creates crisp edges and soft layers, just like the pizzeria version.
• Quick comfort: With store-bought dough, you can have hot, garlicky bread on the table in about 30 minutes.

Common Mistakes to Avoid

• Using cold dough: Cold dough snaps back and tears. Let it rest at room temperature so it stretches easily.
• Over-flouring the surface: Too much flour makes the twists tough and dry. Dust lightly—just enough to prevent sticking.
• Overbaking: Garlic burns fast. Pull the twists when golden at the edges and still soft in the center.
• Skipping the post-bake butter: Brushing again after baking gives that glossy finish and deep garlic flavor.
• Under-seasoning: The dough is mild. Make sure the garlic butter is well salted to carry the flavor.

Variations You Can Try

• Cheesy Garlic Twists: Add shredded mozzarella or provolone inside before folding for a melty center.
• Herb Explosion: Mix in fresh basil, thyme, or rosemary with the butter for a brighter herbal note.
• Spicy Kick: Add red pepper flakes or a pinch of cayenne to the butter. Serve with arrabbiata sauce.
• Everything Seasoning: Sprinkle everything bagel seasoning on top before baking for a toasty crunch.
• Lemon-Garlic: Finish with a touch of lemon zest and a squeeze of juice after baking for a fresh twist.
• Whole Wheat: Swap 1/2 cup of the flour for whole wheat for a heartier bite. Add 1–2 teaspoons extra water if needed.

FAQ

Can I use pre-made pizza dough?

Yes.

One pound of store-bought pizza dough works perfectly. Let it rest at room temperature for 30–45 minutes so it rolls out without shrinking.

What if I don’t have fresh garlic?

You can use 1–1 1/2 teaspoons garlic powder in the butter mixture. The flavor will be a bit milder but still very close to the takeout version.

How do I make them extra crispy?

Bake on a preheated pizza stone or an inverted sheet pan.

For more color, move the twists to the top rack for the final 1–2 minutes. A light sprinkle of grated Parmesan before baking also helps crisp the edges.

Can I air-fry these?

Yes. Air-fry at 350°F (175°C) for 6–8 minutes, working in batches.

Brush with butter before and after for the best texture.

What dipping sauces go well with these?

Marinara is classic, but ranch, garlic Parmesan sauce, or a warm pizza sauce all taste great. For something different, try pesto or a chili-garlic oil.

How do I keep them soft for a party?

After baking and brushing with butter, tent loosely with foil to trap a little steam. Rewarm briefly in the oven before serving if needed.

Can I make them gluten-free?

Use a gluten-free pizza dough that’s designed for stretching and baking.

Handle gently, as gluten-free dough can be more delicate, and follow the same butter and bake steps.

Wrapping Up

These Copycat Domino’s Garlic Bread Twists deliver everything you want: soft, buttery layers, a bold garlic kick, and that pizzeria-style finish. They’re easy enough for a weeknight and impressive enough for guests. Keep a batch of dough or some frozen twists on hand, and you’ll always be a few minutes away from warm, garlicky goodness.

Serve with your favorite sauce, and watch them disappear fast.