Save Golden, buttery twists of classic soda bread with a tender, flaky crumb—perfect for breakfast, brunch, or as a savory snack.
I first made these soda bread twists for a weekend brunch and they quickly became a family favorite. Their rustic appearance and rich flavor never fail to impress guests.
Ingredients
- All-purpose flour: 3 cups (375 g), plus extra for dusting
- Baking soda: 1½ tsp
- Fine sea salt: 1 tsp
- Granulated sugar: 2 tsp
- Buttermilk: 1 cup (240 ml), chilled
- Unsalted butter: ⅓ cup (75 g), cold and cubed
- Egg: 1 large, lightly beaten (for brushing)
- Sesame seeds: 1 tbsp, optional
- Poppy seeds: 1 tbsp, optional
- Parmesan cheese: 1 tbsp grated, optional
Instructions
- Prepare for baking:
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Mix dry ingredients:
- In a large mixing bowl, whisk together flour, baking soda, salt, and sugar.
- Add butter:
- Rub the cold, cubed butter into the flour mixture using a pastry cutter or fingertips until it resembles coarse crumbs.
- Combine wet ingredients:
- Pour in the chilled buttermilk and stir gently with a fork until the dough just comes together. Do not overmix.
- Knead and shape:
- Turn the dough onto a lightly floured surface. Knead briefly (about 30 seconds) to form a soft, cohesive dough.
- Roll and cut:
- Roll the dough into a rectangle, about ½ inch (1.3 cm) thick. Cut into 10 strips, each about 1 inch (2.5 cm) wide.
- Twist and arrange:
- Twist each strip several times and place on the prepared baking sheet, spacing apart.
- Brush and top:
- Brush the tops with beaten egg. Sprinkle with sesame seeds, poppy seeds, or Parmesan cheese if desired.
- Bake:
- Bake for 20–22 minutes, until golden brown and flaky.
- Cool and serve:
- Cool slightly on a wire rack. Serve warm or at room temperature.
Save My mother loved baking bread on rainy afternoons and would invite everyone to twist their own strip. Sharing these twists always brings back warm family memories.
Required Tools
Large mixing bowl, pastry cutter or fork, rolling pin, sharp knife or pizza cutter, baking sheet, and pastry brush are all you need for these twists.
Allergen Information
Contains gluten (wheat), dairy (butter, buttermilk, Parmesan), and egg. Use non-dairy butter and milk substitutes, and omit the egg wash for allergen-friendly versions.
Nutritional Information
Each twist contains around 185 calories, 7 g total fat, 26 g carbohydrates, and 4 g protein.
Save Try these flaky soda bread twists with soups, salads, or a pat of butter—they’re irresistible fresh from the oven!
Cooking Questions
- → How do I ensure a tender, flaky texture?
Use cold butter and chilled buttermilk; mix gently to retain visible flakes and avoid overworking the dough.
- → Can I substitute buttermilk?
Yes, mix regular milk with a tablespoon of lemon juice or vinegar and rest for five minutes before using.
- → Are there alternative toppings I can use?
Try shredded cheddar, chopped fresh herbs, or leave plain for a simple buttery flavor.
- → Can these twists be made ahead?
They are best enjoyed fresh but can be stored in an airtight container and reheated briefly in the oven.
- → What kind of flour works best?
All-purpose flour is ideal, but you may experiment with half whole wheat for a hearty flavor and texture.
- → How should I serve the twists?
Serve warm with butter, jam, or alongside soups and salads for added delight.