Sourdough Saturday – Grilled Bread Twists

I have fond memories of camping as a child. Which is strange, because for the past 30 years I have gone out of my way to avoid camping in any way, shape or form.

One of my favorite camping food memories is of twisting biscuit dough around a stick and cooking it in the fire, just like we roast marshmallows for s’mores.

I set out to recreate that experience using leftover dough from last week’s Grilled Pizza and the gas grill. This experiment worked quite well. The twists were smokey and crisp on the outside and still a little doughy on the inside. They were the perfect finishing touch for a salad dinner, and didn’t heat up the kitchen on another hot summer evening.


  1. Start with the leftover dough from last week’s grilled pizza or use any sourdough bread dough that has gone through one fermentation period (rising).
  2. Roll the dough out about 1/2 inch thick.
  3. Cut into 1 inch wide strips.
  4. Wrap strips around metal skewers, pinching dough ends together.
  5. Grill on a moderately hot grill for 4-6 minutes or until crunchy on the outside.
  6. Let cool for a few minutes before serving.

There – simple but elegant. The best kind of summer dinner – and no camping involved!

As usual, I will be submitting this recipe to Yeastspotting where you’ll find a plethora of bread recipes.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at and

Comments (2)

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  1. After reading your blog I have cooked this recipe. This was so tasty.

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