No-Knead Pesto Mozzarella Bread Twists: Soft, Cheesy, and Full of Flavour
There is something so satisfying about homemade bread that looks impressive but does not require any kneading, stress, or complicated bakery skills. These No-Knead Pesto Mozzarella Bread Twists are exactly that kind of recipe. The dough is soft, airy, and beautifully chewy, with a crisp golden crust and a savoury swirl of pesto and mozzarella in every bite. It is made using a simple stretch-and-fold method, then left to rest overnight so the flavour develops while the fridge does most of the hard work for you. If you already love my Easy No-Knead Ciabatta or my Overnight Olive and Thyme Focaccia, this is another one of those low-effort, high-reward bread recipes you will want to make again.
These bread twists are perfect when you want something homemade but still relaxed and practical. They can be served warm from the oven, added to a sharing board, used as sandwich bread, or paired with creamy dips for an easy appetiser-style spread. The pesto adds herby richness, the mozzarella melts into the layers, and the twisted shape gives the bread those gorgeous golden edges that make it look bakery-worthy. For serving, they would be amazing next to my Roasted Garlic Dip or my Roasted Red Pepper Olive Dip, especially if you are making them for guests and want a little “look what I casually baked” moment.
Scroll down or tap “Jump to Recipe” for the full printable recipe card with exact measurements and step-by-step instructions.
Simple Ingredients, Big Flavours
The beauty of these No-Knead Pesto Mozzarella Bread Twists is that they use a short ingredient list, but each ingredient has a very clear job. The dough is simple, the filling is bold, and the final result feels much more special than the effort required. If you enjoy easy savoury bakes like my No-Knead Sun-Dried Tomato and Rosemary Bread Twists or my Peppery Cheddar Breadsticks, this recipe has the same snackable, tear-and-share energy.
Key Ingredients
- Bread flour – Bread flour gives the dough strength, structure, and that lovely chewy texture. It helps create a more elastic dough, which is especially important for a high-hydration bread like this one.
- Lukewarm water – The water hydrates the flour and helps activate the yeast. Because this is a wetter dough, it creates a softer, more open crumb once baked.
- Instant yeast – Instant yeast keeps the process simple because it can be mixed straight into the dough without blooming first. It gives the dough enough lift during the overnight rest, helping the bread bake up light and airy.
- Salt – Salt is essential for flavour and also helps strengthen the dough. Without it, the bread would taste flat, even with pesto and cheese inside. These twists are especially delicious served with something creamy and bold, like my Easy Roasted Pepper Hummus or Beetroot and Feta Dip.
- Pesto – Pesto brings instant flavour, colour, and richness. You can use your favourite shop-bought pesto or homemade pesto, depending on what you have. If you love pesto-based snacks, you may also like my Pesto Twists and Cheesy Pesto Braided Puffs.
- Low-moisture mozzarella – Low-moisture mozzarella is the best choice here because it melts beautifully without releasing too much liquid. Fresh mozzarella is not ideal for this recipe, as it can make the dough wet and harder to shape. For more cheesy pesto ideas, try my Pesto Mozzarella Filo Buns or Mozzarella Puff Pastry Boats.
How to Make No-Knead Pesto Mozzarella Bread Twists
Mixing the Dough
Start by adding the lukewarm water, instant yeast, and salt to a square container. A square container helps later because it gives the dough a more even shape, but you can also use a regular bowl. Add the bread flour and mix everything with a spoon until the dough comes together and no dry patches remain. The dough will look sticky and rough at this stage, which is normal for a high-hydration bread dough. Cover the container with a lid or cling film and leave the dough to rest for 30 minutes.
Stretching and Folding
After the first rest, start the stretch-and-fold process. Take one side of the dough, gently stretch it upwards, then fold it over to the opposite side. Repeat this with all four sides of the dough. Cover the container again and let the dough rest for another 30 minutes. Repeat the same process 3 more times, so you complete 4 rounds of stretch and folds in total. Let the dough rest for 30 minutes between each round. This step builds strength in the dough without kneading.
Overnight Rest
After the final stretch and fold, cover the container again and place the dough in the fridge overnight. You can also chill it for a minimum of 8 hours. This slow cold rest develops flavour, improves the texture, and makes the dough easier to handle the next day. When you are ready to shape the bread twists, generously dust a clean, flat work surface with flour. Use a fine sieve to spread the flour evenly and make sure the surface has a full coating. This helps stop the soft dough from sticking. Line a baking tray with parchment paper and dust it lightly with flour.
Preparing for Shaping
Remove the dough from the fridge, take off the lid, and turn the container upside down over the floured surface. Let the dough fall directly onto the flour. Be patient and let it release naturally rather than pulling it out. Lightly wet your hands, then work quickly to spread and tidy the dough into a square shape. This is where the square container helps, as the dough should already have a more even shape.
Filling the Dough
Spread the pesto evenly over the dough. Sprinkle the mozzarella over one half only, then fold the plain half of the dough over the mozzarella-covered half.
Gently tighten the dough with your hands into a rectangle. Try not to press out too much air, as the air helps keep the bread light and airy. Use a dough scraper to cut the filled dough into 6 equal pieces.
Twisting and Proofing
Gently lift one piece, stretch it slightly, twist it a few times,
then roll it into a spiral.
Transfer it to the prepared baking tray. Repeat with the remaining pieces of dough. Cover the tray with a clean kitchen towel and leave the bread twists to proof for 20 to 30 minutes.
Baking the Bread Twists
Meanwhile, preheat the oven to 200°C/400°F, fan on. Bake the bread twists for 18 to 20 minutes, or until they turn deeply golden brown and crisp on the outside. The exact baking time may vary depending on your oven, so use the colour and texture as your guide. Remove the bread from the oven and transfer the twists to a wire rack. Let them cool before eating, as the bread continues to cook slightly from the residual heat.
Serving and Enjoying
These bread twists make amazing sandwiches, but they also taste beautiful warm on their own. I made mine with extra pesto, tomato, rocket, burrata, a little cracked chilli, and a drizzle of olive oil. The bread stays soft and airy inside, while the outside bakes up golden and crisp.
Why We Love These No-Knead Pesto Mozzarella Bread Twists
These No-Knead Pesto Mozzarella Bread Twists are the kind of recipe that makes homemade bread feel achievable. You do not need a stand mixer, you do not need to knead, and you do not need to be precious with the shaping. The dough develops through rest, stretch-and-folds, and overnight fermentation, giving you a bread that tastes far more complex than the ingredient list suggests. If you enjoy easy bread recipes like my Easy No-Knead Ciabatta and Overnight Olive and Thyme Focaccia, this recipe belongs in the same delicious little club.
What makes these twists especially good is the balance of texture and flavour. The outside bakes up crisp and golden, while the inside stays soft, airy, and lightly cheesy. The pesto melts into the layers, giving the bread that savoury, herby flavour without needing lots of extra ingredients. It is simple, but definitely not boring. Serve them beside my Beetroot and Feta Dip or Roasted Tomato and Garlic Labneh Dip, and suddenly you have an appetiser that looks very intentional, even if the dough did most of the work while you slept.
Perfect for Any Occasion
These bread twists work for so many occasions. They are casual enough for lunch, cosy enough for soup night, impressive enough for a sharing board, and practical enough to turn into sandwiches. They also make a great recipe for weekend baking because most of the work happens the day before, leaving you with only shaping, proofing, and baking the next day. If you are putting together a bigger spread, pair them with my Beetroot and Feta Dip and Twice-Baked Aubergine Dip for a beautiful mix of colours, textures, and flavours.
They are also easy to customise. You can add sun-dried tomatoes, parmesan, chilli flakes, olives, roasted garlic, or caramelised onions to the filling, depending on what you have and what mood you are in. Just keep the filling balanced and avoid anything too wet, as this dough is already soft and high-hydration. If you want more pesto-inspired ideas, try my Cheesy Pesto Braided Puffs or Pesto Tomato Puffs with Garlic Yoghurt Dip next.
Instagram Tutorial & More
Want to see how these bread twists come together? Watch our quick video on Instagram to see how the bread is shaped before baking. It is a simple, satisfying process, and once you see the twisting method, the recipe feels even easier to follow.
You may also like these recipes:
- Delicious Roasted Red Pepper and Feta Dip Recipe
- Cheesy Pesto Puff Buns
- Air Fryer Pesto Mozzarella Rice Paper Sticks (Gluten-Free Snack)
- Roasted Red Pepper Olive Dip
- Roasted Squash and Tomato Soup
- Cheesy Pesto Puff Squares
Happy baking,
Izabella
Description
These No-Knead Pesto Mozzarella Bread Twists are soft, airy, and packed with flavour. The high-hydration dough creates a beautifully light texture with a crisp golden crust, while the pesto and mozzarella melt into delicious swirls throughout the bread. They are surprisingly easy to make and require no kneading, just a few simple stretch and folds and an overnight rest in the fridge. Perfect for sandwiches, sharing boards, soups, or served warm straight from the oven with extra burrata and olive oil.
Ingredients
For the dough
Filling
Instructions
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Prepare the dough: In a square container, combine the lukewarm water, yeast, and salt. A square container makes shaping easier later, but a regular bowl will work too. Add the flour and mix with a spoon until fully combined and no dry patches remain. Cover with a lid or cling film and leave to rest for 30 minutes. Now begin the stretch and fold process. Take one side of the dough, gently stretch it upwards, then fold it over to the opposite side. Repeat with all four sides. Cover again and leave to rest for another 30 minutes. Repeat this process 3 more times, for a total of 4 rounds of stretch and folds, resting the dough for 30 minutes between each round. After the final round, cover the container and refrigerate overnight, or for at least 8 hours.
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Shape the bread: Generously dust a clean work surface with flour using a fine sieve, making sure the surface is fully coated to prevent sticking. Line a baking tray with parchment paper and lightly dust it with flour. Remove the dough from the fridge, take off the lid, and carefully turn the container upside down over the floured surface so the dough releases directly onto it. Be patient, it should come away naturally. Lightly wet your hands and, working quickly, gently stretch and tidy the dough into a square shape. This is where the square container becomes especially helpful. Spread the pesto evenly over the dough, then sprinkle the mozzarella over one half only. Fold the plain half over the mozzarella-covered side. Using your hands, gently tighten and shape the dough into a rough rectangle, then use a dough scraper or sharp knife to cut it into 6 equal strips. Take one strip, gently stretch it slightly, twist it a few times, then roll it into a spiral shape. Transfer to the prepared baking tray and repeat with the remaining pieces. Cover with a clean kitchen towel and leave for the final proof for 20 to 30 minutes. Meanwhile, preheat the oven to 200°C/400°F fan-assisted.
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Bake: Bake for 18 to 20 minutes, or until deeply golden brown and crisp on the outside. Baking time may vary slightly depending on your oven. Remove from the oven and leave the twisted breads to cool on a wire rack. Allow them to cool slightly before eating, as the bread continues to cook a little from the residual heat.
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Serving suggestion: These bread twists are perfect for sandwiches. I love serving mine with extra pesto, tomatoes, rocket, burrata, a little cracked chilli, and a drizzle of olive oil. So good.
Nutrition Facts
Servings: 6 ServingCalories:313.13kcalTotal Fat:6.66gCholesterol:13.61mgSodium:345.33mgPotassium:90.51mgTotal Carbohydrate:49.65gDietary Fiber: 2gSugars: 0.2gProtein:12.45gVitamin A: 29.83IUVitamin C: 0mgCalcium: 105.84mgIron: 3.18mgVitamin D: 0.06IUVitamin E: 0.29IUVitamin K: 0.58mcgVitamin B6: 0.04mgVitamin B12: 0.38mcgPhosphorus: 131.09mgMagnesium: 21.21mgZinc: 1.15mg
Note
- A square container makes shaping the dough much easier later, but if you do not have one, a regular mixing bowl will still work perfectly.
- This is a high-hydration dough, so it will feel wetter and softer than traditional bread dough. Avoid adding extra flour to the dough itself, as this helps create the airy texture and open crumb.
- Lightly wetting your hands before handling the dough makes shaping easier and helps prevent sticking.
- The overnight fridge proof is highly recommended for the best flavour, texture, and easier handling of the dough.
- If your kitchen is very warm, the dough may rise faster during the stretch and fold stages.
- Use a fine sieve to dust the work surface evenly with flour. This helps prevent sticking without incorporating too much extra flour into the dough.
- Low-moisture mozzarella works best for this recipe, especially the grated or shreddable kind. Fresh mozzarella releases too much moisture and can make the dough harder to work with.
- When twisting the dough strips, handle them gently to keep as much air in the dough as possible.
- Baking time may vary depending on your oven. The bread twists should be deeply golden brown with crisp edges when ready.
- These bread twists are best enjoyed fresh on the day they are baked, while the crust is crisp and the inside stays soft and airy.
- Leftovers can be reheated in the microwave or oven. Keep in mind the bread will not stay as crispy as it was on the first day, but it will still taste delicious.
- These twists are perfect for sandwiches, soups, sharing boards, or served warm with burrata, extra pesto, olive oil, and cracked chilli.
- You can customise the filling with additions like sun-dried tomatoes, parmesan, chilli flakes, olives, caramelised onions, or roasted garlic.
