Combine warm water, sugar, and yeast. Let it sit for 5 minutes.

Add flour and salt to the yeast mixture. Mix until smooth and let it rise for 10 minutes. I used my KitchenAid mixer with the dough hook for easy preparation.

Roll out the dough into a large square on a floured surface. Brush with melted butter and sprinkle with Parmesan cheese and garlic salt.

Fold the dough in half and cut into one-inch strips using a pizza cutter.

Twist the one-inch strips of dough and place them on a cookie sheet. Let them sit for another 10-15 minutes to rise.

Bake at 400 degrees Fahrenheit for 20 minutes or until golden brown. My oven took about 17 minutes for a light golden brown.

Immediately after baking, brush with more garlic butter and sprinkle with garlic salt and grated Parmesan cheese. Serve with marinara sauce, Alfredo sauce, or ranch dressing.

This dough also makes excellent pizza dough. When I make this recipe, I halve it. Half of the dough is used for breadtwists and the other half for four personal-sized pizzas. If making one pizza or mini pizzas, oven temperature and cooking time remain the same.