Dutch Oven Garlic Butter Bread Twist for Campfire Sharing

Quick Recipe Version (TL;DR)

• Yield: 8 servings (1 large pull-apart twist)
• Prep Time: 25 minutes
• Cook Time: 32–35 minutes
• Total Time: 2 hours 10 minutes (includes rising + resting)

Quick Ingredients

• 3 1/2 cups (420 g) all-purpose flour
• 2 1/4 tsp (7 g) active dry yeast
• 1 tbsp (12 g) granulated sugar
• 1 1/2 tsp (9 g) fine salt
• 1 1/4 cups (300 g) warm water (105–110°F / 41–43°C)
• 2 tbsp (30 g) olive oil
• 6 tbsp (85 g) unsalted butter, melted and cooled slightly
• 4 cloves garlic, finely minced
• 2 tbsp finely chopped parsley
• 1 tbsp finely chopped chives (or green onion tops)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup (50 g) finely grated Parmesan (optional but recommended)
• 1 large egg + 1 tbsp water (egg wash)

Do This

• 1) Make dough; knead 8 minutes; rise 60–75 minutes until doubled.
• 2) Preheat oven and Dutch oven to 450°F (232°C) for 30 minutes.
• 3) Mix melted butter with garlic, herbs, seasonings, and Parmesan.
• 4) Roll dough to a 12 x 16-inch rectangle; spread garlic butter; cut into 12 strips.
• 5) Twist each strip; coil into a spiral in parchment-lined Dutch oven; rise 20 minutes.
• 6) Brush with egg wash; bake covered 20 minutes, then uncovered 12–15 minutes.
• 7) Brush with remaining garlic butter; rest 10 minutes; pull apart and share.

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Why You’ll Love This Recipe

• Campfire-friendly: Built for a Dutch oven, whether you’re using coals outdoors or a home oven.
• Pull-apart fun: Twisted strands bake into a dramatic spiral that’s made for sharing.
• Big garlic-butter aroma: Garlic, herbs, and butter perfume the whole loaf as it bakes.
• Forgiving: Rustic shaping is part of the charm; it still turns out impressive.

Grocery List

• Produce: 1 head garlic (you’ll need 4 cloves), fresh parsley, fresh chives (or green onions)
• Dairy: unsalted butter, Parmesan (optional), 1 large egg
• Pantry: all-purpose flour, active dry yeast, granulated sugar, fine salt, olive oil, garlic powder, black pepper, red pepper flakes (optional)

Full Ingredients

For the Dough

• 3 1/2 cups (420 g) all-purpose flour, plus 2–3 tbsp (15–25 g) as needed for dusting
• 2 1/4 tsp (7 g) active dry yeast
• 1 tbsp (12 g) granulated sugar
• 1 1/2 tsp (9 g) fine salt
• 1 1/4 cups (300 g) warm water (105–110°F / 41–43°C)
• 2 tbsp (30 g) olive oil

For the Garlic Butter Filling

• 6 tbsp (85 g) unsalted butter, melted and cooled slightly (warm, not hot)
• 4 cloves garlic, finely minced (about 4 tsp)
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped chives (or green onion tops)
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper
• 1/4 tsp fine salt
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup (50 g) finely grated Parmesan (optional but recommended)

For Finishing

• 1 large egg
• 1 tbsp water
• 1/4 tsp flaky salt (optional)
• 1 tbsp extra chopped parsley (optional)

Equipment

• 6–7 quart Dutch oven with lid
• Parchment paper (recommended for easy lift-out)
• Rolling pin
• Bench scraper or sharp knife
• Instant-read thermometer (helpful, optional)

Step-by-Step Instructions

Step 1: Mix and knead the dough

In a large bowl, whisk together the flour, yeast, sugar, and salt. Add the warm water (105–110°F / 41–43°C) and olive oil. Stir with a sturdy spoon until a shaggy dough forms.

Turn the dough onto a lightly floured counter and knead for 8 minutes, adding just a little flour if it sticks badly. You’re aiming for a smooth, elastic dough that is slightly tacky but not wet.

Step 2: Let the dough rise (first rise)

Lightly oil the same bowl, place the dough inside, and turn once to coat. Cover tightly and let rise in a warm spot until doubled in size, 60–75 minutes (cool kitchens may take up to 90 minutes).

Step 3: Preheat the Dutch oven

About 30 minutes before shaping (or once the dough is nearly doubled), place your Dutch oven with the lid into the oven and preheat to 450°F (232°C). A thoroughly hot Dutch oven helps the bread spring up and brown beautifully.

Campfire option: If cooking outdoors, prepare a bed of coals. For a 6–7 quart Dutch oven, aim for a cooking environment similar to 450°F (232°C) by using about 24–26 charcoal briquettes total (for example, 10–12 underneath and 14 on the lid). Let the pot preheat with the lid on for 10 minutes.

Step 4: Make the garlic butter filling

In a bowl, combine the melted butter, minced garlic, parsley, chives, garlic powder, pepper, salt, and red pepper flakes (if using). Stir in the Parmesan (if using).

Set aside 2 tbsp of this mixture to brush on after baking. Keep the rest for the filling.

Step 5: Roll, fill, cut, and twist

Turn the risen dough onto a lightly floured surface and gently press out the air. Roll into a 12 x 16-inch rectangle (about 1/4-inch thick), with a long side facing you.

Spread the garlic butter mixture evenly over the dough, reaching close to the edges (leave a 1/2-inch border if your filling is very wet).

Using a bench scraper or knife, cut the dough into 12 strips that are each about 1 1/4 inches wide. Twist each strip several times like a rope. Don’t worry if some filling squeezes out; that buttery mess is part of what makes the crust so good.

Step 6: Build the spiral in the Dutch oven

Cut a round of parchment for the bottom and a long strip for “handles,” or simply crisscross two parchment strips to form a sling. Carefully remove the hot Dutch oven from the oven and set it on a heat-safe surface. Place the parchment sling inside.

Create the center by coiling one twisted strip into a tight spiral. Place it in the middle of the pot. Continue adding twisted strips by coiling them around the center, tucking the ends underneath or pinching ends together as needed to keep the spiral snug.

Cover (lid on) and let rise for 20 minutes while you prepare the egg wash.

Step 7: Egg wash and bake

In a small bowl, whisk together the egg and water. Brush the exposed dough lightly with egg wash.

Bake at 450°F (232°C) for 20 minutes covered. Then remove the lid and bake for 12–15 minutes uncovered, until deeply golden brown. If you have an instant-read thermometer, the center should read 200–205°F (93–96°C).

Campfire option: Bake 20 minutes with the lid on, then carefully lift the lid and continue 12–15 minutes until browned. Rotate the Dutch oven a quarter turn every 10 minutes (and rotate the lid in the opposite direction) to help it cook evenly over coals.

Step 8: Finish, rest, and serve

Lift the bread out using the parchment sling. Immediately brush the top with the reserved 2 tbsp garlic butter. Sprinkle with flaky salt and extra parsley if you’d like.

Rest for 10 minutes so the crumb sets (this also makes it easier to pull apart cleanly). Serve warm and let everyone tear off twists from the spiral.

Pro Tips

• Keep the butter warm, not scorching: If the melted butter is too hot, it can partially melt the dough and make shaping slippery. Aim for warm and fluid.
• Use parchment for confidence: A parchment sling makes it much easier (and safer) to lower dough into a hot pot and lift out the finished loaf.
• Don’t overflour the dough: A slightly tacky dough bakes up softer. Add flour only as needed to prevent sticking.
• Want extra crisp edges? After the uncovered bake, leave the loaf in the turned-off oven with the door cracked for 3 minutes.
• Garlic intensity control: For a mellower flavor, swap 2 of the raw minced cloves for 1 tsp roasted garlic paste.

Variations

• Cheesy campfire twist: Add 1 cup (100 g) shredded low-moisture mozzarella to the filling (sprinkle over buttered dough before cutting).
• Everything-seasoning butter bread: Replace parsley and chives with 1 1/2 tbsp everything bagel seasoning; keep garlic and butter the same.
• Herb-lemon version: Add 1 tsp finely grated lemon zest and increase parsley to 3 tbsp for a brighter, fresher side.

Storage & Make-Ahead

Store: Cool completely, then wrap tightly and store at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days.

Reheat: Wrap loosely in foil and warm at 350°F (177°C) for 10–12 minutes, or until heated through. For a crisp exterior, unwrap for the last 3 minutes.

Make-ahead (same day): After shaping in the pot, cover and refrigerate up to 8 hours. Let sit at room temperature for 30 minutes while the oven preheats, then bake as directed.

Freeze: Freeze baked bread tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then reheat at 350°F (177°C) for 12–15 minutes.

Nutrition (per serving)

Approximate (based on 8 servings): 310 calories, 9 g protein, 44 g carbohydrates, 11 g fat, 5 g saturated fat, 520 mg sodium, 2 g fiber, 2 g sugar.