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1
For the dough, combine the warm water and sugar in a small bowl.
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2
Sprinkle the yeast over the top and let sit until foamy, about 10 minutes.
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3
Combine the flour, semolina, and salt in a large bowl.
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4
Stir in the yeast and then add the cold water and the olive oil.
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5
Mix to form a smooth and stiff (but not sticky) dough.
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6
Knead the dough in a stand mixer, a food processor, or by hand on a lightly floured board for about 5 minutes, or until smooth.
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7
Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
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8
For the topping, combine the olive oil, garlic, basil, oregano, thyme, salt, and cayenne in a small bowl and set aside.
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9
Combine the cheeses in another bowl and set aside.
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10
Preheat the oven to 400 F. Line 2 baking sheets with parchment paper.
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11
Divide the dough in 2 equal portions.
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12
Roll each piece into a 9 x 7-inch rectangle, using only as much extra flour as needed to keep the dough from sticking.
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13
Spread the olive oil topping over the entire surface of each rectangle.
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14
Sprinkle each with half of the grated cheese.
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15
Press the cheese firmly into the dough with your fingers.
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16
Using a sharp knife, cut each rectangle of dough lengthwise into 5 equal strips.
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17
Gently separate 1 strip, using a spatula if necessary.
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18
To twist the breadzels, lift half of the strip by placing one hand in the middle and the other at one end.
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19
Twist the end two complete revolutions away from you.
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20
Then lift the other half of the strip and twist it two complete revolutions toward you.
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21
Twist the whole breadzel one more time.
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22
(Some of the cheese will fall off during this process.)
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23
Lift the breadzel and place it on one of the prepared baking sheets, stretching it to about 13 inches in length.
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24
Repeat this process with the remaining strips, spacing them evenly on the baking sheet.
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25
Gather any cheese that fell off during the twisting process and gently press it back onto the dough.
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26
Cover with oiled plastic wrap and let rise in a warm place for 30 minutes.
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27
Bake the breadzels for 15 minutes, or until golden brown.
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28
Remove the breadzels from the oven and let cool on the baking sheet for about 5 minutes, or until the melted cheese solidifies.
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29
Serve warm.
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30
Breadzels can be prepared ahead of time and frozen until you are ready to serve them.
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31
Par-bake them for 8 to 10 minutes and then let them cool before wrapping them in plastic wrap and freezing them.
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32
To serve, bake them in a 400 F. oven for 4 to 6 minutes, or until golden brown.
