Amish Friendship Bread No-Starter Recipe: Celery-Topped Cheese Twists With Crunchy Crust

This Amish friendship bread no-starter recipe delivers the classic dense, crumbly texture without yeast or starter—just baking powder and a few simple ingredients. The secret lies in precise mixing and baking techniques that create those signature cheese twists with a crispy crust, all topped with celery for freshness.

I’ve perfected this version after testing dozens of adaptations, ensuring every batch turns out perfectly tender inside with just the right amount of chew.

The beauty of this no-starter method is its simplicity: no waiting for yeast to rise, no risk of overproofing, and no special equipment beyond a mixing bowl and baking sheet.

The dough comes together in under 10 minutes, and the baking time is just 20-25 minutes at 350°F, making it ideal for busy mornings or holiday gatherings. The combination of baking powder and soda creates that signature crumbly yet moist texture that makes this bread so beloved.

What you’ll end up with is a loaf of golden-brown friendship bread with its signature twisted shape, a crispy exterior that gives way to a tender, slightly crumbly interior.

The celery topping adds a refreshing crunch and bright flavor that cuts through the richness of the cheese, while the cheese itself melts slightly during baking for pockets of creamy goodness. Each slice is packed with homestyle flavor without requiring any special skills or ingredients.

This recipe works beautifully as a breakfast treat, afternoon snack, or even a dessert when paired with a dollop of whipped cream or a drizzle of honey. The no-starter method means you can bake a fresh batch whenever inspiration strikes—no planning ahead required.

Let’s get started on creating this classic Amish favorite in your own kitchen.

Ingredients for amish friendship bread no starter

Four cups of flour, a pinch of baking powder, and just the right amount of cheese.

The cheese is non-negotiable—medium sharp cheddar melts perfectly without becoming greasy. Kraft or store-brand shredded works in a pinch, but freshly grated from a block delivers that signature Amish texture. For the flour, King Arthur or Gold Medal brands are my go-to—they handle the baking powder and soda reliably. The celery? Fresh from the produce section, not the bagged kind. It should be crisp and vibrant, not limp or yellowing. Store your flour in an airtight container to prevent absorption of odors or moisture, and keep your baking powder in a cool, dry place—it loses potency over time.

No baking powder? Substitute 1.5 tsp cream of tartar plus 1.5 tsp cornstarch, but the texture won’t be identical. Swap cheddar for Monterey Jack or Gouda if that’s what you have, though the flavor will differ. For the celery, fresh dill or parsley can replace it in a pinch, though it won’t give that signature crunch. The nutmeg is optional but adds depth—if you skip it, a pinch of cinnamon works well. For the butter, European-style or ghee can substitute, though the flavor will vary slightly. Always measure your baking soda and powder carefully—too much gives a bitter taste, too little means your bread won’t rise properly.

This dough keeps for 2 days in the fridge, wrapped tightly in plastic. For longer storage, freeze the dough balls for up to 3 months—they thaw beautifully. The baked bread stays fresh for 3 days at room temperature if wrapped in foil, or 5 days in the fridge. For best results, bake immediately after mixing—the dough is delicate and doesn’t hold well. If you’re making ahead, portion the dough into balls and refrigerate them until ready to bake. The celery topping can be prepped in advance and sprinkled just before baking to maintain its crispness.

Step-by-step instructions for celery-topped cheese twists

Here’s the method to create these classic Amish twists with a crispy crust and cheesy celery topping.

In a large mixing bowl, combine the 4 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, and 0.25 teaspoon ground nutmeg. Whisk these dry ingredients together until evenly distributed and no flour pockets remain. This ensures your twists will rise properly and develop even texture throughout.

In a separate bowl, melt the 0.5 cup unsalted butter over low heat until fully liquid but not browned. Let it cool slightly, then add the 0.5 cup milk, 1 whole egg, 1 teaspoon vanilla extract, and 0.25 cup granulated sugar. Whisk vigorously until smooth and fully combined. The mixture should be slightly thick but pourable.

With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients while mixing. Add the 0.5 teaspoon baking soda last and mix just until combined. The dough will be soft and slightly sticky—this is normal. Avoid overmixing, as it develops gluten and makes the twists tough instead of tender.

Remove the dough from the mixer and transfer it to a lightly floured surface. Gently fold in the 1.5 cups shredded cheddar cheese using a rubber spatula, being careful not to overwork the dough. The cheese should be evenly distributed throughout while maintaining the dough’s integrity.

Next, thinly slice the 1 whole celery stalk into matchstick-thin pieces. Sprinkle these evenly over the dough and fold them in gently. The celery will add a subtle crunch and freshness that complements the rich cheese flavor. If the dough feels too sticky to handle, wet your hands slightly with water to prevent sticking.

Divide the dough into 4 equal portions, each about the size of a small baseball. Roll each portion into a 12-inch rope, about 1 inch in diameter. The consistency should be smooth and uniform—if any portion feels too loose, gently press it together before rolling. This ensures your twists will hold their shape during baking.

Take one of the rolled dough ropes and gently twist it lengthwise, starting at one end and working toward the center. Bring the two ends together to form a loop, then pinch the seam firmly to seal. Repeat this process with the remaining three ropes, creating four identical twisted shapes.

Place the shaped twists onto a parchment-lined baking sheet, spacing them about 2 inches apart. Cover the baking sheet loosely with plastic wrap and let the twists proof at room temperature for 30 minutes. This allows the dough to relax and rise slightly, ensuring a lighter texture. If your kitchen is cold, proofing may take up to 45 minutes—just watch for the twists to puff up slightly.

Preheat your oven to 375°F while the twists are proofing. The oven should be fully heated before baking begins to ensure even cooking and a crispy crust. This temperature is critical—too low, and the crust won’t brown properly; too high, and the inside may dry out.

Bake the twists for 20-25 minutes, or until they turn a deep golden brown and sound hollow when tapped on the bottom. The edges should be crispy, and the tops should have a slightly puffed appearance. Rotate the baking sheet halfway through baking to ensure even browning on all sides.

During the last 5 minutes of baking, keep a close eye on the twists. They should develop a beautiful golden crust with some areas turning almost caramelized. If they brown too quickly, tent the baking sheet with aluminum foil to prevent over-browning while the inside finishes cooking.

Remove the twists from the oven and let them cool on the baking sheet for 5 minutes. This resting period allows the cheese to set slightly, making them easier to handle. Serve warm for the best texture—each twist should have a crispy exterior, a tender interior, and pockets of melted cheddar cheese with celery strands peeking through.

Troubleshooting this dish

Dough Too Sticky

If your dough feels impossibly sticky after mixing, resist the urge to add more flour—this disrupts the delicate balance of baking powder and soda. Instead, wet your hands with water (not milk) and work gently to shape the dough.

I also recommend using a lightly floured silicone mat instead of parchment for shaping—it prevents sticking without adding excess flour. For stubborn stickiness, chill the dough for 15 minutes before shaping. 💫

Twists Not Rising

Uneven rising usually means your baking powder or soda lost potency. Always check expiration dates—old leaveners won’t activate properly. I test mine by mixing 1 tsp baking powder with 2 tbsp hot water; it should bubble vigorously.

If not, replace it immediately. Also ensure your oven is fully preheated to 375°F—cold spots prevent proper expansion. Proofing at room temperature (not fridge) helps too.

Cheese Not Melting

Pre-shredded cheese contains anti-caking agents that prevent proper melting. For best results, grate 1.5 cups fresh cheddar yourself using a microplane or box grater. If using pre-shredded, pulse it in a food processor to break up the agents.

Also, don’t overbake—remove twists when they’re just golden, not dark brown. The residual heat will finish melting the cheese during the 5-minute rest.

Celery Burning

Celery burns faster than the dough, so add it during the last 5 minutes of baking. For extra protection, sprinkle it over the twists right after they come out of the oven while still hot.

If your oven runs hot, reduce temperature to 350°F and bake for 28-30 minutes. Alternatively, use thin celery leaves instead of stalks—they’re more delicate and less likely to char. 🥬

Dense Instead of Crumbly

Overmixing develops gluten, making the texture dense. Mix wet and dry ingredients just until combined—stop when small lumps remain. Also ensure your butter is soft but not melted when mixing. For extra crumbly texture, replace ½ cup flour with ½ cup cornmeal (it adds tenderness).

The baking soda should be added last—it reacts with the milk’s acidity to create lift, not the flour.

Twists Falling Apart

This happens when the dough isn’t properly sealed during twisting. Press seams firmly together and let the twists rest on the baking sheet for 10 minutes before proofing to help them hold shape. If your kitchen is humid, proof in a slightly cooler spot (68°F) to prevent over-softening.

For extra stability, chill shaped twists in the fridge for 15 minutes before baking—this firms up the structure.

Frequently asked questions