The ideal stick is fairly straight and made of hardwood that will not impart a disagreeable taste; for example, birch or a nut tree. The length depends on one's comfort and the fire's size. The thickness of the bread-holding end is around 1.5–2 cm. The thicker the stick, the heavier it is and thus the harder it is to hold. However, a branch that is too thin will bend under its own weight if it is freshly cut. The bark should be whittled from the branch 15–20 cm in from the end, where the dough will be wrapped.
The bonfire should be gradually burned so far down that there are only glowing pieces of wood left, with almost no flames. The most suitable types of firewood are from hardwood trees similar to beech and oak, but other hardwoods can be used, except for poplar and aspen, which create a sour smoke. Conifers, especially fir, are unsuitable because they do not create many glowing embers, and moreover pop and spark so that cooking over such a fire can become an unpleasant and messy affair. The fire must burn down a little, so that there are not many flames, and the embers can be spread out a little so that there is enough room for the twist breads.
When the fire is ready, the dough is rolled out into a long sausage, just thick enough that the stick can bear the weight of the dough. The dough is twisted around the peeled end of the stick, starting from the outside. The ends are smushed closed so that the dough will not unravel.
The dough is then baked over coals, not flames. The baker must keep a good distance of about 15–30 cm and turn the stick regularly so that the bread is baked evenly. Tired arms may result in the bread dipping down into the fire pit, so a log or the like can be used to keep the branch upright.
When the bread sounds hollow over its whole body when tapped gently with a knife, it is done and can be gently pulled off the stick when it has cooled down enough. It can be eaten by itself or with butter, marmalade, cheese, and the like. If the dimensions of the stick are similar to a hot dog, one can squirt ketchup, mustard and other toppings into the hole of the twist bread and stick a boiled or roasted hot dog inside. In this case it is most practical to be careful in the positioning of the dough, so that there are no cracks.