In a mixing bowl, combine the flour with salt, creating a well in the center.

Add the dry yeast, warm milk, butter, and egg into the well. Whisk to combine all the liquids and gradually incorporate the flour from the sides.

Knead the dough thoroughly until it becomes smooth and forms a ball. Set the dough aside for about 1 hour to allow it to rise.

After the dough has risen, cut it into quarters. Roll each piece into a ball and then roll it out into a rectangle.

Brush two of the rectangles with softened butter, then sprinkle shredded cheese and chopped parsley on top. Cover each of these with another two rectangles of dough.

Roll the layered rectangles lightly with a rolling pin and cut them into strips.

Take pairs of strips and sandwich some more softened butter in between them.

Twist each pair of strips, creating a twisted effect.

Place the twisted breadsticks on a baking sheet lined with parchment paper and set them aside for an additional 20 minutes to rest.

Before baking, brush the breadsticks with an egg wash to give them a beautiful golden finish.

Bake in a preheated oven at 180°C (350°F) for approximately 25 minutes or until they turn golden brown and crispy.

Once baked, remove them from the oven and let them cool slightly.