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4.2 from 5 votes

Homemade baby breadsticks recipe

Pieces of toast and firm bread make good finger food and can be dipped into purees and sauces. Many baby rusks on the market contain as much sugar as a sweet biscuit. Opt to make your own sugar-free breadsticks instead. It's super easy and you can make a big batch, freeze them and defrost as needed. You can add some herbs or spices into the breadstick dough if you want to mix it up for your baby. I sometimes divide the dough into three parts, leaving one part plain (with no added herbs or spices) and adding different herbs such as finely chopped rosemary or spices such as garam masala to the other two parts.



  • 200 g strong white wheat flour
  • 100 g white spelt flour
  • 75 g wholemeal wheat flour
  • 150 g yoghurt plain, full fat
  • 100 g water
  • 4 g dried yeast
  • 2 tbsp rapeseed oil
  • Optional: 1 tbsp finely ground herbs e.g. rosemary, thyme... or spices (e.g. garam masala, mild curry powder...)


How to make baby breadsticks

  • Combine all ingredients in a large bowl to form a dough
  • Knead for 10 minutes on a work surface until you have  a smooth, even dough
  • Place back into the bowl and cover
  • Keep to proof at room temperature for an hour or so until the dough has visibly increased in volume
  • Knock back the dough and split off walnut-sized pieces
  • Roll each piece into a 10 cm rod
  • Place on two lightly greased baking trays
  • Leave to rise for about 20 minutes
  • Bake at 200°C for 10 mins
  • Leave to cool on a wire rack