food 4 tots

Simple breadsticks

simple breadsticks, food for toddlers, recipes for toddlers



Source: Adapted and modified from 一学就会做匹萨—美食讲堂系列 – 白锦霞

250g high gluten flour (or bread flour)
130-150g water (note 1 and 2)
2g instant yeast
4g salt
12g extra light olive oil


  1. In a small bowl, dissolve yeast with water (130g).
  2. In a large mixing bowl, add flour and make a well in the center. Pour the yeast mixture into it and mix well. Then follow by salt. Add the remaining water little by little. It’s not necessary to use all the water. Knead until a dough is formed.
  3. Add in olive oil and continue kneading until the oil is fully absorbed into the dough. It’s fine if  the dough is wet and sticky at the initial stage. Continue kneading until the dough is less sticky and more manageable.
  4. Transfer the dough to a lightly floured surface and knead until soft and smooth. (note 3).
  5. Test the dough to see whether it is well kneaded by doing a membrane test (refer to this cheese breadsticks post). Take out a small piece of dough, gently stretch it outwards at all the directions to form a thin layer of “membrane”. If your dough has not reached this stage, continue kneading.
  6. Place the dough in a lightly greased bowl, cover with cling wrap and proof for 20 minutes at room temperature.
  7. Divide the dough into 3 equal portions and shape into balls. Place them into a large container/ tray, cover with cling wrap and proof in the fridge for another one hour.  (note 4)
  8. Remove the chilled dough from the fridge. Let it sit in the room temperature for 5 minutes. Work on one dough at a time.
  9. On a lightly floured surface, roll the dough into a rectangular shape with 0.2-0.3cm thickness. Roll from center towards outside at four different directions. Make sure the dough has equal thinness. You may need to roll it several times to achieve this thickness. Sprinkle some flour (on the surface and the rolling pin) as and when required to avoid dough from sticking.
  10. Brush the dough lightly with olive oil. Use a pizza cutter to cut the dough into small strips (about 8-10cm long x 1cm width each). Hold both ends and twist the strip.
  11. Place on a lighted greased baking tray. Cover with clip wrap and proof for another 15 minutes.
  12. Bake at a preheated oven at 180°C for 8-10 minutes or until golden brown (note 5). Then leave it the oven (without heat) for another 2 minutes.


  1. If the weather is hot, just use normal tap water. If the weather is cold, then use luke warm water (45°C).
  2. Start with 130g and slow add the remaining during kneading. You may not need to finish all.
  3. The following videos will demonstrate how to knead dough with hands.
    • The Kitchn
    • Carol 自在生活 (even if you don’t understand Chinese, you must watch video no. 6 and 7 to learn the technique of “smashing”甩打. It helps to improve the texture of the dough.)
  4. Proofing the dough in fridge helps to improve the crunchiness of the breadsticks.
  5. The baking temperature and time should be used as a reference. You can reduce the heat after 5 minutes.
  6. You may need to bake these breadsticks in 3 batches.
  7. Instead of strips, you can roll the dough into long strips. For this, you need to divide the dough into 10g dough at step (8). Roll into 25cm long strip (refer to photo (h) at this cheese breadsticks post). If you can’t get the required length at first attempt, set it aside and work on other strips. You may need to roll it 2-3 times to achieve this length as the strips will shrink slightly. Brush the long strips with olive oil. Cover with cling wrap and proof for 15 minutes. Then continue with step (12).
  8. This dough is suitable for making thin crust pizza. You can follow step (1) to (8) in this recipe and refer to this thin crust pizza post and this homemade pizza post for the remaining steps.


simple breadsticks, food for toddlers, recipes for toddlers

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  1. Alice says:

    Hi, welcome back with crunchy and tasty breadsticks! 🙂

    • food-4tots says:

      Alice: Thanks, my friend! 😉

      • Ramesh Soni (Mumbai ) says:

        I love making Bread at home and have been trying and struggling to gat perfection for quite some time ,
        After I read your Post on Tang Zhong method there is a dramatic change in luster and softness of the bread I made.
        Thanks to your unique,simple and par fact presentation to teach.

        I mixed Roxie to main ingredients after 30 minutes of cooling it.
        dose it really matter it is not kept over night?
        Pleas guide.
        With regard.
        Ramesh Soni-Mumbai

        • food-4tots says:

          Ramesh Soni: Glad to know that you like my post. Thanks for your wonderful compliment. What is Roxie? Can you show me where did you find this word? 😉

          • Ramesh Soni (Mumbai ) says:

            thanks for quick reply.
            Sorry I have used wrong word “Roxi” I thought the paste is also cold Water Roxi.
            I made Tang zhong Paste and after 30 minuets of cooling I mixed it with dough ingredient.
            what deference will it make if keep over night?

            I buy Fresh yeast from bakery and store it in deep freezer for 1,5 to 2 months,take out required quantity ,allow it 10 minutes in room temp and use it.
            please let me know what is the correct period to store in deep freezer?

            • food-4tots says:

              Ramesh Soni (Mumbai): As mentioned in Page 3, you can keep the water roux in the fridge for 1-2 days and thaw it before using. The result will still be the same if you use it on the same day. I haven’t tried freezing water roux in the deep freezer. So, I can’t comment on that. Sorry about that. 😉

    • Julian Smith says:

      How long does it take to make these.

  2. Hi! Welcome back! Those breadsticks are super cute

  3. tigerfish says:

    Oh I had dengue fever and know what it feels like. Great to know you and your son have recovered.

  4. Priya says:

    Super cute looking breadsticks..

  5. Janine says:

    wow thank goodness nothing untoward happened to you and your family! glad you’re back and can’t wait for the cookie recipe 🙂

  6. anncoo says:

    Welcome back! Love this delicious breadstick 🙂

  7. Welcome back and glad to know that you two are recovered. This is by far the cutest breadsticks I have seen. Love the twist!

  8. Joanne says:

    I’m so sorry to hear about your sick winter but I’m SO SO glad you’re feeling better! These breadsticks are so cute! Love the twists.

  9. Anna says:

    Thank God, both of you are okay now. I know of the dengue virus (being a medical professional) and i know it can turn into something hemorrhagic. Your recovery and good health is a grace fro this new year.
    Welcome back! Your recipe did not disappoint me as always. Simple, fun to make and delicious…Thanks for sharing! More power to your site!

  10. beti says:

    simple yet lovely, they look fantastic!

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  12. Welcome back with these lovely breadsticks, may the sick bug visits no more : ).

  13. noobcook says:

    welcome back! sorry to hear what happened and glad that everything is all right now. The bread sticks are adorable!

  14. corinne says:

    Welcome back! I love your blog. It gives me inspirations to what to prepare for my toddler. keep it up! =)

  15. Kayla says:

    I’m so glad your back and feeling better!! And the little one Too..when I have guest coming over I always look to you via phone app lol but I love cooking and thank you for helping me with all of your amazing 16 month old love them.btw adorable kids!!

  16. mycookinghut says:

    Welcome back, LK! I am glad that you have recovered! So sorry to hear that you were ill!
    This is a nice and great recipe. 🙂

  17. Your breadsticks look so cute! You definitely know how to make it fancy – even the simple breadsticks so special! I’ve made breadsticks with Pillsbury brand several times, but next time I can try making from scratch!

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  20. Shuey says:

    Hello fellow mama. How long does this breadstick keep? Do I need airtight container?

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