067 / 100 · Bake Together

Twist-and-Tear Yogurt Breadsticks

Name: Twist-and-Tear Yogurt Breadsticks
Prep time: 20 min
Total time: 50 min
Yield: 8 short breadsticks
Ingredients: 1 1/2 cups all-purpose flour, plus 1 tbsp for shaping; 2 tsp baking powder; 1/4 tsp salt; 3/4 cup plain Greek yogurt; 1 tbsp olive oil; 1/2 tsp dried oregano; Up to 2 tbsp water, only if dry flour remains

Suggested ages 9–12 Cook with help: an adult handles heat and sharp tools

8 short breadsticksActive 20 minTotal 50 min

Yogurt and baking powder make a quick dough without yeast. The young cook rolls eight short ropes, then gives each a gentle twist. These are breadsticks for tearing and dipping, with a soft middle rather than a cracker crunch.

Start with the grown-up check

Eight short twisted golden breadsticks with visible dried oregano flecks. — AI-generated gouache-style food illustration. Follow the written ingredients and method.

Before you begin · grown-up check

The adult handles the oven and hot baking tray.

A grown-up checks ingredient labels, the workspace and the young cook’s readiness before starting.
Adult heats oven to 400°F and lines the cold tray.

Ages are a starting guide. A grown-up checks your readiness and stays nearby. Follow the actor label on every step.

Let’s make it

Tick off steps as you go. Your ticks stay in this browser.

TogetherWash hands with soap and water, clear the work area and read all the steps before measuring.
Young cookMix 1 1/2 cups flour, baking powder and salt. Stir in yogurt, then gently bring together into a soft dough. If dry flour remains, add water a teaspoon at a time, up to 2 tbsp. Do not taste raw dough.
Young cookDust the work area with the reserved tablespoon of flour. Divide dough into 8 equal pieces and roll each into a 6-inch rope.
Young cookTwist ropes lightly, set on the cold tray and brush with oil. Sprinkle with oregano; wash hands and clean the flour area.
Grown-upBake 15–18 minutes until golden and cooked through, then cool on a rack for 10 minutes before tearing.

The skill you’re learning

Start rolling from the center of a dough piece and move outward. If a rope shrinks back, rest it for a minute before trying again.

Try one change

Use 1/2 tsp dried basil instead of oregano.

Serving & storing

A grown-up puts leftovers in a covered shallow container at 40°F or colder within 2 hours, or 1 hour above 90°F. Use within 2 days.

Cook with a grown-up

Read the young-cook and grown-up guide for help labels, clean preparation and ingredient checks.

Keep your recipe card

The card includes the exact ingredients, grown-up setup and actor-labeled steps.

Save printable recipe card

Printable ingredients, age and actor-labeled steps for Twist-and-Tear Yogurt Breadsticks