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120Total Time
1Prep Time
20Bake Time

Seedy Breadsticks

Celebrity recipe
  • Vegetarian

About the bake

These soft breadsticks make a tasty snack, whether eaten plain or dunked into a nice dip.

This recipe is from Holly Willoughby and is perfect for young children especially during the baby weaning stage. The seeds pack a punch with nutrition and flavour, which is why we think these baby breadsticks are a great snack to get your little ones eating.

This breadsticks recipe is for a slightly softer breadstick, leave them in the oven for a few minutes longer if you'd prefer a bit more of a crunch.

120Total Time
1Prep Time
20Bake Time


  1. Step 1:

    Place the mixed seeds in a spice/coffee grinder or food processor and grind to a coarse powder, then set aside.

  2. Step 2:

    In a large bowl, mix together the flour, yeast, salt, flaxseeds, honey or maple syrup and the freshly ground seeds. Add the water and olive oil, then mix initially with a wooden spoon and then with your fingers to make a soft, slightly sticky dough, adding more water or flour if the dough seems either too dry or too wet.

  3. Step 3:

    Dust a worktop with flour and knead the dough for 10 minutes. Push the dough flat with the palm of your hand, fold the far edge over towards you and give it a half turn, then repeat. Place the dough in a clean bowl, cover with cling film and leave in a warm place for 30 minutes or until slightly risen.

  4. Step 4:

    Divide the dough into 15 pieces (about 30g/1¼oz each). Lightly grease your hands with a little olive oil and roll one piece of dough into a long, thin sausage shape. Repeat with the remaining dough, to make about 15 breadsticks in total. Place the breadsticks on two lightly greased baking sheets, cover with cling film and leave to rest for 15 minutes.

  5. Step 5:

    Meanwhile, preheat the oven to 200°C/400°F/Gas 6.

  6. Step 6:

    Brush the breadsticks with a little extra oil and bake in the oven for 15–20 minutes or until risen and lightly golden. Transfer to a wire rack to cool.You can store them in an airtight container for up to three days.


    • 2 tbsp Mixed seeds (sunflower, pumpkin & poppy)
    • 125g Allinson's strong wholemeal bread flour
    • 125g Allinson's Strong White Bread Flour
    • 1 tsp Allinson's Easy Bake Yeast Sachet
    • 1 tsp Sea salt
    • 1 tbsp Ground flakseeds / linseeds
    • 1 tsp Honey (or maple syrup)
    • 160ml Water (lukewarm)
    • 1 1/2 tbsp Olive oil (plus extra for greasing)

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