Savory Cheese Straws (Printable)

Golden cheese straws with sharp cheddar and a touch of spice, ideal for snacking or pairing with soups.

# What You'll Need:

→ Dairy & Cheese

01 - 1 cup sharp cheddar cheese, finely grated
02 - 2 tablespoons unsalted butter, cold and diced

→ Dry Ingredients

03 - 1 cup all-purpose flour
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon cayenne pepper (optional)

→ Liquids

07 - 2 to 3 tablespoons cold water

→ For Finishing

08 - 1 egg, beaten
09 - 1 tablespoon sesame seeds or poppy seeds (optional)

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a bowl, mix together flour, baking powder, salt, and cayenne pepper.
03 - Add cold diced butter and rub it into the dry ingredients using fingertips until mixture resembles coarse crumbs.
04 - Stir grated cheddar cheese into the crumb mixture evenly.
05 - Add cold water one tablespoon at a time, mixing after each addition until a stiff dough forms.
06 - Lightly flour a surface and roll dough into a rectangle approximately 1/4 inch thick.
07 - Cut rolled dough into strips about 1/2 inch wide and 5 inches long.
08 - Place strips on the prepared baking sheet and gently twist each strip for decorative effect, if desired.
09 - Brush strips with beaten egg and sprinkle with sesame or poppy seeds if using.
10 - Bake for 12 to 15 minutes until strips are golden and crisp.
11 - Transfer to a wire rack and allow to cool before serving.

# Expert Hacks:

01 -
  • They come together faster than most store bought snacks and taste a thousand times better.
  • The dough is forgiving, even if your hands are warm or you overwork it a little.
  • You can twist them, leave them straight, or cut them thick, thin, it all works.
  • They stay crisp for days in a tin, so you can make them ahead without worry.
02 -
  • If the dough feels too crumbly to roll, add water one teaspoon at a time, it's easier to add than to fix a sticky mess.
  • Don't skip the egg wash, it's what gives the straws that bakery perfect shine and golden finish.
  • Let them cool completely on the rack or they'll soften and lose their snap.
03 -
  • Chill the dough for 10 minutes if it's too soft to roll, it'll firm up and be much easier to handle.
  • Use a ruler to cut even strips if you want them to look uniform, but honestly, a little variation adds charm.
  • If you're making them for a crowd, double the batch and bake on two sheets at once, rotating halfway through for even browning.

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