Savory Sourdough Discard Cheddar Cheese Straws
These crispy, golden cheese straws are the perfect way to use up your sourdough discard. They’re buttery, cheesy, and incredibly easy to make with just a handful of pantry staples.
Whether you’re looking for a quick snack, party appetizer, or something to serve alongside soup, these savory straws deliver big flavor. The sourdough discard adds a subtle tang that pairs beautifully with sharp cheddar.
Why You’ll Love This Recipe
These cheese straws come together in under 30 minutes and require no fancy equipment. The sourdough discard adds depth of flavor while maintaining a light and flaky texture.
They’re endlessly customizable with your favorite cheese, herbs, and spices. Additionally, they stay crispy for days when stored properly, making them ideal for meal prep or gift-giving.
You’ll love how this recipe transforms your sourdough discard into something truly special. No more tossing that valuable ingredient down the drain.
Read More: Irresistibly Nutty Sweet Homemade Besan Ladoo Recipe
Key Ingredients
How to Make Cheese Straws
The dough comes together quickly in one bowl. Mix the dry ingredients first, then cut in cold butter until the mixture resembles coarse crumbs.
Stir in the sourdough discard and grated cheese until a shaggy dough forms. Knead briefly until smooth, then roll out into a rectangle about ¼-inch thick.
Cut into strips, twist each one, and place on a parchment-lined baking sheet. A simple egg wash gives them that gorgeous golden shine.
Savory Sourdough Discard Cheddar Cheese Straws
Course: Dessert, Appetizer, SnackCuisine: AmericanDifficulty: Easy24
cheese straws15
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Crispy, buttery cheese straws made with sourdough discard and sharp cheddar. Perfect for snacking or serving as appetizers.
Ingredients
1 cup (120g) all-purpose flour
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
6 tablespoons (85g) cold butter, cubed
½ cup (100g) sourdough discard, unfed
1½ cups (150g) sharp cheddar cheese, freshly grated
1 egg, beaten (for egg wash)
Flaky sea salt, for topping (optional)
Directions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Mix dry ingredients – In a large bowl, whisk together flour, salt, garlic powder, paprika, and cayenne pepper.
- Cut in butter – Add cold butter cubes and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs.
- Add discard and cheese – Stir in sourdough discard and grated cheddar cheese. Mix until a shaggy dough forms.
- Knead dough – Turn dough onto a lightly floured surface and knead 3-4 times until it comes together smoothly.
- Roll out – Roll dough into a rectangle about 12×8 inches and ¼-inch thick.
- Cut strips – Using a pizza cutter or sharp knife, cut dough into strips about ½-inch wide and 6 inches long.
- Twist – Gently twist each strip 2-3 times and place on prepared baking sheets, spacing them 1 inch apart.
- Brush with egg wash – Brush the tops with beaten egg and sprinkle with flaky sea salt if desired.
- Bake – Bake for 13-15 minutes, until golden brown and crispy. Rotate pans halfway through baking for even browning.
- Cool completely – Let cheese straws cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Cheese options: Try gruyère, parmesan, or pepper jack for different flavors
Make ahead: Freeze unbaked twisted straws for up to 3 months
Crispier texture: Roll dough slightly thinner for extra-crispy straws
Serving suggestion: Pair with marinara sauce, mustard, or ranch dip
| Nutrient | Per Serving |
|---|---|
| Calories | 145 kcal |
| Total Fat | 9.5 g |
| Sugars | 0.5 g |
| Protein | 5.2 g |
| Dietary Fiber | 0.6 g |
Tips for Perfect Results
Watch them closely during the last few minutes of baking. They go from golden to burnt quickly.
Let the straws cool completely on the baking sheet before moving them. They’ll crisp up as they cool.
Storage and Make-Ahead Instructions
Store cooled cheese straws in an airtight container at room temperature for up to 5 days. They stay impressively crispy if sealed properly.
You can freeze unbaked twisted straws on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 extra minutes to the baking time.
For best results, refresh stored straws in a 300°F oven for 3-5 minutes before serving. This restores their crispness.
Variations to Try
Get creative with different cheese combinations like gruyère, aged gouda, or smoked cheddar.
Frequently Asked Questions
Can I use fed sourdough starter instead of discard?
Yes, you can use fed starter, but discard works best because it has a tangier flavor. If using fed starter, you may want to add a pinch more salt to balance the flavors. The texture will be virtually identical.
Why are my cheese straws not crispy?
Make sure your butter is cold when mixing, and don’t overbake them. They should be golden brown but not dark. Let them cool completely on the baking sheet—they’ll crisp up as they cool. Humidity can also affect crispness, so store them in an airtight container.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more delicate, so handle the dough gently when twisting. You may need to add 1-2 tablespoons more discard if the dough seems too dry.
