Sourdough Cheese Straws Recipe

These sourdough cheese straws are a delightful, flaky, and cheesy snack with the added tang of sourdough discard.

Ingredients

For the Dough:

• 1 cup (120g) all-purpose flour
• 1/2 cup (115g) cold unsalted butter, cubed
• 1/2 teaspoon salt
• 1/2 teaspoon smoked paprika (optional, for flavour)
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup (120g) sourdough discard (unfed)
• 1/2 cup (50g) sharp cheddar cheese, finely grated
• 1/4 cup (25g) Parmesan cheese, finely grated

For Assembly:

• 1 egg, beaten (for egg wash)
• Extra grated cheese or seeds (optional, for garnish)

Instructions

Prepare the Dough:

In a mixing bowl, combine flour, salt, paprika, and cayenne (if using).

Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Stir in the cheddar and Parmesan cheeses.

Add the sourdough discard and mix until the dough comes together. If the dough is too dry, add a teaspoon of cold water at a time until it holds together.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Roll and Cut:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Lightly flour a clean surface and roll out the dough into a rectangle about 1/8-inch (3mm) thick.

Use a knife or a pizza cutter to cut the dough into thin strips, about 1/2 inch wide and 6 inches long.

Twist and Bake:

Gently twist each strip and place it on the prepared baking sheet.

Brush the strips with beaten egg for a golden finish and sprinkle with extra cheese or seeds if desired.

Bake for 15–20 minutes, or until the cheese straws are golden brown and crispy.

Cool and Serve:

Let the cheese straws cool on a wire rack for a few minutes before serving.

Store leftovers in an airtight container for up to 3 days.

Enjoy your tangy, cheesy sourdough treat!

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