Sourdough Cheese Straws are a savory, crunchy snack that turns leftover sourdough discard into a flavorful treat. With the tang of sourdough, the richness of sharp cheddar, and a hint of aromatic spices, these cheese straws elevate any appetizer spread or cocktail hour. They’re perfect for entertaining, gifting, or enjoying as a savory snack anytime you want something special.
The combination of cold butter, sharp cheese, and sourdough discard creates a crisp, flaky texture with layers of flavor in every bite. Rolling the dough thin and twisting the strips gives them a delicate, elegant look while ensuring maximum crunch. Optional additions like herbs or
smoked paprika add depth, making these cheese straws a versatile, gourmet snack that feels deliberate and refined.
These Sourdough Cheese Straws are easy to prepare and showcase how a simple ingredient like sourdough discard can be transformed into a standout recipe. They pair beautifully with wine, cocktails, or a cozy cheese board, and their sophisticated flavor makes them suitable for both casual gatherings and festive occasions. With just a few quality ingredients and a touch of care, these straws become a memorable addition to any table.
Ingredients
1 cup (240 g) sourdough discard
1 cup (125 g) all-purpose flour
½ tsp salt
¼ tsp smoked paprika
½ tsp garlic powder
½ cup (115 g) butter, cold and cubed
1 cup (100 g) sharp cheddar cheese, finely grated 1–2 tbsp ice water, if needed
Flaky sea salt for sprinkling
Instructions Make the dough:
In a medium bowl, combine sourdough discard, flour, salt, smoked paprika, and garlic powder. Cut in cold butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Stir in grated cheddar cheese. If the dough is too dry, add 1–2 tbsp ice water until it comes together.
Chill the dough:
Form the dough into a disc, wrap in plastic, and chill in the fridge for 30 minutes. This firms the butter for flakier, crispier straws.
Roll and cut:
Preheat oven to 375°F (190°C). Roll chilled dough between two sheets of parchment paper into a rectangle about ¼ inch thick. Using a sharp knife or pizza cutter, cut into ½-inch wide strips.
Optionally twist each strip gently and place on a parchment-lined baking sheet.
Bake:
Bake 15–18 minutes, until the cheese straws are golden and crisp. Watch carefully toward the end to prevent burning. Cool on a wire rack.
Serve:
Serve these Sourdough Cheese Straws as an appetizer, snack, or with cocktails. Store in an airtight container at room temperature for up to 5 days.