Savory Cheese Straws

I was pulling a tray of these from the oven when my neighbor knocked on the door, drawn in by the smell of butter and sharp cheese drifting down the hallway. She asked if I was baking biscuits, but when I showed her the golden, twisted straws cooling on the rack, her eyes lit up. We stood in the kitchen eating them warm, flaky crumbs falling everywhere, and she insisted I write down the recipe on the back of an envelope before she left.

I started making these for book club nights because I needed something that wouldnt wilt or need reheating. They sat on a plate in the center of the table, and by the end of the evening, there were only crumbs left and a few smudges of sesame seeds on the tablecloth. Now I double the batch every time, because I know half will disappear before anyone even sits down.

Ingredients

• Sharp cheddar cheese: The sharper the better, it gives the straws a bold flavor that holds up against the butter and flour.
• Unsalted butter: Keep it cold and diced small so it works into the flour without melting, this is what makes the texture flaky.
• All-purpose flour: The backbone of the dough, it should be measured lightly and not packed down.
• Baking powder: Just a touch to give the straws a slight lift and crispness.
• Fine sea salt: Balances the richness of the cheese and butter without overpowering.
• Cayenne pepper: Optional, but even a small pinch adds warmth that sneaks up on you after the first bite.
• Cold water: Use it sparingly, just enough to bring the dough together without making it sticky.
• Egg: Beaten and brushed on top, it gives the straws a glossy, golden finish.
• Sesame or poppy seeds: A final sprinkle adds texture and a quiet, nutty flavor.

Instructions

Preheat and Prepare:

Set your oven to 375°F and line a baking sheet with parchment so nothing sticks. The parchment also makes cleanup easier, which matters when youre making a second batch.

Mix the Dry Ingredients:

Whisk together the flour, baking powder, salt, and cayenne in a bowl until evenly distributed. This step ensures every straw has the same flavor.

Rub in the Butter:

Drop in the cold butter and use your fingertips to rub it into the flour until it looks like rough breadcrumbs. Work quickly so the butter stays cold.

Add the Cheese:

Stir in the grated cheddar, making sure its spread throughout the mixture. The cheese should coat the flour lightly.

Form the Dough:

Add cold water one tablespoon at a time, mixing gently until the dough just comes together. It should feel firm, not wet or crumbly.

Roll It Out:

Flour your counter lightly and roll the dough into a rectangle about 1/4 inch thick. Aim for even thickness so they bake evenly.

Cut the Straws:

Use a knife or pizza cutter to slice the dough into strips about 1/2 inch wide and 5 inches long. Dont worry if theyre not perfect.

Twist and Arrange:

Place each strip on the baking sheet and give it a gentle twist if you want a spiral shape. Leave a little space between them.

Brush and Garnish:

Brush the tops with beaten egg and sprinkle with sesame or poppy seeds if youre using them. The egg makes them shine.

Bake Until Golden:

Slide the tray into the oven and bake for 12 to 15 minutes, until the straws are golden and smell like toasted cheese. Watch them closely near the end.

Cool Completely:

Transfer the straws to a wire rack and let them cool. Theyll crisp up as they sit.

Pin it

The first time I made these, I brought them to a potluck and set them on the table without saying anything. Within minutes, people were asking what they were and reaching for seconds. One friend said they reminded her of something her grandmother used to make, and I felt proud even though Id only learned the recipe that week.

Flavor Variations

Ive swapped sharp cheddar for Gruyère when I want something more refined, and Parmesan when I want a salty, nutty edge. A pinch of smoked paprika makes them taste faintly of a campfire, and dried thyme or rosemary adds an herbal note that pairs beautifully with white wine.

Serving Suggestions

These are perfect alongside a bowl of tomato soup, where you can dip them until theyre soft at the edges. I also like them on a cheese board with olives and crackers, or tucked into a napkin basket when friends come over for drinks. Theyre sturdy enough to travel well, so Ive wrapped them in parchment and brought them to picnics without worry.

Storage and Make-Ahead Tips

Once cooled, store the straws in an airtight container at room temperature for up to three days. They stay crisp if you keep them sealed, but if they soften, you can pop them back in a warm oven for a few minutes to revive them. You can also freeze the unbaked strips on a tray, then transfer them to a bag and bake straight from frozen, adding a minute or two to the baking time.

• Roll and cut the dough in advance, then refrigerate the strips for up to a day before baking.
• If youre making a big batch, bake them in shifts and keep the unbaked strips chilled until the oven is ready.
• Let them come to room temperature before serving if theyve been stored, the flavor opens up as they warm slightly.

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These cheese straws have become one of those recipes I make without thinking, the kind that feels like muscle memory. Theyre simple, reliable, and always make people smile.

Recipe FAQs

→ What cheese works best for these straws?

Sharp cheddar provides a bold flavor, but Gruyère or Parmesan can be great alternatives for varied tastes.

→ How can I add spice to the cheese straws?

A pinch of cayenne pepper or smoked paprika in the dough adds a gentle heat without overpowering the cheese.

→ What is the best way to shape the dough?

Roll the dough into a thin rectangle, cut into strips, and gently twist each one for a decorative, crispy finish.

→ Can these be made ahead of time?

Yes, they can be stored in an airtight container for up to three days while maintaining their crispness.

→ Are sesame or poppy seeds necessary?

They add a nice crunch and visual interest but can be omitted based on preference or allergies.