Cheese Straws
Golden, crispy baked pastry sticks loaded with sharp cheddar cheese. These buttery, savory treats come together quickly and are perfect for snacking or entertaining.
For 6 servings
- prep · ~2 min
Preheat oven and prepare the baking sheet.
1.Preheat the oven to 375°F (190°C).2.Line a baking sheet with parchment paper. - mix · ~8 min
Make the dough.
1.In a large bowl, combine all-purpose flour, salt, black pepper, and smoked paprika.2.Add cold butter cubes and cut into the flour using a pastry cutter until mixture resembles coarse crumbs.3.Stir in the shredded sharp cheddar cheese.4.Add ice water one tablespoon at a time, mixing until the dough just comes together.TIPUse very cold butter and ice water for the flakiest straws. - rest · ~20 min
Chill the dough.
Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for 20 minutes.
TIPChilling helps the butter firm up, making the dough easier to roll and creating flaky layers. - prep · ~8 min
Roll and cut the dough.
1.On a lightly floured surface, roll the dough into a 10x12-inch rectangle about 1/4 inch thick.2.Using a sharp knife or pizza cutter, trim the edges and cut the dough into strips about 1/2 inch wide and 4 inches long.3.If desired, twist each strip a few times for a spiraled look and place directly on the lined baking sheet. - bake · ~12 min
Bake the cheese straws.
Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the straws are lightly golden and crisp.
TIPWatch closely after 8 minutes; cheese can burn quickly and become bitter. - rest · ~5 min
Cool and serve.
1.Remove from oven and let the cheese straws cool on the baking sheet for 2 minutes.2.Transfer to a wire rack to cool completely for maximum crispness.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Grate your own cheddar from a block—pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- 2For the flakiest texture, keep the butter and water ice-cold; warm dough will yield dense, greasy straws.
- 3Twist each strip gently before baking to create a prettier spiral shape and a more even crisp.
- 4Chill the rolled-out dough for 10 extra minutes if it becomes soft or sticky—firm dough holds its shape better.
- 5Bake on the middle rack and rotate the pan halfway through to ensure all straws brown evenly.
- 6Let straws cool completely on a wire rack—trapping steam makes them soggy if left on the hot pan.
Adapt it for your goals.
Spicy Jalapeño
Add 1 tablespoon finely minced pickled jalapeños and a pinch of cayenne to the dough for a spicy, tangy kick that pairs perfectly with the cheddar.
Herb & GarlicHerb & Garlic
Mix in 1 teaspoon dried rosemary and 1/2 teaspoon garlic powder with the flour for an aromatic, earthy twist that's excellent with soup or salad.
Parmesan & Black PepperParmesan & Black Pepper
Replace half the cheddar with finely grated Parmesan and double the black pepper for a nuttier, more assertive flavor reminiscent of Italian grissini.
Everything BagelEverything Bagel
Before baking, sprinkle the straws with a mixture of sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt to turn them into a savory bagel-inspired snack.
Why this is on our healthy list.
Good Source of Calcium
Sharp cheddar cheese provides a significant amount of calcium, which supports strong bones and teeth.
Contains Vitamin A
Butter and cheese contribute vitamin A, important for eye health and immune function.
Provides High-Quality Protein
The cheese and flour in these straws offer protein that helps with muscle repair and satiety.
Low Sugar Content
This savory snack contains no added sugars, making it a smart choice for those monitoring sugar intake.
Frequently asked questions
Greasy straws usually mean the butter was too warm or the dough was overworked. Keep all ingredients cold and handle the dough as little as possible.
