Cheese Straws are a timeless Southern classic that perfectly balances crispness with a rich, savory cheese flavor.
What sets this recipe apart is the use of extra-sharp cheddar, which delivers a bold taste while the dry mustard and cayenne add subtle depth and a gentle kick.
Crispy Cheese Straws
Equipment
- 1 Stand Mixer (with paddle attachment)
- 1 Medium Mixing Bowl
- 1 Rolling Pin
- 2 Baking sheets lined with parchment paper
- 1 Wire cooling rack
Ingredients
- 1 2/3 cups unbleached all-purpose flour about 7 1/8 ounces, plus extra for dusting
- 1 1/4 teaspoons dry mustard powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 8 ounces extra-sharp cheddar cheese coarsely grated (approximately 2 1/2 cups)
- 1/2 cup unsalted butter 4 ounces, softened at room temperature
- 2 tablespoons cold water
Instructions
- Prepare Dry Mix: In a medium bowl, sift together the flour, dry mustard, salt, and cayenne pepper. This ensures the spices are evenly distributed and helps create a light, tender dough. Set this mixture aside while you prepare the wet ingredients.
- Cream Cheese and Butter: Using a stand mixer fitted with the paddle attachment, combine the grated cheddar cheese and softened butter. Mix on medium speed until the mixture is smooth and spreadable, about 2 minutes. This step is essential for ensuring the cheese and butter meld thoroughly, providing a rich flavor base.
- Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the flour and spice mixture to the cheese and butter blend, mixing until fully combined. Then add 2 tablespoons of cold water and continue mixing on medium speed for about one minute, until the dough forms a cohesive ball.
- Shape the Dough: Turn the dough onto a lightly floured surface. Knead gently about five times to bring the dough together, taking care not to overwork it. Place the dough on a large sheet of parchment or wax paper and roll it out into a 12-by-9-inch rectangle, approximately 1/4 inch thick. Transfer the dough with the paper onto a baking sheet and chill in the refrigerator for at least 15 minutes to firm up.
- Slice into Strips: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. Remove the chilled dough from the fridge and cut it in half crosswise. Then slice each half into strips approximately 1/4 inch wide and 6 inches long. Arrange the strips on the prepared baking sheets, leaving at least half an inch between each strip.
- Create Curves for Texture: Gently wiggle each dough strip with your fingertips on the baking sheet to form a slight, wavy shape. This not only adds visual appeal but also enhances the crispy texture.
- Bake to Golden Crisp: Bake one sheet at a time in the preheated oven until the cheese straws turn a golden brown and become crisp, about 12 to 14 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes.
- Final Cooling: Transfer the cheese straws to a wire rack to cool completely, approximately 15 minutes. This step helps maintain their signature snap and prevents sogginess.
Notes
- Cheese Choice: Use extra-sharp cheddar for a bold, tangy flavor. You can experiment with other hard cheeses like aged Gouda or Parmesan for a different twist.
- Butter Temperature: Make sure your butter is softened but not melted to help the dough come together properly without becoming greasy.
- Storage Tips: Store cooled cheese straws in an airtight container at room temperature for up to a week, maintaining their crispness.
- Make Ahead: Dough can be prepared and refrigerated for up to 24 hours before slicing and baking, making it convenient for planned entertaining.
- Spice Adjustments: Adjust cayenne pepper to your taste preference; omit for a milder snack or increase slightly for extra heat.
While not a health-focused snack, these cheese straws do provide a good dose of protein and calcium from the cheese, and the butter offers satisfying, wholesome fats.
Their moderate carb content and homemade nature make them a better choice than many processed snacks.
Plus, these cheese straws are quick to prepare and bake, making them an excellent option for everyday entertaining, snack time, or even a simple appetizer.
Their long shelf life after baking also makes them convenient for meal prep or keeping on hand for spontaneous guests.
Must-Have Tools for Perfect Results
Stand Mixer with Paddle Attachment
This tool effortlessly blends the cheese and butter into a smooth, spreadable dough, ensuring even incorporation of ingredients. Beyond this recipe, it’s invaluable for mixing batters and doughs with consistent texture.
Medium Mixing Bowl
Ideal for sifting and combining dry ingredients evenly, this bowl is a staple for all baking and cooking preparations.
Rolling Pin
Used to roll the dough into an even 1/4-inch rectangle, the rolling pin guarantees consistent thickness for even baking, a crucial step for perfect texture.
Baking Sheets with Parchment Paper
These create the perfect non-stick surface and ensure even heat distribution, essential for crisp, golden cheese straws. Parchment paper also simplifies cleanup.
Wire Cooling Rack
Allows the baked cheese straws to cool evenly without sogginess, preserving their signature snap. It’s also great for cooling all kinds of baked goods efficiently.
Chef’s Secrets for Perfect Cheese Straws
Achieving the ideal crispness and flavor in cheese straws relies heavily on a few key techniques.
First, using extra-sharp cheddar cheese is essential; it provides a rich, tangy depth that mellows beautifully when baked.
Grating the cheese coarsely ensures it blends evenly with the butter, creating a dough that holds its structure well.
When mixing, the butter should be softened to room temperature but not melted, allowing the dough to bind without becoming greasy.
Rolling the dough to a consistent 1/4-inch thickness is crucial for even baking—too thin, and they’ll burn quickly; too thick, and they lose that signature snap.
The gentle waviness created by wiggling the dough strips before baking not only adds a charming rustic look but also increases surface area, encouraging more crunch.
Lastly, chilling the dough before slicing is vital; it firms up the fats and keeps the cheese straws from spreading too much during baking, resulting in perfectly shaped crisps every time.
Serving Suggestions to Elevate Flavor
Cheese straws are wonderfully versatile and make a great accompaniment to many meals.
Serve them as an appetizer alongside a chilled glass of white wine, such as Sauvignon Blanc or Chardonnay, which pairs well with the sharp cheddar flavor.
They’re also fantastic as a crunchy snack alongside fresh vegetable dips or creamy spreads like herbed cream cheese or roasted red pepper hummus.
For an elegant party platter, combine cheese straws with assorted olives, cured meats, and nuts for a sophisticated charcuterie board.
They add a delightful textural contrast when paired with rich soups, particularly tomato bisque or creamy butternut squash.
Because they keep their crunch well, cheese straws are also ideal for packing in lunchboxes or picnic baskets for an easy, satisfying treat on the go.
Storage Tips to Maintain Crispness
Proper storage is key to preserving the distinctive snap and flavor of cheese straws.
After they have fully cooled, store them in an airtight container at room temperature to keep moisture at bay and prevent sogginess.
Avoid refrigeration, as it can cause the straws to soften or become chewy. For longer storage, freeze baked cheese straws in a sealed freezer-safe bag or container.
When ready to enjoy, simply thaw at room temperature, then re-crisp them in a warm oven for a few minutes.
If you plan to bake in batches, cool the cheese straws completely on a wire rack before storing to allow any residual steam to escape, which helps retain their crisp texture.
Following these simple tips will keep your cheese straws fresh and crunchy for up to a week.
Frequently Asked Questions Answered Clearly
1. Can I substitute the cheddar cheese?
Yes! While extra-sharp cheddar provides the best flavor, you can experiment with other firm cheeses like aged Gouda, Parmesan, or even a spicy pepper jack for a different taste profile. Just be sure to use a cheese that grates well and isn’t too soft or moist.
2. Can I make the dough ahead of time?
Absolutely. The dough can be wrapped tightly in plastic wrap and refrigerated for up to 24 hours before rolling and slicing. This also helps deepen the flavors as they meld together.
3. How do I prevent cheese straws from spreading too much?
Chilling the dough before slicing is essential. It firms the butter and cheese, helping the straws hold their shape during baking. Also, avoid overworking the dough to maintain the right texture.
4. Are cheese straws gluten-free?
Traditional recipes use all-purpose flour, which contains gluten. To make a gluten-free version, substitute with a high-quality gluten-free flour blend that behaves similarly in baking.
5. What is the best way to serve cheese straws warm?
For a warm serving, reheat baked cheese straws in a preheated 350°F oven for 3-5 minutes. This will revive their crispness without drying them out.
