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Crispy Cheese Straws

Kathleen R. Coffey
Crisp, cheesy, and delightfully savory, these homemade Cheese Straws bring a classic Southern snack to your kitchen with a perfectly balanced flavor and texture.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Appetizer, Snack
Cuisine American, Southern
Servings 5 dozen

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.