If you love snacks that are buttery, cheesy, and just a little bit addictive, then this Cheese Straws Recipe is about to become your new favorite go-to. These crisp, golden straws are a perfect combination of sharp cheddar cheese and a touch of spice, baked to a delicate crispness. Whether you’re serving them at a party, nibbling with a glass of wine, or just craving something to munch on during movie night, this recipe delivers a fan-freaking-tastic result every time.
Why You’ll Love This Recipe
- Classic Southern Charm: This recipe nails the cozy, nostalgic flavor of Southern cheese straws with just a handful of ingredients.
- Easy and Quick to Make: You’ll have these in the oven in under 20 minutes — perfect for last-minute gatherings.
- Customizable Spice Level: Tweak the cayenne pepper to get just the right amount of kick for your taste buds.
- Perfectly Crispy Texture: Delightfully crunchy on the outside but still buttery and tender inside, making these straws seriously addictive.
Ingredients You’ll Need
All the ingredients in this cheese straws recipe come together beautifully to create that classic crisp, cheesy bite you’ll want to keep coming back for. Plus, they’re simple enough that you can find them in almost any grocery store. A quick tip: always use freshly grated sharp cheddar for the freshest, most flavorful straws.
- Self-rising flour: It helps the cheese straws get just enough lift without needing extra baking powder or salt.
- Smoked or sweet paprika: Adds a warm, subtle smokiness or sweetness that balances the cheese perfectly.
- Cayenne pepper: Just a pinch gives these straws a gentle heat that wakes up your taste buds.
- Kosher salt: Enhances all the flavors, so don’t skip it.
- Sharp or extra-sharp cheddar cheese: Freshly grated cheese packs way more punch and melts better than pre-shredded stuff.
- Unsalted butter: Using it at room temperature means it combines effortlessly with the cheese and flour.
- Water: Adds moisture to bring the dough together — but only as much as needed.
Variations
I love mixing things up with this cheese straws recipe, depending on what’s in my pantry or who I’m sharing them with. They’re so versatile, you can easily switch up the spices or cheese to suit your mood or occasion.
- Extra spice: When I want a little more heat, I like to add a tiny dash more cayenne pepper or even a sprinkle of chili flakes. My family goes crazy for this extra kick.
- Different cheeses: I’ve swapped sharp cheddar for smoked gouda or parmesan on occasion — both add wonderful depth and flavor.
- Herb-infused: Adding a teaspoon of dried thyme or rosemary gives a lovely earthy twist that pairs wonderfully with wine.
- Whole wheat flour: For a nuttier, heartier version, try replacing half the self-rising flour with whole wheat; just expect a slightly denser texture.
How to Make Cheese Straws Recipe
Step 1: Whisk Dry Ingredients Together
Start by whisking your self-rising flour, smoked paprika, cayenne pepper, and kosher salt in a medium bowl until everything is beautifully combined. This little step ensures that your cheese straws have an even flavor in every bite. I find that mixing the spices well upfront saves any unpleasant surprises later.
Step 2: Combine Cheese and Butter
Next, toss the freshly grated sharp cheddar and softened unsalted butter into your stand mixer fitted with the paddle attachment. Beat on medium speed for about two minutes — you’ll see it coming together into a nice creamy mixture. If you don’t have a stand mixer, no worries! A hand mixer or even vigorous mixing by hand will do the trick. This step is where the flavor deepens and becomes rich and buttery.
Step 3: Add Dry Mix and Form Dough
With your mixer on low speed, slowly add the dry flour mixture to the cheesy butter. You want to create a dough that’s soft but not sticky — like play dough! If it feels a bit crumbly, add water a teaspoon at a time until it holds together nicely. This is an important step — don’t rush it! Press a piece of plastic wrap directly onto your dough and let it rest while your oven preheats. I’ve learned resting helps the dough relax, making it way easier to work with.
Step 4: Pipe or Roll and Cut
Here’s one of my favorite parts: piping the dough into perfect straws! Load your dough into a cookie press fitted with a large star disk and pipe 2-3 inch strips onto parchment-lined baking sheets, leaving a little space between each. Don’t have a cookie press? No problem! Roll the dough out on a floured surface to about 1/8-inch thickness, then cut into half-inch strips. Twist them a few times for a pretty pattern or leave plain for a crisp-edge bite.
Step 5: Bake Until Crisp and Golden
Bake your cheese straws in a preheated oven at 350°F (175°C) for 14 to 17 minutes. You want them crisp, lightly browned on top, and golden underneath. If you’re baking two sheets at once, make sure to rotate them halfway through so they bake evenly. Once out of the oven, let them cool completely on the pan — warm straws can be fragile, so handle them gently to avoid breakage. Trust me, patience here pays off with the best texture!
Pro Tips for Making Cheese Straws Recipe
- Use Fresh Cheese: I can’t stress this enough — freshly shredding sharp cheddar gives a creamier dough and better flavor than pre-shredded bags.
- Dough Consistency Check: A dough that’s too dry will crack, while too wet will be sticky; adding water slowly is key to nailing this.
- Even Sizes Matter: Make your cheese straws uniform so they bake evenly; I use a ruler for straight cuts when rolling out dough.
- Gentle Handling: Cool completely before moving or storing because warm straws break easily — I’ve learned this the hard way!
How to Serve Cheese Straws Recipe
Garnishes
I like to sprinkle a tiny pinch of flaky sea salt or a smidge of extra smoked paprika right after baking for that little extra pop. Sometimes, I even dust my cheese straws with a bit of fresh cracked black pepper or some finely chopped rosemary for a fragrant touch that makes guests ask for the recipe.
Side Dishes
These straws pair beautifully with light dips like a tangy cream cheese spread or a good-quality tomato chutney. I also like serving them alongside a fresh green salad or slicing up some sharp pickles and olives for a full snack board that’s always a hit.
Creative Ways to Present
For parties, I’ve placed cheese straws in tall glasses for easy grabbing — it’s such a simple presentation hack that looks elegant. Another idea is bundling a few twisted straws together with kitchen twine and setting them beside glasses of cold wine. Guests love the rustic yet chic vibe!
Make Ahead and Storage
Storing Leftovers
Once your cheese straws are completely cooled, I store them in an airtight container at room temperature. This keeps them crisp for up to a week. Just be sure they’re truly cool before sealing the container or they’ll get soggy — I always set a reminder to wait before wrapping them up!
Freezing
If I’m making a big batch ahead of time, I freeze the unbaked dough shapes on parchment-lined trays, then transfer them to a freezer bag. When I want fresh cheese straws, I bake directly from frozen adding a couple of extra minutes to the bake time. It’s a total lifesaver for busy days!
Reheating
Leftover cheese straws sometimes get a little soft, so I pop them in a toaster oven at 300°F for about 3 to 5 minutes. This brings back that crispy crunch nicely without drying them out. I’ve tried microwaving, but toasting is where it’s at!
FAQs
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Can I use regular all-purpose flour instead of self-rising flour for this cheese straws recipe?
Yes, you can substitute all-purpose flour, but you’ll need to add baking powder and salt to mimic self-rising flour. For every cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt, then proceed as directed. This helps your cheese straws get that perfect lightness and crispness.
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What cheese works best for cheese straws?
Sharp or extra-sharp cheddar is classic and gives the best flavor and texture because of its richness and meltability. However, you can also experiment with aged gouda, parmesan, or a blend of cheeses for a unique twist. Just be sure to grate the cheese fresh for the best results.
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Can I make the dough ahead and store it before baking?
Absolutely! You can wrap the shaped dough in plastic wrap and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if the dough is cold when it goes into the oven.
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How should I store cheese straws to keep them crispy?
Store them in an airtight container at room temperature once completely cooled. If they soften, re-crisp in a toaster oven for a few minutes before serving. Avoid storing in the fridge as it can make them lose their crunch.
Final Thoughts
This cheese straws recipe has become a staple in my kitchen because it’s simple, delicious, and always impresses guests with minimal effort. I remember the first time I made them and my whole family sneaked handfuls straight from the baking sheet! If you’re searching for a snack that’s flavorful, crispy, and downright comforting, you’ll really enjoy trying these. So grab your cheese, butter, and a little spice — trust me, you’ll be so glad you did.
Print
Cheese Straws Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 70 cheese straws (about 12 servings)
- Category: Snack
- Method: Baking
- Cuisine: Southern American
Description
Cheese Straws are a classic Southern snack that combine the crispness of a cracker with the savory flavor of sharp cheddar cheese. These buttery, cheesy snacks are easy to make using simple ingredients and are perfect for serving with wine or as a tasty appetizer. Made with self-rising flour, smoked paprika, cayenne pepper, and plenty of cheddar cheese, these straws bake to a golden, crispy finish and have a delightfully rich and cheesy taste.
Ingredients
Dry Ingredients
- 1 3/4 cups (228g) self-rising flour
- 1/2 teaspoon smoked or sweet paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon kosher salt
Wet Ingredients
- 1/2 pound sharp or extra-sharp cheddar cheese, freshly grated
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 to 4 tablespoons water, or as needed
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the self-rising flour, smoked or sweet paprika, cayenne pepper, and kosher salt until evenly combined to ensure the spices are distributed well throughout the dough.
- Mix Cheese and Butter: In the bowl of a stand mixer fitted with the paddle attachment, add the freshly shredded sharp cheddar cheese and softened unsalted butter. Beat on medium speed for about 2 minutes until the mixture is well combined and creamy. Alternatively, use a hand mixer in a large mixing bowl for this step.
- Add Dry Ingredients and Form Dough: Add the dry flour-spice mixture to the cheese and butter mixture and beat on low speed just until combined. Gradually add the water, one teaspoon at a time, if necessary, until the dough forms a play-dough-like consistency that is soft but not sticky.
- Rest the Dough: Press a piece of plastic wrap directly onto the surface of the dough to prevent drying out. Let the dough rest at room temperature while the oven preheats to allow the flour to hydrate fully.
- Prepare Baking Sheets: Line two large sheet pans with parchment paper for easy removal and clean-up.
- Shape Cheese Straws: Once the oven is preheated, scoop the dough into a cookie press fitted with a large star disk and pipe 2- or 3-inch lines onto the parchment-lined baking sheets, spacing them about 1/2 inch apart. Alternatively, roll out half the dough on a lightly floured surface to a 1/8-inch thickness, cut into 1/2-inch strips with a pizza wheel or knife, twist several times or leave plain, and place on baking sheets. Repeat with the remaining dough.
- Bake: Bake the cheese straws in the preheated oven for 14 to 17 minutes, or until the bottoms are crisp and brown and the tops are light golden brown. If baking two sheets at once, rotate the pans halfway through baking to ensure even cooking.
- Cool and Store: Allow the cheese straws to cool completely on the pan. They are fragile when warm, so handle them with care to prevent breaking. Store cooled cheese straws in an airtight container for up to one week. To restore crispness if they soften, briefly re-crisp in a toaster oven before serving.
Notes
- Cheese straws are a beloved Southern snack that taste great with wine or as party appetizers.
- Using sharp or extra-sharp cheddar cheese delivers the best bold and savory flavor.
- The dough can be shaped either by piping with a cookie press or rolling and cutting for a twisted or plain look.
- Make sure to let the dough rest to improve texture and spread during baking.
- Handle warm cheese straws gently because they are brittle until fully cooled.
- To re-crisp stored cheese straws, use a toaster oven for a few minutes and let cool before serving.
Nutrition
- Serving Size: 5-6 cheese straws
- Calories: 213 kcal
- Sugar: 0 g
- Sodium: 376 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 39 mg
