If you're looking for a quick, savoury way to use up your starter leftovers, these Sourdough Discard Cheese Straws are hard to beat. Crisp, buttery and full of sharp cheddar flavour, they're one of those snacks that disappear far faster than expected. These sourdough cheese straws are wonderfully simple to make too - no laminating, no complicated steps, just a flaky, flavourful snack ready in under half an hour of bake time.
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They've become a bit of a staple in our house. Seb often packs a handful to snack on at his desk at work, while I love serving them alongside a glass of red wine. They're also excellent with a cold alcohol-free ale. And while we're partial to topping ours with crushed caraway seeds, there are plenty of ways to make them your own.
Ingredient Notes and Variations
- Plain flour (all-purpose flour). Provides structure without making the pastry tough. Weighing with a kitchen scale gives the most consistent results.
- Cold butter. Cold butter is essential for creating coarse crumbs and a flaky texture. When pulsed in a food processor, it forms small pieces that melt during baking, creating delicate layers.
- Sharp cheddar cheese. A strong cheddar gives the best flavour. Mild cheese tends to disappear in the dough. Parmesan cheese can also be added for an extra savoury note.
- Sour cream. Adds richness and a little tang. Greek yoghurt can work in a pinch.
- Sourdough discard. This recipe is designed specifically for sourdough discard. It's a fantastic way to reduce waste and add subtle sourdough flavour. Acidity in discard produces super crisp cheese straws.
- Egg (for egg wash). Brushing the dough with egg wash helps toppings stick and gives the straws their beautiful golden brown finish.
- Seeds and toppings. Caraway seeds are our favourite, but sesame seeds, poppy seeds, fennel seeds or nigella seeds all work beautifully. A sprinkle of flaky sea salt adds extra flavour too.
Find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Make the pastry base. Place the flour and cold butter in a food processor. Pulse until the mixture forms coarse crumbs.
2. Add the cheese. Add the grated sharp cheddar cheese and pulse briefly to distribute it evenly.
3. Add wet ingredients. Add the sour cream and sourdough discard. Pulse again until the dough begins to come together in clumps. If the mixture is too dry, add extra sour cream or a tablespoon water.
4. Bring the dough together. Tip the mixture onto a work surface and gently knead it just enough to form a dough ball.
5. Chill the dough. Flatten into a rectangle, wrap in plastic wrap and refrigerate for at least 30 minutes.
6. Prepare the oven. Preheat the oven to 180°C (350°F). Line a prepared baking sheet with parchment paper.
7. Roll the dough. Roll the chilled dough into a rectangle about 5 mm thick using a rolling pin.
8. Cut the cheese straws. Using a pizza cutter, pastry wheel or sharp knife, cut the dough into thin strips about 1 cm wide.
9. Add toppings. Brush the entire surface with egg wash. Sprinkle evenly with caraway seeds and a pinch of salt.
10. Bake. Transfer the strips to the parchment-lined baking sheet. If you wish, you can twist them. Bake for 13-15 minutes until golden brown.
11. Cool. Allow the straws to cool slightly on the baking sheet or a wire rack. They will firm up as they cool.
Important Recipe Tips
- Keep the butter cold. Cold butter creates steam pockets during baking, producing flaky sourdough cheese straws.
- Chill the dough before rolling. Chilling firms up the butter and makes the dough easier to roll and cut cleanly.
- Use a food processor for quick work. It helps distribute butter evenly and prevents overworking the dough. However, it can be made by hand. Rub the butter into the flour, then add cheese. Using a blunt knife or a spoon (or a pastry cutter), work the discard and sour cream into the pastry.
- Brush and sprinkle in batches. Applying egg wash and toppings before cutting would make handling tricky. Instead, brush the entire sheet and sprinkle seeds before moving the strips.
- Watch the bake time carefully. Cheese pastries can brown quickly. An extra minute can take them from golden brown to overly dark.
Serving Suggestions
These sourdough discard cheese straws are incredibly versatile.
Serve them:
- As a savoury snack with drinks
- Alongside a cheeseboard
- With soups or salads
- As part of a grazing platter
- With dips like hummus or herby sour cream
Seb enjoys them with a cold alcohol-free ale, while I'm firmly in the red wine camp. Either way, they're always a big hit.
Storage
Once fully cooled, store the cheese straws in an airtight container at room temperature.
They stay crisp for 3-4 days, though in our experience the entire batch rarely lasts that long.
If they soften slightly, simply pop them back in a warm oven for a few minutes to restore their crispness.
More Sourdough Snacks
If you enjoy these sourdough discard cheese straws, there are plenty of other savoury sourdough recipes worth trying - from sourdough crackers (sourdough parmesan crackers are our current favourites!) to creative ways to use your own sourdough starter discard.
Sourdough Cheese Straws
Equipment
- Pizza cutter, or a sharp knife
Ingredients
- 150 g plain flour all-purpose flour
- 100 g unsalted butter fridge cold, cubed
- 100 g cheddar cheese coarsely grated
- 30 g sour cream
- 100 g sourdough discard 100% hydration
- 1 egg for brushing
- 1 tablespoon caraway seeds or poppy seeds, or sesame seeds
- pinch of salt
Instructions
- Place the flour and cubed butter in a food processor. Pulse it until the mixture resembles coarse breadcrumbs.
- Add the cheese and pulse again, just enough to distribute the cheese.
- Finally, add the sour cream and sourdough discard and pulse again (you may need to scrape the sides once or twice), until the mixture starts to come together in clumps. If your mixture is too dry, add a little more sour cream or a teaspoon of water.
- Tip the pastry onto a work surface and knead it just enough to bring it together into a dough.
- Flatten the dough into a rough rectangle, wrap ot in plastic wrap (cling film) and place it in the fridge for 30 minutes (or up to 4 hours).
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Lightly crush the caraway seeds in a mortar and pestle, or roughly chop them with a knife to release more flavour.
- Roll the chilled dough into a rectangle about 5 mm (⅕ inch) thick (ours measured 7cm (3in) wide and 30 cm (12in) long).
- Using a pizza cutter or sharp knife, cut into strips approximately ⅓ inch (1 cm) wide and about 3 inches long - we typically end up with 30 sourdough cheese straws.
- Without moving anything, brush the surface with the beaten egg. Sprinkle with crushed caraway seeds and a light pinch of salt - it's quicker than topping them individually.
- Place the straws on the prepared baking sheet, leaving a little space between them.
- Bake in the centre of the oven for 13-15 minutes, or until golden brown on top.
- Allow the cheese straws to cool slightly on the baking sheet. They will firm up as they cool.
Nutrition
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