Sourdough Cheese Straws
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.
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
Calories: 63kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 17mgSodium: 25mgPotassium: 15mgFiber: 0.2gSugar: 0.1gVitamin A: 132IUVitamin C: 0.1mgCalcium: 28mgIron: 0.3mg
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