Sourdough Discard Cheese Straws
These flaky sourdough discard cheese straws are packed with sharp cheddar and a hint of smoked paprika. A fun, savory snack or party appetizer that’s easy to make and full of bold flavor.
If you’re looking for a fun and flavorful way to use up sourdough discard, these cheese straws are going to be your new go-to. Flaky, buttery, and packed with sharp cheddar and a hint of smoked paprika, they’re a savory treat that feels fancy but is actually super simple to pull together. Pair them with a smoky roasted red pepper dip and you’ve got the perfect appetizer, snack, or addition to your next family snack board.
These cheese straws are one of those recipes that look impressive but are actually easy to make, and they’re a great way to get more comfortable using discard in everyday baking. The discard adds a subtle tang and helps create those flaky, puff-like layers that make these so addictive.
Why you’ll love this recipe
- Sourdough, but make it snacky: A fun, easy way to use up that discard without baking a whole loaf of bread.
- Crispy and flaky layers: Thanks to a simple lamination technique, these straws puff up beautifully.
- Make-ahead friendly: You can prep the dough ahead of time or even freeze baked straws for later snacking.
- Crowd-pleasing flavor: Cheddar, smoked paprika, and that hint of sourdough tang are a match made in snacking heaven.
If savory snacks are your thing, there are plenty more ways to put your sourdough starter to good use. Try my sourdough crackers or sourdough grassini for a crispy, crunchy option that’s perfect for cheese boards or lunchbox snacks. If you’re in the mood for something soft and salty, sourdough soft pretzels are always a hit—they’re chewy, buttery, and totally irresistible. For something a little more classic, my sourdough discard biscuits come together quickly and are great alongside soup or as a base for breakfast sandwiches. And don’t miss the cheesy sourdough popovers that are airy, eggy, and packed with melty cheese in every bite. These recipes are all easy, flavorful ways to stretch your discard beyond bread and into more snack-worthy territory.
Making cheese straws with discard
Here is a brief overview of how to make this recipe so you get the idea of how it will go. For the full set of directions, please scroll down to the recipe card below.
Step One: Mix the dough
In a large bowl, whisk together the flour, salt, and smoked paprika. Cut in the cold butter using a pastry cutter or food processor until the mixture looks like coarse crumbs. Stir in the cheddar, then mix in the sourdough discard. If the dough seems dry, add cold water one tablespoon at a time until it just comes together. Wrap and chill for 30 minutes.
Step Two: Laminate the dough
Roll the dough into a rough rectangle about ¼-inch thick. Fold it like a letter, turn 90 degrees, and repeat twice more. This helps create the flaky layers we love. Chill for another 30 minutes.
Step Three: Shape and bake
Preheat the oven to 375°F (190°C). Roll out the dough again to about ⅛-inch thick. Cut into ½-inch wide strips using a sharp knife or pizza cutter. Twist each strip and place them on a parchment-lined baking sheet. Brush with egg wash, sprinkle a little extra cheese or paprika if desired, and bake for 15–18 minutes until golden brown and crisp.
Tips for the best cheese straws
- Cold ingredients = maximum flake. If the dough gets too warm while working with it, just pop it back in the fridge for a few minutes.
- Don’t overwork the dough. Gentle mixing helps keep things light and crisp.
- These taste amazing fresh but reheat beautifully in the oven at 350°F for a few minutes if needed.
Serving ideas
These sourdough cheese straws are the kind of snack that goes with everything. Try them:
- With a smoky red pepper dip
- Alongside a bowl of tomato soup
- On a game day snack board
- Paired with fruit and nuts for an easy lunchbox treat
And yes – they freeze well! Just cool completely, pop them in a sealed container, and reheat in the oven when the craving hits.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Discard Cheese Straws
These flaky sourdough discard cheese straws are packed with sharp cheddar and a hint of smoked paprika. A fun, savory snack or party appetizer that’s easy to make and full of bold flavor.
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 18 minutes
- Total Time: 1 hour 48 minutes
- Yield: 24 servings 1x
- Category: Savory Discard
- Method: Bake
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sourdough discard (cold from the fridge works great)
- 2–3 tablespoons cold water (as needed)
- 1 egg, beaten (for egg wash)
Instructions
- In a mixing bowl, whisk together the flour, salt, and smoked paprika.
- Cut in the cold butter with a pastry cutter or food processor until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese.
- Add the sourdough discard and mix until a shaggy dough forms. If needed, add cold water a tablespoon at a time until the dough just comes together.
- Wrap and chill for 30 minutes.
- On a lightly floured surface, roll the dough into a rectangle about ¼-inch thick.
- Fold it into thirds like a letter, rotate 90 degrees, and repeat this rolling and folding process two more times to create flaky layers.
- Chill for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough to about ⅛-inch thick.
- Using a sharp knife or pizza cutter, cut into ½-inch wide strips.
- Twist each strip gently and place on a parchment-lined baking sheet.
- Brush with beaten egg for a golden finish.
- Bake for 15-18 minutes, or until puffed and golden brown.
- Cool slightly before serving.
Notes
Keep the ingredients as cold for as long as you can to enhance the flakiness of the dough. If you need to take a break during the process, put the dough in the refrigerator.
If the straws don’t all get eaten right away, which is recommended, store the leftovers in a sealed container and reheat them before resuming snacking in a 350 degree oven for 5-7 minutes.