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.