Savory Sourdough Discard Cheddar Cheese Straws: The Zero-Waste, Max-Crunch Snack You’ll Fight Over

You’ve got sourdough discard and absolutely zero patience for another pancake? Cool. Turn that gold into dangerously snackable cheddar cheese straws that disappear faster than you can say “game day.” These are sharp, buttery, crispy, and unapologetically extra—like cheese fries’ classy cousin.

Bonus: they look fancy, taste ridiculous, and give you hero status with minimal effort. Ready to turn kitchen scraps into applause?

What Makes This Recipe So Good

Waste not, want everything: Uses that sourdough discard in a way that actually tastes epic, not like a compromise.
Serious flavor payoff: Sharp cheddar, paprika, and a kiss of garlic bring big deli-cracker energy in straw form.
Ultra-crispy texture: The combo of cold butter and grated cheese bakes into flaky layers with a cheesy snap.
Fast and flexible: Make the dough in 10 minutes, chill, slice, and bake. Add spices, seeds, or heat to flex your style.
Party-proof: These stack, travel, and re-crisp like champs.
Ideal for charcuterie boards, cocktails, and snack attacks.

Ingredients

1 cup (120g) all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon smoked paprika (regular paprika works too)
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
8 tablespoons (113g) cold unsalted butter, cubed
1 cup (100g) sharp cheddar cheese, finely grated (cold)
1/2 cup (120g) sourdough discard, unfed
1 large egg
1 tablespoon cold water or milk (as needed for texture)
Optional toppers: sesame seeds, everything bagel seasoning, red pepper flakes, caraway, or extra grated cheese
Optional heat: 1/8 teaspoon cayenne or chili powder

Let’s Get Cooking – Instructions

Chill your players: Pop butter and cheese in the fridge. Cold fat equals flaky straws with real structure.
Dry mix: In a large bowl, whisk flour, salt, smoked paprika, garlic powder, and pepper. If you like heat, add cayenne now.
Cut in butter: Add cold cubed butter.
Use fingertips or a pastry cutter to work it into pea-sized bits. Some larger flakes are fine—those pockets equal crunch.
Cheddar time: Fold in the grated cheddar so it’s evenly dispersed. Keep it cold; this is not a fondue… yet.
Bind with discard: Whisk the egg with the sourdough discard.
Pour into the bowl and mix with a fork until a shaggy dough forms. If it’s too dry, add 1 tablespoon cold water.
Bring it together: Turn the dough onto a lightly floured surface. Gently press and fold just until it holds.
Don’t overwork; we’re making straws, not tires.
Chill: Flatten into a 1-inch-thick rectangle, wrap, and chill for 30 minutes. This locks in flake city.
Preheat: Set oven to 375°F (190°C). Line two baking sheets with parchment.
Roll out: On a lightly floured surface, roll dough into a rectangle about 1/8 inch thick.
Trim ragged edges for even baking.
Slice into straws: Cut into 1/2-inch-wide strips, 6–8 inches long. For twists, hold both ends and twist gently 2–3 times.
Top and transfer: Move to baking sheets, leaving a little space. Brush lightly with water or milk, then sprinkle seeds or extra cheese if using.
Bake: 14–18 minutes, rotating pans halfway.
They’re done when deep golden at the edges and set in the center.
Cool for crunch: Let cool on the sheet 5 minutes, then transfer to a rack. They crisp as they cool—patience pays.
Optional finish: For extra shine and flavor, dust warm straws with a tiny pinch of smoked paprika and flaky salt.

Storage Tips

Room temp: Store fully cooled straws in an airtight tin up to 3 days. Add a paper towel to absorb humidity.
Re-crisp: If they soften, bake at 325°F (165°C) for 5–7 minutes.
Magic.
Freeze dough: Shape and freeze raw strips on a sheet pan, then bag for up to 2 months. Bake from frozen, adding 2–3 minutes.
Freeze baked: Cool completely, freeze in a single layer, then bag. Re-crisp before serving.

Benefits of This Recipe

Zero-waste mindset: Sourdough discard stops being a chore and starts being your snack flex.
Protein and calcium bump: Cheddar adds more than flavor—your bones approve, FYI.
Entertaining MVP: Pairs with soups, salads, cocktails, and charcuterie without stealing the show.
Okay, maybe a little.
Beginner-friendly: No yeast rise, no complicated shaping—just slice, twist, and bake.
Customizable: Swap spices and cheeses for endless variations without reinventing the wheel every time.

Pitfalls to Watch Out For

Warm dough = weak crunch: If the dough gets soft, pop it back in the fridge. Cold equals crisp.
Overmixing: Too much handling makes tough straws. Stop as soon as the dough comes together.
Cheese grating mistakes: Pre-shredded cheese is coated with anti-caking agents and can dull the snap.
Grate your own.
Thickness matters: Too thick and you get bready sticks; too thin and they scorch. Aim for 1/8 inch.
Underbaking: Pale straws won’t stay crisp. Bake to deep golden for long-lasting crunch.

Different Ways to Make This

Herb-Parmesan: Swap half the cheddar for Parmesan, add 1 teaspoon dried Italian herbs, and a crack of black pepper.
Jalapeño Cheddar: Fold in 2 tablespoons minced pickled jalapeños and a pinch of cumin.
Everything Bagel: Brush with milk and shower with everything seasoning pre-bake.
Sesame-Scallion: Add 1 tablespoon toasted sesame oil to the dough and 2 tablespoons thin-sliced scallions.
Gluten-Free: Use a 1:1 gluten-free flour blend with xanthan gum.
Add an extra tablespoon of milk if needed.
Super Sharp: Replace cheddar with aged white cheddar or Gruyère for high-drama flavor.

FAQ

What is sourdough discard and why use it?

It’s the unfed portion of your starter you remove before feeding. It’s tangy and slightly acidic, which adds flavor and tenderness to baked goods. Using it here makes these straws extra savory and reduces waste—win-win.

Can I make these without eggs?

Yes.

Replace the egg with 3 tablespoons milk or cream. Texture will be slightly less rich but still crisp and tasty.

Do I need a mixer or food processor?

Nope. Your hands or a pastry cutter work best to keep the butter in cold pieces.

If using a processor, pulse quickly and stop before it becomes a paste.

How do I keep the twists from unraveling?

Give each strip 2–3 gentle twists and press the ends lightly onto the parchment. Brushing with a whisper of water helps them stick and hold shape.

Can I reduce the butter?

You can cut it to 6 tablespoons, but expect less flake and a drier bite. IMO, the full amount delivers the signature layered crunch.

What dips pair well with these?

Try grainy mustard, whipped goat cheese, marinara, honey hot sauce, or a creamy roasted red pepper dip.

They also crush it next to tomato soup.

Why are mine greasy?

Likely too warm going into the oven or cheese with high moisture. Chill the cut strips 10 minutes before baking and use well-aged cheddar.

Wrapping Up

These Savory Sourdough Discard Cheddar Cheese Straws turn a “toss-it” ingredient into a snack with main-character energy. They’re flaky, bold, and dangerously munchable, whether you’re feeding a crowd or hoarding them solo (no judgment).

Keep the dough cold, bake to golden, and play with flavors like you mean it. Your discard just found its destiny—and your snack stash found its new obsession.