If you’ve been baking sourdough, you know that discard adds up fast — and tossing it feels like such a waste! That’s why I’m beyond excited to share this brilliant, flavor-packed way to turn that discard into something completely crave-worthy: Savory Sourdough Discard & Cheddar Cheese Straws.
Golden, crispy, cheesy, with a hint of oniony depth and just enough tang from the discard — these straws are perfect for parties, soup night, or just munching warm from the oven (I may or may not have eaten four straight off the tray 😅).
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Why You’ll Love These Sourdough Cheese Straws
- Zero waste, all flavor – put that sourdough discard to delicious use!
- Crispy + cheesy – sharp cheddar meets buttery dough = snack heaven.
- Quick to make – about 45 minutes from start to finish.
- Versatile – use different cheeses or spices to make them your own.
What Do They Taste Like?
Think cheese crackers meet puff pastry — buttery, cheesy, flaky, and with the tiniest zing from the sourdough discard. The smoked paprika adds a whisper of warmth, and the onion powder gives them that unmistakable “can’t-stop-eating-these” edge.
They’re snackable, sharable, and anything but boring!!
Benefits of This Recipe
- Reduces food waste: makes use of your sourdough discard instead of tossing it.
- Kid-friendly & crowd-pleasing: they’re like grown-up cheese puffs!
- Freezer-friendly: bake now, freeze for later.
- Customizable: endless possibilities with cheese and seasoning swaps.
Ingredients You’ll Need
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp onion powder
- ¼ tsp garlic powder (optional)
- ¼ tsp smoked paprika (optional, but amazing!)
- ¾ cup shredded sharp cheddar cheese
- ¼ cup cold unsalted butter, cut into cubes
- ½ cup sourdough discard (unfed, room temp)
- 1–2 tbsp cold water, as needed
- 1 egg, for egg wash
- Coarse salt or sesame seeds, for topping (optional)
Kitchen Tools You’ll Need
- Mixing bowls
- Pastry cutter or fork
- Rolling pin
- Sharp knife or pizza cutter
- Baking sheet
- Parchment paper
- Pastry brush (for egg wash)
Ingredient Swaps & Additions
- Cheese: Try Gruyère, Parmesan, or pepper jack.
- Herbs: Add rosemary, thyme, or Italian seasoning.
- Spicy twist: Add a pinch of cayenne for heat.
- Make it gluten-free: Use a 1:1 gluten-free flour blend.
📝 How to Make Sourdough Cheese Straws
Step 1: Preheat the Oven
Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, onion powder, garlic powder, and smoked paprika.
Step 3: Add Butter and Cheese
Cut in the cold butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Stir in the shredded cheddar.
Step 4: Add the Discard
Pour in the sourdough discard and mix until a shaggy dough forms. If needed, add 1–2 tbsp of cold water just until it comes together.
Step 5: Chill the Dough
Shape the dough into a disk, wrap in plastic wrap, and chill for 20–30 minutes. This helps with rolling and shaping.
Step 6: Roll and Shape
On a floured surface, roll the dough into a rectangle about ⅛–¼ inch thick. Cut into ½-inch wide strips about 6–8 inches long. Gently twist each strip and place on the baking sheet.
Step 7: Egg Wash and Topping
Whisk the egg with 1 tbsp water and brush each twist. Sprinkle with coarse salt or sesame seeds for an extra crunch.
Step 8: Bake
Bake for 15–18 minutes, or until golden brown and crisp. Let cool on a wire rack — they’ll firm up beautifully as they cool!
What to Serve with These Cheese Straws
- A bowl of creamy tomato soup
- As part of a charcuterie board
- Alongside chili or stew
- With a glass of wine or craft beer
Pro Tips for Perfect Straws
- Chill your dough — this prevents spreading and keeps the shape.
- Twist tightly but gently — too tight, they might untwist; too loose, they’ll flatten.
- Use sharp cheddar for the most flavor punch.
How to Store Them
- Room Temp: In an airtight container for up to 4 days.
- Freezer: Freeze baked straws for up to 2 months. Reheat at 300°F for a few minutes to crisp.
FAQs
Can I make these ahead of time?
Absolutely! Chill the dough for up to 2 days before rolling or freeze the raw twists on a tray, then bake straight from frozen (add a couple extra minutes to bake time).
Can I use active sourdough starter?
Yes, but it will be more active and rise slightly more. Discard is better for a crisp texture.
What if I don’t have smoked paprika?
No worries — you can skip it or use regular paprika or a pinch of chili powder for warmth.
Wrap Up
These Savory Sourdough Discard & Cheddar Cheese Straws are the kind of recipe that feels like a secret weapon in your snack arsenal. They’re easy, adaptable, and ridiculously good — whether you’re feeding a crowd or sneaking bites in the kitchen like I did. 😉
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🥄 More Recipes with Peaches You Might Love:
- Peach & Burrata Crostini
- Brown Butter Peach Crumble
- Grilled Peach Salad with Honey-Lemon Vinaigrette
📸 Tried this recipe?
Leave a review below or tag me on Pinterest with a photo of your cheese straws! I love seeing your creations — and your twists (pun intended 😄).
🧮 Nutritional Information (Per Straw)
- Calories: ~90
- Fat: 6g
- Carbs: 7g
- Protein: 3g
(Values are approximate and depend on portion size and toppings used.)
Now go ahead, preheat that oven and get twisting! These cheesy sourdough snacks are calling your name. 💫
Savory Sourdough Discard & Cheddar Cheese Straws
Ingredients
Method
- Preheat the Oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, onion powder, garlic powder, and smoked paprika.
- Add Butter and Cheese: Cut in the cold butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Stir in the shredded cheddar.
- Add the Discard: Pour in the sourdough discard and mix until a shaggy dough forms. If needed, add 1–2 tbsp of cold water just until it comes together.
- Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and chill for 20–30 minutes.
- Roll and Shape: On a floured surface, roll the dough into a rectangle about ⅛–¼ inch thick. Cut into ½-inch wide strips about 6–8 inches long. Gently twist each strip and place on the baking sheet.
- Egg Wash and Topping: Whisk the egg with 1 tbsp water and brush each twist. Sprinkle with coarse salt or sesame seeds.
- Bake: Bake for 15–18 minutes, or until golden brown and crisp. Let cool on a wire rack.
