Sourdough Southern Cheese Straws
My Southern cheese straws are made with sourdough discard and simple steps! They’re quick and easy, no piping bag or cookie press needed. My husband, Tyler, and I love this quintessential Southern snack any time of day, any day of the week. They’re perfect for every occasion. I hope you love them as much as we do!
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If you want to make this recipe but don’t have a sourdough starter, no worries! Grab my free guide so you can make your own starter at home.
If you’re new to sourdough baking and feel hesitant, or you have questions, I’ve got something for you! I broke down the basics of what you need to know about sourdough baking in my free sourdough baking guide for beginners. I highly recommend grabbing a copy!
Inspiration Behind My Sourdough Southern Cheese Straws Recipe
My love for Southern cheese straws started almost 4 years ago, a few months after my husband and I moved to Tennessee from Indiana. I checked out an old Southern cookbook from the library and learned how to make them.
Fast-forward to 2026, I decided it was time for me to make my own recipe and add in sourdough discard. The sourdough gives them an extra flavor that I adore! I also wanted the steps to be even easier and without using a piping bag or cookie press.
I can’t wait for you to try this delicious homemade Southern snack. They taste similar to Cheez-Its, Goldfish crackers, and Whale crackers, but they’ve got their own distinct texture and flavor. I can’t wait for you to try them!
Why We Love These Cheese Straws and Think You Will Too!
- Perfect Crunchy Savory Snack: These cheese straws are so crave able!
- Great for Hosting: You can whip up a batch quickly and they’ll please everyone!
- Taste like a Store-Bought Snack: They taste similar to a Cheez-Its, Goldfish cracker, or Whale cracker but made at home from scratch.
- Simple Steps: These cheese straws are so easy to make!
- No Piping Bag or Cookie Press Needed: For my recipe, we just roll out the dough and slice it, no piping or pressing.
- Added Sourdough: The sourdough discard adds such a delicious flavor, and some added fermentation benefits.
What are Southern Cheese Straws?
Cheese straws are a quintessential Southern snack that originated in the late 1700s. Southern cooks were looking for a way to use leftover dough and cheese.
They started out as a way to combat food waste but turned into something found on the tables of plantation homes and served at extravagant events.
There are so many different recipes for cheese straws. Some roll the dough and cut it like I do. Others create a thinner dough that’s easy to pipe or push through a cookie press.
No matter the process, every cheese straw recipe is more than a recipe. It’s an heirloom. I hope mine becomes your family heirloom that is passed down through generations. I’m excited to do the same one day!
My Tips for Making Southern Cheese Straws with Sourdough
- Read the entire recipe before you get started so you know what to expect.
- Make sure the butter is cold stick butter. You do not want to use margarine or softened butter for my recipe.
- Use sharp cheddar cheese, not medium or mild. It makes a difference!
- Cut the cheese straws so they’re thin, you’re looking for 1/4 of an inch thick.
Best Cheese for Sourdough Cheese Straws
The best cheese, as I mentioned in the section above, is sharp cheddar cheese. It’s got the perfect flavor that really stands out! Although you could use mild or medium, I don’t recommend it. You won’t get that same flavor.
Ingredients You’ll Need (with notes and substitutions)
Note: Please see the recipe card at the bottom of this blog post for measurements
- all-purpose flour: I like to use unbleached organic but you can use any
- sea salt: this is my favorite wholesome salt for baking
- cayenne pepper: you can leave this out but I really recommend adding it!
- shredded sharp cheddar cheese: sharp cheddar is always best (medium is next best)
- salted cold stick butter: must be cold stick butter not margarine
- sourdough discard: fed starter also works just fine
- whole buttermilk: or substitute this for milk and white distilled vinegar mixed together
Helpful Kitchen Tools for this Recipe
This section contains affiliate links to items I use and love for this recipe. As an Amazon Associate, I earn from qualifying purchases.
- large sheet pan
- unbleached parchment paper
- rolling pin
- mixing bowl
- pizza cutter (my favorite way to slice them)
How to Make Southern Cheese Straws with Sourdough
Note: Please see the recipe card at the bottom of this blog post for the full written recipe.
Line a baking sheet pan with parchment paper and preheat oven to 400 degrees Fahrenheit.
Add flour, salt, cayenne pepper, and shredded cheese to a mixing bowl. Stir to evenly mix.
Add butter into dry mixture by grating with a large holed grater or use a fork to mash butter until pea sized pieces form. Stir to distribute evenly.
Add sourdough discard and milk. Mix in until a very crumbly dough forms (you will have excess dry ingredients on the bottom of the bowl).
Use your hands to combine everything into a dough ball (use a kneading motion in the bowl, it’ll take 30 seconds to 1 minute). Note: if your dough isn’t coming together your starter is less hydrated than mine. Just add a few tablespoons of extra buttermilk. If it your dough is more wet, your starter is more hydrated. Just add a few tablespoons of extra flour.
Optional: If you’d like to long ferment the dough for more fermentation benefits (the cultures will ferment all other ingredients) chill, covered, in the fridge for 12-24 hours before baking. You don’t have to do this, it’s completely optional!
Roll dough out into a 1/2 inch thick rectangle. Use a knife or pizza cutter to slice rectangle in half horizontally so you have 2 smaller rectangles. Then slice each half into thin strips, 1/4” thick.
Place strips on prepared sheet pans, make sure they aren’t touching.
Bake at 400 degrees Fahrenheit for 25-27 minutes, or until golden brown and crisp. Place on a wire cooling rack, either enjoy right away warm out of the oven or let cool for an even crisper texture. Enjoy!
My Favorite Serving Ideas
You can serve these sourdough cheese straws for any occasion! I love enjoying them with a cup of iced sweet tea or iced peach tea or any kind of warm tea. Here are a few other serving ideas:
- They’re perfect for snacking if you’re looking for a homemade swap for store-bought snack.
- Serve them when guests come to visit, whether overnight or just for a cup of tea or coffee
- Take them to any potluck; they’ll be a hit
- Serve them at bridal showers, baby showers, weddings, gathering, or any other party
How to Store Cheese Straws
Store completely cooled cheese straws in a (preferably glass) airtight container at room temperature. They’ll last up to 1 week.
How to Refresh Sourdough Cheese Straws
If your cheese straws become stale or soft after a few days, pop them back in the oven at 400 degrees Fahrenheit for a few minutes to crisp them up.
Freezing and Thawing Instructions
Freezing: You can freeze cheese straws after baking by storing them in a freezer-safe container, preferably glass. Plastic can give them an odd flavor. They’ll last in the freezer for up to 3 months.
Thawing: Place them on the counter for a few hours to thaw when you’re ready to enjoy.
Frequently Asked Questions
Yes! Cheese straws are a quintessential Southern snack that’s found at parties, showers, events, and any kind of snack table. They’ve been made and served in the South for a very long time.
Sure! Just add any seasonings or spices of your choice to the dough.
Yes! You can double, triple, or even quadruple it.
You’re welcome to try, but please keep in mind this dough is much thicker than a cheese straw dough that’s meant for a cookie press. You may not be able to push it through, since it’s made for rolling and cutting.
More Sourdough Discard Snack Recipes
If you’re looking for more snack recipes made with sourdough discard, try a few of these:
- Sourdough Apple Cheddar Scones
- Sourdough Graham Crackers (Better Than Store Bought!)
- Sourdough Maple Bacon Biscuits
- Sourdough Peanut Butter Chocolate Chip Muffins
- Sourdough Jalapeno Popper Scones
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Recipe
Sourdough Southern Cheese Straws
Ingredients
- 3/4 cups all-purpose flour (I use organic, unbleached)
- 1/2 tsp sea salt
- 1/8 tsp cayenne pepper (optional but HIGHLY recommended)
- 1 cup shredded sharp cheddar cheese
- 3 Tbsp cold stick butter
- 1/4 cup sourdough discard (fed starter works too)
- 1/4 cup whole buttermilk (or 1/4 cup milk + 1 tsp white distilled vinegar)
Instructions
- Line a baking sheet pan with parchment paper and preheat oven to 400 degrees Fahrenheit.
Make the Dough
- Add flour, salt, cayenne pepper, and shredded cheese to a mixing bowl. Stir to evenly mix.
- Add butter into dry mixture by grating with a large holed grater or use a fork to mash butter until pea sized pieces form. Stir to distribute evenly.
- Add sourdough discard and milk. Mix in until a very crumbly dough forms (you will have excess dry ingredients on the bottom of the bowl).
- Use your hands to combine everything into a dough ball (use a kneading motion in the bowl, it’ll take 30 seconds to 1 minute). Note: if your dough isn’t coming together your starter is less hydrated than mine. Just add a few tablespoons of extra buttermilk. If it your dough is more wet, your starter is more hydrated. Just add a few tablespoons of extra flour.
- Optional: If you’d like to long ferment the dough for more fermentation benefits (the cultures will ferment all other ingredients) chill, covered, in the fridge for 12-24 hours before baking. You don’t have to do this, it’s completely optional!
Shape & Bake
- Roll dough out into a 1/2 inch thick rectangle.
- Use a knife or pizza cutter to slice rectangle in half horizontally so you have 2 smaller rectangles. Then slice each half into thin strips, 1/4” thick.
- Place strips on prepared sheet pans, make sure they aren’t touching.
- Bake at 400 degrees Fahrenheit for 25-27 minutes, or until golden brown and crisp.
- Place on a wire cooling rack, either enjoy right away warm out of the oven or let cool for an even crisper texture. Enjoy!