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!
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!
Notes
You can double, triple, and even quadruple this recipe if desired.
Please see blog post for storage information, refreshing stale cheese straws instructions, and serving ideas.
Did you make this recipe? – Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome
Sourdough Baking Disclaimer - I regularly feed my sourdough starter a 2:1 ratio of unbleached flour to filtered water, this creates a 50% hydrated starter even when I use discard. If you feed your starter differently, results may vary due to a different hydration which will cause a different consistency. No matter how you feed your starter just ensure it’s a thick consistency when you use it for my recipes, even if you’re using discard.
A Note From Molly – This recipe was developed and tested by me, NEVER AI (artificial intelligence). My recipes here on Plum Branch Home are created with purpose and cherished in our own home. What you see from Plum Branch Home is real. It’s made for a reason, tested, and loved!
Here at Plum Branch Home we’re serving God by loving our families one simple, wholesome, made from scratch recipe at a time!