Crispy Sourdough Cheese Twists

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If you’ve ever wondered what to do with leftover starter, these crispy sourdough cheese twists are your new go-to. They’re flaky, buttery, and packed with sharp cheddar flavor the kind of snack that disappears faster than you’d expect. Whether you’re hosting friends, building a charcuterie board, or just craving something salty with your wine, these twists deliver big flavor in bite-sized form. They also make the most of your sourdough discard, turning it into something truly addictive. In this post, we’ll explore the story behind the recipe, tips for perfect texture, ingredient swaps, and serving ideas that’ll keep everyone coming back for more.

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Why I Make These Crispy Sourdough Cheese Twists Every Fall

A cozy kitchen moment turned tradition

Last fall, while clearing out my sourdough discard for the third time that week, I stood at the counter thinking: What if I used this in something salty instead of sweet for once? I was tired of the usual discard pancakes and muffins. I craved crunch something golden and flaky. I remembered my mom used to make cheese straws every Thanksgiving, and that memory sparked something.

So I grabbed cheddar, butter, flour, and garlic powder and just like that, these crispy sourdough cheese twists were born. The result was so good I nearly ate the first batch standing at the stove. My daughter asked if I could make them again “but with extra cheese next time,” and that’s when I knew this recipe was here to stay.

Now, whenever I’m planning for soup night, wine night, or even just lunchbox snacks, this recipe is on the list. It brings together the best of buttery southern cheese straws and tangy fermented flavor in one addictive twist.

You can even dress them up with rosemary or try a batch sprinkled with everything bagel seasoning. And if you love playing with discard like I do, these are just as rewarding to bake as they are to eat.

A delicious way to reduce waste and increase flavor

One of the biggest joys of working with sourdough is how versatile the discard can be. Instead of tossing it, turning it into something like crispy sourdough cheese twists not only saves waste it elevates it. This is one of those recipes that uses simple ingredients you already have, just like my sourdough discard pretzel bites or these buttery sourdough discard cheddar biscuits.

If you’re new to discard recipes, this is a great starting point. The dough is forgiving, the flavor is bold, and the outcome is a snack that never lasts long on the plate. Whether you serve them with soup or sneak one straight off the tray, it’s all part of the experience.

Mastering the Dough for Perfectly Crispy Sourdough Cheese Twists

Start with cold butter and sharp cheese

The secret to flaky, crisp layers in these crispy sourdough cheese twists? Cold ingredients and gentle handling. Just like with pie dough or biscuits, your butter should be cold not room temp, not soft, but firm and straight from the fridge. When you cut it into the flour, it should resemble tiny peas. These bits of fat create those irresistible layers when baked, giving you that classic snap.

Next, don’t skimp on the cheese. Use freshly shredded sharp cheddar for best melt and flavor. Pre-shredded tends to have anti-caking agents that can mess with the dough texture. Want to take it up a notch? Swap in a portion of Gruyère, or try smoked cheddar for a bold twist. I love alternating cheeses just like I do in my cheddar jalapeño crackers or this flavor-packed sourdough garlic cheese bread.

As for flour, stick with all-purpose. Whole wheat or other flours tend to make the dough denser, and you’ll lose that crisp bite.

Hydration matters: how to avoid tough twists

One of the trickiest parts of working with discard is hydration. Discard varies in thickness depending on your starter’s feeding habits. The goal here is a soft but not sticky dough, so add milk or water just one tablespoon at a time. Start by mixing in the discard, then assess how much extra liquid you really need.

You want the dough to hold together without crumbling but still feel firm enough to roll. If it’s too wet, your twists may spread too much; too dry, and they’ll crack when twisting. Trust your hands more than your measuring cup here.

When rolling out the dough, aim for 1/8 inch thickness. This gives the best combo of crunch and tenderness. A quick tip from my test kitchen: if the dough starts to stick, dust lightly with flour and keep going it’s very forgiving. Like with my sourdough discard snack bread or these quick cheesy breadsticks, that balance between hydration and fat is key to getting it just right.

Bake and Serve Crispy Sourdough Cheese Twists Like a Pro

Watch the oven: golden, not greasy

Once your twists are formed, it’s time to bake but don’t walk away just yet. The perfect crispy sourdough cheese twists hit that sweet spot where the cheese bubbles, the edges brown, and the whole kitchen smells like heaven. Preheat your oven fully to 375°F (190°C) and make sure you use parchment paper this prevents sticking and makes cleanup easier.

Bake for 15 to 18 minutes, but start checking at 14. Every oven is different, and these can go from golden to overdone quickly. You’re looking for deep golden color and slight blistering from the cheese.

Spacing matters, too. These don’t expand much, but if they’re too close, the cheese may melt and merge. Leave about half an inch between twists for ideal crisping.

If you like extra crunch, leave them in for another 2 minutes but watch closely. For softer twists with more bite, pull them closer to the 15-minute mark.

This baking approach is the same I follow when making sourdough discard crackers a balance between crunch and chew.

Add herbs, heat, or sweet-savory twists

While these are great as-is, they’re also endlessly customizable. Want a little kick? Sprinkle cayenne or chili flakes before baking. Craving that herby aroma? Rosemary or thyme goes beautifully with cheddar. I’ve even dusted these with everything bagel seasoning, which turns them into the perfect partner for soup.

For a sweet-savory combo, try mixing a pinch of brown sugar into the dough or brushing the twists with maple butter just out of the oven. It might sound wild, but I’ve served that version alongside brunch boards and not a crumb was left.

Pair these with tomato soup, soft cheese, or even tucked next to olives on a snack board. They’re the crunchy cousin to my baked sourdough discard donuts less sweet, more savory, and every bit as crave-worthy.

Once cooled, store in an airtight jar for up to 3 days (though they rarely last that long).

Storage, Freezing & All Your Crispy Cheese Twist Questions Answered

How to store and freeze sourdough cheese twists

One of the best parts about these crispy sourdough cheese twists is how snackable they are. But what if you (miraculously) have leftovers? First, let them cool completely. Then, store them in an airtight container or zip-top bag at room temperature for up to 3 days. They’ll stay crisp as long as moisture is kept out.

Want to make a big batch ahead of time? You absolutely can. After baking and cooling, layer them between sheets of parchment in a freezer-safe container and freeze for up to 2 months. Reheat in a 300°F oven for 5–7 minutes to bring back that just-baked crunch.

You can also freeze the unbaked, twisted dough strips just flash-freeze on a tray until firm, then store in a bag. Bake from frozen, adding a few extra minutes to the cook time.

These make a great savory option alongside something sweeter like my sourdough discard cheddar biscuits or the always-popular pretzel bites.

Frequently Asked Questions

1. What can I make with sourdough discard besides bread?
You can turn sourdough discard into crackers, pancakes, waffles, snack breads, donuts, and of course, these crispy cheese twists. It adds tang and reduces food waste.

2. How do you make cheese straws crispy and flaky?
Use cold butter, minimal liquid, and sharp cheddar. Roll the dough thin and bake until deeply golden. The combination of fat and high heat creates flakiness.

3. Can I freeze sourdough cheese straws for later?
Yes! Bake and freeze in an airtight container. Reheat in the oven to restore crispiness. You can also freeze them unbaked and bake directly from frozen.

4. Which cheese is best for making cheese straws?
Sharp cheddar gives the most flavor, but you can experiment with Gruyère, Parmesan, or even pepper jack for spice.

Let’s Wrap It Up

These crispy sourdough cheese twists are everything you want in a snack: flaky, cheesy, salty, and packed with flavor. They take humble sourdough discard and elevate it into something special something worth sharing (or hoarding for yourself). Whether you serve them with soup, wine, or sneak them from the cooling rack, they’re sure to become a staple in your sourdough rotation.

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