Easy Cheese Straws
Make crispy homemade cheese straws with whole wheat flour and Greek yogurt. Easy vegetarian snack recipe with less fat and more fiber.
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup all-purpose flour
- 6 tablespoons cold unsalted butter, cubed
- 1/4 cup plain Greek yogurt
- 1 1/2 cups sharp cheddar cheese, finely grated
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 large egg, lightly beaten
- 2 tablespoons cold water
- 1 tablespoon sesame seeds (optional garnish)
- 1 tablespoon poppy seeds (optional garnish)
Instructions
- 1
Combine the whole wheat pastry flour, all-purpose flour, smoked paprika, cayenne pepper, salt, black pepper, and garlic powder in a large mixing bowl.
- 2
Add the cold cubed butter to the flour mixture and use your fingertips to work it in until the texture resembles coarse breadcrumbs, about 3-4 minutes.
- 3
Stir the finely grated cheddar cheese into the flour and butter mixture until evenly distributed throughout.
- 4
Mix the Greek yogurt with the Dijon mustard in a small bowl, then add this to the flour mixture along with the beaten egg.
- 5
Drizzle the cold water over the dough mixture and mix with a fork until the dough just comes together into a cohesive ball, about 1-2 minutes.
- 6
Turn the dough out onto a lightly floured work surface and gently knead it 2-3 times to bring it fully together without overworking.
- 7
Divide the dough in half and wrap each portion in plastic wrap, then refrigerate for at least 30 minutes.
- 8
Preheat your oven to 375°F and line two baking sheets with parchment paper.
- 9
Roll out one portion of chilled dough between two sheets of parchment paper until it reaches about 1/8-inch thickness.
- 10
Cut the rolled dough into strips approximately 4 inches long and 1/2 inch wide using a sharp knife or pastry cutter.
- 11
Arrange the cut strips on the prepared baking sheets, spacing them about 1 inch apart.
- 12
Brush the tops of the straws lightly with any remaining beaten egg and sprinkle with sesame seeds or poppy seeds if using.
- 13
Bake in the preheated oven for 12-15 minutes until the straws turn golden brown and crisp, rotating the pan halfway through cooking time.
- 14
Remove from the oven and allow the cheese straws to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 15
Repeat the rolling, cutting, and baking process with the second portion of dough.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| All-purpose flour | Spelt flour or einkorn flour | Ancient grains offer more fiber and nutrients while maintaining a light texture |
| Unsalted butter | Avocado oil or olive oil-based butter | Plant-based fats reduce saturated fat content and provide anti-inflammatory benefits |
| Sharp cheddar cheese | Aged gouda or gruyere | Aged cheeses pack more umami intensity, allowing you to use less while maintaining flavor depth |
| Greek yogurt | Cashew cream or silken tofu | Alternative binders provide moisture while adding different nutritional profiles for dietary preferences |
| Regular salt | Low-sodium salt or potassium-rich sea salt | Reduces overall sodium content while maintaining that satisfying salty note |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 265 |
| Total Fat | 15g |
| Saturated Fat | 8g |
| Cholesterol | 55mg |
| Sodium | 420mg |
| Carbohydrates | 24g |
| Fiber | 4g |
| Sugar | 1g |
| Protein | 13g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
