Herb and Cheese Straws from Simple Pantry Dough

These crisp, flaky twists turn simple pantry staples into a savory snack that comes together in minutes.

Keeping the butter and cheese cold is the secret to creating dozens of thin, shattering layers.

This straightforward recipe walks you through mixing, twisting, and baking these golden treats.

Why This Works

• Cold butter creates steam pockets that separate the dough into flaky layers.
• Grating the cheese finely ensures it blends evenly into the dough without tearing the gluten strands.
• A short chill firms up the butter again after mixing, giving you a dough that’s easy to roll and twist.
• Twisting the strips exposes more surface area to the heat, so every inch gets crisp and golden.
• Dried herbs are concentrated in flavor and won’t add moisture that could make the dough soggy.

What You Need

• Large mixing bowl
• Box grater
• Pastry cutter or two knives
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Small bowl

Ingredients

• 1 1/2 cups [190 g] all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed slightly
• 1/2 cup [113 g] cold unsalted butter, cut into small cubes
• 1 cup [100 g] finely grated sharp cheddar cheese, cold
• 1/4 cup [25 g] finely grated Parmesan cheese
• 4 to 5 tablespoons ice water
• 1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

1. Mix the dry ingredients. In a large mixing bowl, whisk together the flour, salt, pepper, thyme, and rosemary until evenly combined.
2. Cut in the butter. Add the cold butter cubes to the flour mixture. Use a pastry cutter or two knives to cut the butter into the flour until the mixture looks like coarse meal with some pea-sized butter bits remaining. Work quickly so the butter stays cold.
3. Add the cheeses. Toss the grated cheddar and Parmesan into the flour-butter mixture. Stir gently with a fork to distribute the cheese without overworking the dough.
4. Bring the dough together. Drizzle 4 tablespoons of ice water over the mixture and stir with a fork just until the dough starts to clump. If it still seems dry and crumbly, add the remaining tablespoon of ice water a little at a time. The dough should hold together when pressed but not be sticky.
5. Chill the dough. Gather the dough into a ball, flatten it into a disk, and wrap it tightly. Refrigerate for at least 30 minutes. This rest chills the butter and relaxes the gluten, making the dough easier to roll.
6. Roll and cut. Preheat the oven to 400°F [200°C] and line a baking sheet with parchment paper. On a lightly floured surface, roll the chilled dough into a rectangle about 1/8 inch [3 mm] thick. Using a sharp knife or pizza cutter, cut the dough into strips about 1/2 inch [1.2 cm] wide and 6 inches [15 cm] long.
7. Twist the strips. Pick up each strip and twist it several times—aim for four or five full turns—so it forms a tight spiral. Place the twisted strip on the prepared baking sheet and press both ends firmly onto the parchment to keep it from unrolling. Repeat with the remaining strips, spacing them about 1 inch apart.
8. Brush with egg wash. In a small bowl, beat the egg with 1 tablespoon water. Brush a thin, even layer of egg wash over the top and sides of each twist. This gives them a shiny, deep-golden crust.
9. Bake until golden. Place the baking sheet on the middle rack of the preheated oven. Bake for 15 to 18 minutes, until the straws are puffed and deep golden brown. Rotate the pan halfway through if your oven has hot spots.
10. Cool and serve. Let the straws cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. They will crisp further as they cool. Serve warm or at room temperature. Be sure to cool and store any leftovers in an airtight container within 2 hours.

Tips for the Best Results

• Keep the butter and cheese cold until the moment you use them; if the kitchen is warm, pop the bowl in the fridge for 10 minutes between steps.
• Grate the cheese yourself—pre-shredded cheese is coated with starches that can make the dough dry and tough.
• When twisting, don’t be shy; give each strip at least four or five turns so the ridges crisp up nicely.
• Press the ends of the twisted strips firmly onto the parchment so they don’t unroll as they bake.
• For an extra golden sheen, brush the egg wash over the twists just before they go into the oven.
• Bake on the middle rack; if your oven has hot spots, rotate the pan halfway through.

Troubleshooting

Straws came out tough and not flaky

The butter likely got too warm during mixing. Next time, work quickly, use ice water, and chill the dough at least 30 minutes before rolling. Also, avoid overworking the dough—stop mixing as soon as it holds together.

Storing and Re-Crisping

Cool the straws completely and store them in an airtight container at room temperature within 2 hours of baking; they will keep for up to 3 days. To re-crisp, spread them on a baking sheet and warm in a 350°F [175°C] oven for 5 minutes. Do not microwave; they’ll turn soft. Freeze unbaked twists on a tray, then transfer to a bag and bake from frozen, adding 2-3 minutes.

Variations to Try

• Parmesan and black pepper: Omit the cheddar and herbs, use 1 1/4 cups Parmesan and 1 teaspoon coarsely ground black pepper.
• Smoked paprika and Gouda: Swap cheddar for smoked Gouda and add 1 teaspoon smoked paprika to the flour.
• Everything bagel: Replace herbs with 2 tablespoons everything bagel seasoning mixed into the dough and sprinkled on top before baking.
• Garlic butter finish: After baking, brush warm straws with melted butter mixed with a pinch of garlic powder and chopped parsley.
• Spicy cayenne: Add 1/4 teaspoon cayenne pepper to the flour for a gentle heat.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, wrap the dough disk tightly and refrigerate for up to 2 days. Let it sit at room temperature for 10 minutes to soften slightly before rolling.

Why did my twists unroll in the oven?

The strips may not have been twisted tightly enough, or the ends weren’t pressed down firmly. Also, if the dough was too warm, it relaxes and untwists. Chill the twisted straws on the baking sheet for 10 minutes before baking to help them hold their shape.

Can I use fresh herbs instead of dried?

You can, but fresh herbs add moisture that can make the dough less flaky. If you do, use about 1 tablespoon finely chopped fresh herbs and reduce the ice water by 1 tablespoon.

My dough is crumbly and won’t come together. What should I do?

Sprinkle in an extra teaspoon of ice water at a time, mixing gently, until the dough just holds when squeezed. Too much water will make the straws tough.

Can I freeze the baked straws?

They’re best fresh, but you can freeze baked straws in an airtight container for up to 1 month. Re-crisp directly from frozen in a 350°F [175°C] oven for 8-10 minutes.

What’s the best cheese for these?

A sharp, hard cheese that grates finely works best. Sharp cheddar gives a classic flavor, but aged Gouda, Gruyère, or even a dry Jack cheese are excellent. Avoid soft or high-moisture cheeses like mozzarella.