Flakey Cheese Straws
Flakey Cheese Straws
Ingredients
- 500 g plain flour
- 7 g instant yeast
- 10 g salt
- 350 ml lukewarm water
- 120 g Cheddar cheese, grated
- 80 g Parmesan cheese, grated
- 80 g cold butter
Instructions
- 1
In a large bowl, mix the plain flour, instant yeast, and salt together until well combined.
⏱️ 2 min
- 2
Add the lukewarm water to the dry ingredients and stir really well. The mixture might seem dry at first, but it will moisten up once everything is fully combined.
⏱️ 3 min
- 3
Add the grated Cheddar cheese and grated Parmesan cheese to the dough. Mix again well, using a spatula if preferred, until the cheeses are evenly distributed throughout the dough.
⏱️ 3 min
- 4
Scrape down the sides of the bowl to gather all the dough into a cohesive mass.
⏱️ 1 min
- 5
Cover the bowl (e.g., with plastic wrap or a damp tea towel) and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min
- 6
After 30 minutes, grate the cold butter directly into the dough in the bowl.
⏱️ 3 min
- 7
Wet your hand slightly. Perform six stretch and folds: gently pull up a portion of the dough from the side, stretch it upwards, and then fold it over itself towards the center of the bowl. Turn the bowl slightly after each fold. Be gentle when pulling and folding, as the cheese makes the dough thicker and more delicate.
⏱️ 5 min
- 8
After the six folds, gently flip the dough in half within the bowl.
⏱️ 1 min
- 9
Cover the bowl again and place the dough in the fridge to rest overnight (for at least 8 hours, up to 12-16 hours).
⏱️ 480 min
- 10
The next day, preheat your oven to 250°C. Place a heat-safe dish filled with water on the bottom rack of the oven to create steam.
⏱️ 15 min•🌡️ 250
- 11
Line a large baking dish or tray with parchment paper.
⏱️ 1 min
- 12
Lightly flour your work surface, the top of the dough, and your hands.
⏱️ 1 min
- 13
Gently help the dough out of the bowl onto the floured surface.
⏱️ 1 min
- 14
Very gently stretch the dough into a rectangular shape. Avoid overworking it.
⏱️ 2 min
- 15
Using a sharp knife or bench scraper, cut the dough into three equal sections (thirds) lengthwise.
⏱️ 1 min
- 16
Then, cut each of these three sections into four pieces widthwise, creating a total of 12 individual dough pieces.
⏱️ 1 min
- 17
Carefully lift one piece of dough and place it onto the prepared baking dish. Gently twist the dough once or twice in the middle, then twist the ends. Be careful not to twist the middle too much, as the dough could break. If you see chunks of butter, leave them and do not try to twist them into the dough.
⏱️ 5 min
- 18
Repeat the twisting process with the remaining dough pieces, arranging them on the baking dish with some space between each.
⏱️ 3 min
- 19
Cover the twisted dough pieces loosely with a clean tea towel and let them rest for 30 minutes while the oven finishes preheating.
⏱️ 30 min
- 20
Bake the cheese straws in the preheated oven at 250°C for 10 minutes.
⏱️ 10 min•🌡️ 250
- 21
After 10 minutes, reduce the oven temperature to 230°C and carefully remove the dish of water from the oven.
⏱️ 1 min•🌡️ 230
- 22
Continue baking for another 10 minutes at 230°C.
⏱️ 10 min•🌡️ 230
- 23
After this second 10-minute bake, carefully flip the cheese sticks over to ensure even browning on the underside.
⏱️ 1 min
- 24
Bake for an additional 5-7 minutes, or until they are golden brown and crispy. Keep a close eye on them to prevent burning.
⏱️ 5 min
- 25
Remove from the oven and let cool slightly before serving. Enjoy your flakey cheese straws!
⏱️ 5 min
Kitchen Tools
Flakey Cheese Straws
- 500 g plain flour
- 7 g instant yeast
- 10 g salt
- 350 ml lukewarm water
- 120 g Cheddar cheese, grated
- 80 g Parmesan cheese, grated
- 80 g cold butter
Instructions
- 1
In a large bowl, mix the plain flour, instant yeast, and salt together until well combined.
⏱️ 2 min - 2
Add the lukewarm water to the dry ingredients and stir really well. The mixture might seem dry at first, but it will moisten up once everything is fully combined.
⏱️ 3 min - 3
Add the grated Cheddar cheese and grated Parmesan cheese to the dough. Mix again well, using a spatula if preferred, until the cheeses are evenly distributed throughout the dough.
⏱️ 3 min - 4
Scrape down the sides of the bowl to gather all the dough into a cohesive mass.
⏱️ 1 min - 5
Cover the bowl (e.g., with plastic wrap or a damp tea towel) and let the dough rest at room temperature for 30 minutes.
⏱️ 30 min - 6
After 30 minutes, grate the cold butter directly into the dough in the bowl.
⏱️ 3 min - 7
Wet your hand slightly. Perform six stretch and folds: gently pull up a portion of the dough from the side, stretch it upwards, and then fold it over itself towards the center of the bowl. Turn the bowl slightly after each fold. Be gentle when pulling and folding, as the cheese makes the dough thicker and more delicate.
⏱️ 5 min - 8
After the six folds, gently flip the dough in half within the bowl.
⏱️ 1 min - 9
Cover the bowl again and place the dough in the fridge to rest overnight (for at least 8 hours, up to 12-16 hours).
⏱️ 480 min - 10
The next day, preheat your oven to 250°C. Place a heat-safe dish filled with water on the bottom rack of the oven to create steam.
⏱️ 15 min•🌡️ 250 - 11
Line a large baking dish or tray with parchment paper.
⏱️ 1 min - 12
Lightly flour your work surface, the top of the dough, and your hands.
⏱️ 1 min - 13
Gently help the dough out of the bowl onto the floured surface.
⏱️ 1 min - 14
Very gently stretch the dough into a rectangular shape. Avoid overworking it.
⏱️ 2 min - 15
Using a sharp knife or bench scraper, cut the dough into three equal sections (thirds) lengthwise.
⏱️ 1 min - 16
Then, cut each of these three sections into four pieces widthwise, creating a total of 12 individual dough pieces.
⏱️ 1 min - 17
Carefully lift one piece of dough and place it onto the prepared baking dish. Gently twist the dough once or twice in the middle, then twist the ends. Be careful not to twist the middle too much, as the dough could break. If you see chunks of butter, leave them and do not try to twist them into the dough.
⏱️ 5 min - 18
Repeat the twisting process with the remaining dough pieces, arranging them on the baking dish with some space between each.
⏱️ 3 min - 19
Cover the twisted dough pieces loosely with a clean tea towel and let them rest for 30 minutes while the oven finishes preheating.
⏱️ 30 min - 20
Bake the cheese straws in the preheated oven at 250°C for 10 minutes.
⏱️ 10 min•🌡️ 250 - 21
After 10 minutes, reduce the oven temperature to 230°C and carefully remove the dish of water from the oven.
⏱️ 1 min•🌡️ 230 - 22
Continue baking for another 10 minutes at 230°C.
⏱️ 10 min•🌡️ 230 - 23
After this second 10-minute bake, carefully flip the cheese sticks over to ensure even browning on the underside.
⏱️ 1 min - 24
Bake for an additional 5-7 minutes, or until they are golden brown and crispy. Keep a close eye on them to prevent burning.
⏱️ 5 min - 25
Remove from the oven and let cool slightly before serving. Enjoy your flakey cheese straws!
⏱️ 5 min