Fifteen Spatulas

Puffed Cheddar Cheese Twists

Cheddar Cheese Twists @fifteenspatulas

When you’ve had your fix of cheese and crackers, what do you do???

Find a new way to eat even more cheese and turn it into bread form, of course!

Cheese twists might actually be my favorite way to eat cheese, and I’d venture to say it may be most people’s favorite way too because they disappear quicker than everything else when I bring them to parties.

Cheese Twists

With any recipe that only involves around five ingredients, you want to make sure you’re using good quality stuff. Cheese twists had better taste like some darned good sharp cheddar cheese.

You wouldn’t cook with a bad wine, would you?

Of course you wouldn’t.

In a similar way, you wouldn’t want to make cheese twists with a bad cheese.

Cheese Twists from Scratch

My cheese of choice for these twists is Cracker Barrel yellow sharp, with aged reserve as a close second. But if you have a favorite variety from their line of cheeses, you can use your favorite! I have tested them all (yes, really) and they’re all amazing. The jalapeno is good if you’re feeling spicy 😉

Cheddar Twists


Puffed Cheddar Cheese Twists Recipe

Yield: 1 tray of cheese twists


1/2 cup packed, finely grated Cracker Barrel sharp cheddar (2.5 oz)
1/2 cup flour (2.5 oz)
1/4 tsp sea salt
1/4 tsp cayenne pepper
3 tbsp unsalted butter, cubed
1 egg white (2 tbsp)


Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper or a silpat.

Combine the cheddar, flour, salt, and cayenne pepper by swirling it around with your fingers. Add the cubed butter and work it into the flour mixture with your fingertips, working quickly (you don’t want to melt the butter). Once the big butter pieces are broken down, stir in the egg white until evenly distributed. The mixture will be crumbly but you should be able to knead the mixture into a cohesive dough ball fairly easily (do not overwork).

Roll out onto a floured surface to about 1/8 inch thick. Cut into long strips with a pizza cutter and twist them onto the baking sheet. Bake for 10 minutes until crisp and a light golden brown. Let cool slightly, then enjoy!


Don’t forget to check out Cracker Barrel on Blogher.

27 comments on “Puffed Cheddar Cheese Twists

  1. Totally gorgeous! I am in love with this recipe because you don’t have to wait for dough to rise, you don’t have to chill the dough, it makes a modest-sized batch, the color is amazing – and there’s cheese involved! This is going to blow up on Pinterest. Pinning!

    • You’re so sweet Averie! It’s true, they come together really quickly. I’m sure you understand, but I don’t like waiting long for my food LOL.

  2. Did these turn out better than we tried to make our first batch three years ago? 😉

    Also, I know I’m terribly behind with both email and Skype but we absolutely must catch up soon. It’s been months! That’s it, I’m sending you an email today – keep an eye on your inbox.

  3. Looks delicious! Perfectly cheesy and crunchy!

  4. Ok, I’ve never had a cheese twist. My life seems woefully incomplete now. I am a cheese fiend…what have I been missing all of this time!? These sound amazing and I can’t wait to make them :)

  5. What a perfect snack! I hope mine turn out as good.

  6. I love cheese straws but yet never make them at home. I need to change that! These look so flakey and delicious!

  7. Yum yum yum yum yum yum!!! That is 6 yums! I used to make cheese straws when I was young (like, 3rd grade…) I gotta make them again.

  8. Love these, Joanne! I’m going to have to make them, stat!!

  9. These are awesome!! I am ln love with them. YUM!

  10. These are so gorgeous and easy, I love it! Definitely trying them soon. Thanks, Joanne, and have a great time in NYC!

  11. These look like so much fun! I’ve never made crackers before, and I’ve been wanting to give it a try. The recipe looks pretty easy too! :) Bookmarking. :)

  12. Wow this is so genius, Joanne! Why hasn’t anyone else thought of these cheese twists? Since you mention it, I’m craving some right now (:

  13. Love how easy these are! I might have to try them with jalapeno cheese!

  14. These look delicious — and fancy! Cheese is the best.

  15. So fun! Love the shape :)

  16. Wow! These remind me of a party snack we served in NY all the time called cheese straws. They differ a bit in that there was no egg in the mix and we added tabasco to it but I’m sure these are equally delicious!

    • Hi Janelle Monique, I think you could call these cheese straws too! The egg white is untraditional (usually you use water) but it makes them puffy, like puff pastry!

  17. Made these on a whim today and WOW they were awesome! I never have any luck with cracker like doughs but this was just so easy! I’ll definitely be making this one again

  18. oh my oh my!!! Look what you have done… Yummy, I think I will try this out. Looks like my cup of tea.

  19. Would these work with 2% cheese? Trying to find low calorie snacks to make for myself and girls. Thanks

  20. Super yum, I would be snacking on these all the time!

  21. If you freez the butter and then grate it into the flour you don’t have to break it with hands and risk melting it.

  22. patricia laplante

    I have spent a fortune on this recipe, and experimented and experimented! One recipe out there calls for baking powder. Do NOT do this because it comes out too much like a bisquit texture. This recipe, which is wonderfulllllllll, calls for egg white to moisten, and it changes the texture to a nice crispy finish, not unlike a flakey pie crust. I did add a modicum of mustard powder, onion powder, and cayenne. I  also patted down the grated cheese in the 1/2 cup, and added a small handful of parmesan.  Anyway, the basic recipe above stands on its own beautifully as well as the 400 degree temp. A little more than 10 minutes if the sticks are thicker.

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