Puffed Cheddar Cheese Twists
These puffy Cheddar Cheese Twists have a sharp and buttery flavor, and are very easy to make. They are perfect for parties and entertaining!
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.
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.
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 😉
Enjoy!
Puffed Cheddar Cheese Twists
Ingredients
- 1/2 cup finely grated sharp cheddar cheese (2.5 oz, by weight)
- 1/2 cup flour (2.5 oz, by weight)
- 1/4 tsp sea salt
- 1/4 tsp cayenne pepper
- 3 tbsp unsalted butter cubed
- 1 egg white (2 tbsp)
Instructions
- 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!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
42 Comments on “Puffed Cheddar Cheese Twists”
Can these be frozen after twisting and before baking?
I haven’t done it but I would think that would be absolutely fine.
I substituted almond flour in place of regular flour for Keto friendly. I had to use appox 1 cup almond flour (started with 1/2 cup and had to add more for a dough consistency) they turned out great!
I was just wondering about the 194 calories. Is that for the whole recipe amount or a per serving size? And if per serving how much would that be? Thank you!
I haven’t made these yet…am wondering how long they keep & what is the best way to store them? How far in advance can I make them?
Can I make these with whole wheat flour?
Fabulous! Light and crispy. I have celiac disease, so I did 2 oz. gf oat flour and 0.5 oz. of corn starch. they did not twist (such is the life of the gluten-free baker), but were otherwise wonderful!
Hi I’d like to try these! Can I use a pre-shredded bag of three cheese white cheddar, yellow cheddar and mozzarella? If I don’t have parchment paper can I use a butter spray?
Thank you in advance. I can’t wait to try these!
This recipe is DELICIOUS! and really easy.
Is this recipe 194kcal per serving or per 4 servings?
Hi! I was looking for a recipe to use my left over egg whites, after making a tiramisu, and came upon these cheese sticks. Wow!!!! I definitely will make them again. So simply and flavoured! I also added some garlic powder to the dough and that was amazing along side the cream of mushroom I made!!!
I followed your recipe (almost) exactly. I didn’t have sharp cheddar but I did have aged white cheddar so I used that. They turned out quite good but really do need that sharp cheddar your recipe calls for. I would definitely make these again & might even use extra sharp cheddar! I love the bit of heat that the cayenne gives these twists.
Hi See See, I’m glad to hear that, and thanks for your thoughts on the cheese.
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.
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.
Super yum, I would be snacking on these all the time!
Would these work with 2% cheese? Trying to find low calorie snacks to make for myself and girls. Thanks
Hi Kelley, I haven’t tried it but I would guess it would go well. Enjoy!
oh my oh my!!! Look what you have done… Yummy, I think I will try this out. Looks like my cup of tea.
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
Hi Jackie, I am so happy to hear that!!! I love them too. They’re puffy, cheesy, and delicious!