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 😉
Puffed Cheddar Cheese Twists
- 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)
- 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 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”
Mine turned out fairly flat. I wonder if it was because I used convection bake. Also, my egg white was 1 day old. I measured everything perfectly. Any ideas what could have gone wrong? They tasted yummy though!
I don’t use convection, but I think it shouldn’t necessarily be an issue in theory. I think it’s more likely the dough was too warm before hitting the oven. Next time try putting the tray in the freezer for 20 minutes, until the twists are relatively firm. Then bake straight from the freezer.
Perfect to use up my egg white!
Never made these before but they were perfect!
So quick & easy to make! Should call them gone in 10 mins!
Thanks for posting this recipe 🙂
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!