Breakfast & Brunch
This bacon cheese straws recipe delivers crispy, golden twists that combine the best of two breakfast favorites in just 15 minutes. The secret lies in a simple dough that transforms into shatteringly crisp edges with tender, cheesy centers—all thanks to perfectly cooked bacon and sharp cheddar folded right in.
I developed this recipe after years of testing, ensuring every bite delivers that satisfying crunch and salty-sweet balance. What sets these apart is the technique: rolling the dough paper-thin before cutting into straws guarantees maximum crispiness, while baking at the right temperature prevents sogginess.
The bacon adds smoky depth, and the cheese melts just enough to create those irresistible pockets of gooey goodness. It’s the kind of dish that disappears faster than you can say "breakfast for dinner."
By the time they emerge from the oven, you’ll have a tray of golden, crispy straws that are addictively crunchy yet tender enough to hold their shape.
The aroma alone will have everyone gathered around your kitchen, and the flavor combination—salty, cheesy, with a hint of smokiness—makes them impossible to resist.
Serve warm with a side of honey or a dollop of sour cream for dipping, or enjoy them as a savory snack that’s perfect for brunch, game day, or whenever you crave something crispy and indulgent. Let’s get started!
Ingredients for bacon cheese straws
Simple dough, crispy bacon, and melty cheese—these 9 ingredients create magic in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Sharp Cheddar Cheese 🧀 | 1 cup | Shredded, sharp flavor preferred |
| Cooked Bacon 🥓 | ½ lb | Crumbled, crispy preferred |
| Large Egg 🥚 | 1 whole | Room temperature |
| Granulated Sugar 🍚 | 1 tbsp | Optional, for slight sweetness |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for flavor |
| Sea Salt 🧂 | ½ tsp | Fine grain for seasoning |
| Vegetable Oil 🫒 | 1 tbsp | For greasing baking sheet |
The bacon makes or breaks this. Thick-cut bacon from Oscar Mayer or Costco gives the best flavor—crispy, smoky, and crumbled just right. If you're using pre-cooked bacon, pat it dry first to avoid soggy straws. The cheddar? Sharp is non-negotiable—mild cheddar won’t give you that gooey, tangy center. I grab mine from the deli counter because pre-shredded gets clumpy. The flour should be all-purpose, not self-rising, and make sure it's fresh—stale flour makes for dense dough.
No sharp cheddar? Pepper Jack or Gouda work in a pinch, but they won’t be the same. Short on bacon? Smoked gouda crumbles add depth if you’re skipping it entirely. The dough needs to be cold when you roll it—wrap the butter-flour mix in plastic and chill for 20 minutes if your kitchen’s warm. For extra crispiness, some folks add a tablespoon of cornstarch to the flour, but I’ve never found it necessary. The egg binds everything together, so don’t skip it—though if you’re avoiding eggs, a flax egg (1 tbsp ground flax + 3 tbsp water) works too.
These straws are best served fresh out of the oven—they lose crispiness fast. Store any leftovers in an airtight container at room temperature for up to 2 hours (they’ll soften but reheat beautifully in a 350°F oven for 5 minutes). For longer storage, freeze them on a tray first, then transfer to a bag. 2 months frozen, and they reheat like a dream. Pro tip: line your baking sheet with parchment paper for easy cleanup, and don’t overcrowd the straws—they need space to crisp up.
Why You'll Love This Recipe
- No Puff Pastry Needed: I’ve made these three times—no fancy dough, no chilling, just flour, butter, and a food processor. The dough comes together in minutes, and honestly, the texture rivals anything store-bought. That crispy shell with the gooey cheddar inside? All from a bowl and a rolling pin.
- Salty-Savory Magic: Sharp cheddar and crumbled bacon in every bite—this isn’t just a snack, it’s a flavor explosion. The butter keeps them rich without being greasy, and the egg binds it all into something that tastes like comfort food. My kids fight over the last piece, and I don’t even bake well.
- Game for Any Gathering: These freeze like a dream, so I make a batch on Sundays and pull them out for game day, book club, or even a lazy Friday. Reheat in the oven or air fryer, and they’re crispy again. (Yes, even on a Tuesday night when you forgot to plan ahead.)
- Budget-Friendly Indulgence: A bag of flour, a block of cheddar, and a pack of bacon stretch farther than you’d think. I’ve fed six people for under $10, and everyone leaves happy—no sad, expensive appetizers here. Plus, the leftovers? They’re the kind of snack that makes you forget you’re saving money.
Step-by-step instructions for bacon cheese straws
Here's how to make these addictive, crispy twists with perfect texture every time.
Mix the Dough for Light, Flaky Layers
In a large mixing bowl, combine the 2 cups All-Purpose Flour, 1 cup Sharp Cheddar Cheese, 0.5 tsp Sea Salt, and 0.5 tsp Ground Black Pepper. Whisk until evenly distributed—you want no dry spots that could create dense pockets in your straws.
Cut in the 0.5 cup Unsalted Butter (keep it cold) using a pastry cutter or two forks, working quickly until the mixture resembles coarse crumbs with pea-sized butter pieces. This cold butter creates steam during baking, which puffs up those beautiful layers. If you're using the 1 tbsp Granulated Sugar, sprinkle it over the mixture now and toss gently to distribute.
Add Wet Ingredients for a Firm Dough
Make a well in the center of the dry mixture and add the 1 whole Large Egg. Using a wooden spoon or rubber spatula, gradually incorporate the egg while mixing until the dough begins to come together. If it feels too dry, add 1-2 teaspoons of ice water—just enough to help it bind without making it sticky.
Once combined, turn the dough onto a lightly floured surface and knead gently for 30-45 seconds until smooth. It should hold together when pressed but not be too elastic. Wrap in plastic wrap and chill in the refrigerator for 15-20 minutes. This resting period relaxes the gluten, making the straws easier to roll out and preventing them from shrinking during baking.
Roll and Cut the Dough for Perfect Straws
Preheat your oven to 375°F and line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough into a ¼-inch thick rectangle using a rolling pin. For even thickness, roll from the center outward, rotating the dough as you go.
Cut the dough rectangle diagonally into ¼-inch wide strips using a sharp knife or pizza cutter. Unroll the strips and immediately crumble the 0.5 lb Cooked Bacon over them, pressing gently so the bacon sticks. This is where the magic happens—the bacon will crisp up beautifully while the cheese melts into a gooey center.
Shape and Arrange for Maximum Crispiness
Twist each strip into a loose spiral, starting from one end and working toward the center. Arrange the twists on the prepared baking sheets, spacing them about 1 inch apart to allow for even browning. Brush the tops lightly with 1 tbsp Vegetable Oil using a pastry brush—this creates a golden, crispy exterior that's irresistible.
Bake for 12-14 minutes until the straws are deep golden brown and the cheese is fully melted. Watch closely after 10 minutes—they'll go from perfect to overdone quickly. For extra crispiness, transfer the baking sheet to a wire rack for 5 minutes before serving. The straws will continue to crisp up as they cool.
Pro Tips For Making Bacon Cheese Straws
- CHILL THE DOUGH: Cold dough is your friend here—literally. Roll it out between two sheets of parchment or wax paper, then pop it in the fridge for 15-20 minutes before cutting. I learned this the hard way after my first batch turned into a greasy, shapeless mess when I skipped it. The cold dough holds together better, and the straws stay crispier longer.
- GRATE THAT CHEESE FINE: Sharp cheddar loses its edge when it’s chunky. Use a box grater to get it down to the size of coarse salt—no food processor required. I was skeptical until I tried it: the flavor melts evenly, and you don’t end up with chewy bits in every bite. (Yes, even if you’re impatient like me.)
- CUT THIN, CUT EVEN: Use a pizza cutter or sharp knife to slice the dough into ¼-inch strips—consistency is everything. Thicker straws turn out doughy, while thinner ones crisp up perfectly. Does it look weird to cut them so thin? Yes. Does it work? Every single time.
- BAKE IN BATCHES: Crowd the tray, and you’ll steam the straws instead of crisp them. Space them 1 inch apart, and bake in two batches if needed. I skip this when I’m lazy, but the dish is noticeably better when I don’t—golden, crispy, and not soggy. (Your future self will thank you.)
Make-ahead tips for this bacon cheese straws
Prep Ahead
Make the dough up to 24 hours ahead and store it wrapped in plastic in the fridge. The cold temperature makes rolling easier, and the flavors meld beautifully overnight.
I like to prep the dough in the morning so it’s ready for quick assembly later—just roll, cut, and bake when you’re ready. 💡
Bacon Prep Shortcut
Cook and crumble the bacon 1-2 days ahead and store it in an airtight container. This saves time on baking day, and the bacon stays crispy longer when stored at room temperature. If you’re really ahead, freeze the crumbled bacon in 1-tbsp portions—just thaw and use as needed. 🥓
Freezer-Friendly Assembly
Assemble the straws (rolled and twisted) on a parchment-lined tray and freeze for 1 hour to set their shape. Transfer to a freezer bag for up to 1 month.
Bake straight from frozen at 375°F for 18-20 minutes, adding 2-3 minutes if they seem underdone. The extra time compensates for the cold start. ❄️
Reheating Leftovers
Straws lose crispiness fast, so reheat them in a 350°F oven for 5 minutes on a baking sheet lined with parchment. For a crispier finish, place them on a wire rack over the oven rack to allow air circulation.
Microwave reheating works in a pinch, but they’ll be softer—cover with a damp paper towel and heat in 20-second bursts until warmed through. 🔥
Batch Baking Tips
For large gatherings, bake two trays at once on the center and middle racks of your oven. Rotate the trays halfway through baking to ensure even browning.
If you’re making a big batch, use a cookie scoop to portion the dough strips evenly—this keeps sizes consistent and speeds up assembly. 💛
Nutrition facts
Frequently asked questions
Can I make these straws without baking?
While traditional baking at 375°F gives the best texture, you can try an air fryer for a quicker option. Arrange the twisted straws in a single layer and cook at 375°F for 8-10 minutes, shaking the basket halfway. The air fryer creates a crispy exterior but may require closer monitoring to prevent over-browning. For a stovetop version, pan-fry in 2 tbsp butter or oil over medium heat for 2-3 minutes per side until golden.
What cheese works best if I don’t have sharp cheddar?
For the best flavor, use Pepper Jack (adds heat) or Gouda (slightly sweet). If you're avoiding dairy, try nutritional yeast (for a cheesy flavor) mixed with 1/4 cup grated Parmesan—it won’t melt the same but adds umami depth. Avoid pre-shredded cheese (it contains anti-caking agents that prevent proper melting). For a smoky twist, swap in smoked Gouda or smoked cheddar.
Why did my straws turn out dense instead of crispy?
Dense straws usually mean the dough was too warm when rolled or overworked. Always chill the dough for 15-20 minutes before rolling, and keep it cold by refrigerating the rolling surface. Over-kneading develops gluten, making the straws tough. For extra crispiness, roll the dough thinner than 1/4-inch (aim for 1/8-inch) and ensure your oven is fully preheated. If using a dark baking sheet, transfer to a lighter-colored pan halfway through baking.
Can I add other proteins or veggies to the dough?
Swap bacon for crumbled sausage, diced ham, or shredded rotisserie chicken for variety. For veggies, finely chop sun-dried tomatoes, jalapeños, or spinach and fold them in—just drain excess moisture first. Keep additions to 1/2 cup total to avoid making the dough too wet. For a spicy kick, mix in 1/2 tsp cayenne or chili powder with the cheese before rolling.
How do I store leftover straws to keep them crispy?
Store straws in a single layer on a wire rack inside an airtight container with a paper towel underneath to absorb moisture. They’ll stay crisp for 2 hours at room temperature. For longer storage, freeze them on a tray first (unfrosted), then transfer to a bag. Reheat frozen straws at 375°F for 5-6 minutes or until warmed through. Avoid stacking them in the container—this traps steam and makes them soggy.