straws cool on the pan for 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely. They will crisp more as they cool. Repeat with the remaining baking sheet(s) of dough.
Once fully cooled, pile the cheese straws onto a white ceramic plate or tuck them into a tin. Store any leftovers (if you somehow don’t eat the whole batch at the counter) in an airtight container at room temperature for up to 3 days.
For the crispiest texture, let them cool completely before sealing the container.
Variations & Tips
For a milder version, cut the cayenne down to 1/4 teaspoon or use a pinch of black pepper instead; you’ll still get great cheesy flavor with less heat. For extra bite, bump the cayenne up to 3/4 teaspoon or add a pinch of smoked paprika (this would technically be a 5th
