Mustard-Seed Cheddar Sticks

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“They have a very nice bite.”
48hrs 10mins
45 sticks

Ingredients Nutrition


  1. Cut butter into bits and in a food processor pulse with flour, 1 teaspoon salt, and cayenne until mixture resembles coarse meal.
  2. Add Cheddar and pulse until mixture forms a dough.
  3. Form dough into a disk.
  4. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes, and up to 2 days.
  5. Preheat oven to 400°F.
  6. and line a large baking sheet with parchment paper.
  7. On a lightly floured surface with a lightly floured rolling pin roll out dough into a 16- by 4-inch rectangle (about 1/4 inch thick).
  8. Trim edges of rectangle and lightly brush rectangle with water.
  9. Sprinkle rectangle with mustard seeds and remaining 2 teaspoons salt.
  10. Gently roll rolling pin over dough to make seeds and salt adhere.
  11. With a sharp long knife cut rectangle crosswise into roughly 1/3-inch-wide sticks.
  12. Transfer sticks with a spatula to baking sheet and arrange about 3/4 inch apart.
  13. Bake sticks in middle of oven until golden, about 10 minutes, and transfer to a rack to cool.
  14. Cheddar sticks may be kept in an airtight container at cool room temperature 1 week, or frozen 1 month.
  15. Makes about 45 sticks.

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