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EVERYTHING-BAGEL CHEESE STRAWS

EVERYTHING-BAGEL CHEESE STRAWS

prep: 20 MINUTES | cook: 20 MINUTES | total: 40 MINUTES | makes 18 TO 20 CHEESE STRAWS 

One of my favorite indulgences is an everything bagel. Since I don’t want to eat a bagel every day (well, I want to, but I probably shouldn’t!), I’ve figured out how to make my own everything-bagel seasoning and then add it to just about anything for a little extra kick, whether it’s avocado toast, eggs, vegetables, popcorn, or chicken. However, if you’re in a pinch, store-bought seasoning works too.

For a special treat, I sprinkle it over these Asiago cheese straws, which are the perfect party food. You can make them in advance and store them in the fridge until they’re ready to bake (since they’re best enjoyed the day they’re made). The layers puff up in the oven so you end up with a flaky, buttery, crispy treat with great cheesy flavor—like an Asiago bagel, Josh’s favorite.

INGREDIENTS

EVERYTHING-BAGEL SEASONING

  • 2 tablespoons poppy seeds
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 tablespoon plus 1 teaspoon dried minced garlic
  • 1 tablespoon plus 1 teaspoon dried minced onion
  • 1 teaspoon kosher salt

CHEESE STRAWS

  • All-purpose flour, for dusting
  • 2 sheets (one 17-ounce package) frozen puff pastry, thawed according to package instructions
  • 1 large egg
  • 1 cup finely grated Asiago cheese

DIRECTIONS

1. Make the everything seasoning: In a small bowl, combine all the seasoning ingredients. Stir until combined and set aside.

2. Make the cheese straws: Preheat the oven to 375°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

3. Lightly flour a clean counter or table. Roll out each sheet of puff pastry to a 10 × 12-inch rectangle.

4. In a small bowl, beat the egg with 1 tablespoon water. Using a pastry brush, gently brush the surface of the pastry with the egg mixture. Sprinkle each sheet evenly with the cheese, about 1⁄2 cup per sheet, and everything-bagel seasoning, about 1 tablespoon per sheet.

5. With a rolling pin, lightly press the cheese and seasonings into the puff pastry. Using a sharp knife, pastry cutter, or pizza cutter, cut each sheet into about 10 long, 1-inch-wide strips.

6. Transfer each strip to the prepared baking sheets, placing them 1 inch apart and twisting the ends in opposite directions to give the straws a spiraled look. If the dough gets too warm and sticky, you can put one tray in the refrigerator while you are twisting.

7. Bake the straws for 15 minutes, until lightly browned and puffed. Turn each straw over and bake for an additional 5 minutes, until puffed, crispy, and dry to the touch. Remove from the oven and cool for 5 minutes. Serve the day they’re made.