Sourdough Goldfish Crackers

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If you grew up eating handfuls of Goldfish straight from the box, you’re going to love these Sourdough Goldfish Crackers. They’re homemade, extra cheesy, perfectly crisp, and made with real shredded cheddar. Made from a simple pastry dough, they’re fun to cut into little fish, and disappear just as fast as you can make them.

Tools You’ll Need:

1. Food processor– for combining ingredients.
2. Cheese Grater- If you are grating your own cheese which is what I recommend for the texture to be consistent, you’ll need a cheese grater or you can use your food processor with the grating attachment.
3. Plastic Wrap- to wrap and chill dough.
4. Rolling pin– to roll out dough.
5. Fish-shaped cutter- to cut out goldfish shapes. I used this fish shaped cookie cutter.
6. Skewer or toothpick- to shape the fish eyes.
7. Small teaspoon– to make fish mouth.
8. Parchment paper- to keep crackers from sticking.
9. Baking sheets– to bake crackers.

Gather Your Ingredients:

1. Sharp Cheddar Cheese – Brings bold, classic cheese flavor and helps bind the dough. You can use sharp or extra-sharp shredded cheddar. I highly recommend using a brick of cheese and shredding your own for a consistent texture in the crackers.
2. Salted Butter– Keeps the crackers rich and tender. Gives them that buttery taste and crispness.
3. All-Purpose Flour – Provides structure and crunch to the goldfish.
4. Cornstarch (optional)– Lightens the texture for a crisp snap. You can omit this if you want.
5. Sea Salt– develops the flavor of the crackers and balances them.
6. White Sugar – Balances the salt and boosts browning.
7. Onion and Garlic Powder- this adds extra flavor to the crackers to keep them tasting like the originals.
8. Baking Powder – Adds a subtle lift if you want an extra puffy cracker.
9. Sourdough discard– Adds tangy flavor and moisture and is the magic that ferments your dough if you choose to do so. Can be used fed, past peak, or straight from the fridge but cold is recommended.
10. Ice Water– Helps the dough bind and hold if needed.
11. Flaky Salt (Optional) – For topping after you bake your crackers. I like to use Maldon Sea Salt.

Instructions

Step 1: Mix the Cracker Dough

I recommend shredding your cheese for these crackers if you want a consistent texture, but you can use pre-shredded if you’re in a pinch.

Make sure your butter is cold before you continue to the next step. Cut your butter into small 1/4 inch cubes.

In a food processor fitted with the blade attachment or a blender, add the shredded cheddar and the butter cubes.

Add the flour, cornstarch, sea salt, white sugar, garlic powder, onion powder and baking powder to the food processor or blender.

Pulse the ingredients until the cheddar and butter are cut into small bits and well coated in the flour mixture.

Add the sourdough discard (remember cold discard is best). Pulse until the dough starts clumping. If it’s too dry, add ice water 1 teaspoon at a time until it just comes together.

Sourdough Discard Swap: If you want to skip the discard, simply add additional ice water until the cracker dough comes together.

Be very careful when adding water not to add to much, you want dough to barely form a ball. Avoid overmixing the dough at this stage or the crackers will get tough!

Divide the cracker dough into two sections, and wrap tightly with plastic wrap pressing gently to form a disc. Refrigerate the dough at least 2 hours to chill before proceeding with cutting out the crackers.

Optional Overnight Fermentation: If you want additional fermentation time for the sourdough starter to really work on breaking down the gluten in the dough, refrigerate the dough overnight.

Step 2: Shape and Bake the Crackers

Preheat the oven to 325°. Line 2 baking sheets with parchment paper and set aside.

Remove one of the discs of dough from the refrigerator, and flour a clean work surface well.

Roll out the dough to 1/4 inch thickness. Using your cookie cutter, cut out your goldfish crackers. Transfer the crackers to one of the parchment lined baking sheets. You

Repeat this step with the second disc of cracker dough, until all of the dough has been shaped into goldfish. You should have roughly 200 goldfish after cutting out your crackers.

Using a small teaspoon, shape small mouths onto the goldfish and use a toothpick to form a little eye.

If the crackers are getting hard to shape, chill for a few minutes in the refrigerator before continuing.

Bake for 18 to 20 minutes, rotating the pans halfway through baking, until the crackers are a deep golden orange around the edges. Don’t be afraid of a little extra color because that’s where so much of the cheddar flavor develops.

Allow the crackers to cool completely on the baking sheet before serving. They’ll continue to crisp as they cool.

Yields ~200 mini goldfish crackers

How to Store:

• Store in an airtight container at room temperature for up to 1 week. If they lose a little crispness, spread them onto a baking sheet and bake at 300°F for 3 to 5 minutes, then cool completely before storing again.
• For longer shelf life, freeze in a zip-top bag for up to 2 months.

FAQ’S

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my easy sourdough cracker recipes!

Sourdough Cracker Recipes:

• Sourdough Graham Crackers
• Sourdough Discard Everything Crackers
• Sourdough Gingerbread Graham Crackers 

Sourdough Goldfish Crackers

If you grew up eating handfuls of Goldfish straight from the box, you're going to love these Sourdough Goldfish Crackers. They're homemade, extra cheesy, perfectly crisp, and made with real shredded cheddar.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Servings 10

Equipment

• Food processor – for combining ingredients.
• Cheese grater – If you are grating your own cheese which is what I recommend for the texture to be consistent, you'll need a cheese grater or you can use your food processor with the grating attachment.
• Plastic wrap – to wrap and chill dough.
• Rolling Pin – to roll out dough.
• Fish-shaped cutter – to cut out goldfish shapes. I used this fish shaped cookie cutter.
• Skewer or toothpick – to shape the fish eyes.
• Small teaspoon – to make fish mouth.
• Parchment paper – to keep crackers from sticking.
• Baking sheets – to bake crackers.

Ingredients

  

1x2x3x

• 2 (220g) cups freshly shredded sharp cheddar cheese you can use pre-shredded but it won't be as even
• ¼ (57g) cup unsalted butter cold
• ¼ (60g) cup cold sourdough discard (100% hydration)
• 1 (120g) cup all-purpose flour
• 1 teaspoon cornstarch
• ¾ teaspoon fine sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon granulated sugar
• ⅛ teaspoon baking powder
• 1-2 Tbsp ice water as needed
• Flaky sea salt optional, for garnish

Sourdough Discard Swap:

• 2 (30g) tablespoons ice water

Instructions

 

Step 1: Mix the Cracker Dough

• I recommend shredding your cheese for these crackers if you want a consistent texture, but you can use pre-shredded if you’re in a pinch.
  2 (220g) cups freshly shredded sharp cheddar cheese
• Make sure your butter is cold before you continue to the next step. Cut your butter into small 1/4 inch cubes.
  ¼ (57g) cup unsalted butter
• In a food processor fitted with the blade attachment or a blender, add the shredded cheddar and the butter cubes.
• Add the flour, cornstarch, sea salt, white sugar, garlic powder, onion powder and baking powder to the food processor or blender.
  1 (120g) cup all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon fine sea salt, ½ teaspoon garlic powder, ¼ teaspoon onion powder, 1 teaspoon granulated sugar, ⅛ teaspoon baking powder
• Pulse the ingredients until the cheddar and butter are cut into small bits and well coated in the flour mixture.
• Add the sourdough discard (remember cold discard is best). Pulse until the dough starts clumping. If it’s too dry, add ice water 1 teaspoon at a time until it just comes together.
  ¼ (60g) cup cold sourdough discard (100% hydration)
• Sourdough Discard Swap: If you want to skip the discard, simply add additional ice water until the cracker dough comes together.
• Be very careful when adding water not to add to much, you want dough to barely form a ball. Avoid overmixing the dough at this stage or the crackers will get tough!
  1-2 Tbsp ice water
• Divide the cracker dough into two sections, and wrap tightly with plastic wrap pressing gently to form a disc. Refrigerate the dough at least 2 hours to chill before proceeding with cutting out the crackers.
• Optional Overnight Fermentation: If you want additional fermentation time for the sourdough starter to really work on breaking down the gluten in the dough, refrigerate the dough overnight.

Step 2: Shape and Bake the Crackers

• Preheat the oven to 325°. Line 2 baking sheets with parchment paper and set aside.
• Remove one of the discs of dough from the refrigerator, and flour a clean work surface well.
• Roll out the dough to 1/4 inch thickness. Using your cookie cutter, cut out your goldfish crackers. Transfer the crackers to one of the parchment lined baking sheets. You
• Repeat this step with the second disc of cracker dough, until all of the dough has been shaped into goldfish. You should have roughly 200 goldfish after cutting out your crackers.
• Using a small teaspoon, shape small mouths onto the goldfish and use a toothpick to form a little eye.
• If the crackers are getting hard to shape, chill for a few minutes in the refrigerator before continuing.
• Bake for 18 to 20 minutes, rotating the pans halfway through baking, until the crackers are a deep golden orange around the edges. Don’t be afraid of a little extra color because that’s where so much of the cheddar flavor develops.
• Sprinkle with flaky sea salt if you'd like at this point.
  Flaky sea salt
• Allow the crackers to cool completely on the baking sheet before serving. They’ll continue to crisp as they cool.
• Yields ~200 mini goldfish crackers

Notes

How to Store:

• Store in an airtight container at room temperature for up to 1 week. If they lose a little crispness, spread them onto a baking sheet and bake at 300°F for 3 to 5 minutes, then cool completely before storing again.
• For longer shelf life, freeze in a zip-top bag for up to 2 months.

Nutrition

Serving: 20crackersCalories: 175kcalCarbohydrates: 12gProtein: 6gFat: 11g

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