Cheesy Cheddar Sourdough Goldfish Crackers {Discard Recipe}
This post may contain affiliate links. Please read our disclosure policy.
Super flaky, perfectly salted, and extra cheesy, these homemade Sourdough Goldfish Crackers are your next favorite grab-and-go snack! These sourdough crackers are a breeze to make with only 7 ingredients, like sourdough discard and cheddar cheese. You might never buy a bag from the store again!
Want To Save This Recipe?
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
MY LATEST VIDEOS
Why You’ll Love This Recipe:
Easy:
Just toss all the ingredients to a food processor and mix. Then, pop the dough in the fridge for a quick chill. Next, roll out the dough and cut it into cute, snackable, fish-sized crackers. Bake and enjoy!
A family-friendly snack you can trust:
Forget those store-bought goldfish crackers loaded with all sorts of additives. This recipe uses just 7 clean, simple ingredients. These tasty homemade crackers are a family-friendly swap.
Waste reducer:
If you’re like me and hate wasting your sourdough starter, you’re always looking for clever or creative ways to use sourdough discard in family-favorite recipes. From Sourdough Graham Crackers to Sourdough Corn Dogs and these awesome homemade Goldfish crackers, every bit gets put to good use with these sourdough recipes.
Ingredients You’ll Need
* To find full ingredient list and precise measurements, scroll to the bottom of this post to find the recipe card*
- Cheddar Cheese – For an extra cheesy bite, use sharp cheddar cheese! But feel free to add a variety of cheeses to the mix, such as parmesan cheese or asiago cheese. Use fresh cheese for the best flavor.
- Flour– I used all-purpose flour for this recipe.
- Seasonings – Garlic powder, onion powder, and kosher salt give these crunchy crackers the perfect flavor.
- Butter – Be sure to use room-temperature butter for easy mixing. Reduce the salt by 1g (1/4 teaspoon) if you are using salted butter.
- Sourdough Starter – You can use an active sourdough starter or sourdough discard for this recipe, just be sure to use the same amount in grams.
How to Make Sourdough Goldfish Crackers
- To a bowl of a food processor, add the cheese, flour, seasonings, butter, and sourdough discard.
You can use an active sourdough starter this recipe, just be sure to use the same amount in grams.
- Mix with a dough blade until a soft dough forms.
- Once the dough ball forms, remove the cracker dough from the food processor, divide into 2, and shape it into a flat discs. Cover with plastic wrap and chill for at least 1 hour in the fridge or store them in the fridge for up to 2 days to long-ferment.
- On a lightly floured surface or a piece of parchment paper, roll the dough into a large rectangular shape that’s 1/8 of an inch thick. You can use a small cookie cutter like this Goldfish Cracker Cutter for the perfect cracker shape. You can also use a pizza cutter or a sharp knife to cut the dough into square-shaped pieces.
- Try to keep the crackers similar in sizing for even baking. Continue to re-roll the remaining dough until all of the crackers are stamped/cut. You will most likely need to bake in batches.
- Gently use your fingers to pop out the goldfish crackers from the cookie cutter. Place the shaped cracker dough on the prepared baking sheet. Use a toothpick to poke an eye and the edge of a spoon for the mouth on each cracker, if desired. Sprinkle the dough with flaky sea salt and bake the crackers for 15-20 minutes, or until they are golden brown.
- Remove the crackers from the oven and cool slightly on a wire rack.
How to Store
Store Sourdough Goldfish Cheddar crackers in an airtight container or zip-top bag. A cool dry pantry helps keep them nice and crispy. They’ll stay good for up to 7 days in these conditions.
If you live in a humid climate, add a food-safe silica gel packet to the container to absorb extra moisture.
For long-term storage, refrigerate or freeze the crackers.
Tip: Bring them to room temperature before opening. If they’ve lost their crunch, just bake at 250°F for 5-10 minutes to restore it.
FAQs
Yes, you can absolutely freeze sourdough cheddar cracker dough to keep it fresh and ready for whenever a craving hits. Simply shape the dough into a disc, wrap it tightly in plastic wrap, and place it in a freezer-safe zip-top bag or airtight container. It stays good in the freezer for up to 3 months. When ready to bake, thaw the dough overnight in the fridge, then roll it out and bake as usual.
You don’t need any special cookie cutters to make this tasty sourdough cheddar cracker recipe. Just use a sharp knife or pizza cutter to slice the dough into your desired shape. Squares or rectangles work best when using these tools.
Yes, it’s easy to customize this sourdough cheddar cracker dough with your favorite herbs or spices. Try finely chopped fresh herbs like rosemary or thyme for extra flavor, or mix in dried herbs like oregano or dill. For a pop of color and a subtle kick, add a pinch of ground turmeric, cayenne pepper, or smoked paprika. Just be sure to mix everything evenly into the dough before baking.
Sourdough Goldfish Crackers Recipe
Super flaky, perfectly salted, and extra cheesy, homemade Sourdough Goldfish Crackers are your next favorite grab-and-go snack! Made with sourdough discard, these sourdough crackers are a breeze to create and so cheesy that you just might never buy a bag from the store again!
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
- 225 grams sharp cheddar cheese, shredded (8 ounces)
- 140 grams all-purpose flour (1 cup)
- 1 grams onion powder (1/4 teaspoon)
- 1 gram teaspoon garlic powder (1/4 teaspoon)
- 3 grams salt (1/2 teaspoon)
- 85 grams room-temperature butter (6 Tablespoons)
- 100 grams sourdough discard (1/3 cup)
Instructions
1. To a bowl of a food processor with a dough blade, add the shredded cheese, all-purpose flour, onion powder, garlic powder, salt, room-temperature unsalted butter, and sourdough discard. Mix until the a soft dough forms. If the dough isn't forming after a minute of mixing, add 15g (1 T) of cold water.
You can use active sourdough starter, just be sure to use the same amount in grams.
225g (8 oz) cheddar cheese, shredded, 140g (1 c) all-purpose flour, 1g (1/4 tsp) onion powder, 1g (1/4 tsp) garlic powder, 3g (1/2 tsp) salt, 85g (6 T) unsalted butter, room temperature, 100g (1/3 c) sourdough discard
2. Once the dough ball forms, remove the cracker dough from the food processor, divide it into two even pieces, and shape them into two flat discs. Cover with plastic wrap and chill for at least 1 hour in the fridge.
Long Ferment: Store in the fridge up to 2 days.
3. When ready, preheat the oven to 350 degrees F. Line a large baking sheet with a sheet of parchment paper. Allow the dough to rest for 20 minutes at room temperature for easy rolling.
4. On a lightly floured surface, roll the dough into a large rectangular shape that's 1/8 of an inch thick. You can use this goldfish cutter for the perfect shape or use a pizza cutter, sharp knife, or small cookie cutter to cut the crackers into your desired shape. Be sure to keep the crackers similar in sizing for even baking.
5. Continue to re-roll the remaining dough until all of the crackers are stamped/cut. You will need to bake in batches.
6. Gently use your fingers to pop out the goldfish crackers from the cookie cutter. Place the shaped cracker dough on the prepared baking sheet. Use a toothpick to poke an eye and the edge of a spoon for the mouth on each cracker, if desired. Sprinkle the dough with flaky sea salt and bake the crackers for 15-20 minutes or until they are golden brown.
7. Remove the crackers from the oven and cool slightly on a wire rack. Enjoy!
Notes
How to Store
Store these Sourdough Goldfish Crackers in an airtight container at room temperature for up to 7 days.
If you live in a humid climate, add a food-safe silica gel packet to the container to absorb extra moisture.
For long-term storage, refrigerate or freeze the crackers.
Tip: Bring them to room temperature before opening. If they’ve lost their crunch, just bake at 250°F for 5-10 minutes to restore it.
FAQs:
Do I need special cookie cutters to make this recipe?
It is not necessary to have goldfish cookie cutters before you can enjoy this delicious recipe! Instead, slice the dough even square pieces.
Can I add additional herbs or spices to the cracker dough?
Yes, it’s easy to customize this sourdough cheddar cracker dough with your favorite herbs or spices. Try finely chopped fresh herbs like rosemary or thyme for extra flavor, or mix in dried herbs like oregano or dill. For a pop of color and a subtle kick, add a pinch of ground turmeric, cayenne pepper, or smoked paprika. Just be sure to mix everything evenly into the dough before baking.
Can’t wait to try this recipe. I’ll let you know.
Can I make this without a food processor? A blender perhaps?
You can make the dough by hand!
Can you freeze the dough?
Yes! You could even freeze the pre-baked shaped goldfish for easier baking later!
I don’t have a food processor, will this recipe still work without one?
This recipe can be done by hand.
I used a blender and the dough worked fine!
Wonderful! Thank you so much for sharing, Rebecca.
These are DELICIOUS, the sprinkling of salt before going in the oven… less is more. my first batch was a little too salty. My two-year-old is obsessed.
So thrilled to hear you all enjoyed them!
I made these today for my best friend who loves goldfish crackers. They were so delicious. Very flavorful and light and crispy. She loved them! They will be on the steady baking line for her.
What a kind friend you are! So glad she enjoys them.
What are the nutrition facts?
Hi Savannah! Unfortunately I don’t have them at the moment, hoping to update this soon!