Sourdough Goldfish Crackers Recipe

sourdough goldfish crackers in jar and some scattered on the table

Yield: + crackers

Prep Time: 10

Cook Time: 15

Chill Time: 1

Total Time: 1 25

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!

4.83 from 35 votes

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Equipment

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 garlic powder 1/4 teaspoon
3 grams salt 1/2 teaspoon
85 grams unsalted butter, room temperature 6 Tablespoons
100 grams sourdough discard 1/3 cup

Instructions

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.
This can also be done by hand in a mixing bowl with a pastry cutter. You can also use active sourdough starter, just be sure to use the same amount in grams.
225 grams sharp cheddar cheese, 140 grams all-purpose flour, 1 grams onion powder, 1 gram garlic powder, 3 grams salt, 85 grams unsalted butter, room temperature , 100 grams sourdough discard
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.
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.
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.
Continue to re-roll the remaining dough until all of the crackers are stamped/cut. You will 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. Enjoy!

Notes

This recipe card was updated on March 1st, 2026.

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.

Nutrition

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