Grab your sourdough discard and whip up these Goldfish-inspired sourdough discard crackers. These crunchy, cheesy, fish-shaped crackers are a treat for kids and adults. This delicious Goldfish copycat cracker recipe uses your sourdough starter discard, cheddar cheese, butter, flour, and more to create that savory cracker you know and love.
These sourdough discard cheese crackers can be made and stored for snacking throughout the week. You control the ingredients, so you can create your favorite snack from scratch.
If you need more sourdough recipes, try these sweet graham crackers, and sourdough pancakes, or whip up these discard biscuits. All of these recipes are a hit.
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Ingredients
This is a quick overview of the ingredients that you will need to make this recipe. You can find the full list in the recipe card at the bottom of the post.
- cheddar cheese
- butter
- all-purpose flour
- salt
- garlic powder
- onion powder
- sourdough discard
Instructions
This is a quick overview of the instructions to make this recipe. You can find the full steps in the recipe card.
Add your cheese, butter, flour, salt, garlic powder, and onion powder in a food processor. Mix until it has a sand-like texture.
Then, you will blend and slowly add the sourdough discarded starter so it works into the dough.
Remove the mixture from the food processor and shape the dough into a circular disc. Cover it in plastic wrap and refrigerate as directed.
When ready, flour a work surface and roll out the dough. You can cut it into small pieces or use a goldfish cookie cutter like mine.
Arrange the crackers on your baking sheet, and then poke an eye hole in each cracker with a toothpick.
Bake as directed, and let the crackers puff up slightly and become golden brown. Remove and let cool sprinkle with salt if desired before storing the crispy crackers.
Hint: Feel free to cut these cheesy crackers into small squares or use a cookie-cutter shape of your choice. I just wanted them to mimic store-bought crackers.
Variations
Check out these variations to this homemade sourdough crackers recipe. Feel free to change up the recipe to make them your favorite way. Or keep the cracker dough the same.
- Herbs: Dried or fresh herbs can enhance the flavor of the cracker dough. Just work the herbs in when you add your sourdough starter. Oregano, fresh rosemary, thyme, etc., are all great options.
- Spices: Add some smoked paprika, chili powder, bagel seasoning, etc. Different spices will alter the overall flavor of the crackers.
- Cheese: From extra sharp cheddar cheese to parmesan cheese, there are all options for flavoring this easy recipe. Have fun and play around with different varieties of cheese. I love real cheddar cheese for that classic flavor.
- Bacon Bits: Cook and crumble your bacon into tiny crumbs and mix it in the dough. It will add some great flavor. Two to three pieces of bacon work great for this recipe.
- Whole Wheat Flour: To change the flavor, use half whole wheat flour and half all-purpose flour. If you use whole wheat, you might need to adjust the liquid, as whole wheat tends to soak in more liquid. This will add a different flour to these sourdough cheese crackers.
Equipment
For this recipe, you will need a food processor, cookie-cutter or pizza cutter, rolling pin, sheet pan or large baking sheet, and measuring cups to make the crackers. If you have a high-speed blender, you can use that in replace of a food processor, but make sure to only pulse the dough; you don’t want to blend it fully.
Storage
Store the cooled crackers in an airtight container at room temperature for up to a week. Since there are no preservatives the way you would get with store-bought crackers, the shelf life is shorter.
You are welcome to freeze the crackers for 1-2 months. Place in a proper freezer container. Then freeze and, when ready to eat, thaw on the counter for a few hours. If the crackers are a bit soft, you can heat them up in the oven in a single row to help crisp them up.
Wendy’s Test Kitchen Tips
- Use chilled ingredients for making the dough, as it will offer the best flaky texture to the crackers.
- Make sure to use real cheese when you cut off a block. Do not use shredded cheese you buy in a bag, as it will make your crackers greasy.
- Do not overwork the dough, or it can cause your crackers to be tough.
- Ensure you roll your cracker dough to a thin, even thickness. That way, your crackers will bake evenly.
- Pricking your crackers with a toothpick helps them not puff up as much as they bake.
FAQs
Sure, you can use an active starter instead of the discard. You will follow the exact directions as the original recipe.
If you don’t want to use all the dough, you can freeze the remaining dough in a sealed freezer bag or container. Freeze for 1-2 months. Then, thaw the dough completely in the fridge before you roll it out and make crackers.
You want to make sure your crackers cool completely before you store them, or they will become soggy. Another option is that you did not bake your crackers long enough for them to cook thoroughly.
Pairing
These are my favorite dishes to serve with Sourdough Cheese Crackers:
I hope you’ll like this recipe, and please, if you make this recipe, snap a pic and hashtag it #mamasonabudget— I love to see your creations on Instagram, Facebook, and Twitter!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Sourdough Discard Cheese Crackers – Goldfish Copycat
Equipment
- Baking Sheet
- Parchment Paper
- Food processor or blender
- Rolling Pin
- Goldfish Cookie Cutter
- Toothpick
Ingredients
- 8 ounces cheddar cheese shredded
- ¼ cup cold unsalted butter cut into 1/2-inch cubes
- ¾ cup all-purpose flour
- ¾ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 tablespoons sourdough discard
- Coarse kosher salt for topping optional
Instructions
- Begin by warming your oven to 350°F and prepare a baking sheet with parchment paper.
- In a food processor, blend cheese, butter, flour, salt, garlic powder and onion powder. Continue this process until the mixture takes on the consistency of rough sand.
- Continue to blend while gradually adding the sourdough discard to form a dough.
- Remove the dough from the food processor and shape it into a disk, then cover it tightly in plastic wrap and chill it for at least 20 minutes or if time allows, you can leave it for up to one day.
- Next, on a surface lightly dusted with flour, roll the dough until it’s 1/4-inch thick. Using a small goldfish-shaped cookie cutter, cut out your crackers from the dough. In each cracker, poke an “eye” hole using a toothpick, repeat this If there are any remaining scraps, re-roll once to get more crackers.
- Arrange the crackers on the previously prepared baking sheet leaving 1/4-1/2 inch between each. If you wish, you can sprinkle kosher salt over the crackers before baking.
- Bake the crackers for 11 to 13 minutes until they become golden and puff up. Allow the crackers to cool completely on the baking sheet.
- Enjoy these immediately or they can be stored in an airtight container for up to a week.