Sourdough Cheddar Goldfish Crackers Recipe

Introduction

These Sourdough Goldfish Crackers are a delightful homemade snack, combining the tangy flavor of sourdough with sharp cheddar cheese. Crispy and cheesy, they make a perfect treat for both kids and adults alike.

Ingredients

• 100 g sourdough starter (or sourdough discard)
• 100 g all purpose flour
• 5 g salt
• 60 g butter (softened at room temperature)
• 225 g cheddar cheese (cubed)

Instructions

1. Step 1: Add all of the ingredients to the bowl of a food processor and blitz until it forms a dough. You can add a splash of iced water if the dough isn’t forming, but it should be wet enough from the sourdough starter.
2. Step 2: Tip the dough out onto the counter and bring it together into a disc. Flatten it on parchment paper, wrap it up, and place in the fridge for at least 2 hours (up to 48 hours is fine). The dough should hold together without being sticky.
3. Step 3: When ready to bake, preheat your oven to 180°C (350°F) and line a large cookie sheet with parchment paper.
4. Step 4: Remove the dough from the fridge and let it sit for about 20 minutes. Roll it out to approximately 1/8 inch thick. You don’t need to flour the surface unless you find it sticking.
5. Step 5: Use a small cookie cutter—such as a goldfish shape or a simple round cutter—to cut out crackers. Place them on the lined baking sheet. Repeat until all dough is used. Small round cutters may be easier for quick removal.
6. Step 6: Bake the crackers for 12 minutes or until golden brown and crisp. Remove from oven and sprinkle with flaky sea salt while still warm.

Tips & Variations

• For a different flavor, substitute cheddar with parmesan or smoked cheese. Adding a pinch of smoked paprika or garlic powder can enhance the taste.
• If you don’t have a food processor, finely grate the cheese and mix all ingredients by hand until just combined.
• Store dough in the fridge for up to 48 hours to develop deeper flavor before baking.

Storage

Store baked crackers in an airtight container at room temperature for up to one week to maintain crispness. If they soften, reheat in a low oven for a few minutes to restore crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough discard instead of active starter?

Yes, sourdough discard works perfectly in this recipe and helps reduce waste.

Can I freeze the dough or baked crackers?

You can freeze the dough wrapped tightly for up to one month; thaw in the fridge before rolling and cutting. Baked crackers can be frozen but are best enjoyed fresh for maximum crispness.

Sourdough Cheddar Goldfish Crackers Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 87 reviews

Delightfully crisp and cheesy homemade sourdough goldfish crackers, made with a tangy sourdough starter and aged cheddar cheese. These crackers are easy to prepare, perfect for snacking, and offer a unique twist on traditional crackers with the natural fermentation flavor from the sourdough.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: Approximately 200 crackers 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cracker Dough

• 100 g Sourdough Starter (or sourdough discard)
• 100 g All Purpose Flour
• 5 g Salt
• 60 g Butter (softened at room temperature)
• 225 g Cheddar Cheese (cubed)

Instructions

1. Make the Dough: Add all of the ingredients to the bowl of a food processor and blitz until a dough forms. If the dough feels too dry, add a small splash of iced water, but typically, the sourdough starter provides enough moisture. The dough should be cohesive and slightly wet.
2. Chill the Dough: Transfer the dough onto a clean surface and shape it into a disc. Flatten it slightly, then wrap it tightly in parchment paper and refrigerate for at least 2 hours to firm up. You can leave it in the fridge for up to 48 hours if needed. The dough should not be sticky and should hold together well.
3. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat your oven to 180°C (350°F). Line a large cookie sheet with parchment paper to prevent sticking.
4. Roll Out the Dough: Remove the chilled dough from the refrigerator and allow it to sit at room temperature for about 20 minutes to become slightly pliable. Roll the dough out to approximately 1/8 inch thickness. No additional flour is necessary since the dough is not sticky, but you can lightly dust your surface if preferred.
5. Cut Out Crackers: Use a small cookie cutter, such as a goldfish shape or a simple round cutter, to cut out crackers from the dough. Place the cut pieces onto the prepared baking sheet. Repeat until all dough is used. Using a small round cutter may be easier for removing dough than complex shapes.
6. Bake: Bake the crackers in the preheated oven for about 12 minutes, or until they are golden brown and crisp. Keep an eye on them to avoid overbaking.
7. Finish and Cool: Remove the crackers from the oven and sprinkle with flaky sea salt while still warm. Allow them to cool completely on a wire rack before serving or storing.

Notes

• The dough can be refrigerated for up to 48 hours to develop more flavor before baking.
• If your dough is too dry, adding a splash of iced water helps bring it together.
• Use a small round cookie cutter for easiest removal of dough shapes, though fun shapes like goldfish add charm.
• Store baked crackers in an airtight container to maintain crispness.
• Flaky sea salt adds a nice finishing touch but can be omitted or substituted for regular salt if unavailable.

Keywords: sourdough crackers, cheddar crackers, homemade crackers, goldfish crackers, sourdough snack, cheesy crackers