Sourdough Cheddar Goldfish Crackers Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
