Mostly Sourdough

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Sourdough Goldfish Crackers

by 33 Comments

Gosh, Goldfish just take me right on back to my childhood home full of four crazy kids running around.

My mom used to get the BIG boxes of Goldfish to satiate us all, and I can distinctly remember shoving my freckly little kid arm deep into the carton to grab handfuls of them at a time.

Goldfish have always been a favorite snack of mine, but I try not to buy that kind of thing often.

So, of course I had to challenge myself to make my own and throw in some sourdough to the mix because I’m me and I’ll never change.

I used a Goldfish cutter that I found online, but these could easily be cut into squares or whatever shape your heart desires.

Sourdough Goldfish Crackers

From at

https://mostlysourdough.com/wp-content/uploads/2022/01/Goldfish-03-scaled.jpg

Homemade goldfish crackers with sourdough discard and sharp white cheddar cheese.

You'll Need...

  • 120 grams all purpose flour (or whole wheat flour)
  • 3 grams salt
  • 2 grams turmeric powder (optional)
  • 100 grams sourdough starter (can be active or discard)
  • 55 grams unsalted butter, soft
  • 225 grams sharp white cheddar cheese, shredded finely

Directions

  1. Mix: In a mixing bowl, whisk together the dry ingredients. Add the starter, butter and cheese, and mix with your hands or a spatula until it comes together into a smooth dough. Depending on the consistency of your starter and the type of flour you use, you may need to drizzle in a little water if the dough feels too dry to come together. Flatten the dough into a disk, wrap in plastic and chill in the refrigerator for at least an hour. You can also let this dough sit in the fridge for up to two days to develop more flavor. This dough can also be made in a food processor!
  2. Roll & bake: Preheat the oven to 350 degrees. Roll the dough out on a lightly floured surface to 1/8th inch thick. If the dough is too firm to roll out, let it sit on the counter for up to 20 minutes to soften. Cut out into desired shapes. The scraps can be gathered and rolled again. Transfer the crackers to a parchment lined baking sheet. Bake for 15-20 minutes until golden and firm. Allow to cool on a wire rack. Store in an airtight container.

Additional Notes

I used a Goldfish cutter I ordered online, but these could also easily be cut into squares/any shape just using a knife. Baking times may vary depending on the size of cracker you make.
These would be great with other flavorings like dried herbs, garlic & onion powder, etc.

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Yay for homemade salty snacks that remind us of what it was like to be a kid.

Comments

  9. Pam Jacobs says

    Made these today, cut into squares . Maybe others are smarter than me but I rolled my dough into a ball and wrapped it and put it in the fridge. Should’ve made it in a flat disc because it was a solid ball when I took it out of the fridge 4 hrs later and a bear to roll out. I’m not sure that I rolled it quite thin enough, my husband said it was about 1/8”, but they’re very puffy. Tasty enough though.

    Reply

  11. Sunflower says

    Can these be stored at room temperature after baking, or put in the fridge if not served immediately?

    Reply

  12. Kaitlin mcdaniel says

    Hi! I’m not accustom to cooking with these measurements – so I just wanted to make sure I did my conversions correctly 🙂

    1 cup flour
    1 tsp salt
    1/2 tsp turmeric
    4 tbsp butter (or half stick)
    1 cup white cheddar
    1/2 sourdough discard

    Thank you ! Excited to try your recipes

    Reply

    • Sophie says

      Hi there! Your conversions look accurate, apart from the salt. That would be closer to 1/2 teaspoon. I also want to note that I didn’t test this recipe converted to imperial measurements, so just a forewarning I can’t necessarily vouch that it will come out the same/as intended.

      Reply

  15. Rachel Hudgins says

    In your experience, how long are these good when kept in the airtight container at room temp?

    Thanks!

    Reply

  17. Amanda says

    I’m going to make these per the recipe today (aside from covering to gluten free- allergies 🙃), but I’m curious about other cheeses. Have you tried a garlic parmesan version or used any herbs? I hope it converts to gluten free alright- I’m so excited to try these!

    Reply

    • Amanda says

      Ok, so the gluten free version turned out great! I used a 1:1 flour mix and measured with a kitchen scale. I added 1 tbsp of water to begin with, then added 1 as necessary for rolling scraps together. I also only chilled by dough for 1 1/2 hours, and cooked the fishies for 14 minutes. They are such a beautiful color with the turmeric! My kids are thrilled to have “goldfish ” crackers again! We made it our mission in our family to give up and get away from all processed food and chemicals. This recipe has given us back one of their favorite snacks. Thank you so much! I’ll definitely be checking more of your recipes out!

      Reply

  18. Jordan says

    Hi! Love this!
    I’m wondering if I could leave the dough out to allow the starter to ferment the ingredients, and if so, how long would you recommend? Thank you!!

    Reply

    • Sophie says

      Hi there. I haven’t tested this myself, so I can’t really advise. But I would probably start with just a few hours, and definitely still refrigerate after so the dough is easier to roll out.

      Reply

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