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. Too many preservatives and unnecessary ingredients to be eating.
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
Homemade goldfish crackers with sourdough discard and sharp white cheddar cheese.
- 120 grams all purpose flour (or whole wheat for healthier crackers)
- 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
- 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!
- 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.
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.
Yay for homemade salty snacks that remind us of what it was like to be a kid.
thank you for the information
These are delish! My 5 & 1 year old loved helping cut them out as well! Definitely will make again!
So glad to hear your family enjoyed them! 🙂
Okay, dough is in the fridge! Fun new way to play with my sourdough starter!
Hope you enjoy!
Does this work without the sourdough starter?
I haven’t tried it myself, so can’t say for sure.
Mary Kovac says
Wow love these ! At least it looks so good ,got a new granddaughter to try them out,!
This looks so good! What a great way to still serve up a childhood favorite in a healthy way!
What a great way to still serve up a childhood favorite in a healthy way!
Thanks for sharing! Do they freeze well?
I haven’t tried with this recipe, but I would suggest freezing the dough, not the baked crackers.
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.
Hi Pam! Thanks for your comment. I’ve updated the instructions to suggest flattening the dough into a disc just to be clear.
Kristal Lawrence says
What is the approximate yield from this recipe?
Depends on the size you cut them, but I would estimate 12-14 dozen crackers (Goldfish cracker size).