Homemade Sourdough Goldfish Crackers

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Your kids are going to love these Sourdough Goldfish crackers! They are fun to make and even better to eat! They make a perfect after-school snack that you can feel good about giving to your kids because they are free of preservatives and made with wholesome ingredients. 

Sourdough goldfish in a red bowl

This homemade Sourdough Goldfish Cracker recipe is cheesy, crunchy, and even better than the store-bought version! It may seem intimidating to make your own crackers at home, but I promise it’s a simple process and so worth it! This version is made with sourdough discard so you get the benefits of the fermented discard in your goldfish crackers. You can learn more about the health benefits of sourdough here

Why you’ll love this Sourdough Goldfish Cracker recipe

  • Made with wholesome ingredients that you likely already have on hand.
  • Great afternoon snack for your kids!
  • Cutting out the goldfish crackers is a fun way to get your kids involved in the kitchen.
  • They are easy to make and come together quickly in the food processor. 
closeup on sourdough goldfish

How to make a sourdough starter

If you’re new to sourdough, the first step is to have a sourdough starter! This recipe uses sourdough discard rather than an active starter. Sourdough discard is starter that has passed its peak. Sourdough starter goes through a life cycle that begins when you feed your starter. Once it is fed it starts to bubble and grow in size until it reaches double its size or more. This is the peak. Using your starter at peak is not recommended for this recipe because we don’t want these crackers to rise much. The more they rise the less crunchy they will be. After peak is when the starter begins to fall back down. Starter at this phase is considered sourdough discard and is perfect for sourdough discard recipes

If you want to make your own sourdough starter, all you need is water, flour, and patience! You can learn how to make your own sourdough starter from scratch here

Goldfish dough and raw cutouts

Tools to make the Sourdough Goldfish

Food processor: Using a food processor to make the dough helps blend it all together and makes the goldfish quick and easy! If you don’t have a food processor you can mix it up in a stand mixer.

Fish cutter: This cutter is needed to make the signature goldfish shape, but you could also try other shapes or a simple square. 

Variations for Goldfish

This recipe calls for cheddar cheese to give the flavor of the original goldfish, but you could try any type of hard cheese! White cheddar, sharp cheddar, smoked gouda, or parmesan would all work. You can also play around with the seasonings used. You could sub out the paprika for your favorite seasoning. 

Goldfish in a red bowl

Ingredients for the Sourdough Goldfish

Cheese – Shredded cheddar cheese. I recommend shredding your own cheese which you can easily do in the food processor.

Butter – Cold, cut into cubes 

Paprika & Garlic Salt- Used for flavoring the goldfish

Flour – Unbleached all-purpose flour 

Sourdough discard – for the sourdough twist on the classic flavor. 

How to make the Sourdough Goldfish 

Ingredients for goldfish in food processor

Add all the ingredients to a food processor and blend until the dough forms. About 30 seconds to 1 minute.

Goldfish dough in food processor

Wrap dough in cling wrap and place in the fridge for 30 minutes or up to a day. Tip: make the dough into a square before refrigerating so it is easier to roll out!

Goldfish dough in a rectangle

When you are ready to bake, remove the dough from the fridge. If the dough is really cold let it sit out for 10-20 mins until it is soft enough to roll out.

Roll the dough out as thin as possible in between 2 pieces of parchment paper (about ⅛” thick). You want a thin dough so the Goldfish are crispy!

Goldfish dough with cutouts

Use a fish cutter to cut out the goldfish shape. 

After cutting out the goldfish shape throughout the whole dough, make the dough into a ball and roll it out again to get more goldfish out of the dough. Repeat until you have used all the dough up. 

Raw sourdough goldfish cutouts

Place the goldfish on a lined cookie sheet and bake at 350F for 13-15 minutes or until the edges are slightly brown. 

homemade sourdough goldfish

How to store Sourdough Goldfish Crackers:

Let the goldfish crackers completely cool and then you can store them in an airtight container such as a mason jar with a lid. Because there are no preservatives in the Goldfish, they do not last as long as the store-bought version, so eat them up within a week or so of making them. But I would be surprised if they last that long! My kids eat them up quickly. 

More sourdough discard cracker recipes:

Sourdough Animal Crackers: If you’re looking for a sweet, soft-baked cracker these sourdough animal crackers are delicious and you can make them with sprinkles or as a chocolate version. The animal cutouts are so fun and my kids love helping me make these. 

Homemade Sourdough Cheez-Its: This recipe is so easy to make (even easier than the goldfish because you don’t have to cut out all the shapes!). They are crispy, crunchy, and salty, the perfect combination!

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homemade sourdough goldfish

Sourdough Goldfish Crackers

Yield: 275-300 goldfish
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 55 minutes

This homemade Sourdough Goldfish cracker recipe is cheesy, crunchy, made with wholesome ingredients and even better than the store-bought version!


  • 8oz shredded cheddar cheese
  • ½ cup butter
  • ¼ tsp paprika
  • ½ tsp garlic salt
  • 1 ½ cup flour
  • ¼ cup sourdough discard (70 grams)


  1. Blend all the ingredients together in a food processor. If the dough is still crumbly add a very tiny amount of water just until the dough comes together.
  2. Wrap the dough in cling wrap (tip make the dough into a square before refrigerating it so it is easier to roll out) and place in the fridge for 30 minutes or up to 2 days.
  3. If the dough is really cold let it sit out for 10-20 minutes until it is soft enough to roll.
  4. Roll the dough out as thin as possible in between 2 pieces of parchment paper (about 1/8" thick).
  5. Use a fish cutter to cut out the goldfish crackers.
  6. Place the goldfish on a lined cookie sheet and bake at 350F for 13-15 minutes or until they start to lightly brown.


The thinner the better on this dough. The thicker it is the softer the crackers will be. To get the proper shape and crispiness they need to be thin.

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Nutrition Information:
Yield: 15 Serving Size: 20 crackers
Amount Per Serving: Calories: 163Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 205mgCarbohydrates: 10gFiber: 0gSugar: 0gProtein: 5g

The nutritional information provided is an estimate from third-party calculations.

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