Sourdough Goldfish Crackers

4.92 from 12 votes

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

Prep Time10

Cook Time15

Additional Time30

Total Time55

Course: Snack

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

226 grams cheddar cheese, cubed 8 ounce block
114 grams butter ½ cup
¼ teaspoon paprika
½ teaspoon garlic salt
210 grams flour 1 ½ cup
70 grams sourdough discard ¼ cup

Instructions

Add the cubed cheese to the food processor or blender with the dough attachment and blend to shred before adding the rest of the ingredients.
226 grams cheddar cheese, cubed
Add the remaining ingredients and blend until the dough forms. About 30 seconds to 1 minute. If the dough is still crumbly, add a very tiny amount of water just until the dough comes together. If you are using pre-shredded cheese, you can add all the ingredients at the same time.
114 grams butter, ¼ teaspoon paprika, ½ teaspoon garlic salt, 210 grams flour, 70 grams sourdough discard
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.
If the dough is really cold let it sit out for 10-20 minutes until it is soft enough to roll.
Roll the dough out as thin as possible in between 2 pieces of parchment paper (about 1/8" thick).
Use a fish cutter to cut out the goldfish crackers.
Place the goldfish on a lined cookie sheet and bake at 350℉ for 13-15 minutes or until they start to lightly brown.

Notes

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.

This recipe will yield 275-300 Goldfish crackers.

To store, let the goldfish crackers completely cool and then you can store them in an airtight container such as a mason jar with a lid. They will stay fresh for about a week.

Nutrition