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Crispy Sourdough Goldfish Crackers

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These crispy sourdough goldfish crackers are an easy homemade snack with a delightfully crunchy texture and tangy flavor from sourdough discard. Perfect for lunchboxes, parties, or a quick savory treat.

Ingredients

Scale
  • 100g sourdough starter discard (about 3.5 oz; active or discard, room temperature)
  • 1 ½ cups all-purpose flour (180g)
  • 4 tablespoons unsalted butter (56g, cold and cubed)
  • ¾ cup grated sharp cheddar cheese (75g, optional but recommended)
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2–3 tablespoons water
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. In a large mixing bowl, combine 1 ½ cups (180g) all-purpose flour, ½ teaspoon salt, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Toss in the grated sharp cheddar cheese and gently mix to distribute.
  2. Add 4 tablespoons (56g) cold, cubed unsalted butter. Using a pastry cutter or two knives, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter.
  3. Stir in 100g sourdough starter discard. Gradually add 2 to 3 tablespoons of water, mixing until the dough just comes together. It should be soft but not sticky. Adjust flour or water as needed.
  4. Wrap the dough in plastic wrap and chill for 15 minutes (optional but recommended).
  5. Lightly flour your work surface and roll the dough out to about 1/8 inch (3mm) thickness, keeping it even.
  6. Use a goldfish-shaped cookie cutter to cut out crackers. Gather scraps, re-roll, and cut until all dough is used.
  7. Arrange crackers on a parchment-lined baking sheet, spacing about ½ inch (1.3cm) apart.
  8. Preheat oven to 350°F (175°C). Bake crackers for 15-18 minutes or until golden and crisp around the edges. Watch closely to avoid burning.
  9. Transfer crackers to a wire rack to cool completely. They will crisp up as they cool.

Notes

Keep butter cold to create flaky, crispy crackers. Don’t overwork the dough to keep crackers tender. Roll dough evenly to 1/8 inch thickness for uniform baking. Use parchment paper or silicone mats to prevent sticking. Watch crackers closely in the last 5 minutes to avoid burning. Cool on wire rack to maintain crispness. Store in airtight container with a pinch of rice if humid. Dough chilling is recommended for better texture.

Nutrition

Keywords: sourdough crackers, goldfish crackers, homemade snack, sourdough discard recipe, crispy crackers, easy snack, cheddar crackers

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