Sourdough Goldfish Crackers (Sourdough Cheddar Crackers)

Sourdough Goldfish Crackers (Sourdough Cheddar Crackers)

Prepare to be captivated by these flaky, cheese-infused sourdough goldfish crackers. Their irresistible flavor is bound to leave you yearning for more, prompting you to consider a double batch if you intend to share with the little ones!

Course Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 20

Cook Time 15

Fermentation Time 2

Total Time 2 35

Servings crackers

Calories 1803kcal

Equipment

Small Cookie Cutter (optional - you can cut them with a knife if you want to)

Ingredients

100 g Sourdough Starter (or sourdough discard)
100 g All Purpose Flour
5 g Salt
60 g Butter (softened at room temperature)
225 g Cheddar Cheese (cubed)

Instructions

Add all of the ingredients to the bowl of a food processor and blitz until it forms a dough. You can add a splash of iced water if it's not forming a dough, but it should be wet enough without the water due to the sourdough starter.
Tip the dough out onto the counter and bring together into a disc. Flatten it out on some parchment paper and wrap it up and place in the fridge for at least 2 hours (you can leave it there for up to 48 hours if you like).
This dough shouldn't be sticky, it should hold together without sticking to your hands.
When you're ready to bake the sourdough goldfish crackers, preheat your oven to 180C (350F) and grab a large cookie sheet lined with parchment paper.
Take the cracker dough out of the fridge and allow it to sit for around 20 minutes. Roll the dough out to around ⅛" thick (I don't use any flour as the dough isn't sticky, but if you want to dust your counter tops you certainly can).
Take a small cookie cutter (you can use this goldfish cutter or just use what you have). Cut out as many crackers as can from the dough and place them on the lined baking sheet.
Repeat this process until you have no dough left.
A little tip - I found this easiest to do with a small round cookie cutter. The heart cutter that I tested was time consuming as I had to use a skewer to get the dough out of the heart for each cracker whereas I could just use my finger for the round cutter).
Bake the sourdough goldfish crackers for 12 minutes or until golden brown and just crisp. Sprinkle with flaky sea salt when you remove them from the oven.

Notes

Ingredient Notes

Butter - I've used salted butter, but you can use unsalted if you prefer, it really doesn't make a lot of difference to crackers.

All Purpose Flour - You can swap the all purpose flour for whole wheat flour or use a blend of both.

Sourdough Starter - Active sourdough starter or sourdough discard work in these crackers. Don't use sourdough discard that's too old because it will impart a sour, unpleasant flavor. This is particularly important when making food for kids, as they tend to notice it more. I usually use fresh discard or active starter when making these.

Cheddar Cheese - I've used sharp cheddar cheese, but any hard cheese is fine. Avoid using pre shredded cheese that you buy in a bag as it contains anti caking agents. Shred the cheese fresh, or you can see in the ingredient photo that my cheese is just in small blocks. I've put it like that in my food processor and it works just fine, so it saves shredding it (less work!).

If you are going to use a stand mixer, you will need to shred the cheese first as the stand mixer will not chop the cheese up like a food processor will.

If you want to increase the flavor of these crackers, you can add any type of herbs or spices you like. Fresh rosemary leaves work really well (dried is ok too). Onion powder, garlic powder and paprika are also lovely additions.

Nutrition