Sourdough Goldfish Crackers

Tangy, cheesy, homemade snack crackers with a sourdough twist — better than the bag!

INGREDIENTS

• 0.3 cups active sourdough starter
• 2 cups finely shredded cheddar cheese
• 0.8 cups all-purpose flour
• 4 tablespoons cold salted butter, cubed
• 0.3 teaspoons garlic powder
• 2 teaspoons salt

STEPS

1. Make the dough: In a food processor, combine 2 cups finely shredded cheddar cheese, 0.8 cups all-purpose flour, 0.3 teaspoons garlic powder, and 2 teaspoons salt. Pulse a few times to combine. Add 4 tablespoons cold salted butter, cubed and pulse until the mixture resembles coarse crumbs. Add 0.3 cups active sourdough starter and pulse until the dough just comes together into a ball.
2. Chill the dough: Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. Cold dough rolls more easily and gives you a crispier cracker.
3. Preheat & prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
4. Roll & cut: On a lightly floured surface, roll the dough out to about 1/8-inch thickness — nice and thin for a crispy cracker. Cut into small fish shapes with a goldfish cookie cutter, or use a small round cutter or knife for simple squares. Re-roll scraps and repeat. Optional: use a toothpick to poke a small eye on each fish!
5. Bake: Arrange the crackers on the prepared baking sheets, spaced slightly apart. Bake for 12–15 minutes, until golden and crisp at the edges. Keep a close eye near the end — they go from golden to overdone quickly!
6. Cool & snack: Let the crackers cool on the pan for 5 minutes — they'll crisp up further as they cool. Transfer to a wire rack and cool completely before storing in an airtight container.

NOTES

**Tips for the best goldfish:**

- **Cheese matters** — sharp or extra-sharp cheddar gives the boldest flavor. Finely shredding it yourself (vs. pre-shredded) melts into the dough better.

- **Keep everything cold** — cold butter and a chilled dough = flakier, crispier crackers.

- **Thickness is key** — aim for 1/8" or even slightly thinner. Thicker crackers can come out a bit bready.

- **Storage** — keeps in an airtight container at room temperature for up to 5 days (if they last that long!).

- **Variations** — try smoked paprika or a pinch of cayenne for a spicy version, or swap in aged gruyère for a more complex flavor.