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Raise your hand if you’ve been personally victimized by the cost of Goldfish Crackers! *Raises both hands* What is it about those delicious little fish crackers that collectively make all kids go nuts? Regardless of the reason, it’s easy to break the bank with near daily Target runs for endless bags of goldfish. I have a solution — why not make your own? These sourdough copycat goldfish crackers save time, money, and are, undoubtedly, a better-for-you choice. Bonus? You can use some of that sourdough discard you’ve been holding on to.
What you’ll need for this recipe
For this recipe you’ll need a healthy sourdough starter. When you’re feeding your starter, hang on to just two tablespoons of discard. That’s all you’ll need to make a puffy, crunchy, little cracker. To give them the authentic shape, you can use these cookie cutters or something similar.
Other than that, the recipe calls for a few simple ingredients:
- shredded cheddar
- unsalted butter
- all-purpose flour
- kosher salt
- garlic powder
- onion powder
- and your sourdough discard!
Pretty straightforward, right? It is!
The only other thing you’ll need (besides your oven) is a food processor. If you have a Vitamix, that will work just as well; just be sure to use your dry blade for this particular recipe.
How to make Sourdough Copycat Goldfish Crackers
Sourdough Copycat Goldfish Crackers
Ingredients
- 8 ounces of cheddar cheese, shredded
- 1/2 stick of cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup of all-purpose flour
- 3/4 teaspoon of kosher salt
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 2 tablespoons of sourdough discard
- Coarse kosher salt for topping, optional
Instructions
INGREDIENTS -
- In a food processor, blend cheese, butter, flour, salt, garlic powder and onion powder. Continue this process until the mixture takes on the consistency of rough sand.
- Continue to blend while gradually adding the sourdough discard to form a dough.
- Remove the dough from the food processor and shape it into a disk, then cover it tightly in plastic wrap and chill it for at least 20 minutes or if time allows, you can leave it for up to one day.
- While dough chills, preheat the oven to 350°F and prepare a baking sheet with parchment paper.
- Next, on a surface lightly dusted with flour, roll the dough until it's 1/4-inch thick.
- Using a small goldfish shaped cookie cutter, cut out your crackers from the dough.
- In each cracker, poke a "eye" hole using a toothpick, repeat this If there are any remaining scraps, re-roll once to get more crackers.
- Arrange the crackers on the previously prepared baking sheet leaving 1/4-1/2 inch between each. If you wish, you can sprinkle kosher salt over the crackers prior to baking.
- Bake the crackers for 11 to 13 minutes until they become golden and puff up. Allow the crackers to cool completely on the baking sheet.
- Enjoy! They can be stored in an airtight container for up to a week.
If you’re looking for more copycat recipes, check out these McD’s Nuggets and this Starbucks Pink Drink recipe.
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