Sourdough Cheddar Goldfish Crackers

Prep time: 20 minutes

Chill time: 30 minutes

Bake time: 12–15 minutes

 Ingredients

1 cup shredded sharp cheddar cheese (the sharper, the better)

  1/2 cup unsalted butter, cold and cubed

 1/2 cup sourdough discard (100% hydration — unfed or recently fed)

3/4 cup all-purpose flour 

½ tsp sea salt

¼ tsp onion powder (optional, for savory flavor)

¼ tsp paprika

Instructions

1. Pulse the dough:

In a food processor, combine cheese, butter, flour, salt, and spices. Pulse until crumbly. Add the sourdough discard and pulse again until the dough just comes together into a soft ball.

2. Chill:

Shape into a flat disk, wrap in parchment or plastic, and refrigerate for 30–45 minutes to firm up.

3. Roll out:

On a lightly floured surface, roll the dough out very thin — about ⅛ inch (3 mm). For the classic “Goldfish” shape, use a mini fish cutter, or cut into tiny squares with a knife or pastry wheel.

4. Bake:

Place crackers on a parchment-lined baking sheet. Bake at 350°F (175°C) for 12–15 minutes, or until puffed slightly and golden.

(For extra crispness, let them sit in the turned-off oven for 5 minutes after baking.)

5. Cool & store:

Cool completely before storing in an airtight container for up to 1 week.