Golden Fish from the Cauldron: Sourdough Discard Crackers for Little Hands & Big Hearts

finished goldfish

In the quiet hush of an afternoon kitchen, with sunlight pooling through lace curtains and flour dust dancing in the air, there’s a kind of magic in turning leftovers into something enchanting. These tiny crackers—crisp, golden, and shaped like cheerful little fish—begin their journey from humble sourdough discard, the part most folks toss away. But here on the homestead, nothing goes to waste, especially not potential so delicious.

Whether they’re tucked into a lunch tin, handed out during a forest picnic, or devoured still warm by eager little hands, these homemade discard goldfish crackers are a spellbinding snack that brings comfort and charm to even the simplest of days.

🍽️ Course: Snack

🌎 Cuisine: American

🔍 Keyword: sourdough discard

⏱️ Prep Time: 20 minutes

🔥 Cook Time: 15 minutes

🕰️ Fermentation Time: 2 hours

⏳ Total Time: 2 hours and 35 minutes

🥄 Servings: About 200 crackers

⚡ Calories: 1803 kcal (entire batch)

🧺 Equipment Needed:

• Mixing bowls

• Food processor

• Measuring cups and spoons

• Rolling pin

• Cookie cutter (I use goldfish cutters, but feel free to use whatever whimsical shape calls to you)

• Plastic wrap

• Parchment paper

• Baking sheet

• Cooling rack

🧂 Ingredients

• 100g sourdough starter or discard

• 100g all-purpose flour

• 5g salt

• 60g butter (softened or at room temperature)

• 225g cheddar cheese (cubed or in small pieces works best)

Goldfish Ingredients

🔮 Instructions

• Blend the base: Add all of the ingredients to the bowl of a food processor and blitz until a soft dough forms. It should come together easily thanks to the moisture from the sourdough starter, but if it’s a bit too dry, you can add a tiny splash of ice water to help it along.

goldfish dough

• Chill the charm: Tip the dough out onto the counter and gently bring it together into a disk. Flatten it slightly onto a piece of parchment paper, wrap it snugly (plastic wrap works best), and place it in the fridge to rest for at least 2 hours. (Personally, I like to pop it into the soft freeze for 24–48 hours and let it sit—the longer rest deepens the flavor and makes the dough even easier to work with.)

ready to go into the soft freeze!

• Preheat and prepare: When you're ready to bake your sourdough goldfish crackers, preheat your oven to 180°C (350°F). Grab a large cookie sheet and line it with parchment paper—your magical baking stage is now set.

  
  

  

  roll, roll, roll the dough

  
  

• Roll out the magic: Take the cracker dough out of the fridge and let it rest at room temperature for about 20 minutes to soften slightly. Once ready, roll it out on a lightly floured surface to about ⅛ inch thick. (A gentle dusting of flour on your rolling surface keeps the dough from sticking and your patience intact.)

goldfish cutters!

• Cut with whimsy: Take a small cookie cutter and cut out as many crackers as you can from the rolled dough. Carefully place them onto your lined baking sheet, giving them just a bit of breathing room. Gather the scraps, re-roll, and repeat the process until every last bit of dough has been turned into tiny, golden treasures.

ready for the pan!

• Bake and finish with flair: Bake the crackers for 12 minutes, or until they’re golden and just beginning to crisp at the edges. Once out of the oven, sprinkle them with a bit of flaky sea salt while they’re still warm—it’s a little touch that makes the magic sing.

  
  

  

  ready to bake!

  
  

  📝 Ingredient Notes

  • Butter:

    I’ve used salted butter, but you can absolutely use unsalted if you prefer—just consider adding a pinch more salt to the dough to balance the flavor.

  • All-Purpose Flour:

    You can swap it for wheat flour if you prefer, or even use a blend of both for a richer, heartier cracker with a rustic touch.

  • Cheddar Cheese:

    I’ve used sharp cheddar cheese, but any hard cheese will work nicely. Avoid using pre-shredded cheese from a bag, as it often contains anti-caking agents that can affect the texture of the dough. You can shred it fresh—or skip the extra effort and do what I do: cut the cheese into small blocks (like in the ingredient photo) and toss them straight into the food processor. It works just fine and saves time!

  • Sourdough Starter:

    Both active sourdough starter and sourdough discard work beautifully in these crackers. Just be sure not to use discard that’s too old, as it can develop an overly sour, almost unpleasant taste—especially noticeable to little ones. Fresh or recently refrigerated discard will give you the best flavor.

  • Seasonings (Optional):

    Don’t be afraid to experiment and have fun here! I like to toss in a mix of onion powder, garlic powder, and whatever other spices catch my eye that day. Just a pinch of this and a sprinkle of that can turn these crackers into something uniquely yours. It’s a lovely way to add a bit of extra flavor and personality to each batch.

  
  

  
  

  🧺 Storage Tips

  • Room Temperature:Store your crackers in an airtight container or glass jar at room temperature for up to 5 days. A cool pantry shelf works perfectly.

  
  

  
  

  🧾 Nutrition Information

  (Per 20-cracker serving | Approx. 10 servings per batch)

  • Calories: 180 kcal

  • Total Fat: 13g

    • Saturated Fat: 8g

  • Cholesterol: 35mg

  • Sodium: 270mg

  • Total Carbohydrates: 9g

    • Dietary Fiber: 0.5g

    • Sugars: 0.3g

  • Protein: 6g

  • Calcium: ~15% DV

  • Iron: ~5% DV

Please note: Nutritional values are estimated and may vary based on specific ingredients used.